Garlic and herb olive oil dip

Bahan-bahan

5 garlic cloves, crushed

4 tbsp capers, drained and finely chopped

1 tsp dried oregano

1½ tbsp fresh rosemary leaves

1½ tbsp fresh thyme leaves

6 tbsp Parmesan, grated

Black pepper

Pinch of dried chilli flakes (optional)

240m! extra-virgin olive oil, plus extra as

needed

To serve:

Crusty bread, torn

Petunjuk

1 In a mini chopper, combine the garlic, capers, oregano, rosemary, thyme and Parmesan. Season with black pepper and add two tablespoons of the olive oil. Whizz until chopped and well combined.

2 Transfer to a serving bowl, placing in a mound in the centre. Drizzle over the remaining olive oil.

3 Serve with torn baguette or another bread of your choice. As the olive oil in the bowl runs low, you can top up the dip with more.