GARLIC-HERB OIL DIP

• In a small bowl, stir together:

• ½ cup extra-virgin olive oil;

• 2 finely minced cloves garlic;

• ½ tsp finely minced fresh rosemary needles;

• ½ tsp finely minced fresh oregano leaves;

• ½ tsp crushed red pepper flakes, and ¼ tsp freshly ground black pepper.

• Leave to infuse for at least 15 minutes and up to 1 hour before serving with fresh crusty bread.

• Garlic-herb oil can be refrigerated in an airtight container for up to two days.