Oil is certainly not just for cooking. Especially not the extra virgin olive oil. Save this delicate stuff for the dipping and drizzling. I love a good olive oil/balsamic bread dip. It has a classy feel and its delicious. I also love prodding the ball of balsamic that sits so independently in the pool of oil.Our choice of olive oil was a Spanish EV from home. On purchasing many months ago, I was delightfully surprised that on removal of the lid, a thin pouring tube pops up allowing for a controlled pouring motion without the need for the thumb over the spout. Saves on oily thumbs. The balsamic of choice is quite common and is a relatively sweet vinegar. On toast, both liquids soak in to the toast quite well and the slice itself tastes great. But I have to say I prefer a good old fresh soft bread dip.
Oh and for those who think that this picture may indicate that Grace is French, she actually isn't. But its a great bow.
This was the first picture I have taken for this blog. The sun (shining through the window behind me) was making Grace's pictures all saturated and we don't want that. We want you to get a nice clear view of our experience :)
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