ITALIAN HERB INFUSED OLIVE OIL RECIPE | ALLRECIPES
Olive oil with Italian herbs.
Provided by Carol
Categories Side Dish Sauces and Condiments Salad Dressing Recipes Italian Dressing
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 - 12 ounce jar
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Nutrition Facts : Calories 252.7 calories, CarbohydrateContent 0.1 g, FatContent 28 g, FiberContent 0.1 g, SaturatedFatContent 3.9 g, SodiumContent 0.1 mg
RIDICULOUSLY GOOD OLIVE OIL DIP - INSPIRED TASTE
This garlic and herb mixture is a flavor bomb. When topped with olive oil, it turns into a delicious dip for bread. Keep extra olive oil close by, you can always top up the plate with more.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes about 1/2 cup, Serves 4 to 6
Number Of Ingredients 11
Steps:
- Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.
- Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with cubes of bread.
Nutrition Facts : ServingSize About 1 1/2 tablespoons, Calories 172, ProteinContent 1 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 19 g, SaturatedFatContent 3 g, CholesterolContent 2 mg, SodiumContent 104 mg
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ITALIAN HERB INFUSED OLIVE OIL RECIPE | ALLRECIPES
Olive oil with Italian herbs.
From allrecipes.com
Reviews 4.5
Total Time 5 minutes
Category Side Dish, Sauces and Condiments, Salad Dressing Recipes, Italian Dressing
Calories 252.7 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 5 minutes
Category Side Dish, Sauces and Condiments, Salad Dressing Recipes, Italian Dressing
Calories 252.7 calories per serving
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
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