Comments on: Carrabba’s Style Herb Mix for Bread Oil

By: Dawn

Dawn — Mon, 25 Jan 2010 15:57:20 +0000

I would not recommend storing this at room temperature. I’ve never tested it to see how long it would last, but I imagine the quality would degrade quickly. I’ve kept it in the fridge for a few weeks with no problems. (it just doesn’t last any longer than that in my household.) I’ve also kept it in the freezer for months in a small, airtight container.

By: TresaLynn

TresaLynn — Mon, 25 Jan 2010 13:45:23 +0000

please email me as I have made & love to eat the dipping oils for bread = but = often I have 1/2 cup more or less left over and I don’t want to throw it away. It costs to make such delicious oils!! DO YOU KNOW OR CAN YOU TELL ME ‘how long will it sit on the counter safely before it spoils?’ — thanks bunches! — months? weeks? days?

By: Dawn

Dawn — Thu, 05 Nov 2009 16:13:41 +0000

Thanks for the info! I’ll probably continue to make it the way I have it written here, because it’s just so delicious as is! It’s good to have the extra info here, though, for any purists that want to give it a try without the thyme. :)

By: Bin

Bin — Thu, 05 Nov 2009 16:07:10 +0000

I work at Carrabba’s as well, you need to omit the thyme! :)

By: vvan

vvan — Tue, 04 Aug 2009 10:16:29 +0000

Thanks for the tips Dawn. Glad to hear about no loss in quality. This stuff is worth preserving.

By: Dawn

Dawn — Thu, 23 Jul 2009 01:42:35 +0000

I’ve had good luck freezing it as is (without the extra olive oil). I have a small tupperware container that’s just the right size to hold a batch, so there’s very little air in the container. I’ve frozen it that way for months with no loss in quality. I’d imagine freezer grade plastic bags would work well, too, since you can squeeze all the extra air out. You don’t even need to thaw it out to use it. Just scrape off the amount you need with a spoon, and pop the rest back in the freezer.

By: vvan

vvan — Wed, 22 Jul 2009 22:46:17 +0000

Oh, btw, any ideas on how to preserve it and for how long?

Should pack in olive oil to store it?

thx

By: vvan

vvan — Wed, 22 Jul 2009 22:44:04 +0000

Thank You! It was excellent.

I followed the recipe exactly with one exception. For me, the amount of salt seemed too much hence I reduced it by half a teaspoon, even then i felt it a bit too salty for my taste.

So, one might want to start with lesser amount of salt than mentioned in the recipe and add it later if needed.

Other than that, this one gets you closer to Carrabba’s.

Oh, btw, I have changed it a little bit by reducing fresh garlic to two cloves and instead added one tablespoon of granulated garlic as ace suggested above.

By: Dawn

Dawn — Wed, 10 Jun 2009 16:46:22 +0000

Thank you! Next time I make it I’ll give it a try.

By: ace

ace — Tue, 09 Jun 2009 22:30:51 +0000

I work at Carrabba’s and I’d like to assist you. You are missing one ingredient. While you have garlic: you need both FRESH and GRANULATED.