1 cup D’Avolio EVOO
1 tablespoon D’Avolio balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped dried oregano
One to two minced fresh garlic cloves (to taste)
1/2 teaspoon salt
1 teaspoon freshly ground coarse black pepper
Dash of red pepper flakes (optional)
1 tablespoon sun-dried tomatoes, finely chopped (optional)
Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.
