A lovely oil for bread-dipping.
What you need:
1/2-2/3 cup Olive Oil
1-2 Tablespoons EACH chopped fresh basil, parsley, rosemary, oregano (vary this depending on how much you like each herb. You can also use dried, just reduce to 1-2 teaspoons)
2-3 cloves garlic, minced
1 small hot pepper, cut into slices (I used a red one for the color contrast)
Large pinch of Kosher salt
Large pinch of Black Pepper
Sprinkle herbs, garlic, salt, and pepper into a smallish shallow bowl. Place pepper slices on top- evenly districbute for nice presentation. Pour olive oil over the top and let meld for an hour or so before serving. Enjoy! Store any leftovers in the refrigerator.