November 2026

Sourdough, Rubbed-Garlic and Fresh Herb Olive Oil with great Frogs Vintner’s Red

A rustic, yet elegant appetizer that could easily transform into a light dinner. Using slices or pieces of warm, crusty sourdough bread, dredge into olive oil infused with fresh herbs, like rosemary, thyme, and or basil, freshly grated or rubbed garlic and a hint of salt and pepper, creating  a perfect harmony of freshness and depth.  A small platter rounds out the experience with crisp seasonal fruit, briny olives, and robust hard cheeses such as Parmesan, which provide texture and complexity. Served together, with a glass of Great Frogs Vintner’s Red, this combination is indulgent but light, ideal for a cozy evening when you want something satisfying yet unfussy. Enjoy!!

What you’ll need

warm sourdough

Good quality Olive Oil.            

Fresh herbs such as Rosemary, Thyme and Basil

Olives, your choice

Hard cheese such as Parmesan

Salt & Pepper

Method

Begin by rubbing or using freshly grated garlic clove onto your plate to release its aroma, pieces and oils. (See note)

Next rub fresh herbs such as Rosemary, Thyme and Basil in the same way as the garlic clove.

(See note below). Add fresh ground pepper and sea salt to taste. Drizzle an ample amount of good-quality olive oil onto the plate.

Gather together your olives, fruit, and sliced cheese.

Once your place setting is assembled, bring out your warm crusty sourdough bread.

Enjoy the mouthwatering flavors along with a glass of Great Frogs Vintner’s Red.

Note: the plate used in this recipe is a special plate designed for this application. It has a rough surface in the center of the plate, allowing for fine grading of garlic, as well as the herbs. If you do not have this type of plate, grading a small amount of garlic or cutting open the garlic clove and rubbing it on the plate will work as well. As far as the grading of the herbs, I would recommend muddle herbs slightly in a mortar & pestle, then placing them to the plate.

BY: Michelle Ahlers