If there’s one thing that’s taken the country by storm, it’s the push for restaurants to do more than just gorge themselves on food. People are increasingly interested in taste experiences, and part of this food revolution is the use of oil to dip bread as an appetizer.

Now, there are probably some of you out there who might find the notion of oil for dipping a bit overhyped and overplayed. Think of how many Italian restaurants, chain or independent, easily whipped up a dipping oil at the start of a meal. As time went by, people started trying to copy these recipes and make them at home, which meant that no matter where you went to enjoy a good Italian meal, you always came face to face with some kind of oil for dipping bread. with a real amount of small specks to add flavour.

Well, times have changed. More restaurants are deciding that dipping oil is more than just a start to a meal. It is a state of mind, a conscious way of tantalizing the senses and preparing a person for the rest of the meal. In short, oil for dipping bread is not what it used to be.

But let’s get things home. Many people like to host parties and have friends and family over to their home for a fun time. Game nights are more popular than ever, and you’re hearing more about dinner parties getting fancy once again. If you’re throwing one of these parties, you want to wow your guests, but you also want to keep things simple. Add oil to dip bread. It’s essential, and it may be more profitable than you think. A recent study found that a good appetizer can outshine the main course if done right.

For stellar bread dipping oil, that means one thing: quality olive oil.

That is all. It really doesn’t have to be complicated. You need fresh olive oil, so it doesn’t mean the jar that’s been sitting in your pantry for months. It also means you want to try to buy olive oil that spends little time traveling, so buy local. You may not know it, but the United States is becoming a major player in the world of olive oil, with production growing and quality rivaling anything coming from outside the country. Buying local also means you know what’s going into your olive oil.

Right now, Western eating habits tend to be defined by how much food we can fit into our mouths, but that’s starting to change. Oil for dipping bread, as simple as an appetizer, is part of this change. Understanding that an aperitif is defined as the first course of a larger meal, this particular aperitif, made with quality olive oil, allows the diner’s taste buds to prepare for the flavor nuances of each additional course. Turns out this simple appetizer might not be as simple as we once thought.