Rinse the parsley briefly and pat dry. Finely chop the parsley. Peel the garlic and crush it finely with a garlic press or mince it very finely with a knife.

Place the finely chopped parsley, the pressed garlic, and the dried oregano in a medium-sized bowl.

Add the olive oil, balsamic vinegar, salt, and pepper. Stir or whisk with a fork or a small whisk until everything is well combined and the oil looks slightly emulsified.

Cover the bowl and let it sit at room temperature for at least 2 hours so the flavors can infuse well.

Storage: Spoon the sauce into an airtight glass jar and store it in the refrigerator. The flavor is best within 2–3 days.

Before serving: Take the jar out of the refrigerator briefly before serving to let it come to room temperature and stir well so the oil is evenly distributed again. Enjoy!