I like to go to restaurants that serve warm bread and olive oil for dipping. It’s easy to do the same thing at home to dress up dinner or tide everyone over until it’s ready.
Here’s what you’ll need:
Olive Oil with Garlic and Italian Seasonings for Bread Dipping
Ingredients
- Several cloves of garlic chopped
- Plenty of olive oil
- Oregano basil, crushed red pepper flakes, thyme, salt and pepper
Instructions
- This is more method than recipe.
- Pour plenty of oil into a small skillet. The amount you’ll need depends on how many people you’re feeding and how much dipping they do.
- Toss the garlic into the pan and let it roast in the oil over medium heat until it begins to brown a bit.
- Remove the oil from the heat and stir in the other seasonings.
- I don’t measure any of this, but just go by the way it looks to me.
- Serve with bread warmed in the oven.
Serve with bread warmed in the oven. I often buy bread from the Walmart bakery. Last time I lucked out and found focaccia marked down to .90. I’ve also used my own loaves of Depression Era Bread.
I’m going to try this with tonight’s dinner! YUM
Mmmmmmm, I love bread and olive oil too and this looks soooo good. I just might have to make it some night.
This article makes me hungry. As the author of The Healing Powers of Olive Oil, I admit that I use olive oil more in baking and home cures than solely cooking but that is not to say I do not use olive oil in the kitchen. I do. It is the only fat source in the house. And I am devout member of the Mediterranan diet and lifestyle. Yes, it keeps you healthy and happy. Note to self: Add fresh seasonings to EVOO and dip into fresh homemade whole wheat bread is on my weekend’s list of must-dos. What a wonderful Mother’s Day idea. Tx.
This I’m going to try! The first place I had this was in downtown Chicago about 25 years ago. . .uuummmmm!
I love dipping my bread but I’ve never thought about making it at home. You are too smart!
And I need to make some more depression bread – thanks for the reminder.
Oooh, I’m adding that to the grocery list! Yum-o!
I’ve always wanteed to learn to making dipping sauces for bread. To be hinest, I could eat this and forego a meal!
This looks soooo great! I love dipping my bread in oil. I usually just throw in a little cracked pepper but this is much better!!
The hubs and I do this whenever we have a steak dinner!
I have done this at home . . . and have also included grated parmesan cheese. Mmmmmmmm!!
This looks delicious with fresh baguettes. I wonder though, how long will this store? I was thinking of making some to give away. Can I just store it in a small canning jar?
mscrustykrumbs – I’ve seen similar recipes on other sites say to use the oil the same day, or refrigerate for up to a week. So I’d say gifting via jars probably not suggested.
Just found this, definitely don’t use after a week refrigerated, or a day at room temp.
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php
Short version:
Botulism is widespread in nature, but not able to grow when exposed to oxygen.
When garlic containing the bacteria is covered with oil, there is no oxygen present. The spores grow and produce toxins. “
Thank you so much for sharing this, I was going to do something similar with just oil and garlic but the chilli and herbs make it taste amazing. Served with homemade fresh bread, yum!
My grandfather, who came to the USA as a child would cook this at home whenever he could. This was his “fall-back” dinner. He ate alot of it when my grandmother became to ill to cook