This toasted garlic olive oil bread dip is the easiest of starters for any meal. Serve hunks of bread around little ramekins of this toasted garlic oil and watch it disappear!

Please tell me  you’ve had this before. Puh-lease tell me you’ve experienced the deliciousness that is bread dipped in olive oil with crispy fried garlic in it.

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Back in the day, Pat and I would go to this popular Italian restaurant chain for two reasons; the cheesecake and this garlicky starter. Before taking our order, the waiter or waitress would stop by our table with a small dish filled with toasted garlic and a carafe filled with olive oil. They’d do some fancy hand maneuver and swirl the oil into the toasted garlic bits. We tear the bread, I’d fight him over the last of the loaf and the remaining garlic bits. I’ve only ever seen this at that restaurant and since it’s now too far for us to drive to, I make my own version.

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This toasted garlic olive oil is an easy appetizer to whip up on short notice. Most of us have the ingredients on hand already and all you’ll need to do is swing by a bakery for a crusty baguette. This is my go-to app for most occasions, especially ones that include wine and girlfriends and baked Brie.

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Remove about 6 to 8 large cloves of garlic from a head of garlic, leaving the outer skin on.

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First fill a medium saucepan with water…

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…and bring it to a boil.

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Then reduce the heat to medium-low and add in the garlic cloves.

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Simmer and cook the garlic cloves for about 10 minutes or until you can easily pierce a clove with a fork.

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Use a slotted spoon to transfer the garlic to a cutting board.

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When safe enough to handle, peel the skins from each clove of garlic.

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Then mince them up pretty fine and uniformly.

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Then heat a tablespoon of extra light olive oil in a small, 8-inch skillet over medium heat. Once hot add in the garlic and stir often.

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Keeeeep stirrrring!

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The key is to not over toast. Over toasting the garlic will make it bitter and grody.

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Then transfer the garlic to a paper towel lined plate. The garlic will continue to crisp as it cools.

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Meanwhile, divide 1-1/2 teaspoons of Italian seasoning among to plates (linked in the recipe printable).

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Do the same thing with the toasted garlic pieces.

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Next, drizzle 1/4 cup of olive oil (or more depending on plate) over the garlic and dried herbs. (I use STAR Ferran Adrià Signature Series Extra Virgin Olive Oil which is available exclusively at select Safeway and Vons stores.)

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Lastly, tear of hunks of bread and start dipping into the toasted garlic olive oil.

Garlic breath here we come!

Enjoy! And if you give this Toasted Garlic Olive Oil recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Toasted Garlic Olive Oil Bread Dip
Yield: about 1/2 cup

Toasted Garlic Olive Oil Bread Dip

Toasted garlic and Italian herbs swimming in olive oil. The perfect starter or accompaniment to pasta or wine.

Prep Time 15 minutes
Cook Time 2 minutes
Additional Time 3 minutes
Total Time 20 minutes

Ingredients

  • 6 to 8 cloves fresh garlic
  • 1 tablespoon extra light oil (for frying)
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 cup extra virgin olive oil
  • 1 large crusty baguette

Instructions

  1. Bring a small pot of water to a boil. Reduce the heat to medium low and drop in the unpeeled garlic. Simmer the garlic in the water for 10 minutes. Use a slotted spoon to remove and transfer the garlic to a cutting board.
  2. Once safe to handle, peel and finely mince the garlic.
  3. Place the tablespoon of oil into a small 8-inch stainless skillet and heat over medium to medium high. Once hot, add the garlic and cook until golden, stirring often.
  4. Transfer garlic to a paper towel lined plate.
  5. Divide the Italian season, garlic and olive oil among a few bread dipping saucers.
  6. Drizzle extra virgin olive oil over top of the garlic and seasoning.
  7. Serve with a loaf of crusty bread.

Notes

You can find my recipe for homemade Italian seasoning in my cookbook.

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