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Olive Oil for Dipping
George Stone, Colfax

1 pint extra virgin olive oil
4 garlic cloves, smashed or minced
1 Tbsp. dried basil
Pinch of kosher salt

Mix all together and let sit for a day or two. Use any hearty bread or focaccia for dipping.

Cooks note: You can use either fresh or dried herbs in these recipes; use more if using fresh herbs and coarsely chop them. You can use many other items in addition to, or in place of, the basic recipe above. Experiment with small amounts of oil to find your favorites. Try rosemary, thyme, oregano, sea salt, chopped onion, or chives, very finely grated Parmesan cheese, crushed dried tomatoes, chopped fresh fennel or whole fennel seeds, whole peppercorns, red pepper flakes, or celery seeds, just to name a few options. The longer it sits before using, the more time the flavors have to infuse themselves into the oil. These oils are also great for adding a kick to a vinegar and oil or vinaigrette dressing.

 


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