Dipping Oil for bread

Can anyone tell me what spices or seasonings are in the dipping oil that you find at many good Italian restaurants? They usually provide crusty bread to dip into the oil. It is very good, and I would like to know how to make it myself, at home. Any help will be appreciated.
Marie

Yes I would like a recipe too. I love it and its too expensive to buy.

Crea

Posted by: Cittie Replies: 13 Posted on: 10/26/2005 8:53:13 AM
#T592275
Bread Dipping Herb Blend

1 tsp. dried basil
1 tsp. garlic powder or granules
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper

To prepare- mix With:
1/2 teaspoon olive oil
1/8 teaspoon lemon juice

Combine all ingredients, except oil and lemon juice, in a small
food processor or grinder. Process and store in a covered
container. To serve, combine 1 1/2 tsp. blend to 3 Tbsp. olive
oil in a small dish or plate. Dip crusty bread in the oil mixture.

Another bread dipping blend:
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon garlic powder or granules
6 Tablespoons grated Parmesan or Romano Cheese

This is one serving. Mix the ingredients with a small amount
of olive oil and a tiny bit of Balsamic vinegar for dipping

Lots of times they use just a very good quality olive oil that is unseasoned. The bread sometimes has the seasoning. Good olive oil is very flavorful on its own. I just add the cracked pepper they often have at the table.

Buy the finest olive oil you can. (a small bottle would be good to practice). Dipping oil is an infusion, where fresh herbs are added to the oil. We use fresh sage, basil, rosemary, whole leaf. Store in your pantry for afew days, then transfer to a pouring bottle. Doesn't need to be refrigerated.

Another infusion, red hot chile pepper, garlic clove, whole black peppercorns. Lol, this one will tickle your tastebuds.

About an 8 oz. bottle of olive oil; then, give it a shake now and then, and you have dipping oil.

Tip: to get the plastic pouring spout off the olive oil, pop it off using a fork prong in the center, then you can stick your herbs in; then replace plastic spout.

Wow! You guys are great! Thank you so much for your quick responses! This BB is the best. I can't wait to try these recipes!
Marie

I've used this for years and it's delicious! I'll just repost a previous post. :)

Michelle

In response to a thread, by jd551, requesting a bread dipping oil, 3dogmom was nice enough to share her recipe for Carrabas Bread Dipping Oil. I finally had a chance to try it, today, and found it to be a real keeper. Interestingly, sweetcakes mentioned she would include parmesan. I'm sure that would be a tasty addition, although I did not try it today. For those interested the thread was #T527573. An enlightening discussion on how to avoid nasty critters when storing in a refrigerator is a must read on this thread.

Anyway, THANK YOU 3dogmom for sharing the recipe. I'll certainly pass this one on.

3dogmom wrote:
"One of the first times we ate at Carrabba's, I fell in love with their dipping oil and asked the server what was in it. He came back from the kitchen with the ingredients written on a paper napkin. Here they are":

1/2 teaspoon each of:

rosemary
basil
granulated garlic (garlic powder)
dry oregano
crushed red pepper
kosher salt
black pepper

To each 3 1/2 tsp. dry mix, add 1/2 tsp. fresh minced garlic and 1/2 tsp. minced Italian parsley. (All of these amounts can be adjusted to your taste!) Add extra virgin olive oil.

What I like to do is keep a jar of the mixed dry ingredients in the pantry (I mix it up in larger quantities at a time, eg. a tablespoon or so of each item goes into the dry mix). Then when we're having Italian for dinner, just pour your oil, add the mix and fresh ingredients and you're ready to roll. Actually, it's good even without the fresh garlic and parsley!

Hope you enjoy it if you have a chance to try it.

Yep, folks, GOOD EATS!!!!!!

I like to buy lots of different hot sauces and put a little in oil for dipping of each kind. This way you can taste the flavor without the heat. Besides being different it tastes good

One that I enjoy - pour "good oil" onto a saucer and put a drop of cider vinegar in the middle of the oil. Easy and very good.

Carol

Pier One Imports use to have 2 dipping oils every year for Christmas. They were pricey, but very tastey! I don't remeber what was all in them though.

If you can find Truffle infused Olive Oil you'll fall in love with it for dipping.

I put Extra Virgin Olive Oil in a small dish, add fresh ground pepper and that's all. The bread makes the dipping. It has to be the very best fresh baked bread.

Carol57......

Balsamic vinegar is great poured onto the oil too.

Brenda

Marie, this is my original recipe and we like it very much. Carolina Cooker has a recipe on her web site that uses this over cooked pasta.

Gaudrey's Italian Butter

1 tablespoon minced garlic
1 tablespoon each, fresh (or 1 teaspoon each, dried): minced flat leaf parsley, basil, and chives
1 teaspoon each, fresh (or 1/2 teaspoon each, dried): minced oregano, dill, and thyme
1/2 teaspoon black pepper
1/2 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
1/2 teaspoon sea salt (or gray salt if you can find it) or table salt
1 teaspoon grated lemon zest
1/4 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil

Put everything in a small food processor or blender except the cayenne and oil. Process until everything is the texture of salt and pepper. Add cayenne and oil. Store in a jar with a screw-on lid in the fridge for 3 to 4 weeks. For dipping Italian bread or to serve over pasta, whisk together 2 teaspoons of the herb mixture with 1/4 cup of extra virgin olive oil and the juice of 1 lemon (or flavored vinegar, if desired). Toss with pasta or use Italian bread to dip the sauce.

Thanks to all of you for your replys! I really appreciate your help.
Marie

At my house we have one small dish with olive oil and the other with balsamic vinegar. Occasionally I add thyme and rosemary to the oil.