Bread dipping in olive oil can is a great appetizer. Olive oil dipping dishes were custom made for this purpose. Many restaurants have swirl design olive oil dipping dishes on their tables. Made of high quality stoneware, they won’t chip or break easily.
The grape cruet, is an oil and vinegar cruet made from the finest handblown cruet glass. It can store both olive oil and balsamic vinegar together, saving space. It has a unique elegant design of a grape shape for the inside decanter. An olive oil cruet is almost essential in the kitchen, because it will be so much easier than having to pour and reuse the original bottles and clean up each mess. With a grape cruet, it is as easy as pulling a cork. This high quality cruet is unlike any other glass cruet, it won’t break during regular use like many others do.
Makes 3 cups
- Three quarter cups cup extra virgin olive oil
- 3 cups cubes of fresh or one day old sour dough bread
Pour the olive oil in a large glass dish with a glass lid. Place the bread in, close the container, and shake until the bread cubes have absorbed all the evoo. Place the bread cubes on a baking sheet and put in the oven at 250 degrees for ten minutes or until are golden and dry. Let cool, eat right away, or store for later in an air tight container. You can also dip the croutons in olive oil dipping dishes filled with olive oil.