- 3/4 cup FIORE Extra Virgin Olive Oil
- 1/4 cup FIORE 25 Year Aged Sherry Wine Vinegar
- 1 medium shallot, minced
- 1/2 to 1 tbls fresh flat leaf (Italian) parsley, finely chopped
- 1/2 tsp dried basil or 1 teaspoon fresh basil, minced
- 1 small clove garlic, minced (optional)
- Salt and freshly ground black pepper to taste
Mix all ingredients together and let sit overnight. Serve at room temperature but store in the refrigerator. This vinaigrette becomes more flavorful over time. Enjoy!