Yields: About ½ cup
Recipe type: Dip/Appetizer
Cuisine: Italian
  • 2 TBSP finely chopped fresh rosemary leaves
  • 2 TBSP finely chopped fresh oregano
  • 2 TBSP finely chopped fresh tarragon leaves
  • 2 TBSP finely chopped fresh parsley leaves
  • 2 cloves of garlic, crushed
  • 2 tsp minced fresh ginger root
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp kosher salt
  • 6 TBSP high quality olive oil
  • Pieces of crusty bread
  • Fresh mozzarella cheese slices
  • Pitted kalamata olives
  • Extra high quality olive oil for dipping
  1. Add crushed garlic cloves, minced ginger root, red pepper flakes and kosher salt to a bowl and mix well for couple of minutes to incorporate. Set aside.
  2. Use the leaves and only tender stems of the herbs. Use a sharp knife to finely chop the herbs, and add them to the bowl and mix into the garlic blend.
  3. Add 6 tablespoon high quality olive oil to the mixture. At this point the herbs may be used in the dip or stored in the refrigerator for up to 3 days in the refrigerator; the olive oil preserves the herbs and keeps them from turning brown and spoiling.
  4. To make the dip: Add 1 tablespoons of the herb mixture to ¼ cup of olive oil and stir to mix. If you find that the olive oil in the herb mixture has solidified in the fridge, simply leave it out for 5-10 minutes before mixing it in the extra olive oil.
  5. Serve with pieces of crusty Italian bread, or French baguette, slices of fresh mozzarella, and pitted kalamata olives
Recipe by Persian Mama at https://persianmama.com/olive-oil-dip-with-fresh-herbs/