A crusty loaf of Italian bread accompanies many dinners around here and we always have a bowl or two of oil for dipping. This one has rosemary, but you can use oregano, basil or any combination of herbs you like.
- Olive Oil
- Snipped Fresh Rosemary
- Coarse Ground Salt and Pepper
Snip the rosemary. Add salt and pepper. Cover with a rich, fruity olive oil.
Let it sit for a few minutes before serving.