Gluten Free Flatbread with Herb Dipping Oil

by: Anya·posted: Mar 20, 2017·updated: Oct 7, 2021·77 CommentsThis post may contain affiliate links. Please read my disclosure policy.

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Bread dipped generously into healthy oil is a favorite appetizer for many. This gluten free flatbread with herb dipping oil is so tasty - you won't miss the crackly baguette.

This post is sponsored by Olea Blue, all opinions, recipe and photography are my own. This post may contain affiliate links for your convenience. Thank you for supporting this site with purchases made through these links and supporting the companies I believe in. The information contained in this blog is not intended to be construed in any manner as medical advice. See full DISCLOSURE for details.

I've always enjoyed this unique appetizer of bread and dipping oil but it wasn't until recently that I learned this dipping oil can be extremely nourishing when using a high quality oil.

Extra virgin olive oil contains protective compounds but not all oils are created equal. Recent findings indicate some EVOO on the market is diluted with commercial oils such canola oil or soybean oil. When choosing olive oil, don't let the label extra virgin olive oil fool you. Often times, it's just a marketing ploy and as consumers, we must know the source and quality of the olive oil we are purchasing.

What to look for in EVOO?

Oleocanthal, is a high polyphenol compound that can be found in the purest form of olive oil. It is this compound that is responsible for the peppery sensation in the back of the throat when consuming oil. Interestingly, connoisseurs use an age old custom to rate high quality oils by taking a slurp and waiting for that burning sensation followed by cough.

The reason for this unique practice is because sensor molecules found primarily in the throat latch on to these polyphenols causing one to cough. One cough, it's good but three coughs is even better.

Introducing Olea Blue

Throughout lush communities in Greece, family owned farms use artisan techniques to produce an olive oil rich in polyphenols. This craft is passed down from generation to generation to ensure optimal harvest time in to protect rich properties and phenolic compounds found in their olives.

Olea Blue extra virgin olive oil is unique because of its rich oleocanthal content. The stronger the phenolic potency in the oil, the higher the antioxidants. Like all antioxidants, polyphenols found in oleocanthal help protect cells from oxidative stress that can lead to premature aging and degenerative diseases.

It's worth mentioning that because Olea Blue extra virgin olive oil is potent with health protective compounds, it should never be heated. Instead, enjoy this oil in salads or in dipping oil (recipe below).

Taste testing

The best way to tell if extra virgin olive oil has high levels of oleocanthal is by its taste. That peppery sensation on the back of your throat as mentioned is a primary indication of potency. The sharper, more tangy that sensation, the higher the level of oleocanthal. In addition to taste testing, Olea Blue also uses Nuclear Magnetic Resonance (NMR) to accurately measure phenolic compounds in their olive oil so rest assured you're getting an exceptional product when choosing Olea Blue.

Finally, the Flatbread

What would a good EVOO be without delicious bread to dig into it? I love that these little flatbreads are totally gluten and grain free and can be whipped up quickly. My final note on this recipe, is to be sure to use organic, lead free balsamic vinegar. This is my absolute favorite and I'm so grateful for the opportunity to purchase this at my local farmer's market from the owners themselves. This paired with Olea Blue's high phenol EVOO and you're golden. 🙂