A simple and delightful Mediterranean dipping seasoning. Just add this to your favorite olive oil and enjoy! For extra flair, add a splash of balsamic vinegar.
Ingredients: Rosemary, Grains of Paradise, Sea Salt, Garlic
Recipe to try
Potato & Leek Loaded Baked Potatoes with Rosemary Garlic Oil Dip
Serves: 4
Ingredients
- 2 teaspoons Rosemary Garlic Oil Dip
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups potatoes, cut into ½-inch cubes
- 2 cups washed leek, thinly sliced
- 1 tablespoon neutral cooking oil
- 4 medium baking potatoes
- ½ cup sour cream
- 2 tablespoons chopped fresh chives
Method
- Mix the featured seasoning with the olive oil and lemon juice.
- Heat the oven to 400°F. Pierce the potatoes and bake for 50–65 minutes, until easily pierced with a fork.
- Heat the neutral oil in a large skillet over medium heat. Add potatoes, cut into ½-inch cubes and washed leek, thinly sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Split the potatoes and fluff the centers. Toss the cooked vegetables with the seasoning mixture and spoon over the potatoes. Top with sour cream and chives.
Flavor profile and pairings
Flavor: savory garlic.
Try it with: roasted vegetables, grains, soups and marinades.
