In a saucepan, melt the butter over low heat.

Add the minced garlic, salt, pepper, and chopped basil.

Simmer the butter and herbs together until the butter is fully melted and the garlic is fragrant. Remove from heat and set aside.

In a mixing bowl, beat the eggs with sugar on high speed until the mixture becomes fluffy.

Add the softened butter and mix until creamy.

Add the oil, warm milk, and salt. Mix well and then sprinkle the dry yeast over the mixture. Cover with a cloth and let it sit for 15 minutes to activate the yeast.

After 15 minutes, begin adding the flour, one cup at a time. The dough should become thick and sticky.

Use a dough hook to knead the dough until it forms a sticky ball. Knead by hand on a floured surface for about 1 minute. If the dough is too cold, microwave it for a few seconds to warm it up.

Lightly oil a large bowl and place the dough inside. Cover with a cloth and allow the dough to rise for 1 hour or until it doubles in size.

Preheat the oven to 180°C (350°F). Once the dough has risen, roll it out into a large rectangle.

Brush the dough with the prepared herb butter and scatter the chopped olives on top.

Fold the dough from the sides towards the center so that the dough slightly overlaps in the middle. Cut the dough into strips, about 5 cm wide.

Take each strip, twist it into a knot, and place it on a baking tray lined with parchment paper. Tuck the ends of each knot underneath to secure it.

Allow the knots to rise for another 30 minutes.

Bake the knots in the preheated oven for about 15 minutes, or until golden brown.

Immediately after removing the knots from the oven, brush each knot with the hot herb butter.

Optionally, sprinkle with a little extra salt for added flavor and to help the butter adhere to the knots.

Allow the garlic knots to cool slightly before serving. They should be soft, airy, and bursting with the rich flavors of garlic and herbs.