Infuse the Olive Oil: In a medium saucepan, heat 1 cup of extra virgin olive oil over medium-low heat. Add 1 finely chopped shallot, 2 grated garlic cloves, and 1 teaspoon of red chili flakes. Cook for about 4-5 minutes, stirring gently until the garlic turns lightly golden and fragrant. Remove from heat and let it cool slightly.

Combine the Ingredients: Transfer the infused oil into a mixing bowl. Stir in ½ cup of grated Parmesan, ½ cup of chopped sun-dried tomatoes, and ½ cup of chopped Castelvetrano olives. Add a handful of chopped parsley, ¼ cup of chopped basil, 1 tablespoon of balsamic vinegar, and a pinch of Maldon salt. Mix until well combined.

Serve Your Dip: Allow the mixture to rest for about 5 minutes for the flavors to meld. Serve immediately in a charming bowl, accompanied by slices of crusty bread.