- 1 1/3 Cups Extra Virgin Olive Oil
- 1 Cup 18 year Traditional Balsamic or Fig Balsamic
- 4 Cloves Garlic- Minced (or 1 tsp Freeze Dried)
- 4 tbsp Dried Parsley
- 4 tsp Dried Basil*
- 4 tsp Dried Minced Onion
- 2 tsp Salt
Combine everything in a pint jar. Screw on lid and shake well. Stores at room temperature for up to a month. Shake before serving.
*Instead of using dried basil, substitute with Basil Infused Olive Oil.