| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Seasoning | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Extra-virgin olive oil |
| Kosher salt | ||
| Black pepper; freshly ground |
INSTRUCTIONS
Divide olive oil among 6 tiny dishes (about 2 tablespoons each). On the edge of the oil make 2 small piles of salt and pepper for diners to add if they like. Serve with a good-quality French or Italian bread. NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner. ARKANSAS GAZETTE-DEMOCRAT 18 OCT 95 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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