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I made this for New Year's Eve. It was easy and good.

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Chris from Kansas January 02, 2013

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.

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Lavender Lynn April 02, 2009
Bread Dipping Oil - Garlic & Herbs