Since I am gluten free, there are some things I miss terribly. For instance. I love love love the oil served at some restaurants before the salad course. Love.
You know. The oil they serve with warm crusty bread? That tastes terrific? I know you know what I am talking about. The stuff that you (I) can make an entire meal out of. Yes. That dipping oil. Well, turns out it is super easy to make, and paired with a good GF bread, you won’t be missing a thing. I love Canyon Bakehouse’s Rosemary & Thyme Focaccia, and that is the bread that is pictured for this recipe. It is a fantastic GF bread!
You can make the oil as simple or as complex as your little heart desires. Have fun with it. This is my basic recipe for it – but feel free to add, subtract, adjust or whatever to suit your particular tastes. I keep meaning to try this with roasted garlic, I think that would be fantastic.
I used freshly minced garlic, fresh basil leaves, ground black pepper, crushed red pepper, a bit of salt, some vinegar, and some olive oil. I use organic when possible. The actual quantities of what I use:
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 teaspoon vinegar
1/4 teaspoon of salt
2 cloves of garlic, minced
4 or 5 basil leaves, torn
1 cup of extra virgin olive oil
Add the dry ingredients, mince the garlic into it, add the vinegar, and then stir the oil into the mixture.
These photos are taken immediately after preparation, so I could get this post up on here and share with you. I would hate for anyone to be deprived their own garlic dipping oil this weekend! That said, here is a little hint. This stuff, covered and left out for a few hours, deepens in flavor immensely. So if you want to serve it as an appetizer course before dinner, prepare it around lunchtime for an amazingly flavored oil.
Please let me know what adjustments you make, additions you add in, ideas you have, and otherwise! ❤