Olive Oil Bread Dip

[R. Richard]

I think I'd have to agree with several other posters, that the big key is just a really quality olive oil to start with.

Many agree. There is a family, the Núñez de Prado family, that has been producing premium-quality extra virgin olive oil since 1795. The Núñez de Prado family's olive estates in Andalusia, España, have been producing a super premium-quality olive oil called Flor de Aceite (Flower of the Oil) since 1795. The olives are only from their own trees and they supervise every step of the process from olive to oil. On average, Núñez de Prado olive oil ranges from 0.09 to 0.17 percent acid. The low acidity minimizes the disturbance of the flavor compounds in the oil. Flor de Aceite is called the worlds finest by some experts. It would seem that they managed to stumble on the key to quality, despite having been in the business for only some 215 years. Great stuff, but expensive.