Ingredients:
1 cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried marjoram
½ teaspoon thyme
½ teaspoon rosemary
1 tsp. crushed red pepper flakes (optional)
1 1/2 tsp. diced garlic, roasted
pinch grated Parmesan cheese (optional)
Directions:
- Combine the herbs (you can use 3 teaspoons of Italian seasoning if you don’t have all the different spices on hand), salt and pepper, and place into the olive oil at least two hours before serving, to allow the flavors to infuse the oil with flavor. We have a bottle with a pour spout that we keep filled and on our counter all the time.
- When ready to serve, place the garlic on a serving dish. Shake the bottle gently to get the herbs floating, and pour liberally over the garlic.
Sprinkle with salt and pepper, Parmesan cheese, drizzle with balsamic vinegar reduction, add hot sauce, or whatever you can think of to make it taste the way you like! Just swirl it together to combine. My favorite is pictured above with the balsamic reduction. Our favorite breads to dip include; ciabatta, baguettes, French bread, focaccia bread, Italian bread, and bread sticks.
Vaughn Kitchens 
I went to the expense of making the recipe as written. Do not get the very dark extra virgin olive oil as it is too strong. I tried Trader Joe’s brand of olive oil and needed to add a lot more of the oregano and add more salt/pepper and garlic powder to make it palatable. Probably regular olive oil would work just as well.
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