This is a mix of dried herbs to infuse with oil, then use for dipping bread and cheese.
Servings: 16Prep Time: 10 minutes
1/4 C rosemary crushed [not powder]
1/4 C thyme
1/4 C oregano
1/4 C basil [optional]
1/4 tsp fresh black pepper, ground
1 Tb salt
1 Tb red pepper flakes.
Use dried herbs so you can mix a bunch up and store it.
The rosemary needs to be crushed because eating whole rosemary is a little like eating splinters. If all you have is whole rosemary, then use half again as much rosemary and toss the whole mess into a grinder or food processor for a minute or two until the rosemary is crushed to a manageable size.
To serve, put a teaspoon of dipping herbs into a small dish and pour a tablespoon or so of olive oil over it. Add more oil or herb to taste. Dip your bread or cheese into it.
Experience will help you adjust the flavors in the next batch to suit you better – more or less salt, pepper, etc.
Tip: If you love this enough to eat it all quickly, it’s great if you make the mix and then add enough olive oil to cover it all. Stir it in and let it sit. The herb really infuses the oil, which helps meld the flavors. It’ll keep well for a couple of weeks in the fridge. Just add more oil when you’re ready to serve it.
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