A delicious oil mixture to dip chunks of Italian or French bread into.
While we love to cook and are always coming up with new recipes, we also love going out to restaurants where we can try new things and get inspiration for future concoctions in our own kitchen. Our enthusiasm may initially be for whatever new main courses we might find on the menu, we find we get just as excited for the appetizers as well as the entrée, even if that’s just bread and butter – or dipping oil, like the one we love at our favorite Italian restaurant. A perfect blend of herbs, olive oil and balsamic vinegar, this mixture completely transforms the typical bread and butter experience, and we can’t get enough of it!
Wonderful recipe! This stuff is so delicious and makes a great appetizer served with warm fresh bread. I love to get this in restaurants and it was nice to be able to do this at home. I cut the recipe in half and cut the olive oil with a little melted butter (a little trick I just learned from a local restaruant). You can easily put the dry ingredients in a little tupperware container to store for next time then add the rest when ready to serve.
It may seem fancy or perhaps like something that you wouldn’t think of making yourself, but it’s actually ridiculously easy to make your own Italian-style dipping oil at home. Easy and delicious, and people will definitely be impressed when you serve this up! Essentially, all you need is some extra-virgin olive oil, balsamic vinegar, garlic and an assortment of dried or fresh herbs. (We used dry in this case, since it’s what we had on hand.) You’ll pour your oil into whatever serving vessel you like – we find it’s easy enough to just throw this together right before people come over, so you don’t need to worry about prepping it in one dish and then transferring it to another – and then top is off with your balsamic, which you can adjust to your liking. Add your garlic, which is crushed so that the flavor can better blend with the oil, then your herbs, adding some red pepper flakes if you like a little extra heat. And that’s it! It seriously couldn’t be any easier, and then you’ve got a stellar appetizer that looks and tastes amazing.
LOVE! I always have this around, now. I just chuck whatever is left from the meal in the fridge, and pull it out a bit before using the next time around. Awesomeness.
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, crushed
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