Prepare Your Aromatics: First, finely mince your garlic cloves and chop the fresh rosemary leaves. Have your dried oregano, salt, pepper, and red pepper flakes measured and ready to go.

Combine in a Bowl: Choose a shallow, wide serving bowl. Add the minced garlic, chopped rosemary, oregano, sea salt, black pepper, and red pepper flakes (if using) to the bowl.

Pour Over the Olive Oil: Pour the 150ml of extra virgin olive oil directly over the herbs and garlic. Give it a gentle stir with a small spoon to make sure everything is submerged.

Let it Infuse: This is the most important step! Let the mixture sit at room temperature for at least 10-15 minutes. This allows the oil to become beautifully infused with all the aromatic flavours. I find that this resting period makes a huge difference to the final taste.

Add the Balsamic: Just before you're ready to serve, gently pour the 50ml of balsamic vinegar into the centre of the oil. Don't stir it in completely. You want to create distinct pools of vinegar within the oil for a perfect dip every time.

Serve Immediately: Serve the dip with thick slices of warm, crusty bread. Encourage your guests to get a little bit of the infused oil and the sweet balsamic in each bite. This dip is best enjoyed as soon as it's made. For a more intense flavour, you could serve it alongside my Bruschetta Chicken.