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
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Heat oil in a small pan or skillet.
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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.
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DO NOT ADD PARMESAN CHEESE UNTIL THE MIXTURE HAS COME TO ROOM TEMP.
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In jar with lid, combine oil and other spices and herbs.
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Before serving, stir to blend oil and seasonings, then pour Or spoon into small shallow or rimmed plate for each person.
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Slice or tear bread into pieces to dip and eat. Use or cover up to one month. Serve at room temperature.
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This will keep in a container in the fridge for a while. Just warm to room temperature prior to using (microwave).