Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Archive for January, 2014

Vegetable And Olive Oil Dipping Sauce

Wednesday, January 15th, 2014

Garlic, Anchovies, And Bell Pepper Olive Oil Dipping Sauce Recipe

For convenient storage and easy frequent use of the olive oil, a custom, high quality olive oil cruet was designed specifically for this purpose. Made out of the finest quality glass, the handblown cruet is a unique and one of a kind kitchen must have.

  • One quarter cup extra virgin olive oil
  • One tablespoon extra virgin olive oil
  • 4 canned anchovy fillets
  • Two red bell peppers
  • Two yellow bell peppers
  • Two garlic cloves
  • One quarter cup fresh basil or other herbs of choice
  • A touch of cracked pepper or more of choice

Begin by mincing the garlic and dicing the herbs. Then drain the anchovy fillets and slice small. Baste the bell peppers with the tablespoon of olive oil. For 11 minutes, grill the peppers until the skins are well done. Let the peppers cool and then pluck the stem, peel the skin, and slice open and remove the seeds. Then, slice into one inch slices. Put the peppers in a blender with the anchovies, garlic, and herbs. Make into sauce and then add cracked pepper and pour over the grilled bell peppers.

 

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