We've come a long way from simple packaged breads that you can pick up at the supermarket. Here in Los Angeles, bread bakeries are springing up across the city. My favorites are The Bread Lounge and Clark Street Bakery at the moment, each with their own spin on crusty, chewy baguettes as well as many other varieties. But these toothsome loaves need a fresh accompaniment idea.

Bread and butter? Not so fast. Creative olive oil combinations have taken the place of butter as an accompaniment for bread. I prefer the fruity flavor of olive oil with bread. Even more delicious are blending different flavors together. These sauces become the center of the table and are a wonderful beginning to any Mediterranean-inspired repast. A glass of chilled rose or chardonnay would be a refreshing pairing.

As the weather heats up, you'll appreciate how easy these are to prepare -- no cooking required. I like to serve these sauces in small glass bowls with a spoon for people to help themselves. Make sure to have an assorted bread basket with a French baguette, sourdough and Focaccia along with bread plates.

These versatile sauces are also a wonderful glaze on grilled chicken, fish or vegetables, or they can be used as a simple sauce to pasta or a quick dressing to drizzle on your favorite greens. Look for Meyer lemon-flavored olive oil: It offers a slightly sweet yet tart flavor. If you can't find it, add a bit of lemon juice and zest to the oil and go from there. Make sure to select a quality, robust extra-virgin olive oil.

Olive Oil Dipping Sauces

Serves 4 to 6

Lemon, Olive and Dried Cherry Sauce

1/2 cup lemon olive oil

2 tablespoons good quality balsamic vinegar

2 garlic cloves, ends removes and sliced into very thin slivers

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