To await our meal at Carrabba's we dip some good bread in olive oil sprinkled with these herbs. According to the servers and sources on the web, here is what is in the appetizer.
| — | oregano | herbs |
| — | basil | |
| — | parsley | |
| — | rosemary | |
| — | onion, powdered | aromats |
| — | garlic, powdered | |
| — | red pepper flakes, crushed | fun stuff |
| — | black pepper, fresh-ground | |
| — | salt | |
| — | olive oil | star of the show! |
All herbs must be dried; fresh ones will not have enough savor.
Use very little of the red pepper flakes or you'll be sorry for some of your guests. Use very little black pepper. Allow the herbs ingredients to make the biggest impression (next to the olive oil, that is).
Use an excellent grade of extra-virgin olive oil. Of all your uses, this would be one where you shouldn't skimp.
Obviously, this is little more than a waste of time if you don't have a good-quality bread. I suggest my recipe for pain de campagne. If the bread package lists sugar, eggs or milk as ingredients, you've got the wrong stuff for this appetizer.