Olive Oil Dip
This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this).
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup olive oil
- black pepper to taste
- 1/8 tsp dried thyme
- 1/2 tsp sun-dried tomatoe paste
- 1/8 tsp dried basil
- 1/8 tsp dried rosemary
- 18 tsp fresh garlic, peeled finely minced
- 1 pinch salt optional
- Carbohydrate 4.28892530404874 g
- Cholesterol 0 mg
- Fat 3.44923359362218 g
- Fiber 0.325449986874668 g
- Protein 0.820732654624168 g
- Saturated Fat 0.481488906227249 g
- Serving Size 1 1 Serving (16g)
- Sodium 2.29498437065422 mg
- Sugar 3.96347531717407 g
- Trans Fat 0.112014281211399 g
- Calories 49 calories
Pour olive oil in a bowl and add sun dried tomato paste. Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture. Add the garlic and pepper (and salt if you are using it). Using a fork, stir/mix the spices into the oil. Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.
