¾ Cup Olive Oil
¼ Cup Red Wine
1 Clove Garlic
Sea Salt
Freshly Ground Black Pepper

Steep squashed garlic clove in olive oil for about 1 hour. Remove garlic.

Add vinegar, salt and pepper to taste. Mix well to combine oil and vinegar.

Serve as a dip with a selection of fresh raw vegetables (celery, fennel, carrot, radish, mushroom etc.)

We especially like this dip with globe artichokes boiled until tender in lightly salted water. Individual leaves are dipped and only the tender flesh, heart and stem eaten.