Prep 15 mins
Cook 0 mins
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!
- 6 garlic cloves
- 1 teaspoon red pepper flakes
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 teaspoon fresh coarse ground black pepper
- 1 teaspoon kosher salt
- 4 cups olive oil
- 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.