Olive Oil with Bread

Olive Oil Dip - The Bread We had Id lunch at Naheeds place… and what a lunch it was. I don’t think I have ever eaten better mutton curry (called Nihari, traditionally made with beef, made here with succulent cuts of tender lamb, the many spices tempered with yoghurt) or kebab (Pasanda kebab, with the flavor of woodsmoke still in it). He lives a bit of a while away, else I would have been there to help finish any left overs.After that extra heavy lunch (the lunch wasn’t as heavy as the amount I ate), I thought a dinner ought to be on a lighter note. A quick olive oil dip (olive oil, chopped jalapenos, olives, vinegar, paprika, onion salt and a dash of tabasco), some sliced, fresh, hot bread accompanied by a few types of pepper salamis (paprika, black pepper, green pepper, masala and plain). A little fresh mayonaisse didn’t hurt with all that spice doing the rounds.

Not elaborate in the least, but definitely light. Take a slice of bread, sprinkle with the olive oil mixture, top with a slice of salami and chew… slowly.

Variation: Replace the vinegar with fresh lemon juice.

Olive Oil Dip - The Dip
Olive Oil Dip - The Salami

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.