Hot Garlic Rosemary Oil Dip

Ingredients

2 teaspoons rosemary

450g black olives, preferably Kalamata

6 garlic cloves

225ml extra virgin olive oil

 

Method

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.

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