Ingredients:

  • 0.5 cup high-quality Extra Virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar of Modena
  • 1 teaspoon fresh lemon juice
  • 2 cloves fresh garlic, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried rosemary, crushed
  • 0.5 teaspoon red pepper flakes
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 0.5 teaspoon flaky sea salt
  • 0.25 teaspoon freshly cracked black pepper

Instructions:

  1. Grate the garlic. Use a microplane to turn the 2 cloves into a fine paste directly in your serving bowl. Note: This ensures no flavor is left behind on a cutting board.
  2. Add the citrus. Pour the 1 teaspoon of lemon juice over the garlic.
  3. Macerate the garlic. Let it sit for 2 minutes until the garlic smells less sharp and more mellow.
  4. Whisk in the vinegar. Add the 1 tablespoon of balsamic vinegar to the garlic and lemon mixture.
  5. Crush the herbs. Rub the 1 teaspoon oregano, 1 teaspoon basil, and 0.5 teaspoon rosemary between your palms into the bowl.
  6. Layer the oil. Slowly pour the 0.5 cup extra virgin olive oil over the herb and acid base.
  7. Add the heat. Sprinkle in the 0.5 teaspoon red pepper flakes and 0.25 teaspoon black pepper.
  8. Incorporate the cheese. Add the 2 tablespoons of freshly grated Parmigiano Reggiano.
  9. Season with salt. Finish with the 0.5 teaspoon flaky sea salt until the white crystals sit visibly on the surface.
  10. Swirl gently. Use a spoon to give it one light stir until the balsamic forms dark ribbons through the golden oil.