Ingredients:

  • 1 cup High-Quality Extra Virgin Olive Oil (EVOO)
  • 3 medium cloves Fresh Garlic, finely minced or grated
  • 1 tbsp Shallot (or Red Onion), very finely diced (optional)
  • 1 tsp Fresh Rosemary, finely chopped
  • 2 tsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (Chilli Flakes)
  • 1 Tbsp Aged Balsamic Vinegar
  • Zest of 1/2 medium lemon
  • 1/2 tsp Flaky Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Prep the Aromatics: Finely mince the garlic and chop the fresh herbs (rosemary and parsley). Zest the lemon.
  2. Optional Bloom (Chef’s Trick): In a tiny saucepan, gently warm 1 tablespoon (15 ml) of the EVOO over the lowest heat possible. Add the minced garlic, dried oregano, and red pepper flakes. Cook for just 30–60 seconds, stirring constantly, until fragrant (do not let the garlic brown).
  3. Cool Slightly: Remove the saucepan from the heat immediately and let the bloomed mixture cool for 2 minutes.
  4. Assemble the Dip: Pour the remaining EVOO into your serving bowl. Add the warm, bloomed garlic/spice mixture.
  5. Add Fresh Ingredients: Stir in the fresh rosemary, parsley, finely diced shallot (if using), lemon zest, flaky sea salt, and black pepper.
  6. Introduce Acidity: Gently drizzle the aged balsamic vinegar over the oil mixture.
  7. Rest and Infuse (The Crucial Wait): Allow the dip to rest at room temperature for a minimum of 30 minutes. This is critical for the herbs and spices to properly infuse the oil.
  8. Taste and Adjust: Just before serving, whisk the dip lightly. Taste it with a piece of the bread you intend to serve. Adjust the salt, pepper, or balsamic vinegar as needed.
  9. Present: Serve in a wide, shallow bowl, perfect for sweeping up the oil with bread.