[MaryAnn123]

LamaLady

Here is an olive oil dip that takes some time to get the product you want.
Use a glass milk bottle or any quart bottle with a neck that is narrower then the body of the bottle. That will keep the herbs below the surface of the oil. If they don't remain submerged they will get moldy

This is what I put into a 1 qt. bottle - all ingredient amounts can be altered to suit your taste - I like mine with some kick:

5 large cloves of crushed garlic (not pressed)
6 large sprigs of fresh rosemary
4 sprigs of fresh sage leaves
fill to the top with a good extra virgin olive oil

Cover and let sit in the pantry for a week or so. I keep a smaller olive oil bottle filled with the "brewed" oil with no herbs in it. Make sure you add more oil the big bottle and remove the old herbs and garlic and adding fresh whenever needed. (I replace them every month or so depending on how often I am using it)

This is good for dipping, on pasta and is great when you make focaccia bread.

MaryAnn123