Za’atar, Balsamic Vinegar and Kalamata Olive Dipping Oil Recipe - Great British Chefs

Ingredients

• 350ml of olive oil
• 1 tbsp of balsamic vinegar
• 100g of pitted Kalamata olives, roughly chopped
• 1 tbsp of za'atar
• 1 sprig of fresh rosemary, picked
• 1 handful of fresh parsley, roughly chopped
• 2 garlic cloves, finely chopped
• 1 pinch of red pepper flakes
• flaky sea salt to season
• cracked black pepper to season
• bread, of your choice, freshly toasted