Ingredients
Scale
- 1 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 1 tablespoon grated Parmesan cheese (optional)
- Fresh herbs such as parsley or thyme for garnish (optional)
Instructions
- In a medium mixing bowl, combine extra virgin olive oil and balsamic vinegar, whisking until well blended.
- Add dried oregano and dried basil, mixing thoroughly.
- Incorporate crushed red pepper flakes, finely chopped garlic, and sea salt, stirring well.
- Season with freshly ground black pepper to taste.
- If using, add Parmesan cheese and stir to combine.
- Adjust seasoning if necessary.
- Allow the oil to sit for at least 15–30 minutes at room temperature to meld flavors.
- Before serving, stir well and pour into a shallow dish, garnishing with fresh herbs if desired.
Notes
Prep the oil up to 24 hours ahead to deepen flavor; store refrigerated and bring to room temp 20–30 minutes before serving. Keeps refrigerated in an airtight container for up to 5–7 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 0g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dipping oil, appetizer, quick recipe, Italian, party food