Serve this Herb Dipping Oil with Rosemary Focaccia Bread as a fabulous appetizer. Your guests will be impressed and its preparation requires minimal effort, yet will taste like I was an overnight feat of accomplishment. The accolades will be numerous so prepare your speech now! “I would like to thank the sun, the soil, the rain, the jazz music that inspired their growth as it streamed through the kitchen windows to their earthy pillars on the deck….”
In the oil, blend in crushed red pepper flakes, salt and pressed garlic. Allow to sit for a few minutes so oil can be infused.
Fresh rosemary, basil and oregano from my herb garden were harvested for this creation. They are chopped finely to yield about a tablespoon of each. Toss herbs together. If I make this out of season, or cannot locate the fresh herbs, I have substituted 1 teaspoon of dried herbs for 1 tablespoon of fresh.
Sprinkle about 1 1/2 tablespoons of herbs on dipping plate. Whisk the oil together again and drizzle about 1/4 cup of it over the herbs. Refresh oil and herbs as needed.
Rating
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Total time:
Serves: about ¾ cup
- ½ c. Extra Virgin Olive Oil
- 2 cloves garlic, pressed
- 1 t. red pepper flakes
- 1 t. Kosher salt
- 1/ 4 t. freshly ground black pepper
- (In place of the following fresh/dried herbs, you could substitute 2 t. Italian seasoning.)
- 1 T. fresh rosemary stripped from stem, finely chopped(or 1 t. dried)
- 1 T. fresh oregano leaves, finely chopped(or 1 t. dried)
- 1 T. fresh basil, finely chopped(or 1 t. dried)
- Wash and chop fresh oregano and rosemary. Wash, chiffonade, and chop basil.
- Combine all ingredients either of the two following ways:
- Whisk all ingredients together and pour it on a dipping plate. Refresh plate as needed.
- Toss together the fresh herbs.Pour about a quarter of a cup of oil mixture over 1½ tablespoons of the freshly mixed herbs. Stir on plate to combine. Refresh herbs and oil as needed.
This an absolute favorite and once you start dipping you cannot stop!!