The simplest ritual in Italian cooking: a pool of exceptional olive oil finished with drops of aged balsamic. Two ingredients, no cooking, five minutes to assemble — and entirely dependent on what you pour.
Ingredients
- 4 tbsp Nikkitas Extra Virgin Olive Oil
- 1–2 tsp Traditional Balsamic Vinegar of Modena PDO
- 1 small clove garlic, finely grated (optional)
- Pinch of dried oregano or fresh thyme leaves
- Flaky sea salt and freshly cracked black pepper
- Crusty sourdough or ciabatta, sliced
Method
- Pour the olive oil into a wide, shallow dish or plate.
- If using garlic, stir it into the oil with the herbs and a generous pinch of salt.
- Drizzle the balsamic vinegar in a slow stream through the centre of the oil — it will sink and pool beneath, creating a beautiful two-tone effect.
- Finish with cracked pepper. Serve with torn bread for dipping.
Notes
The ratio matters: roughly 3 parts oil to 1 part balsamic. With PDO traditional balsamic (aged 12 or 25 years), use even less — it is intensely concentrated. The 12-year is ideal here: lively acidity, deep flavour, and enough body to hold its own against a robust olive oil. This is the dish that will make your guests ask where you bought the oil.
