OLIVE OIL AND HERB BREAD DIP
- 1/2 cup Olivia Extra Virgin Olive Oil
- 1/2-1 whole head of roasted garlic peeled
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt plus any extra to taste
- 1/8 tsp paprika
- a pinch of dried thyme
- a pinch of cayenne or white pepper
- freshly ground black pepper to taste
Pre-heat oven to 400 degrees F
Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves. Drizzle with olive oil and seal into a pinched pouch of aluminum foil. Roast anywhere from 40-60 minutes, depending on your oven and patience. Once the house starts to smell like heaven, resist the urge to dive into the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that!
Alternatively, you can roast the garlic ahead of time and store in the fridge for up to four days, and simply whip this up whenever you’re ready for some serious drippage. I typically roast a few bulbs and use the golden cloves in recipes throughout the week.
Once the garlic is ready, the cloves should practically be bursting from the bulb. Remove anywhere from half the cloves to all the cloves in the entire head of garlic and blend together with the olive oil using a food processor or blender.
Add the herbs and seasoning blend and let it sit so the flavors can infuse the olive oil. You can dig in after 20 minutes or give it an hour or so, totally up to you!