HERBED OLIVE OIL.

There is no real recipe for this dip served alongside torn chunks of sourdough bread or served as a drizzle over pasta or steamed vegetables. Regardless how you choose to serve it, please try it. It is easily made with olive oil and fresh herbs. Ingredients......extra virgin olive oil, freshly chopped herbs, I used basil, dill, parsley and oregano, cracked black pepper to taste, lemon juice, a small loaf of soardough bread. pour a generous amount of olive oil into a bowl. Stir through a large handful of the freshly chopped herbbs and season to taste with the pepper and lemon juice. Serve in a bowl as finger food, along side torn pieces of sourdough bread. Keep a spoon alongside the bowl, to stir the oil before each dip to keep the herbs from sinking to the bottom. This dipping mixture keeps well in the refrigerator, just bring to room temperature to serve. It is also delicious served over pasta or steamed vegetables.