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For Black Olive Oil:
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Preheat oven to 300F. Line a small rimmed baking sheet with parchment paper; spread
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olives and orange peel on baking sheet. Roast olive mixture until crisp and dry, about 2 1/2 hours. Cool.
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Transfer to blender. Add olive and canola oils; puree until smooth.
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Strain through a fine mesh strainer into small bowl. Season with salt and pepper.
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For Basil Puree:
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Puree basil and parsley together in food processor on high. Add olive and canola oils;puree on low speed 1 minute. Increase speed to high; puree 2 minutes.
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Season with salt and pepper; transfer to small pitcher.
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For Herbed Goat Cheese
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Preheat oven to 400F. Cut top 1/2 inch (or slightly more, to get the tip of each clove) off
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whole head of garlic. Place garlic on large sheet of foil. Drizzle with 1 tsp olive oil. Wrap tightly with foil and roast until tender and golden, about 45 minutes. Cool. Squeeze roasted garlic from skins into small bowl.
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Using electric mixer on medium speed, beat cream, sour cream, and mascarpone in
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large bowl until peaks form. Add roasted garlic, goat cheese, and thyme; beat on low
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speed until just blended. Season with salt and pepper.
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Toasts (bruschetta:
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Preheat oven to 375F. Arrange bread slices on 2 rimmed baking sheets. Bake until
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crisp, about 8 minutes. Brush toasts lightly with extra-virgin olive oil.
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Spoon herbed goat cheese into wide shallow bowl, spreading to about 1 1/2 inch
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thickness. Drizzle with black olive oil and basil puree. Serve with toasts
