Over a shortbread crust, a butter tart filling. Yum!
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 32 |
| Yield: | 2 cups |
Ingredients
- 2 cups olive oil
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon dried crushed rosemary
- ½ teaspoon salt
- ½ teaspoon crushed red pepper, or to taste
- ½ teaspoon lemon juice
- 2 tablespoons grated Parmesan cheese
Instructions
- Stir together olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle Parmesan cheese over the surface of the oil mixture.
Reviews
I have to dial down the pepper next time for me, but so yummy!
We loved this, we put in slightly more than the recipe called for (heaping Tea and Table spoons) but it turned out great.
made it as is; loved it!
We’ve used this for bread dipping AND for salad dressing AND for pouring over veggies baked in the oven….those are super duper!!. Perfect all-around dipping oil.
Excellent recipe. I love it’s great flavor.
If Susie left out the crushed red pepper I can’t imagine anything in this that would be remotely hot! Possibly they don’t like the taste of black pepper?
So good. Love this.
Perfect combination of herbs. Just be sure to use a premium quality olive oil.
Really good!
Excellent as written! I could eat an entire loaf of crusty French bread by myself with this dipping sauce!
This was the perfect addition to our charcuterie board and french bread!
Susie and her family have weak genes. Not hot. Absolutely splendid. Would recommend. Paired beautifully with our freshly made bread.
Delicious, make sure you use real garlic, not garlic powder.
I made it as directed and all our guests found it excellent. I made it as a paste for a pork roast using only 1/4 cup oil. We loved the roast. I will make this recipe one of my standards.
This was excellent and I made as directed. Everyone loved it and I used it with this crusty chewy italian bread. Excellent recipe!! I added everything to a jar and shook it up. No fuss no muss….
Delicious, and I added balsamic vinegar so that it tastes like the restaurants. I made 8 servings instead of 32 for 4 people, and there was still plenty left.
It was wonderful and so easy to put together. No more store bought dip for me. I did serve it with Home made Focaccia bread which in itself has a high salt content. Between the bread and the dip I thought the salt came thru in taste just a bit high – but my family loved it. Next time I serve it with this bread I’m going to eliminate the salt in the dip recipe.
Love it!
Had company for an Italian night and it went over well. Will make again.
Delicious and better than most restaurants. The only changes I made were (1) omit the rosemary, as I don’t like it and (2) add melted butter with the olive oil as someone else suggested. Dangerously good!
My daughter and I are obsessed with this bread and oil dip right now. This is her favorite recipe. When we want to have it ready to go, we leave out the garlic, parmesan, and lemon oil. We add them in my taste once we are ready to eat it. It tastes better the longer it sits.