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
DIRECTIONS:
1. 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.
