I ate beef carpaccio at an Italian restaurant and what stood out is the oil. It was so full of flavour. I wonder if it's because they buy really expensive, high quality olive oil and vinegars, or if they add flavouring to them to bring them to a whole new level?
When I obtain some empty bottles I'm going to fill them with olive oil and different herbs like rosemary and sage to see if it tastes much better. But I wonder if there's something else that I'm missing?