Can anyone tell me the ingredients of olive oil based bread dips?

I live in upstate NY and there are some great local Italian restaurants around here. At a few of them, they serve an olive oil dip with the italian bread, and it's delicious and of course, much healthier than buttering the bread.



I notice that there is olive oil and some black liquid in it, with a vinegar taste. And there are green herbs in it that add a lot to the flavor too. I basically just need to know what the black stuff is (I think it's the same stuff they sometimes drizzle on bruschetta, it's a dark black color) and what the herbs are (my guesses are crushed basil and rosemary, maybe oregano?). Thanks for any input.
Can anyone tell me the ingredients of olive oil based bread dips?
INGREDIENTS

1 cup extra virgin olive oil

2/3 cup aged balsamic vinegar

3 cloves garlic, minced

1 1/2 tablespoons dried basil

1 tablespoon dried oregano

1 teaspoon dried thyme

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Reply:There is not any one recipe. You ought to experiment and find your own!



Just about any extra virgin olive oil will be fine; the extra flavors might obscure tiny differences in quality. Consider visiting a shop that sells Greek ingredients, or a good Muslim Halal market.



Balsamic vinegar is great--try it with no vinegar, or wine, rice, cider, sherry, malt vinegar. Maybe dry wine (vermouth?).



Try sweetening it--white sugar, brown sugar, honey.



Go for Italian dressing style herbs to start; oregano, basil, sage, thyme, parsley, cilantro, red pepper flakes, fresh black or milticolored pepper. Consider tarragon, chervil, savory, dried onion flakes, cayenne. Definitely consider fresh crushed garlic!



If using vinegar or wine, put the flavorings in it first and let macerate for an hour or more, then add oil and shake madly. Should be about 5 to 8 parts oil per 1 vinegar.



If using only oil, add flavorings and let sit for several days to infuse flavor.



Bon applesauce!
Reply:Be creative in what herbs you use. One restaurant I go to uses Parmesan cheese in the oil and it tastes great. Make a few combinations of different herbs and find out which ones you like best. I saw that you found out it was balsamic vinegar. One restaurant I go to drizzles it right in front of you. And you can always ask the waiter what is used in the dips you like. Most will be able to give you the ingredients. As for the olive oil, stick with the ones made in Italy or Spain.
Reply:I make mine like this:

Olive Oil

Dried Oregano

Ground Pepper Flakes

Chopped Fresh Parsley

Cut up Sun Dried Tomatoes (cut up very small)

Chopped Anchovies (Cut up very very small)

3 cloves of fresh garlic (smashed)

Chopped Black Olives (Optional)

2 to 4 tbs of Balsalmic Vinegar



This is a very good bread dip...Make alot as it will go fast.
Reply:You can use any herbs that you like. All of the ones you mentioned would be fine. Also, crack some pepper corns in there.



There are a lot of good brands of olive oil. Pick a mid-priced extra-virgin and you should be good to go.
Reply:it's balsamic vinegar, and use whatever herbs you please. whichever you like. maybe even some crushed red pepper flakes. I prefer just the evoo, and vinegar myself.
Reply:Here is an olive oil and balsamic vinegar dipping sauce recipe you might want to try out:



1 cup extra-virgin olive oil

1/2 cup balsamic vinegar

1 teaspoon chili pepper flakes

1 garlic clove, minced

2 tablespoons parsley, minced

2 tablespoons fresh basil, chopped fine





Combine all ingredients in a shallow bowl and refrigerate for 3 to 4 hours.

Use as a dipping sauce for warm crusty bread or vegetables.