On Sat, 13 Dec 1997 09:12:15 -0500 zenzele <[log in to unmask]> writes: >an italian restaurant the other night, where they served olive oil, >seasoned with herbs and balsamic vinegar Bread dipped in oils is the new rage. The laundery services hate it because the stains are horrible to get out of the linens! If you want to throw money at the problem :-) I purchased a bottle of Olivier Napa Valley Dipping Oil from Williams-Sonoma. It is pretty much what you describe, but done with dried herbs so that it is not perishable. I think the 6.75 oz bottle was around $11, but I had a gift certificate to use up. I use a basic basamic vinegarette all the time. I use it for a salad dressing on baby spinach or mixed greens. I use it to marinate tomatoes (then often toss them into the salad as the dressing). I love the tomatoes on top of an open faced hummus sandwich - my alternative to brushetta with all that yummy cheese. Take a thick slice of bread, fresh or toasted (I prefer sourdough), and spread with hummus. Top with a thin layer of greens and some marinated tomatoes. Here is the vinegarette. I don't really have proportions, but here is the basic recipe. You can adjust the proportion of vinegar to oil depending on what you are using it for. I pefer more vinegar for salads and marinades, but more oil when used for dipping. Basamic and Olive Oil Vinegarette 1 clove garlic, minced or pressed fresh or dried herbs (usually a chiffanade of basil and rosemary, or dried basil, oregano and tyme) pinch of salt freshly ground black pepper 1 part basamic vinegar 2-3 parts olive oil Wisk together the garlic, herbs, salt and pepper, and vinegar, Slowly pour the oil while wisking. Continue until thickened and emulsified. KEEP REGRIGERATED! Someone else suggested roasted garlic too. I have a slightly different presentation that works well with the bread and dipping oil. Roasted Garlic 1 head garlic 1 tbsp plain or herbed olive oil pinch kosher salt Remove most of the outer paper layer of the garlic head. Trim about 1/4 to 1/2 inch off the top of the head to expose the cloves. (I try to do this on an angle much like you would prepare an artichoke. This exposes the side cloves without having to take too much off the middle ones.) Place in a covered casserole or garlic baker. Drizzle with oil and sprinkle with salt. Bake at 300F for about 1 hour or until the cloves are soft when pierced with a knife. Don't overcook or it will turn bitter. To serve, break off cloves and squeeze to release the garlic. (I use pate spreaders) Serve as a spread for crusty bread or melba toast. The garlic can also be removed and added to other dishes such as sauces or chili. Enjoy! Kathy