Combine olive oil, finely chopped shallot, grated garlic, and red chili flakes in a medium saucepan. Heat over medium-low heat until garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.

Transfer infused oil to a medium bowl and add remaining ingredients including parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined and serve with crusty bread.