Samcello’s Ristorante Villaggio Dipping Oil

samcello's ristorant villaggio

©2001

AuthorDartagnan
DifficultyBeginner

"classic Italian herbs and seasonings with a select olive oil will make your next dinner a huge hit!"

Share
Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins
 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

Notes

Samcello’s Ristorante Villaggio Dipping Oil