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