1/2teaspoonfreshly ground black pepper + more if needed
Whisk to combine: Whisk together all ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
Store: Store the vinaigrette in an airtight container in the fridge for up to 1 week. If the olive oil becomes solid (this is normal), simply let the dressing sit out on the counter for 10-15 minutes and then whisk or shake to combine and serve.
Blender option: If you want the dressing to be fully emulsified and the garlic to be totally chopped you can add everything to a blender and blend until smooth.