[carlo3b]

Olive Oil & Balsamic Herbed Dipping Sauce

• 1/2 cup virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon chili pepper flakes
• 1 teaspoon fresh garlic cloves, mashed
• 1/4 teaspoon salt, optional
• 1 tablespoon parsley, minced
• 1 tablespoon fresh basil, chopped fine

Combine all ingredients and refrigerate for 4 hours.
Serve as a dipping sauce for bread, veggies, etc.

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Infused Olive Oil

Makes 1 cup

1 cup extra-virgin olive oil
Spices of choice (see list below)

Place olive oil in small heavy saucepan with flavoring(s)
of choice until oil just begins to sizzle. Remove from heat
and cool to room temperature. Refrigerate in a tightly
covered jar for two days. Strain oil into large glass
measuring cup. Pour through funnel into dry sterilized
bottle; cork and store in refrigerator for up to one month.
 

For herb oil: Add several sprigs of rosemary, thyme, sage
or any other fresh herbs you like, plus two or three dried
red chiles. Use for a bread dipping sauce, sautes or salad
dressings.

For rosemary oil: Add one-fourth cup fresh rosemary
leaves or one tablespoon crushed dried rosemary. Use for
a bread dipping sauce, sautes or salad dressings.

For sundried tomato oil: Add one-fourth cup chopped
sundried tomatoes and one-half teaspoon peppercorns
(black or multicolored). If you like, add sprigs of one or
more fresh herbs. Strain through cheesecloth when ready to
bottle. Use for a bread dipping sauce or toss with hot
pasta.

For chile oil: Add two to three dried red chiles. Use as a
bread dipping sauce or brush over pizza dough.
 

[Mark]

Ping list please.