Hold onto your hats, this is a good one!
This oil goes best with a fresh loaf of Italian bread. It is so good. Don Corleone and I can make a meal out of the bread and oil alone. Forget a main dish.
Just kidding, Mom, we wouldn’t really do that. We definitely would have some veggies, too.
Herb Oil for Dipping Bread
adapted from cdkitchen
- 1 1/2 tsp oregano
- 1 1/2 tsp basil
- 2 tsp garlic powder
- 1 tsp minced dried onion
- 1/2 tsp crushed red pepper
- 1/2 tsp ground black pepper
- 1/2-1 tsp Kosher salt
- 1/4 cup extra virgin olive oil
- Combine spices on a deep plate or bowl.
- Pour olive oil over spices and stir. Dip bread. Again. Again. Go ahead and double dip, I won’t tell.
Sorry for the bad picture. I was in such a hurry to eat that I didn’t take my time.
This is a little spicy. But it doesn’t seem to bother the kids. However. Confession: I make an even simpler version for the kids, with just oregano and garlic. Not because it’s too spicy. No. It’s because once I add the oil, I remember how good this is, and I don’t want to share with my children. So Don Corleone and I eat it all by ourselves, and then I give the kids the simpler one and tell them they can’t have ours because I made it extra spicy this time.
Confession number two: It’s also kind of salty. And every time I make it, I think maybe I should use only 1/2 tsp of salt. But then I don’t. Because I like it salty. Even though it is almost too salty. I know it doesn’t make sense. But I use so little salt in my cooking and hardly any at the table, that I let this one go. But you might want to try 1/2 tsp salt at first, and add more as needed.
Phew! Glad I got that off my chest!
This recipe is linked up at: