When mixed with olive oil, it transforms into an irresistible dipping sauce for bread ... mounds of the garlic and herb mixture on a rimmed plate. Drizzle the olive oil over the top.

Storage of the bread dip might cause it to solidify or form ... In a shallow bowl or small plate, pour the olive oil as the base. Add the minced garlic, vinegar, oregano, basil, red pepper flakes ...

This garnet sauce is chef Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités.

When tasting the oil, we noticed a decidedly more bitter flavor with a deep, earthy tone. It wasn't our favorite tasting option overall, but it had no unpleasant aftertaste and was particularly good ...