The Pioneer Woman Tasty Kitchen
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Sicilian Butter

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is the best garlic dipping oil you will ever eat! Beware—it’s really garlicky. This dipping oil is a frequent request at my dinner parties. It’s really addictive!

Ingredients

  • 8 cloves Garlic (about 1/2 Head) Or To Taste, Minced
  • 1-¼ cup High-quality, Extra-virgin Olive Oil
  • 2 pinches Salt (or More To Taste)
  • ½ cups Finely Grated Parmesan Cheese
  • 2 pinches Red Chili Flakes (optional)
  • 2 teaspoons Chopped Fresh Basil

Preparation

THIS IS GARLICKY! Despite the name, it contains no butter. I prefer to whisk all of the ingredients together (except for the basil) and let the mixture sit on the counter in a covered bowl for a couple of hours to allow the flavors to meld. Right before serving, I add the chopped basil. Serve the Sicilian Butter in shallow serving plates with Italian bread, focaccia, or French Bread. You can easily halve or double the recipe as needed.

Note regarding olive oils: If you do not normally use olive oil, you may not appreciate the bitter/herbal characteristics of some extra-virgin olive oils. I like first-pressed olive oils the best but, for some people, they are an acquired taste. If you’re unaccustomed to using olive oil, I recommend you use a light olive oil the first time. Light, in this context, means “lightly flavored” as opposed to “low in calories.” If you plan on using an olive oil that you’ve never tasted before, please be sure to taste the oil before making this recipe. If you hate the taste of the oil straight from the bottle, the rest of the ingredients will not make up for that.

Note regarding garlic: This recipe is intended to be very garlicky. My mother prefers an entire HEAD of garlic in it (about 15 cloves or so). That much garlic could curl your toenails. Eight cloves is still VERY garlicky. Feel free to use less. You can always add more later. Another option would be to measure out the 1 1/4 cups of olive oil and then pour a tablespoon of that oil into a small skillet over medium-low to medium heat. Don’t let the skillet get too hot. Add the garlic to the skillet and gently, gently cook it for about 30 seconds—no more. Add the cooked garlic back into the olive oil you measured out earlier. This short cooking time will significantly reduce the harsh flavor of the garlic. In my family, this technique would be heresy.

16 Comments

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Nicole on 9.6.2012

Thank you so much for this recipe, and the detailed instructions! I have been experimenting with different bread dips and I can’t wait to try this for my dinner party in a few weeks!

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sharon77 on 4.28.2012

My daughter and I made a pizza with this and it was great! We got store bought dough, rolled it out and brushed it with this butter then covered it with motz cheese! So so good!

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WestsWife on 1.11.2011

Have been looking for something like this since a marriage retreat my husband and I went to in Lake Placid last April. We ate at an AMAZING restaurant and enjoyed their dipping oil so much that we’ve been on a search ever since. Can’t wait to give this one a try! (But I might skimp a little on the garlic… it wasn’t THAT garlicky!)

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tamilovinglife on 8.1.2010

Absolutely LOVE garlic… and can’t wait to make this!

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hjcary on 4.3.2010

I made this today and everyone loved it. It was very good.

5 Reviews

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Eugenia on 1.25.2013

Amazing! Really tastes Italian. Also really great with pizza when you run out of the garlic sauce they deliver it with! :)

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ninavk on 1.6.2011

OMW, I could eat this all day! It was a hit this holiday season. :) Thank you!

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krypto on 10.17.2010

This stuff is sooo good. You can easily cut the recipe in half and leftovers (if you have any) keep well in the fridge. The flavors really come together after a few days. This is excellent with homemade bread. Thank you so much for the wonderful recipe!!!

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Lotus & Honey on 10.12.2010

AMAZING. I knew it would be good, but didn’t expect it to knock my socks off. Bravo. Great simple recipe. Love it.

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hjcary on 5.19.2010

I made this in April for a dinner party and everyone loved it. I will make it again.

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