This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.

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Recipe Summary

prep:
5 mins
cook:
1 min
additional:
8 hrs
total:
8 hrs 6 mins
Servings:
4
Yield:
3 /4 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.

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Nutrition Facts

367 calories; protein 0.1g; carbohydrates 0.5g; fat 41g 63% DV; cholesterolmg; sodium 0.8mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2016
A very simple and delicious oil mixture! Why spend money on store-bought flavored oils? I used this as a dipping oil with fresh Italian bread. I made a half batch and wish I had made more. I will use the rest in my salad dressing. I do agree with the recipe creator that using it to cook will burn the herbs, so I'd stick with using it in uncooked dishes. Next time I will use fresh herbs instead of dry. Read More
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