Cook the garlic in the oil until golden and crispy around the edges
Let the oil and garlic cool completely
Add the chopped castalvetrano olives to the cooled oil and garlic
Add the finely chopped sun dried tomatoes to the mixture
Stir in the grated parmesan
Mix in the chopped basil and parsley
Add the Italian seasoning and pinch of salt
Drizzle in the balsamic vinegar and stir to combine
Serve with crusty bread
