Dipping Oil

(from cokerlj’s recipe box)

Just like served in Italian restaurants.
I’ve made changes to the original recipe making this my own.

Source: Linda Coker

Categories: Appetizers, Dip, Italian

Ingredients

  • 1 cup Olive oil
  • 2 tablespoons julienned fresh basil leaves
  • 1 teaspoon finely minced fresh oregano
  • 1 teaspoon finely minced fresh Italian Parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 3-4 cloves garlic minced
  • 1 teaspoon Tuscan Garlic Seasoning (optional)
  • 2-3 tablespoons freshly grated Parmesan
  • Crusty bread

Directions

  1. Heat oil in a small pan or skillet.

  2. While the oil is very warm/hot. Add garlic to “cook" a little but don’t burn. Add remainder ingredients. Allow to “steep” to bring out flavors.

  3. DO NOT ADD PARMESAN CHEESE UNTIL THE MIXTURE HAS COME TO ROOM TEMP.

  4. In jar with lid, combine oil and other spices and herbs.

  5. Before serving, stir to blend oil and seasonings, then pour Or spoon into small shallow or rimmed plate for each person.

  6. Slice or tear bread into pieces to dip and eat. Use or cover up to one month. Serve at room temperature.

  7. This will keep in a container in the fridge for a while. Just warm to room temperature prior to using (microwave).

Email to a friend | Print this recipe | Back