Dipping oil for bread may not be totally “Gulf Coast” but its becoming more popular nationwide. In addition, we all love our bread…and what could make it better than a bit of olive oil seasoned to perfection? I’ll admit, I wasn’t sure that the effort would pay off in the end, but it didn’t really take that much work. In addition, it can move a sort of mundane meal into the heavenly range. I served it alongside a vegetarian pasta meal.
The technique for preparing the raw garlic is fairly simple. Chop the peeled garlic coarsely, add the dried rosemary and kosher salt, and then with the butt end of the knife (or whatever gadget or gizmo looks blunt & promising) proceed to mash it all together until it becomes a paste. It doesn’t take long.
Just scrape your little blob of garlic paste into the saucepan with the oil, and warm it–don’t heat it! You never want that oil to become warmer than your fingers can easily dip into it. Set the oil aside, it can rest all day if you like, and serve it with warm, fresh bread. We used bakery ciabetta bread, tossed into the oven for about 5-10 minutes at 400 degrees F., and broken into chunks. Delicious!
Dipping Oil with Rosemary & Garlic
- 4-6 cloves of garlic
- 1 tsp. dried or fresh rosemary leaves
- 1 tsp. kosher salt
- 1 c. extra virgin olive oil (this is a good place to use good oil)
Peel and chop the garlic cloves. Add kosher salt and rosemary. Mash together to form a coarse paste. In small saucepan, add oil and paste. Warm over low heat until just barely warm. Let rest for 1-12 hrs. (Refrigerate if storing longer)