EVOO For Bread Dipping
Selected by internationally praised olive oil sommelier Wilma van Grinsven-Padberg
About the Sommelier Line
It has long been clear that certified olive oil sommelier Wilma van Grinsven-Padberg knows what she is talking about. Her book 'Olive Oil' is available in no less than 4 languages: Dutch, English, German and French. And now she brings - exclusively for Oil & Vinegar - three olive oils on the market with a focus on the way they are used. So you immediately know how to make the best use of the oil.
More About this Oil
Absolutely fabulous extra virgin olive oil from Tuscany's coastal area, the Maremma. This oil is exceptionally fruity, fragrant and not bitter or acrid in the slightest. Very suitable as a dip for bread as well as for mild salads, chicken and fish.
The olives are cultivated traditionally without fertilizer or pesticides. The latter are unnecessary thanks to the salty sea wind that keeps insects at the bay. The Tuscan soil, the sea breeze and the different varieties of grass under the olive trees lend the olives their characteristic fragrance and flavor.
- 4 Cups Wheat Flour
- 10 tbsp Sea Salt
- 1 Cup Water
- 2 tbsp Dried Yeast
- 2.5 tbsp EVOO for Bread Dipping
- 1 Sprig of Rosemary
Mix the flour with sea salt, dissolve the yeast in lukewarm water, and knead together into a smooth dough. Allow to rise for at least 48 hours in the refrigerator. Then allow the dough to reach room temperature, then place it onto a flat oven tray. Press it flat with wet fingers until it is 1 cm thick and make a few small dimples. Spread olive oil over the top and sprinkle with rosemary. Let it rise for another 45 minutes while the oven is preheating to 400 degrees fahrenheit. Bake the bread for 8 minutes and let cool for a short time before serving.
- 2 Egg Yolks
- 2.5 tbsp Lemon Juice
- 1 tsp Sea Salt
- 1 tbsp Mustard
- 1 tbsp Smoked Paprika
- 1 Garlic Clove
- 240 ml EVOO for Bread Dipping
Mix the egg yolk with the lemon juice, sea salt, mustard, paprika, and garlic. Purée this into a smooth paste with a hand blender or blender/food processor and gradually add olvie oil until a thick mayonnaise-like sauce is formed.
- 1 cup soaked Chickpeas (minimum 24 hrs at room temperature)
- 2 tbsp EVOO for Bread Dipping
- 1 tsp Pesto al Pistacchio
- 1 oz Pistachio Nuts
- 1/2 tsp Coriander Powder
- 1 tsp Sea Salt
Cook the chickpeas in water with sea salt, then purée the chickpeas together with the remaining ingredients to a smooth paste with a food processor or in a blender. Add some of the cooking water if the hummus is too thick. Sieve the hummus before serving for a truly smooth consistency.
Frittata Della Mamma
- 1 Bottle of Salsa Della Mamma
- 12 Olives
- 6 Sun Dried Tomatoes
- 3 tbsp Bruschetta con Olive
- 6 Eggs
- 5 oz Fresh Spinach
- EVOO for Bread Dipping
- Sea Salt
- 2 tbsp Dijon Mustard
- 4 tbsp Chopped Chives
Pre-heat the oven to 320 °F and chop the olives and sundried tomatoes into small pieces. Heat the Salsa della Mamma and Bruschetta con Olive, the olives and tomatoes. Pour the sauce into an oven dish. Heat a little olive oil in another pan and cook the spinach, then season with pepper and salt.
Place the spinach on top of the sauce, break the eggs and add them to the dish too. Grate some fresh pepper onto the eggs and sprinkle on some sea salt. Bake for 15 minutes at 320 °F in the oven or until the eggs have set sufficiently. When the dish comes out of the oven, top with the mustard and sprinkle with chopped chives.