Using Dario Cecchini's Profumo del Chianti Herbal Salt Blend To Create an Olive Oil Bread Dip

It all begins with the ingredients

A crusty, soft loaf of rustic Italian bread
A good quality extra vigin olive oil (Capezzana Extra Virgin Olive Oil)
A traditional mix of dried Italian herbs (red pepper flakes, oregano, basil, rosemary, fresh ground black pepper)

With the right mix of seasonings and the best olive oil, follow your taste to make this cravable restaurant-style dip. Combine 1 T Dario Cecchini Profumo del Chianti Herbal Salt Blend with 1/2 cup of a good quality extra virgin olive oil and 1 T fresh minced garlic.

Mix all dry seasonings together in a small bowl. When ready to use, add the fresh minced garlic and olive oil. Create an aromatic infusion by allowing the mixture to sit for at least an hour so the herbs and oil can meld together. Before serving float a clove of fresh garlic on top. If desired, add 1 tablespoon freshly grated Parmigiano Reggiano cheese and/or a drizzle of a really good balsamic vinegar.

You can easily forget about dinner when serving this dip apericena style or add it to a cheese and charcuterie board for more protein or with veggies pinzimonio style.

*pinzimonio (from the Italian words pinzare, to pinch, and monio,matrimonio). A harmonious pairing of extra virgin olive oil, a pinch of coarse sea salt and your choice of fresh vegetables make a perfect marriage of flavors for Italian style crudites.