Bread Dipping Oil Recipe
A delicious, restaurant style bread dipping oil that uses fresh herbs, garlic, grated Parmesan cheese, and a few spices. One serving is 2 tablespoons for the nutrition profile.
Servings: 10
Calories: 201.4kcal
Equipment
- Mini chopper (I use the chopper part of an immersion blender)
Ingredients
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh parsley, curly or Italian flat leaf
- 2 teaspoons fresh oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt or more to taste
- 1 teaspoon ground black pepper
- 4 teaspoons grated Parmesan cheese ideally freshly grated
- 1 cup extra-virgin olive oil
Instructions
- Prep the fresh herbs. Coarsely chop the rosemary, parsley and oregano using a sharp chef's knife. It's fine to include slender stems, but pinch oregano leaves from any woody stems before chopping. Rosemary should be stripped from any woody stems.
- Combine. Combine with the other spices and grated Parmesan cheese in the bowl of a mini-chopper.
- Peel the garlic. This video on the easiest way to peel garlic is a huge time saver. Or you can purchase peeled garlic cloves in jars at your market that have already been peeled. The jarred ones, however, won't have as strong a flavor.
- Chop the garlic. Throw away the garlic skins. Coarsely chop the cloves using a chef's knife, and add to the bowl of the mini-chopper.
- Chop and blend. Buzz the mini-chopper to chop everything up. Then add the olive oil and blend until you have the consistency you want. I add the oil in 3 batches, to make sure I don't end up with something too oil dominant.
- Store. Store in the refrigerator for 4 - 5 days.
Notes
The serving size is 2 tablespoons per serving.
Nutrition
Calories: 201.4kcal | Carbohydrates: 0.8g | Protein: 0.7g | Fat: 22.2g | Saturated Fat: 3.3g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 15.9g | Cholesterol: 1.7mg | Sodium: 270.9mg | Potassium: 15.7mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 86.5IU | Vitamin C: 0.1mg | Calcium: 25.8mg | Iron: 0.3mg