1. In a bowl for dipping, add the olive oil.

2.  Press both cloves of garlic through a garlic press or grate them on a microplane grater into the olive oil.

3.  Add the rest of the ingredients to the bowl, except the olives, and mix thoroughly.

 

 

 

4. Add the olives to the bowl and gently fold the olive oil mixture over them so that they are coated on all sides.

5.  Serve with crusty bread for dipping.

Notes

There many variations on this recipe that you can try:

For a brighter version, combine 1/3 cup olive oil with 2 cloves minced garlic, 1/4 teaspoon lemon zest, 1 1/2 teaspoons minced parsley, 1/4 teaspoon black pepper and 1/4 teaspoon sea salt.

For a super fast dip, add 1/3 cup olive oil to a bowl for dipping and over it, pour 2 tablespoons of balsamic vinegar. Sprinkle 1/4 teaspoon sea salt and 1/4 teaspoon black pepper over top and serve.

For a tomato based dip, combine 1/3 cup olive oil, 2 tablespoons tomato sauce or tomato puree, 1/2 teaspoon fresh minced basil or minced oregano, 2 cloves minced garlic, 1 1/2 teaspoons minced parsley, 1/4 teaspoon black pepper and 1/4 teaspoon sea salt.

For a cheese version, combine 2 or 3 tablespoons of grated Parmigiano Reggiano or Pecorino Romano cheese to the primary recipe above.