Shemen Tov~Shemen Tov, or “Good Oil” is a classic in our house. Garlic lovers can't get enough and always ask me for this recipe.
Herb Mix for Olive Oil-~a mix to keep on hand and sprinkle over a dish of good quality olive oil for an easy and elegant (QIK style) dip for bread.
10 garlic cloves, peeled
2 green onions
1/2 cup fresh parsley
1/2 cup olive oil
1/4 teaspoon rice wine vinegar
1/4 teaspoon salt
1. Place garlic, green onions and parsley into the work bowl of a food processor. Pulse until finely chopped. Do not puree.
2. Scrape contents of work bowl into a sealable container. Add oil, vinegar and salt. Chill for several hours before serving. Keeps in the refrigerator, tightly covered, for one week. Allow to reach room temperature before serving.
Makes: 1 1/4 cups ~ Can make ahead ~ Active time: 5 minutes
A healthy alternative to serving margarine with bread is this earthy herb mixture. Pour good quality olive oil into a small plate, sprinkle with Herb Dip. Swirl in a piece of fresh challah. Presto-it is about as good as passage to an authentic Italian trattoria. Plus, the kids like it!
1/4 cup fresh basil leaves
1/4 cup fresh parsley
3 cloves garlic, peeled
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
1 teaspoon kosher salt
1 teaspoon fresh or dried rosemary
1 teaspoon olive oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh lemon juice
1. In the work bowl of a food processor, combine all ingredients and pulse until herbs and garlic are minced. Keep refrigerated, in a tightly sealed container, for 1 week.
2. To serve, pour olive oil into a small dish. Sprinkle oil with herb blend.
Makes: 1/3 cup ~ Can make ahead ~ Active time: 5 minutes
Olive oil dips are wonderful on challah but they are also delicious with tossed with pasta for an easy weeknight dinner or mix a tablespoon or two into this vinaigrette dressing recipe to give your salad an extra punch of flavor