1/2 cup olive oil
3 cloves garlic, minced
1 tablespoon ground black pepper
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons dried rosemary
2 teaspoons dried oregano
4 teaspoons sesame seeds
6 teaspoons white sugar
5 teaspoons dried basil
4 teaspoons dried tarragon
4 teaspoons dried sage
1 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried dill weed
1/4 teaspoon dried sage
1 teaspoon dried sage
1 1/2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 pinch dried basil
1 pinch dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried dill weed
1/2 teaspoon dried dried basil
Heat olive oil in large saucepan. Add garlic, pepper, salt, sugar, rosemary, oregano, sesame, sugar, basil, rosemary, marjoram, dill and sage. Cook over medium heat for 2-3 minutes or until vegetables are tender. Stir in rosemary, dill, sage, basil, thyme and oregano. Stir in sugar, basil, thyme and oregano. Cover saucepan with plastic wrap and refrigerate.
In a small bowl, mix rosemary, marjoram, dill, sage, basil and thyme. Stir in sugar, basil, thyme and oregano. Cover saucepan with plastic wrap and refrigerate for 60 minutes or longer, if desired. Serve hot.