Apéro dînatoire
- Alexina Anatole
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Dipping oil serves 4-6 as a starter, cocktail serves 1
Easy
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Make more considered sharing dishes for apéro hour. Alexina serves her piquant, Provençal dipping oil with a dry, sophisticated cocktail
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This apéro dînatoire is the eleventh in olive talent resident Alexina Anatole's video series One Good Thing*, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her simplest chocolate mousse and bitter leaf salad with salted kumquats.*
"We all know about l'heure de l'apéro: that golden-hour moment before dinner. But, have you heard of l'apéro dînatoire? This week we're taking inspiration from France, where I grew up. Apéro dînatoire is a French concept where apéro hour morphs into dinner. No three courses, no formal settings – just a table of delicious things, often shop-bought.
"This Provençal bread dipping oil is perfect for this sort of hosting. Black olives, dried figs and French raspberry vinegar, all mixed straight into good olive oil and served with crusty bread, and you're done. This is inspired by the tapenade-adjacent things you’ll find on tables in the south of France – a little dish of something intensely flavoured to eat with bread while you wait. Dried figs bring a subtle sweetness that balances the brininess of the olives and capers, and raspberry vinegar cuts through the richness of the oil. It comes together in minutes and only improves as it sits.
"And, it wouldn't be a dinner party without a good cocktail. This vermouth spritz is dry, light and refreshing. A spritz made with dry vermouth rather than Aperol is a more grown-up proposition: fresher, less sweet and far more food-friendly. The orange bitters do quiet but important work here – a few dashes is all it takes to tie everything together. Having grown up in France, apéro dînatoire is genuinely how I prefer to entertain in the summer – less pressure, way more fun."
Apéro dînatoire recipe
Ingredients
Provençal bread dipping oil
-
200ml extra-virgin olive oil
-
4 tbsp pitted and finely chopped Provençal black olives
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2 tbsp chopped dried figs
(about 2-3 dried figs)
-
1 lemon
zested
-
1 garlic clove
grated
-
2 tbsp finely chopped flat-leaf parsley
-
2 tsp non-pareil capers
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4 tsp raspberry vinegar
or use 3 tsp balsamic vinegar
-
crusty bread
to serve
Vermouth spritz
-
ice
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25ml dry vermouth
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75ml prosecco
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25ml soda water
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4 dashes of orange bitters
-
1 lemon peel strip
to garnish
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Method
-
step 1
For the dipping oil, combine all the ingredients in a bowl or lipped plate, then season to taste with sea salt flakes. Serve with crusty bread for dunking.
-
step 2
To make the vermouth spritz, fill a glass with ice, then pour over the vermouth, prosecco and soda water. Stir 10 times, then add the orange bitters and garnish with the lemon peel strip before serving.
Authors
Alexina Anatoletalent resident
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