- 1 cup extra virgin olive oil
- 2/3 cup aged balsamic vinegar
- 3 cloves garlic, minced
- 1 1/2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
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