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5 from 1 vote

Herb Infused Olive Oil

Bright, grassy olive oil takes on the flavors and aromas of garlic, rosemary, oregano, basil, and pepper in this delicious dipping sauce. I like to serve this with low carb bread but it is also delicious as a vegetable dip.
Course Appetizer, condiment
Cuisine Italian
Keyword appetizer, condiment, dairy-free, dip, easy, egg-free, garlic, italian, nightshade-free, no-cook, nut-free, olive oil, sauce, vegetarian
Prep Time 5 minutes
Total Time 35 minutes
Servings 6
Calories 216kcal
Author Jenny Ross

Ingredients

  • 1/2 tablespoon oregano dried
  • 1/2 tablespoon rosemary dried
  • 1/2 tablespoon basil dried
  • 1/2 tablespoon parsley dried
  • 2 cloves garlic minced
  • 1 teaspoon Aleppo pepper flakes omit for nightshade-free
  • 1 teaspoon black pepper fresh ground
  • 1/8 teaspoon salt
  • 2/3 cup extra virgin olive oil

Instructions

  • Crush all ingredients except oil in a mortar and pestle and then add to the olive oil and let stand for 30 minutes prior to serving with bread for dipping to allow the flavors to infuse.

Notes

Serving size: 2 tablespoons.
Nutritional vector angle: 0, Protein % of calories:  0%

Nutrition

Calories: 216kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 50mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 0.03g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg