Olive, fresh herb and parmesan dipping oil

Name: Olive, fresh herb and parmesan dipping oil
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: ¾ cup (180 ml) extra virgin olive oil; 2 tbsp (30 ml) good quality balsamic vinegar; 2 tbsp (30 ml) fresh parsley leaves, finely chopped; 2 tbsp (30 ml) fresh basil leaves, finely chopped; 2 tbsp (30 ml) pitted Castelvetrano olives, finely chopped; 2 tbsp (30 ml) pitted Kalamata olives, finely chopped; 1 clove garlic, grated on a Microplane; ½ tsp (2.5 ml) dried oregano; ¼ tsp (1.25 ml) fleur de sel, or more to taste; ¼ cup (60 ml) parmesan, freshly grated (or pecorino romano for a saltier side); Freshly ground black pepper, to taste; 1 French baguette, ciabatta or crusty focaccia, warm

Preparation 10 min
Servings 4
Freezing I do not suggest

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Ingredients

¾ cup (180 ml) extra virgin olive oil
2 tbsp (30 ml) good quality balsamic vinegar
2 tbsp (30 ml) fresh parsley leaves, finely chopped
2 tbsp (30 ml) fresh basil leaves, finely chopped
2 tbsp (30 ml) pitted Castelvetrano olives, finely chopped
2 tbsp (30 ml) pitted Kalamata olives, finely chopped
1 clove garlic, grated on a Microplane
½ tsp (2.5 ml) dried oregano
¼ tsp (1.25 ml) fleur de sel, or more to taste
¼ cup (60 ml) parmesan, freshly grated (or pecorino romano for a saltier side)
Freshly ground black pepper, to taste

For serving

1 French baguette, ciabatta or crusty focaccia, warm

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Preparation

Pour all ingredients (except bread) into a large high-rimmed plate. Season generously with pepper.
Mix gently with a fork to distribute all ingredients in the oil without crushing the olives.
Serve immediately at room temperature with warm crusty bread for dipping directly into the plate.