It drives Maureen a little nuts, but Dad and I have to have our bread at dinner with a deep dish of olive oil, which gets passed across the table at every bite. Variations include Marisa’s with balsamic vinegar splashed into the oil, but I prefer it very green and straight up.
1 loaf Italian bread, non-sour, such as Como or Ciabatta, with holes to hold the oil
1 bottle extra virgin olive oil, very green and, preferably, very expensive, from the mother country if at all possible
Tear and dip. Do not worry about drips.