Dipping Oil

Introduction: Dipping Oil

About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English, Social Studies, and S...

In my house we do a lot of "appetizer" type dishes for meals. Recently, we started making an olive oil mixture for dipping bread. This is a nice, easy, no cook addition to any meal.

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Step 1: BoM

1/4 cup favorite olive oil

1-2 cloves of garlic

1-2 tbs Basil (fresh if possible)

1/2-1 tbs Sea salt

1/4 Garlic salt

1/2 tsp Pepper

Dash of Oregano

Favorite bread, sliced

***Exact amounts will depend on your flavor preferences and how much you are making. For my husband and I, I usually start with about 1/4 cup of olive oil. The amounts I've listed are approximate and if you are unsure, always err on the side of caution and add less...but a nice thing about this, if one flavor is too overpowering, you can just add more olive oil.

I don't like oregano at all, but it does add a little something to the oil.

Step 2: Garlic & Basil

Chop and dice your garlic cloves as fine as you can and set in dipping dish. Roughly chop your basil, if you don't have fresh, dried will work.

Step 3: Spices

Add your salt, pepper, and dash of oregano. How much you put in is up to you as your taste preferences are likely different from mine. I always err on the side of less and then add more as needed. I often find after I add the olive oil and do a taste test that more salt is needed.

Step 4: Serve

Stir your oil and then serve on the side of your favorite sliced bread.

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    3 Discussions

    0
    sukuakku
    sukuakku

    2 years ago

    Thanks for the great recipe.

    0
    mrsmerwin
    mrsmerwin

    2 years ago

    can you make a whole bottle at once and store it or will it go bad? Would you store it in the refrigerator?

    0
    Not_Tasha
    Not_Tasha

    Reply 2 years ago

    I don't see why it wouldn't last a few days at least. When I do a similar recipe to make salad dressing it usually stays good for a week or two. If you use all dried ingredients (no fresh garlic/basil) it'll likely last longer and might not need to be refrigerated.