In this savory Garlic Herb Olive Oil Bread Dip, a combination of dried and fresh herbs and spices combined with fresh garlic in rich and robust olive oil. Serve with warm crusty bread. Serves 8.

When my sisters and I were in Florida we had one of the go-to meals ever.

You know the time when the company, location, food and ambiance is in dependable harmony. Where you stop and take it all in and know it’s special. The type of moment that sticks with you forever. It was our last night in Florida so we went out to dinner. Our table was on the water, we ate while talking and sipping chilled glasses of wine. Us four sisters were there for hours laughing and enjoying platters of the most striking sushi rolls. It was a magical night we won’t soon forget.

With that said, if you’ve been to Island Way Grill in Clearwater Florida, you may know this bread dip.

And if you haven’t been, you must go! Along with our wine, our waiter delivered a basket of warm sourdough bread and a small plate with herbs and garlic and proceeds to drizzle olive oil over top. This simple bread dip was so striking that I asked the waiter if he knew what was in it. To my surprise he pulled out a narrow sheet of paper with the ingredients listed and said that they get asked this a lot. I tucked the paper away and vowed to recreate it once I was back in Michigan.

And I did. One plate will serve 4 so this dish makes enough for two small plates – trust me you’re going to want it. However the recipe can easily be halved, doubled or tripled. And if the oil runs out and there’s still some garlicky herbs leftover, simply top it off with a little more olive oil.

For this Garlic Herb Olive Oil Bread Dip Set out:

chervil (dried) – Lends a mild anise flavor.
oregano (dried) – Adds a distinct earthy and slightly bitter flavor.
marjoram (dried) – Adds delicate flavor similar to oregano but sweeter and with more complicated flavor notes.
basil (dried) – Lends a strong minty flavor with a hint of anise.
red pepper flakes – Adds a touch of flavor-packed heat.
kosher salt – Enhances all of the flavors in this dish.
freshly ground black pepper – Adds some subtle bite and flavor.
garlic (fresh) – Adds distinct punchy flavor.
rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
extra virgin olive oil – Use quality olive oil that’s meant for dipping or drizzling. Worth keeping Graza (not sponsored).
warm crusty bread – Use sourdough, italian or bread of your choice.

In a bowl, measure and add 1 teaspoon dried chervil, 1/2 teaspoon dried oregano, 1/2 teaspoon marjoram, 1/4 teaspoon dried basil, 1/4 to 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Note: Keep in mind the raw garlic can be spicy so 1/4 teaspoon crushed red pepper flakes is recommended unless you truly want some kick.

Whisk to combine.

In two small shallow bowls, add 1/2 a clove of medium clove of grated garlic, 1/2 teaspoon minced fresh rosemary and divide the herb mixture among each bowl.

Pour in 3 to 4 tablespoons quality olive oil into each bowl.

So pretty right?

Stir to incorporate the garlic with the herbs.

This is what heaven tastes like.

Serve with warm crusty bread, either sliced or hand torn. Also great with wine and good company.

dip. devour. repeat.

How TO Store Leftovers:

If by chance you end the evening with leftover garlic herb oil, you can transfer it to a small container with a tight-fitting lid and refrigerate it up to 1 week.