Three oil recipes bring back trend

Published 9:00 pm Tuesday, September 7, 2004

After a short hiatus, dipping oils are back in print today.

“Italian restaurants, before the meal, often serve that wonderful crusty bread with a dish of olive oil, seasoned with ???” Snohomish cook Barb Brevik writes.

“Do you have a recipe for the dipping oil? I’ve experimented some, with rather poor results. None of my Italian cookbooks have it, and I’ve also checked on the Internet, without any luck.”

And Paula Aluapa pares her request down to a quick, “Help! I’ve lost the recipe you published for Emory’s dipping oil. Is it possible to find it in the archives?”

Yes, to both readers’ questions. In fact, we have not just one, not just two, but three recipes for dipping oil. Since it’s specifically requested, the first coming up will be the one served at Emory’s Lake House on Silver Lake in the Everett area. The second comes from another destination dining spot, Restaurant Zoe in downtown Seattle.

Last, but certainly not least, we have the special how-to shared by Beverly Riter of Everett. “Change amounts according to your taste,” she told us in an Oct. 26, 2001, Forum column. “Since I don’t measure, these are the amounts I’d estimate. Mix it up and use crusty Italian bread for dipping. It’s also great for salad dressing!”

Emory’s Lake House seasoned olive oil

1quart extra-virgin olive oil

1/2cup finely chopped fresh sage (approximately 1 bunch)

1/2teaspoon crushed red pepper flakes

2tablespoons kosher salt

1/4cup fresh lemon juice

1/4cup fresh thinly sliced (shaved) garlic

Seasoning salt

Balsamic vinegar

In large mixing bowl, stir together the olive oil, sage, pepper flakes, kosher salt, lemon juice and garlic; mix well, cover and let stand 24 hours to allow flavors to blend. Oil should be refrigerated if not used within a couple of days.

Take out of refrigerator at least 1 hour before serving to allow it to reach room temperature.

To serve, spoon oil onto a bread plate; add seasoning salt and/or balsamic vinegar for additional flavor.

Restaurant Zoe dipping oil for bread

43/4 cups extra-virgin olive oil

1 1/2 cups balsamic vinegar

1 1/2 cups red wine vinegar

1/2cup peeled, chopped shallots

1/3cup fresh chopped thyme

Kosher salt to taste (don’t skimp on the amount)

White pepper to taste

In large mixing bowl, combine oil and vinegars, blending well; add shallots, thyme, salt and pepper and mix thoroughly. Cover and refrigerate until needed. Whisk before serving. It will keep refrigerated, but the peak of its flavor will dissipate after 7 to 10 days. Makes about 8 cups.

Dipping oil or salad dressing

About 1/4 cup virgin olive oil

About 1 tablespoon balsamic vinegar

About 1/2 teaspoon minced fresh garlic

Pinch Italian herbs, dried or fresh

Crusty Italian bread for dipping, or use as dressing on salad greens

In small bowl, combine oil, vinegar, garlic and herbs. Mix ingredients together thoroughly and use as desired.

The next Forum will appear in Friday’s Time Out section.