When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba’s restaurants, you’re first
served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you’re set up to dip your sliced bread in the freshly flavored oil. To craft a version of this tasty blend at home you’ll need a
coffee bean grinder or a small food processor to finely chop the ingredients.
MAKES ABOUT ¼ CUP BLEND.
INGREDIENTS
- 1 tablespoon minced fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper (freshly ground is best)
- ½ teaspoon minced fresh rosemary
- ½ teaspoon ground sea salt or kosher salt
- ¼ teaspoon crushed red pepper
- ½ teaspoon olive oil
- ⅛ teaspoon fresh lemon juice
INSTRUCTIONS
- Combine all the ingredients, except oil and lemon juice, in a small food processor or coffee bean grinder. Chop briefly until all ingredients are about the same size.
- Stir in oil and lemon juice.
- To serve, combine about 1 teaspoon blend to 3 to 4 tablespoons extra virgin olive oil on a small dish. Dip sliced bread in mixture.
