Bread Dipping Oils Two Ways

For the spicy Middle Eastern dip

1. Heat the olive oil in a small saucepan over low heat until warm (not smoking).
2. Stir in the pul biber, cumin, dried mint, and garlic. Let the spices bloom in the warm oil for about 30 seconds.
3. Remove from heat and add the sumac, parsley, salt, and black pepper. Stir well.
4. Let the oil cool slightly so the flavours can develop.
5. Serve warm or at room temperature with flatbreads, pita, or drizzled over dips such as hummus or baba ganoush.

For the herby sun-dried tomato Mediterranean dip with burrata

1. In a small bowl or jar, combine the olive oil, oregano, thyme, basil, and garlic.
2. Chop the sun-dried tomatoes finely and add them to the oil.
3. Stir in the red chili flakes, salt, and black pepper.
4. Let the mixture sit for at least 30 minutes at room temperature to allow the flavours to develop.
5. Spoon over burrata and serve with fresh crusty bread or focaccia.