Italian Restaurant Bread Dipping Oil

Makes 1½ c. dry herb mix, enough for 12 c. of olive oil dipping delight.

(Make a double batch and give some away!)

1 c. crispy garlic (from an Asian grocery store or in the international section of a large supermarket)

½ c. each dried oregano, basil, rosemary

2 T. each sea salt, red pepper flakes

1 T. each garlic powder, onion powder, coarse black pepper

Stir up and store in an airtight container.  Serve 1 T. of the herb mix with ½ c. of good quality extra virgin olive oil that has been warmed slightly. Grate some fresh parm and add on top of the oil if you’d like.

(For a single batch using fresh herbs: use 1 T. each of minced oregano, basil, and rosemary, and a big pinch each of each salt, pepper, and red pepper flakes. Mix with a half cup of warm olive oil.)