- 2 heads garlic
- 1 teaspoon extra virgin olive oil
- A pinch of kosher salt or sea salt
- A pinch of coarse-ground black pepper (1 crack of the pepper mill)
- ¼ cup rice wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup grape seed oil (or corn oil)
- 2 teaspoons dried oregano, preferably on the branch (Sicilian or Calabrian)
- ¼ teaspoon Tabasco sauce
- ¼ teaspoon salt
- ¼ teaspoon coarse-ground black pepper
- ¼ teaspoon sugar
- To roast the garlic: