Generally do a float of real Balsamic over it.

Make sure it's good olive oil - remember that in the US you can label anything extra virgin you want.

>>7841818
Thanks. But how do you recognise real balsamic? I didn't know they sell fake

>>7841823

Usually price, or look for designated place origin labels. That stuff you're seeing for $6 a bottle is vinegar and caramel though.

http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

Buy some za'atar (preferably Palestinian), dip the bread in olive oil and then in the za'atar.

>>7841814
>Dip crusty bread into fruity extra virgin olive oil

That is all you need to know.

What I like to do is tear off a piece of fresh crusty bread, pop it in my mouth and then drink a little olive oil while the bread's still in my mouth.

Mmm!

>>7841814
It's still fat, you know.

RULES:
The bread must have rosemary in it
The oil must have black pepper in it

I prefer:

>couple spoonfuls of good olive oil
>mix fresh pepper and provencal seasoning in oil
>bit of redwine vinegar or balsamico on top
>crumbly goat cheese cut into small cubes
>olives (smaller ones preferably)
>mix olives, cheese, whatever you will with seasoned oil
>slice baguette into rings and bake a bit on pan on either side (dry or on some garlic oil)
>eat the dressed condiments while dipping bread now and then
>dont go too wild with salt in oil as the olives and cheese will be salty already
>this is already a bit overcomplicated, most people like it even more plain and find that less is more

I roast garlic and add it to the oil last, prior to basil, red pepper, black pepper, a little rosemary, this >>7841818, grated romano, and when I'm done I nuke it for a little bit, like 15-20 seconds tops.

>>7841814
>How do I into
Use English faggot