When serving bread and olive oil, it's best to use a fresh loaf of crusty bread that's hefty enough to be torn and dipped in oil without falling apart.

The bread's interior should be soft, pliable, and absorbent to soak up the flavorful oil. The best and most common options include ciabatta, focaccia, and olive bread.

While ciabatta is sturdy enough for dipping, focaccia is perfect for sopping up olive oil, and olive bread pairs perfectly with the oil thanks to the olives in its dough.

Other good options include Italian Pugliese bread or traditional crusty, white loaves like French bread, sourdough, or no-knead bread.