Reviewed: Jun. 16, 2011

It was Great. I added 3 cloves of fresh garlic and a sprinkling of freshly ground black Pepper. I sauteed the oil with fresh vegetables and grilled it. It was wonderful. Had all fresh ingredients but used dried Oregano. Didn't have fresh. It lasted for weeks too.

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1 user found this review helpful

Reviewer:

VoltaJim

Reviewed: Dec. 28, 2010

really yummy with bread, and great for hot oil fondue!

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1 user found this review helpful

Reviewer:

sburry01

Reviewed: Nov. 11, 2009

So great! I used fresh basil and rosemary, but used thyme and oregano from a regular spice jar. I am liberal with my herbs and added more than the recipe asked for...drizzled it over a salad with tons of fresh veggies. The flavor combination of these herbs is as good as any salad dressing, and much healthier. Will defiantly make this on a regular basis.

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5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Tehachapi, California, USA

Reviewed: Apr. 30, 2009

Had this with warm pita bread, it was wonderful!

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1 user found this review helpful

Reviewer:

Mamachef

Reviewed: Mar. 10, 2009

Great fresh taste and I will definately make this again. Also, I wanted to comment on why this should be consumed quickly. Oil by itself cannot grow bacteria, but herbs containing water can. Botulinum organisms can grow in food sources containing even trace amounts of water and cause botulism - a serious form of food poisoning. For this reason, blending and storing infused dipping oils without refrigeration is not recommended.

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85 users found this review helpful

Reviewer:

southerngal79

Cooking Level: Expert

Home Town: Americus, Georgia, USA

Reviewed: Mar. 4, 2007

I wanted some dipping oil for bread I was making now. So I used all dried herbs and let them soak in the oil in a covered bowl for two hours and it was pretty tasty. Nice for a small ammount and a hurry and the herbs started to swell up from soaking making it look more like fresh.

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35 users found this review helpful

Reviewer:

ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

Reviewed: Dec. 31, 2006

Beautiful to look at and wonderful to dip hot bread into. I am going to make this for gifts. Bought some bottles at Walmart.

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9 users found this review helpful

Reviewer:

JDVMD

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Dec. 23, 2006

FANTASTIC flavor! I made this for Christmas gifts with "Jo's Rosemary bread" in the bread machine. All the flavors melded so great! I read up on oil infusion and chose to do a heat infusion. The risk of food poisioning goes down if you heat the herbs. Something about the fresh herbs having water content that causes botchilism. That's why you should use it quickly. The heating makes it last a bit longer but still in the fridge. I bought oil bottles with spouts and sealing wax and dipped them in red wax to seal them for gifts. They were pretty with the red wax, jingle bell, red raffia ribbon and sprig of rosemary inside the bottle with the oil. Very nice!

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94 users found this review helpful

Reviewer:

A-NET

Cooking Level: Expert

Home Town: Orland Park, Illinois, USA

Living In: Stevensville, Maryland, USA

Reviewed: Apr. 28, 2006

DELICIOUS!!!! Thanks so much! Great for gifts!

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2 users found this review helpful

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Reviewed: Dec. 9, 2005

This oil is wonderful! I would like to ask why it needs to be used in 2 to 3 days? I thought oil could be used over a much longer period of time. Does it need to be stored in the refrigerator? I would like to make some as gifts and I would need to get started. Thank you for this recipe.

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135 users found this review helpful