Herby Italian Dipping Oil for Crusty Bread
Total Time: 00h 05m
Makes: 1 - 4 servings
I honestly don’t think there is anything more sublime than a good loaf of crusty bread and Italian dipping oil. Each herb gives the oil a certain depth of flavor, but the recipe is also very forgiving if you are missing a particular herb it is still going to taste just as great. I used Sutter Buttes blood orange olive oil for this recipe, but play around with it and try other flavored oils or even just plain olive oil. A swirl of thick balsamic glaze rounds out the dipping oil. This makes a great gift also. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Crusty bread: baguette, focaccia, ciabatta all work well
- 1 tablespoon of freshly ground Frontier Co-op Pink/White or Black peppercorns (I used pink)
- 1 tablespoon of Simply Organic oregano
- 1 tablespoon of Simply Organic parsley
- 1 tablespoon of Frontier Co-op sweet leaf basil
- 1.5 teaspoons of Frontier Co-op garlic powder
- 1.5 teaspoons of Frontier Co-op onion powder
- 1/2 teaspoon of Frontier Co-op rosemary (crush it with the back of a knife or mortar & pestle)
- 1/4-1/2 teaspoon of Frontier Co-op fennel seed (crush it with the back of a knife or mortar & pestle)
- Sutter Buttes blood orange olive oil or olive oil of choice
- Frontier Co-op Fleur de Sel for sprinkling
- Thick balsamic glaze for drizzling or traditional balsamic vinegar or pomegranate molasses works too
- *Optional
- Frontier Co-op crushed red pepper flake to taste for “zing & heat”
- *Optional
- Lemon zest is nice if you are using a plain olive oil or even a lemon olive oil
- **Shortcut version is to use Frontier Co-op Pizza seasoning and olive oil. Mix & top with balsamic glaze.
Directions
- Mix all the herbs in a bowl.
- Add in as much olive oil as you like to thin to your liking.
- Pour into a shallow bowl or onto a plate and then drizzle with some thick balsamic glaze, balsamic vinegar or pomegranate molasses.
- Sprinkle with Fleur de Sel & zest.
