•Home

Recipes

•Appetizers

Main Dishes

-Chicken
-Beef

-Pork
-Seafood
-Pasta
-Vegetarian Recipes
-Pasta

•Beauty Home Remedies
•Bread Recipes
•Breakfast
•Cooking Tips
•Crock Pot
•Dessert Recipes
•Drinks
•Garden
•Grilling
•Healthy Snacks
•Herbs
•Holidays
•Kitchen Gadgets
•Menus
•Restaurant Recipes
•Side Dishes
•Soup Recipes
•Spring Recipes
•Salads
•Videos

• Contact Us
•About Rita Heikenfeld
•Site Map
•Links
•© AboutEating.com 2000-2008

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.