Dipping oil

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 [...]