I'm not sure where my brother got this recipe, but it is packed full of flavor and worthy of restaurants. My brother uses freeze dried herbs in this recipe, but I would assume fresh herbs would be just as wonderful. This olive oil dip is perfect for any crusty type artisan bread. Hope you enjoy!
- Mix all ingredients (except oil) and mince with a food chopper. If you do not have a food chopper, mince together with a knife to make an herb mixture.
- Use 1 teaspoon of herb mixture for every 1/2 cup of olive oil when serving.
I made this for New Year's Eve. It was easy and good.
A solid introduction to a grand Mediterranean custom. We scaled down the recipe so as not to use a whole bottle of olive oil, and served it with a whole-wheat French loaf from the supermarket bakery. Would be even a little better with some dark balsamic vinegar on the plate with it. Made for Pick A Chef, April 09.