The amount of times I’ve made a meal out of a crusty loaf of sourdough is WAY more than I’d want to admit.  But chewy bread with a crunchy crust, paired with softened butter and a little sea salt, is almost too sublime to bother thinking too hard about.  This recipe is about elevating the olive oil to the bread.  So the next time you feel like curling up with your boyfriend Monsieur Baguette or Monsieur Boule, take the extra five minutes to create an olive oil up to their standards.



1 cup olive oil

2 garlic cloves

1 sprig rosemary

1 dried chili

1 lemon peel

1 cup mixed olives

1 loaf of bread, sliced


Put the olive oil and garlic in a small sauce pan, and put over medium low heat.  Let it simmer and infuse for about 5 minutes, then add the rosemary, chili, and lemon peel and take off heat.  Let the olive oil steep for about 15 minutes (the longer the chili is in there, the more intense the flavor will get, so take the chili out of the pan when it’s to your liking).  If you’re using the infused olive oil later, just keep in an air tight container on the counter for up to a week.  Just before serving add the olives, coating them in the oil. Serve in a shallow pan, infusions, olive, and all with sliced bread.