©2001
AuthorDartagnan"classic Italian herbs and seasonings with a select olive oil will make your next dinner a huge hit!"
1 ½ tbsp fresh basil leaves only
1 tbsp Italian parsley, leaves only
1 tbsp Cuban Oregano, leaves only
2 cloves fresh garlic, micro-planed coarse
2 tsp fresh rosemary, leaves only, crushed well
1 tbsp Madagascar black pepper, coarse ground
½ tsp kosher salt
½ cup Atlas Olive Oil
1 tsp Seven Bridges Blood Orange Olive Oil
2 tsp Olivier 25 Year Balsamic Vinegar
½ tbsp fresh Grand Pandano, micro-planed coarse
1 tsp dried Calabrain Red Pepper Flakes
1
Combine all of the fresh herbs and mince them very fine.
2
Place the herbs and seasonings in a small pan, drizzle with oils. Warm gently for 5 minutes. Pour into warmed ramekin.
3
Top with balsamic.
4
Finish with Grand Pandano and Chile flakes.
5
Serve with toasted. Ciabatta or French Baguette
Ingredients
1 ½ tbsp fresh basil leaves only
1 tbsp Italian parsley, leaves only
1 tbsp Cuban Oregano, leaves only
2 cloves fresh garlic, micro-planed coarse
2 tsp fresh rosemary, leaves only, crushed well
1 tbsp Madagascar black pepper, coarse ground
½ tsp kosher salt
½ cup Atlas Olive Oil
1 tsp Seven Bridges Blood Orange Olive Oil
2 tsp Olivier 25 Year Balsamic Vinegar
½ tbsp fresh Grand Pandano, micro-planed coarse
1 tsp dried Calabrain Red Pepper Flakes
Directions
1
Combine all of the fresh herbs and mince them very fine.
2
Place the herbs and seasonings in a small pan, drizzle with oils. Warm gently for 5 minutes. Pour into warmed ramekin.
3
Top with balsamic.
4
Finish with Grand Pandano and Chile flakes.
5
Serve with toasted. Ciabatta or French Baguette