Updated

There are variations to Italian dipping oils

Dear Lisa: Thank you for the coffee can/bag ice cream idea. Bet it saves me buying a maker — I will always have cans, bags, and ingredients on hand. Have you any idea how to make a bread dipping sauce/oil like that served at Johnny Carino’s? — Barbara May

Dear Barbara: Many Italian restaurants are now serving a flavored olive oil sauce to dip bread into as an appetizer. There are so many variations for flavored olive oils, I am including three different recipes. You can easily vary the recipes to suit your taste by changing the herbs, adding freshly ground Parmesan or Romano cheese, etc. Be sure to use a high-quality olive oil for the best flavor.

Serve the oil in a bowl with good, crusty bread, and let everyone help themselves! Do not keep these mixtures for longer than 2 or 3 days in the refrigerator, as fresh garlic can make the mixture unsafe.

Italian Bread Dipping Sauce

1 cup extra virgin olive oil

1 tablespoon balsamic vinegar (optional)

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 tablespoon chopped dried oregano

One to two minced fresh garlic cloves (to taste)

1/2 teaspoon salt

1 teaspoon freshly ground coarse black pepper

Dash of red pepper flakes (optional)

1 tablespoon sun-dried tomatoes, finely chopped (optional)

Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.

Carrabba’s Restaurant Dipping Oil

1 tablespoon minced fresh basil

1 tablespoon chopped parsley (Italian is best)

1 tablespoon minced garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon ground black pepper

1/2 teaspoon kosher salt or ground sea salt

1/2 teaspoon chopped rosemary

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon olive oil

1/8 teaspoon fresh lemon juice

Combine all the spices in a shallow bowl and pour olive oil over spices.

Flavored dipping oil

This recipe is my favorite. It makes enough spice mix for about 8 separate dishes of dipping oil. You can leave out the fresh garlic until serving time to lengthen the storage time of the spices.

1 tablespoon crushed red pepper

1 tablespoon black pepper

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon garlic powder

1 tablespoon garlic-minced

1 teaspoon salt

Grind together and put 1 tablespoon of mixture on plate. Pour extra virgin olive oil over and mix together. Serve with warm French baguette bread to dip in the mixture.

Get daily news, sports, opinions, entertainment and more, delivered every morning.

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Tags

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.