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EMail Queen Posted December 14, 2005 12:19 PM
This is not my recipe, and can't remember where I got it from, think it was from a website where you can order various olive oils, etc.
I apologize in advance if that is incorrect.
Olive Oil Dream (dipping oil - from Italy)
1 1/2 cups Extra Virgin Olive Oil
1/2 cup each--fresh Basil, and flat-leaf Parsley, chopped
2 teaspoons each--fresh Thyme and Rosemary, chopped
2 Tablespoons Dijon Mustard
2 Tablespoons Red Wine Vinegar
12 green olives
Kosher salt and freshly ground pepper to taste
Blend everything in a processor until very smooth. Season to taste with salt and pepper. Warm bread first, to bring out the melding flavors of herbs and bread together.
This is wonderful and can be used in ways similar to Pesto Genovese -- drizzled over a salad of sliced tomato and mozzarella, put a dollop into a bowl of minestrone, mix into mayo and spread on a turkey sandwich, etc.
This is not my recipe, and can't remember where I got it from, think it was from a website where you can order various olive oils, etc.
I apologize in advance if that is incorrect.
Olive Oil Dream (dipping oil - from Italy)
1 1/2 cups Extra Virgin Olive Oil
1/2 cup each--fresh Basil, and flat-leaf Parsley, chopped
2 teaspoons each--fresh Thyme and Rosemary, chopped
2 Tablespoons Dijon Mustard
2 Tablespoons Red Wine Vinegar
12 green olives
Kosher salt and freshly ground pepper to taste
Blend everything in a processor until very smooth. Season to taste with salt and pepper. Warm bread first, to bring out the melding flavors of herbs and bread together.
This is wonderful and can be used in ways similar to Pesto Genovese -- drizzled over a salad of sliced tomato and mozzarella, put a dollop into a bowl of minestrone, mix into mayo and spread on a turkey sandwich, etc.