adopted from cdkitchen
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon garlic powder
1/4 teaspoon to 1/2 teaspoon salt (to your taste)
1/4 cup extra virgin olive oil
Combine the spices in a large flat bowl. Pour the olive oil over. This also makes a GREAT dip for bread. If you use up the oil and have leftover spices in the bowl add some more oil! My favorite thing to do is to make this for the bread and use the leftover for a dressing.
Olive Tomato Salad
1/2 cup grape tomatoes, whole or quartered
1/2 cup black olives, whole or quartered
1/4 cup above dressing or more to taste
If cutting the tomatoes and olives up, do that first. Place in a bowl and drizzle dressing over the top. Stir to evenly coat and serve!