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18 Comments:
Both....not at the same time, though. Depends of what kind of bread and what I'm eating it with.
kathyvegas at 8:55PM on 09/05/09
Ditto. Olive oil with a sturdy bread like French or Italian bread or baguettes with pasta and such. Butter on baguettes for breakfast and with brioche or any other white bread.
betteirene at 9:39PM on 09/05/09
Depends on my mood. I like olive oil with a bit of black pepper on baguettes. But if it's toast then it has to be butter.
gingercookiewithlime at 9:45PM on 09/05/09
Both!
caramel at 9:55PM on 09/05/09
butter butter butter and some more butter
food2food at 10:57PM on 09/05/09
I'm a fan of both, but as kathyvegas has already mentioned, it depends on the type of bread and I wouldn't have it at the same time.
avaryne at 12:16AM on 09/06/09
Either or. Usually depends upon the type of bread and what other foods are being served.
CJ McD at 9:41AM on 09/06/09
It depends on the type of bread. Something savory would do well with olive oil or butter. But something sweet, in my opinion, calls for unsalted butter with the lightest sprinkling of Kosher salt.
WickedGoodDinner at 10:42AM on 09/06/09
Both
finsbigfan at 11:27AM on 09/06/09
BOTH
happyeats at 7:18PM on 09/06/09
tapenade:
Tapenade is a rich olive spread popular in the Mediterranean. It's quite easy to make at home.
Prep Time: 10 minutes
Ingredients:
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper
Preparation:
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.
Pavlov at 7:26PM on 09/06/09
Nice. Thanks for the tapenade recipe, Pavlov.
Adam Kuban at 8:27PM on 09/06/09
My pleasure Adam, don't forget to toast the bread... Just be careful how dark you toast it! ; )
Pavlov at 9:55PM on 09/06/09
Nothing is better in this world than a nice rich soft butter...like a Kerigold irish butter and neverending big flaky hot croissants....heaven!!!!
tenille10 at 12:00PM on 09/07/09
for lunch or dinner, both. For garlic bread I make a paste by mixing soft butter with olive oil, throw in garlic and herbs, spread on the bread and bake. When bread is with soup, I usually spread with just butter; when bread is what's for dinner I make an olive oil dipping sauce.
Breads for breakfast always are buttered, never oiled. occasionally cream cheesed. with jam.
(@Pavlov - thanks, I've been looking for a good olive tapenade recipe. funny how the right recipe pops up when you least expect it!)
AliceBlue at 12:56PM on 09/07/09
Both. But it depends on what I am going to do with the bread. If i was to spread jam on it then butter, if I was to make croutons with the bread then oil.
pjracz10 at 4:36PM on 09/07/09
Neither.
Steen at 1:15AM on 09/08/09
Olive oil all the way! With Parmesan cheese. I'm obsessed.
Chew on That at 4:47PM on 09/11/09