Flavors Magazine: Atlanta's Dining Scene
Sage Woodfire Tavern's Olive Oil
infused with Herbs de Provence
Recipe by Tony Itzie, Executive Chef, Sage Woodfire Grill
Yield: 4 servings
1 cup extra virgin olive oil
2 tablespoons chopped garlic
¼ cup dried herbs de Provence
1/8 cup chopped fresh basil
1 tablespoon grated Parmesan cheese (optional)
1 tablespoon diced roasted red pepper (optional)
1 tablespoon chopped scallions (optional)
Mix all ingredients in bowl and set aside. Serve with warm crusty bread of your choice.
Sage Woodfire Tavern/Perimeter
4505 Ashford Dunwoody Rd.
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