Serve this Herb Dipping Oil with Rosemary Focaccia Bread as a fabulous appetizer. Your guests will be impressed and its preparation requires minimal effort, yet will taste like I was an overnight feat of accomplishment. The accolades will be numerous so prepare your speech now! “I would like to thank the sun, the soil, the rain, the jazz music that inspired their growth as it streamed through the kitchen windows to their earthy pillars on the deck….”
In the oil, blend in crushed red pepper flakes, salt and pressed garlic. Allow to sit for a few minutes so oil can be infused.
Fresh rosemary, basil and oregano from my herb garden were harvested for this creation. They are chopped finely to yield about a tablespoon of each. Toss herbs together.
Sprinkle about 1 1/2 tablespoons of herbs on dipping plate. Whisk the oil together again and drizzle about 1/4 cup of it over the herbs. Refresh oil and herbs as needed.
- ½ c. Extra Virgin Olive Oil
- 2 cloves garlic, pressed
- 1 t. red pepper flakes
- 1 t. Kosher salt
- 1/ 4 t. freshly ground black pepper
- 1 T. fresh rosemary stripped from stem, finely chopped
- 1 T. fresh oregano leaves, finely chopped
- 1 T. fresh basil, finely chopped