| Olio (Olive Oil Dip) |
| 4 Medium Toes Garlic 1 Stem each - Sage; Rosemary 3 Stems Each - Basil: Italian Parsley Dash of Crushed Red Pepper Flakes |
| Chop garlic, sage, rosemary, oregano, basil and parsley very finely by hand ; Set aside. Bring oil to a boil. When it changes color, remove from heat immediatly; do not let oil begin to bubble or it will taste diffrent, scorched. Remove from heat; toss in herbs, salt, pepper and pepper flake. Let sit for 20 - 3o minutes. Serve room temp; do not put in the fridge. Serve with Italian bread for dipping. Use on fresh herbs and really good oil! |
| 1 C Xvirgin Olive Oil 2 Stems Fresh Oregano Salt & Pepper to taste |