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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Herb Dipping Oil for Bread Recipe

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This recipe for Herb Dipping Oil for Bread is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 ½ t fresh parsley (1 T if dry)
• Ύ t fresh basil (1 T if dry)
• Ύ t fresh Rosemary (1/2 t if dry
• ½ t fresh oregano (1 t if dry)
• ½ t fresh thyme (1 t if dry)
• 1 clove garlic, smashed and finely chopped (1/4 t if granulated garlic)
• Ό t crushed red pepper
• Ό t finely ground sea salt
• ½ t fresh ground black pepper
• ⅛ t lemon juice
• 2 T good olive oil

• Plus 4-6 T olive oil at serving time

• Fresh warm bread
Directions:
Directions:
• Chop all of the herbs
• Put herbs in a small food processor
• Add any dry herbs, garlic, red and black pepper, salt, lemon juice, and 2 T olive oil
• Pulse a few times
• Put the mix in a storage bowl or jar until serving time

• To serve, put the herb mix on a plate
• Pour the additional olive oil over the herbs
• Bring out the warm bread and enjoy
Personal Notes:
Personal Notes:
I found Carrabba’s Herb-Olive Oil Dip on line and through time have made some minor adjustments. They get the credit.

While we are traveling, I don’t always have access to all of the fresh herbs. I substitute the dry alternative as needed. You need to let the mix sit for an hour or so to let the dry herbs soften and all of the flavors to meld.

I store this in the refrigerator in a jar.

Brad’s bread making machine works full time on Jireh. I try really hard not to eat bread, but when a fresh loaf comes out, I pull out this dipping oil and have a slice while it’s warm. No wonder I have gained so much weight

 

 

 

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