Bread and butter? Not so fast. Creative olive oil combinations have taken the place of butter as an accompaniment for bread. I prefer the fruity flavor of olive oil with bread. Even more delicious are blending different flavors together. These sauces become the center of the table and are a wonderful beginning to any Mediterranean-inspired repast. A glass of chilled rose or chardonnay would be a refreshing pairing.
As the weather heats up, you'll appreciate how easy these are to prepare -- no cooking required. I like to serve these sauces in small glass bowls with a spoon for people to help themselves. Make sure to have an assorted bread basket with a French baguette, sourdough and Focaccia along with bread plates.
These versatile sauces are also a wonderful glaze on grilled chicken, fish or vegetables, or they can be used as a simple sauce to pasta or a quick dressing to drizzle on your favorite greens. Look for Meyer lemon-flavored olive oil: It offers a slightly sweet yet tart flavor. If you can't find it, add a bit of lemon juice and zest to the oil and go from there. Make sure to select a quality, robust extra-virgin olive oil.
OLIVE OIL DIPPING SAUCES
Serves 4 to 6
Lemon, Olive and Dried Cherry Sauce
- 1/2 cup lemon olive oil
- 2 tablespoons good quality balsamic vinegar
- 2 garlic cloves, ends removes and sliced into very thin slivers
- A few sprigs of fresh thyme leaves
- 2 tablespoons chopped Kalamata olives
- 2 tablespoons chopped dried cherries
- Freshly ground black pepper
1. Put all of the ingredients in a small glass bowl; mix to combine.
2. Cover and let rest for at least 4 hours so that the flavors have time to meld.
3. Serve with a spoon, or pour into small plates for serving with bread.
Advance Preparation: This can be made up to one week ahead, covered in an airtight container and kept at room temperature
Anchovy, Sun-Dried Tomato and Tapenade Sauce
- 1/2 cup fruity olive oil
- 2 tablespoons good quality balsamic vinegar
- 2 tablespoons chopped anchovies, (I prefer white anchovies if you can find them)
- 2 tablespoons green or black store-bought Tapenade
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 1/4 to 1teaspoon hot sauce or spicy chile paste, to taste
1. Put all of the ingredients in small glass bowl; mix to combine.
2. Cover and let rest for at least 4 hours so that the flavors have time to meld.
3. Serve with a spoon, or pour into small plates for serving with bread.
Advance preparation: This can be made up to one week ahead, covered in an airtight container and refrigerated. Return to room temperature before serving.
Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.