1. Select a small, shallow dish with a slight depth to hold the oils

2. Pour about 3-4 tablespoons of extra virgin olive oil into the dish

3. Add a gentle drizzle of vinegar (about 1-2 teaspoons) - remember, the vinegar should complement, not overpower

4. Finish with 3-4 grinds of fresh black pepper (and optional salt)

5. Serve immediately with warm bread

Chef's Tips:

- Never mix the oil and vinegar before serving - let each diner swirl their own portion to taste

- Serve the bread slightly warm - about 3-4 minutes in a 180°C oven brings out its best qualities

- Look for olive oil with a peppery finish - this indicates high polyphenol content, prized for both flavor and health benefits

- Store your olive oil away from light and heat to preserve its delicate flavors

- If serving as part of a charcuterie, position the dipping oil near the bread but separate from meats and cheeses

Serving Suggestions:

- As an aperitivo: Serve alongside a glass of crisp white wine like Verdicchio

- With a meal: Place small dipping dishes at each place setting

- For charcuterie: Include as part of an antipasti spread with cured meats, cheeses, and marinated vegetables

A Note on Bread Selection:

Choose bread with a sturdy crust and dense crumb - it should have enough structure to hold the oil without falling apart. Day-old bread is perfectly acceptable, as its slightly firmer texture can actually be advantageous for dipping.

Buon appetito!​​​​​​​​​​​​​​​​