Before every meal, my family and I gather around the kitchen table, share a bottle of wine, chew on an assortment of dried fruit and nuts, and dip freshly toasted whole-wheat Afghan bread (pictured) in an olive oil dip. But, as you can see from the leading picture, this is no simple olive oil – it’s flavored with a variety of spices and balanced with freshly chopped peppers and tomatoes. Each bite packs so much flavor and helps to stretch the olive oil over a longer period of time and among many more people. Enjoy!
Olive oil glows:
Olive oil: is mostly made up (75 percent) of mono-unsaturated fatty acid, which has many health benefits. It helps to lower the risk of heart disease, reduces cholesterol, and normalizes blood clotting. Mono-unsaturated fats are also helpful for diabetics by controlling blood sugar levels. It is also full of antioxidants that help to reduce inflammation and keep your cells healthy and youthful. Choose a cold-pressed extra-virgin olive to reap the most benefits. And take heed: olive oil is still a fat and must be used in moderation.
The Mother of All Bread Dip Recipes
Serves a table of 4-6
- 6 tablespoons extra-virgin olive oil (highest quality you can find)
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 dashes of sweet paprika
- 4 dashes of dried rosemary
- 4 dashes of dried oregano
- 4 dashes of red pepper flakes
- 1 small garlic clove, minced
- 1 medium tomato, chopped
- 1 long green pepper, seeded and chopped
- 4 ounces feta cheese, crumbled
- 1/2 tablespoon grated parmigiano reggiano cheese
- 8-10 black olives
Directions: Pour the olive oil in a serving place. Add all the spices and garlic and mix with your clean index finger until all is distributed. Add the tomatoes in the center and top with the tomato, pepper, feta cheese, and parmigiano reggiano. Circle the center with the black olives and serve.
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