Ingredients:

• 3/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons sundried tomatoes, finely chopped
• 1 tablespoon Kalamata olives, finely chopped
• 1 tablespoon rosemary, finely chopped
• 1 tablespoon thyme leaves
• 3 garlic cloves, crushed
• 2 teaspoons chili flakes
• 1 teaspoon sumac
• Zest of 1 lemon
• 1 teaspoon flaky sea salt (adjust to taste)

Instructions:

1. Combine Ingredients:
   In a small bowl or a shallow plate with a lip, combine the olive oil, balsamic vinegar, grated Parmesan cheese, sundried tomatoes, chopped Kalamata olives, rosemary, thyme, crushed garlic, chili flakes, sumac, and lemon zest.
2. Mix Well:
   Stir all the ingredients together thoroughly until everything is well incorporated. Taste the mixture and adjust the seasoning, adding a little more flaky sea salt if desired.
3. Serve:
   You can serve the dip directly from the mixing bowl, or for a nicer presentation, transfer it to a serving bowl. This dip pairs wonderfully with fresh bread like focaccia or rosemary Parmesan bread.