Oven-prepared dipping oil with roasted garlic
Oven temp 375-450 degrees.
1/2 cup
This sounds the most complicated, but you can make it while you are baking your bread or roasting your entree, and it is most delicious. Because you strain out the garlic and herbs, its flavor will mystify your diners. Be careful not to burn the garlic, or the oil is ruined.
1/2 cup fruity extra virgin olive oil, divided
1 teaspoon dried rosemary or fresh rosemary stripped from a 3-4" sprig
8"-9" fresh thyme sprigs
1 teaspoon black pepper, freshly cracked or ground
1 clove to one whole bulb of garlic
1 teaspoon dried oregano OR 1 tablespoon fresh
1 teaspoon dried basil OR 1 tablespoon fresh
Oven-safe ramekin or Pyrex dish
Peel and chop all the garlic into a fine dice. Place in a smallish oven proof ramekin or dish. Chop each of the remaining herbs, layer into the dish. Grind some pepper, approximately one teaspoon, into the ramekin. Pour in enough olive oil just to cover the chopped stuff. Stir gently.
Place the herb-filled ramekin uncovered in the oven. Every five minutes (or so) stir it and check the herb mix, particularly the garlic. It will bubble as the vegetables release their water, but the garlic must not burn.
Once the garlic is a nice medium brown color and has a firm, almost crisp texture, remove the ramekin from the oven and place it on a heat-proof surface until cool. After the mixture is cool, strain it into a suitable serving / storing container and add the rest of the oil.
Serve warm or at room temperature, but refrigerate to store.