In a small sauce pan or skillet over low heat, heat 1/4 cup of extra virgin olive oil for 1 minute. Add 1 tablespoon of sliced garlic ( green stem removed), saute for 2 minutes or until garlic softens. Add 1/2 teaspoon turmeric and 1/2 teaspoon cumin and continue to heat for 3-4 minutes over very low heat. If the bubbles are too rapid remove skillet from heat. The oil must stay green, so it does not become saturated. Use as a dip for bread instead of butter or you can spoon it over rice or a baked potato.