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Tuesday, September 23, 2008

Olive Oil Dipping Sauce

Dipping Oil
Extra Virgin olive oil
1-2 garlic bulbs roasted (completely cooled off)
Italian seasonings or Herbs De Provence dried
Salt & fresh ground pepper
Red pepper flakes
Pour oil into a glass bowl which has a tight fitting lid (1 cup or so)
Rub about 2 palms of dried herbs into the oil
Add salt, pepper, and red pepper flakes to taste
Squeeze the garlic cloves into the oil

This keeps for up to a week at room temperature with a tight fitting lid. Or for 2-3 weeks in the fridge but it needs to be brought back to room temp before using.

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