Mediterranean Olive Oil Dip Recipe by Donna John

3/4 cup olive oil

2 tablespoons balsamic vinegar

1/2 cup freshly grated Parmesan cheese

2 tablespoons sundried tomatoes, finely chopped

1 tablespoon Kalamata olives, finely chopped

1 tablespoon rosemary, finely chopped

1 tablespoon thyme leaves

3 garlic cloves, crushed

2 teaspoons chili flakes

1 teaspoon sumac

Zest of 1 lemon

1 teaspoon flaky sea salt (adjust to taste)

In a small bowl or a shallow plate with a lip, combine the olive oil, balsamic vinegar, grated Parmesan cheese, sundried tomatoes, chopped Kalamata olives, rosemary, thyme, crushed garlic, chili flakes, sumac, and lemon zest.

Stir all the ingredients together thoroughly until everything is well incorporated. Taste the mixture and adjust the seasoning, adding a little more flaky sea salt if desired.

You can serve the dip directly from the mixing bowl, or for a nicer presentation, transfer it to a serving bowl. This dip pairs wonderfully with fresh bread like focaccia or rosemary Parmesan bread.