Reviewed: Apr. 26, 2012

This is even better if you roast a bulb of garlic (cut top off garlic, drizzle with olive oil and kosher salt, cover in aluminum foil 350 degrees for 45 min) and mix with the rest of ingredients. You can also do a combination of softened butter/olive oil mix to make excellent garlic bread

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 12, 2012

LOVE this! You can actually keep pouring more oil when it runs out into the spices to get more use out of them.

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Reviewer:

bluemeanies24

Reviewed: Jan. 22, 2012

I brushed this on bread and broiled it to go with pasta. It made the bread nice and crisp and not too greasy. I might try it as a dip next time but this time I bent it to my needs. Thanks

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jan. 19, 2012

Delicious! but a little too spicy for my taste

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Reviewer:

rlthediary

Reviewed: Jan. 18, 2012

I love olive oil dips for bread, but not this one. The measurements have to be WAY off. I would make all the tablespoons into teaspoons and double the olive oil. This turned into a thick sludge. I served this with delicious French bread, but sadly it was just too "strong" for my guests. I was able to dilute the left over with olive oil the next day, and it was pretty good.

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Reviewer:

WONROSESHY

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

Reviewed: Dec. 13, 2011

Outstanding! I thought this would be good but it was amazing! My family loved it too. I will be making this with every Italian meal!

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Reviewer:

AradiaStella

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Nov. 14, 2011

i made it last night. it's very good btw. :-)

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Reviewer:

ajr525600

Reviewed: Nov. 2, 2011

Nice little recipe, especially b/c I made fresh homemade Italian semolina bread to dip this into. I used one less tsp. of black pepper, glad I did; and I had no minced garlic so I subbed tubed garlic paste. This recipe makes a lot so I suggest storing leftover spice mix in fridge, especially if using fresh garlic. I added a some fresh basi along with the dried b/c I have so much of it frozen. The taste is 1,000% better than dried basil. I also used VERY GOOD dried oregano still on the branches, bought online from an Italian food supply. What a difference good oregano makes. Use HIGH QUALITY ingredients as this is all about the spices and herbs. I also made this easier by not grinding it up, no need; just mix and eat.

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