To make the garlic confit, to a medium-large sized saucepan/pot add all the ingredients and heat on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy. When done, remove from the heat and set aside.

Preheat the oven to 375F and line a small baking sheet with parchment paper.

Slice the top quarter / third off of the ciabatta loaf and dig out the insides of the bread, leaving about ½ inch bread inside the loaf.

Make the cheese bread filling by mixing together ½ cup of the garlic confit (drained of oil - use a slotted spoon) with the freshly grated gruyere cheese, freshly grated mozzarella cheese and minced fresh rosemary.

Stuff the bread with the cheese mixture, spreading into an even layer.

To a cocktail shaker add the olive juice, LALO tequila, fresh squeezed lime juice, olive oil, agave syrup and a handful of ice. Shake until well-chilled, about 10-20 seconds.

Add ice to the prepared cocktail glass and then strain the dirty margarita into the glass. Add a drizzle of olive oil to the top of the cocktail and then garnish with olives.