Nothing can be simpler (or tastier!) than dipping your crusty sourdough bread into Balsamic Vinegar and oil, it creates the perfect combination. Our Gold Label Balsamic Vinegar adds the perfect balance of sweet and zesty to the oil and herbs for a delicious dip.
Try warming the bread before serving and adding a bowl of olives for a comforting appetiser to welcome your guests.
125ml Mazzetti Gold Label Balsamic Vinegar of Modena
125ml extra virgin olive oil
2 garlic cloves minced (optional)
1 tbsp dried oregano
Freshly ground pepper to taste
1 sourdough loaf (can also work with ciabatta or focaccia)
1/2 cup Mazzetti Gold Label Balsamic Vinegar of Modena
1/2 cup extra virgin olive oil
2 garlic cloves minced (optional)
1 tbsp dried oregano
Freshly ground pepper to taste
1 sourdough loaf (can also work with ciabatta or focaccia)
Pour the extra virgin olive oil into a pan and warm the minced garlic on a low heat for a few minutes until soft, add the oregano and cook until soft and the flavors are released.
Pour the olive oil, garlic and oregano into a bowl, then add the Balsamic Vinegar and sprinkle with black pepper.
Cut up the bread into big chunks or slices and serve.
Dip & enjoy!
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