Olive Oil and Balsamic Vinegar Dip: The Best Ratio and How to Serve It
The classic olive oil and balsamic vinegar dip takes two minutes to make. The best ratio is about three parts extra virgin olive oil to one part balsamic vinegar. Here's how to make it, serve it and vary it.
What you need
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
A pinch of flaky sea salt and black pepper
Good crusty bread: sourdough, ciabatta or focaccia
How to make it
Pour the olive oil into a shallow dish.
Add the balsamic vinegar to the middle. It will pool in the oil rather than mix, which looks good and lets everyone dip how they like.
Season with sea salt and black pepper.
Serve straight away with warm, torn bread.
Which olive oil and balsamic to use
Because the oil isn't cooked, its flavour comes through. A fresh, fruity extra virgin olive oil with a peppery finish is ideal, such as our Early Harvest or Master Miller.
For the balsamic, an aged Balsamic Vinegar of Modena gives a rich, sweet, syrupy dip. Our Spanish balsamic vinegar is a lighter everyday choice.
Five ways to vary it
Garlic: use our garlic flavoured olive oil, or add a finely grated clove
Chilli: a drizzle of chilli flavoured olive oil for heat
Herbs: dried oregano, thyme or chopped fresh rosemary
Basil: our basil flavoured oil with a few torn basil leaves
Parmesan: a little finely grated parmesan on top
Frequently asked questions
What is the ratio of olive oil to balsamic for dipping?
About 3:1. Use 2:1 if you like it sharper and sweeter.
Should I mix the oil and balsamic?
No need. Pour the balsamic into the middle of the oil and let it pool.
What bread is best for dipping?
Crusty bread with an open crumb: sourdough, ciabatta or focaccia.
Can I make it ahead?
It's best made just before serving, but you can measure out the ingredients in advance.
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