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This is my very favorite way to use olive oil. It's easy, healthy, and addictively tasty. This version has a little heat from the garlic and red and black peppers; but it's a simple matter to adjust for your own tastes. The following recipe makes a small quantity because I'm the only one who eats it at my house; but you can scale up or down both the spices and the oil. Letting the spices steep longer in the oil before use will also strengthen the flavor. Here's how I do it.
One Quarter Dipping Sauce
1/4 teaspoon salt (I use Real Salt)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon rosemary (I used dried today, but you can also steep a twig of fresh for a bit and then remove)
1/4 teaspoon thyme
1/4 cup extra virgin olive oil
chopped fresh basil to taste
chopped fresh garlic to taste
Combine the dry spices in a bowl. Ordinarily, I would use a sprig of fresh rosemary and not add it until the oil was mixed in. But because I used dried rosemary today, I added it with the other dried ingredients.
Next, add in your chopped basil and garlic and toss the ingredients together. This will get the salt working on the garlic and basil.
Add in the olive oil and stir well to combine. You can use it right away, of course, but the flavors meld together nicely if it sits a little while before using.
If you are participating in the 28-Day Real Food Challenge over at Nourished Kitchen, this dipping sauce goes great with the sourdough bread you can make from your new starter! Enjoy!
This post is my entry in Nourishing Kitchen's Olive Oil Clean Your Plate Challenge and is also my entry for Real Food Wednesdays hosted this week by Kelly the Kitchen Kop.