Recipe Request for Olive Oil Drizzle


 
T

Tom Fischer

TVWBB Member
I have some toasted crusty bread and I would like to drizzle seasoned olive oil over it for a starter. Does anyone have a recipe for making good seasoned olive oil? I had some in an Italian restaurant in St. Louis but didn't ask about it then. I was thinking about it today and would like to try to make it. Don't want it too spicy....just not sure what herbs were in it.
 
Peel a clove of garlic then crush it with the side of a knife. Heat 1/3 c olive oil in a small pot or pan over med-low heat. When hot add the garlic and cook at a low sizzle for several minutes till the garlic is just starting to color. Remove and discard the garlic.

Turn the heat to very low. Add 1/2 t thyme, 1/8-1/4 t marjoram or oregano or 50-50 of each, a turn or two of the peppermill, a pinch or two of crushed red, if desired. Heat 5 min. Remove from heat and add 1/4-1/2 t basil and a nice sprinkling of salt. Cool and serve at room temp or slightly warm. A piece of lemon peel twisted over the drizzle just before serving is not unwelcome.
 
Sure thing.

Use that as a starting point or use as is. You can add to or decrease from the amounts given. You can thinly slice or mince the garlic instead and leave it in (don't let it brown brown though - but a light brown is fine - lest it get bitter). Freshly minced parsley is a nice addition but stir that in after it cools some to keep the bright flavor.

You can add minced or chopped olives to it, and/or top it with a sprinkle of freshly grated parm, asiago or pecorino after topping the bread with it.

Lots of possibilities.
 
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