Place all ingredients except the olive oil into a small food processor and puree until finely chopped, scraping down the sides when necessary. (Or, use a really sharp knife and chop until very finely minced).
Add the small amount of olive oil and pulse until incorporated.
Mix 1 teaspoon of spices to 2 tablespoons of extra virgin olive oil. Store unused portions in the refrigerator.
Serve with bread of choice.
Double or triple the recipe as it stores very well refrigerated.
Sprinkle some grated parmesan cheese onto the oil for added flavor and texture.