Prep time: 10 minutes
Cook time: 5 minutes (plus 30 minute infusing time)
Yield: 1 1/3 cups of dipping oil
3 minced garlic cloves
1 cup and 2 Tablespoons extra virgin olive oil
1 teaspoon chile flake
½ teaspoon minced fresh rosemary
3 Tablespoons chopped fresh basil
1 Tablespoon minced green onion
2 teaspoons minced fresh parsley
2 pinches salt
1. In a small saucepan, cook garlic in 2 Tablespoon olive oil over moderate heat until the garlic just begins to brown.
2. Add chile flakes and cook for only 20 –30 seconds. Add remaining oil immediately and remove from heat.
3. Add remaining ingredients. Let infuse for 30 minutes before serving. Refrigerate what is not used and simply reheat it slightly to liquefy before serving.