Talk:Balsamic vinegar and olive oil dip

I agree - I love this.

The first and only time I went to Jamie Oliver's Fifteen restaurant in London (and WHAT an experience that was - highly recommended, should be on everyone's 'Top Ten of Things to Do before you Die'), they had separate bowls (not together like in this recipe) of first-class quality olive oil and balsamic, together with hunks of freshly-baked home-style bread.

I similarly pigged out and was unable to finish my main, which was a pity after shelling out 70 quid (for two, with wine, I hasten to add).

I managed to get exactly the same brand of balsamic (Sainsbury's I think) before I came home, but not the oil. If anyone happens to know exactly what brand/name of extra-virgin that Jamie uses in the restaurants, please enlighten me.

--Roses2at 08:51, 5 August 2010 (BST)

No idea what oil he uses, but for the olive oil connoisseur, locally we have Borough Market where there were a number of stands where you could freely taste varieties of olive oils from many countries. That way you find one that really suits your taste.

--Chef 13:44, 5 August 2010 (BST)

And just for the record and for the balsamic connoisseur, the vinegar brand was called Belazu.

As you also seem to be a big JO fan, have you or anyone you know visited any of his restaurants? Remember what you had??

--Roses2at 13:51, 5 August 2010 (BST)

I will give this a go. Have no idea which oil Jamie uses, but I have just opened one that I got from the Cheltenham Food Festival in June. It is DOP Sierra de Cazorla (Jaén) and I like it very much. It came in an aceitera with some lovely Balsamic sherry vinegar from the same region. Endorsed by J-C Novelli and I think that the dreaded Tesco's is the only supermarket that stocks it. --JuliaBalbilla 15:16, 5 August 2010 (BST)