DIPPING OIL
It took me several tries before I developed the right blend for this delicious dipping oil used in Italian restaurants. Dip pieces of crusty bread into the oil, or “paint” the bread with a brush.
1/2 cup olive oil
1 tablespoon minced garlic
1 teaspoon ea. dried rosemary, thyme, oregano and basil
1 bay leaf **
1/4 teaspoon dried red pepper flakes, or to taste
Pour olive oil into saucepan. Add garlic and herbs and red pepper flakes.
Over low heat, cook until garlic is golden but not brown. This will take
just a few minutes. Remove bay leaf. Store, covered, in refrigerated up
to one week.
As with all herbal recipes, go to taste – you can always add more
of any herb.
** Turkish bay leaves are more rounded and less pointy with a very refined
flavor; California bay are more narrow and pointed, with a more defined,
harsher flavor.
Dipping oil just like Italian Restaurants.
©2006-2010 Rita Heikenfeld and AboutEating.com
