Italian Herb Dipping Oil

By Addie

"Found this recipe in a magazine, although I can't remember which one. Amounts given are for dried herbs."

Ingredients

• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon rosemary
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1 pinch red pepper flakes (optional)
• Olive oil

Preparation

Step 1

Mix all herbs together in a small bowl and add as much oil as you wish for desired flavor. Use a crusty Italian bread for dipping.
..........................

REVIEWS:

Very good! We had this herbed dipping oil with french bread and it was shared with an Italian dinner. I found that if you press some of the herbs with the back of a spoon the flavors became more prominent.

Made this when a few friends were over and got rave reviews. I did add one clove of fresh garlic. I minced it with a little kosher salt until it turned almost to paste, and then mixed it in to the oil along with all the herbs. Used the red pepper, and also a few grinds of fresh black pepper and a little sprinkle of grated Romano cheese. Great balance of flavors.

My family was split on this dipping oil. I thought it was a little bitter - not sure why. One daughter sided with me, though we both didn't have any problem eating it. Husband and other daughter thought it was great. Next time I will add some fresh garlic and maybe Parmesan as well, as suggested by other reviewers. It was a nice change as we usually use a balsamic vinegar/olive oil mixture.

Yummy! Added kosher salt as suggested by other reviews and a fresh crushed clove of garlic. I put the herbs in the bottom of a small sauce pan and added the amount of olive oil I wanted. I then slowly warmed the oil to get the flavors of the herbs to release a little.

This is very good, and like a few other reviewers I also added some fresh crushed garlic, and some salt. I think right now I am spoiled with a bounty of fresh herbs from my garden, so would suggest when using dried herbs to make this well ahead of time so that the flavors can absorb into the oil. A few hours of sitting time and this oil just got better and better. I will keep this recipe close by and use it all winter long for dipping bread, once my garden is under ice and snow.

First, I wanted to say that "Thanks" for the recipe review of my potatoes (I do not have a paid membership,yet, so I could not email you directly). And so I wanted to get the message to you somehow, and I do intend on making this herb dipping oil very soon, something similiar is served at my favorite Italian restaurant. Again, THANKS!!

Delicious! I halved the recipe and had with some Ezekial bread. YUM!

Very addicting!! I used a crushed garlic clove in place of the garlic powder and added 1/2 tsp of kosher salt sprinkled on top. I made this for our last poker night and served with sliced baguette. Everyone really enjoyed it and my husband has been asking for it at least once a week. Thank you.

I am eating a slice of bread dipped in this sauce as I type...careful, you might slip from my oily fingerprints!! I'm trying to get the LAST DROP out of the bowl I'm using! THIS IS SOOOOOO good. I used fresh herbs and it is wonderful with French bread!

Wonderful with crusty bread. I followed the directions as much as I could and used most of the dried herbs called for, but I did use fresh rosemary, and just couldn't bear to not use fresh garlic, so I added some crushed cloves. :) Also added the optional red pepper. Great stuff--thanks for posting!

I've made this a few times now, both with and without the red pepper flakes. I have a little saucer shaped dish I use for the oil (not sure exactly what volume) and I just stir in the herbs and it's perfect, much better than using the expensive pre-made dipping oils from the specialty food section at the grocery store.