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Old 10-07-2008, 11:33 AM   #1
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ISO suggestions for dipping oil

DH and I went to a Carrabba's for the first time. Enjoyed the food. DH particularly liked the crusty bread with olive oil and herbs for dipping. I thought about having some on hand here at home but am hopelessly lost as to which herbs to get as well as a good tasting olive oil. What do you guys use or can suggest?

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Old 10-07-2008, 11:56 AM   #2
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Lio, Bertoli & Filippo Berio are good tasting oils. Use regular olive oil if extra virgin is too strong for you. A dish with olive oil, cracked pepper, thyme and rosemary work well. You could leave the herb sprigs whole to infuse the oil and give a nice presentation.
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Old 10-07-2008, 12:03 PM   #3
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I would buy extra virgin and place it in a heated pan with rosemary and minced sundried tomatoes, maybe even a clove of garlic. Let simmer for a while as the flavors infuse then remove and set aside for crusty bread dipping.
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Old 10-07-2008, 12:04 PM   #4
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Mikey, that sounds wonderful.


I also like just plain olive oil with a little balsomic floating on top.
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Old 10-07-2008, 12:11 PM   #5
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A good quality olive oil with a little sea salt and some roasted garlic mixed in. Yummy yum.
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Old 10-07-2008, 12:12 PM   #6
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EVOO, garlic, salt, and fresh cracked black pepper...After that any herb you like.
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Old 10-07-2008, 01:12 PM   #7
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Just make sure that if you are using fresh herbs that you keep your oil refrigerated and throw it out after a week or 10 days. Botulism.
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Old 10-07-2008, 01:48 PM   #8
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Thanks everyone for your input. I'll be hitting the store later this week and will try some of these.
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Old 10-07-2008, 03:54 PM   #9
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Hey, jabbur. I hit the TJ's near you last week and bought a bottle of EVOO there (among a few other things). I like the light green EVOO - it's nice and fruity, great for dipping. You've gotten some great suggestions for jazzing up the oil. I might add a pinch of red pepper flakes for a little heat.
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Old 10-07-2008, 04:30 PM   #10
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jabbur - it's very dangerous to keep this stuff mixed up and ready in your refrigerator already in the oil. I have seen some nasty stuff growing on the herbs after a matter of just days...and I washed them too! What I do is just mix as I need it. It's simply a bit of basil, flat-leaf parsley, rosemary and/or thyme if you like, kosher salt and cracked black pepper - - - oh, and garlic if you so choose. Just put some of this mixture on a plate and pour on some olive oil. MUCH safer!!!!
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