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Chimichurri Sauce: 1 bunch flat leaf parsley (cut off thick stems) 1/2 bunch cilantro 4-6 cloves of garlic (adjust to taste) 1 tbs crushed red pepper flakes 1/4 cup red wine vinegar Juice from 1 wedge of small lemon 1 ts dried oregano 1/4 medium white or red onion 1/2 cup extra virgin olive oil salt and pepper to taste
Italian Salad dressing: Ingredients: ¼ cup lemon juice 2 tsp. sea salt 2-3 cloves fresh garlic, pressed/minced 1 tsp. dried oregano 1 tsp. dried basil ¾ cup olive oil Instructions: Mix lemon juice, sea salt, garlic, oregano and basil. Gradually whisk in olive oil, until emulsified. If spices settle to the bottom, stir before serving.
Garlic Parmesan dipping oil 1/4 cup parmesan cheese, freshly grated 1/2 teaspoon pepper, freshly ground 1/4 teaspoon salt 2 tablespoons balsamic vinegar 1 garlic, crushed 1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano 1/4 cup olive oil Directions: 1 Whisk together all ingredients except oil until combined. 2 Gradually whisk in oil until blended.
This is that olive oil stuff restaurants always have for dipping bread! 1 tbls each red pepper flakes, ground black pepper,dried oregano, rosmary, basil parsley garlic poder, minced garlic, 1 teaspoon salt, ground in coffee grinder. place 2 tbls in small boil, cover with small amount of olive oil. serve with italian bread for dipping store remaining in air tight containiner
Carrabba’s Bread Dip Spices: 2 tbsp. parsley 1 tbsp. minced garlic 1 tsp. dried thyme 1 tsp. dried oregano 1/4 tsp. dried basil 1/8 tsp. dried rosemary 1 tsp ground black pepper 1/2 tsp. kosher salt 1/8 tsp. ground red pepper 1/2 tsp. extra virgin olive oil 1/8 tsp. fresh lemon juice Directions: Blend or chop all ingredients except olive oil & lemon. Stir in olive oil & lemon juice. Use 1 1/2 tsp. spice mixture added to 3-4 tbsp. extra virgin olive oil.