In a shallow bowl, pour about ½ cup of extra virgin olive oil and 2 tablespoons of balsamic vinegar. Gently whisk together until fully combined.

Finely chop a handful of parsley and basil leaves, adding them to the bowl. Next, take about ¼ cup of Castelvetrano olives and ¼ cup of Kalamata olives, chopping them smaller.

Grate one garlic clove and add it to the bowl, then sprinkle in ½ teaspoon of dried oregano and a pinch of flaky sea salt, stirring until evenly mixed.

Incorporate ¼ cup of freshly grated Parmesan cheese into the mixture, stirring gently until blended harmoniously.

Transfer your Easy Bread Dipping Oil to a serving bowl and present alongside warm, crusty bread.