About

Have you made some tasty bread and you need something to dip it in? Here's a general structure and set of ideas for making some herb dipping oil for your favorite bread item. It's easy to make, and feel free to add/remove ingredients as you feel fit.

Just a little extra something. It was pointed out to me that there are some precautions which should be taken when preparing flavored vinegars and oils which will be stored. The warnings mostly concern refrigerated, uncooked oils and potential dangers of things growing in them, but I think it would be best for you to read this page anyway so that you can have all the info.

Enjoy!

Ingredients

• Olive Oil
• Rosemary
• Thyme
• Black Pepper
• Garlic
• Oregano
• Basil

Special Hardware

• 7oz. Oven-safe Ramekin

Oven Temperature

~450°F (I use whatever temperature my bread is baking at.)

Steps

• Chop an entire bulb of garlic into pieces approximately 5mm in size. Place in ramekin.
• Take a good-sized bunch of thyme (~3 fingers in size) and chop extremely finely. Place in ramekin.
• Chop some rosemary and place in the ramekin. I use whatever rosemary is left from making Rosemary & Sea Salt Bread.
• Add approx. one teaspoon of dried oregano and dried basil to the ramekin.
• Grind some pepper, approximately one teaspoon, into the ramekin.
• Pour enough olive oil into the ramekin to cover the chopped stuff. Stir gently.
• Place the herb-filled ramekin in the oven. I put it on the baking stone after the oven is pre-heated while I'm working on the bread.
• Every five minutes (or so) check the herb mix, particularly the garlic. Allow it to boil for a while, and once the garlic is a nice medium brown color and a firm, almost crisp texture.
• Once the garlic is cooked the desired amount, remove the ramekin from the oven and place it on a heat-proof surface until cool.
• After the mixture is cool, pour it into a suitable serving / storing container. Add a bit more oil and serve.