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Old 10-19-2008, 07:20 PM   #21
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Join Date: Sep 2004
Location: Fort Worth, TX
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I don't know how close to the real thing this copy-cat recipe is - but you might look and see if it sounds close to what you had:

Carrabba's Herb Oil for Dipping Bread Copy-Cat Recipe

Read down the comments - one person claims they used to work at Carrabba and that the oil also contains anchovies.

I haven't eaten there in so long I can't remember what it tasted like.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 10-25-2008, 04:05 AM   #22
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Join Date: Oct 2008
Location: Paso Robles, CA
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You could warm the olive oil up with some sage in it. I do this with butter for a sage butter dipping sauce. It's very easy to tell when the flavor is fully incorporated, the smell fills up the whole house :)

I agree that a good evoo is meant to be tasted uncooked, but not everyone can splurge on a great bottle of evoo, so this might be a good alternative.

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