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Gluten Free, Salt-Free, Vegetarian, Vegan, Coeliacs, Dairy Free, Nut Free
2 teaspoons rosemary
450g black olives, preferably Kalamata
6 garlic cloves
225ml extra virgin olive oil
Hot Garlic Rosemary Oil Dip Recipe
Heat oven to 350F/175C/Gas Mark 4.
Chop each garlic clove in half. Place olives, garlic, rosemary and oil in an ovenproof baking dish and bake for 15-20 minutes stirring several times. It is finished when the garlic is soft.
Serve with baguettes sliced thinly so that the garlic mixture can be spread on the bread.
The leftover oil with rosemary can be used for bread dipping or for sautéeing vegetables.