This recipe is exceptional. It’s what you get any time you visit a Utica Italian restaurant. It’s best left for a day or two so the flavors of all the delicious herbs infuse into the oil.
Carla Vavala’s Italian Butter from page 6 of the book “Fusion of Food and Friends”
For Peggy’s version, check out her blog at Pantry Revisited.
- 1 teaspoon each: crushed red pepper, ground black pepper, dried oregano, dried rosemary, dried basil, dried parsley flakes, garlic powder, mince garlic, kosher salt
- 1/2 cup extra virgin, GOOD QUALITY, olive oil
- * If you use fresh herbs, use 1 TBS each. I used fresh rosemary and fresh parsley.
Combine all spices in a shallow bowl or plate. Pour olive oil over the top. Serve with warm fresh baked bread for dipping.
This recipe was so good, by the second night, we had mopped up most of the oil with just the herbs and spices left on the bottom. I asked Ted “Do you still want this? I can add some more olive oil?” Without missing a beat, he said “SURE!”
This recipe is a good one guys. Why not try it and send me your thoughts, results, photos, musings?
Next week: We will be “rolling” with broccoli slaw, scallions, cashews, basil, water chestnuts, bean sprouts, noodles, red pepper flakes, sesame oil, vinegar, sugar, sesame seeds, oil, red pepper, Rice paper wraps, and…. well, you’ll just have to wait and see OR, email me for the recipe.
Mmmm that looks delicious. All the herbs and spices in the oil look lovely and colorful too. I bet it smelled delicious.
Can’t wait to see the rice paper wraps! The ingredient list looks like a winner to me.
Not sure how I missed this dip before now but so glad I found it. Just bought some great local bread that this would go great with..thanks!
Thank you for sharing another dose of delicious. I’ve missed visiting your blog…but I’m glad to be back (and that my arm is on the mend!) I’m sending you love and blessings from Austin.