olive oil
claire
cmiceli@aol.com
03/19/05 		I would like to know if anyone has any recipes for the dipping oil that is served with bread at italian restaurants. I know there in some oils there are rosemary and red pepper flakes , but I would like to know how much of the spices I should use. thanks
ellen

07/03/05 		I am working on a page for you, sorry for the delay.
ellen

07/04/05 		Dipping oils
Dipping oils are flavored oils, usually based on olive oil and often garlic, that replace butter for seasoning bread, vegetables, and even salads. Because herbs added to oil and stored can carry Clostridium Botulinum, which causes a deadly food poisoning, you should avoid pre-packaged infused oils and dipping oils and make yours fresh. Here is a variety from simple to superb.
Simple cold pesto dipping oil
Yield: 1/4 cup

3 tablespoons extra virgin olive oil
1 tablespoon basil pesto
1 tablespoon green olive spread/ bruschetta
1 tablespoon shredded Parmesan or three-cheese blend

Mash or blenderize until smooth, let sit at room temp until served.
Olive oil for dipping
1/2 cup
More complex, improves if it stands overnight in the fridge before serving at room temperature.

1/4 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
1 teaspoon fresh garlic, minced
1/2 teaspoon French sea salt (Fleur de Sel)
OPTIONAL (CHOOSE ONE OR TWO) 1/2 teaspoon chopped fresh basil
OR 1/2 teaspoon chopped fresh rosemary
OR 1/4 teaspoon anchovy paste
OR 1/2 teaspoon roasted garlic
OR 2 tbs. balsamic vinegar
1/4-1/2 cup extra virgin olive oil

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 Oil
1/4 cup
Made on the stove

1/4 c olive oil
1 tablespoon garlic, chopped
1 tablespoon roasted sesame seeds

Gently warm the sesame seeds, add the olive oil and garlic over low heat. Keeping the heat low, saute until the garlic turns golden, 2-3 minutes. Serve warm or at room temperature.
Oven prepared Dipping oil with roasted garlic
Oven temp 375-450 degrees.
1/2 cup
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, it is a delightful mystery to your diners. Be careful not to burn the garlic, or it is ruined.

1/2 cup fruity extra virgin olive oil, divided
1 teaspoon dried rosemary or fresh rosemary stripped from a 3-4" sprig
8"-9" fresh thyme sprigs
1 teaspoon black pepper, frshly cracked or ground
1 clove to one whole bulb of garlic
1 teaspoon dried oregano OR 1 tablespoon fresh
1 teaspoon dried basil OR 1 tablespoon fresh
Oven-safe ramekin or Pyrex dish

Peel and chop all the garlic into a fine dice. Place in ramekin or dish. Chop each of the remaining herbs, layer into the dish. Grind some pepper, approximately one teaspoon, into the ramekin. Pour enough olive oil into the ramekin to cover the chopped stuff. Stir gently.
Place the herb-filled ramekin in the oven. Every five minutes (or so) stir it and check the herb mix, particularly the garlic, as you do NOT want it to burn. It will bubble as the moisture releases from the vegetables.
Once the garlic is a nice medium brown color and has a firm, almost crisp texture, remove the ramekin from the oven and place it on a heat-proof surface until cool. After the mixture is cool, strain it into a suitable serving / storing container and add the rest of the oil.
Serve warm or at room temperature, but refrigerate to store.