Dipping Oil

June 19, 2009

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.

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{ 5 comments… read them below or add one }

1 The Smiths June 20, 2009 at 1:55 pm

Just wanted to let you know..I Love your blog…and I left you an award on my blog and added a link to your blog from mine..go check it out!


2 John October 5, 2010 at 12:24 am

That bread looks really weak. You know you want to be dipping a nice, European-style crusty bread, right? Bread with corn syrup doesn’t really cut it…



3 Karen Bove October 5, 2010 at 8:35 am

Well sure, but sometimes there’s no time to drive to the good bakery so bread from Publix works just fine.


4 Sandra December 7, 2010 at 3:34 pm

At the Italian place I go to they add balsamic vinegar too.


5 Karen Bove December 7, 2010 at 4:28 pm

I do that sometimes but it’s just a matter of personal preference. I’ve found I’m not too wild about vinegar on my bread.


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