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Italian Olive oil dip


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  • 1/2 cup olive oil
  • 2 garlic cloves, crushed
  • 2 fresh sage leaves
  • 1 bay leaf



Step 1

Combine all of the ingredients in a small, heavy saucepan. Cook over medium-low heat until thermometer registers 180 degrees. Reduce the heat to low, and cook for 20 minutes. Do not allow temp to rise above 200 degrees. Cool to room temperature. Drain the oil mixture through a sieve into a bowl, and discard solids.
Use ad a dip or add balsamic vinegar and drizzle over mozzarella cheese, roma tomatoes and thinly sliced French baguettes.

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