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Simple cold pesto dipping oilYield: 1/4 cup
3 tablespoons extra virgin olive oil or more
Mash or blenderize until smooth, adding additional oil if needed. Let sit at room temp until served.
Olive oil for dipping1/2 cup
More complex than the pesto oil above, and improves even more if it stands overnight in the fridge before serving at room temperature.
1/4 teaspoon crushed red pepper
Combine all the ingredients except the olive oil in a small bowl and mash together with one teaspoon of extra virgin olive oil. Place the mixed ingredients into the serving plate or bowl and pour the rest of the extra virgin olive oil on top. Stir before serving.
Sesame- Garlic Dipping Oil1/4 cup
Made on the stove
1/4 c olive oil
Gently warm the sesame seeds, add the olive oil and garlic over low heat. Keeping the heat low, heat until the garlic turns golden, 2-3 minutes. Serve warm or at room temperature.
Oven-prepared dipping oil with roasted garlicOven temp 375-450 degrees.
This sounds the most complicated, but you can make it while you are baking your bread or roasting your entree, and it is most delicious. Because you strain out the garlic and herbs, its flavor will mystify your diners. Be careful not to burn the garlic, or the oil is ruined.
1/2 cup fruity extra virgin olive oil, divided
Peel and chop all the garlic into a fine dice. Place in a smallish oven proof ramekin or dish. Chop each of the remaining herbs, layer into the dish. Grind some pepper, approximately one teaspoon, into the ramekin. Pour in enough olive oil just to cover the chopped stuff. Stir gently.