Salmoriglio

 

This recipe hails from Sicily and can be used both as a dressing or a marinade. It goes perfectly with grilled vegetables like aubergines and courgettes giving everything a zesty zing.

Ingredients

70ml olive oil

70ml water

20ml lemon juice

5g fresh oregano, finely chopped

1 garlic clove, crushed

to taste coarse salt

Method

Simply place the garlic, oregano leaves and a pinch of salt into a pestle and mortar and crush into a paste. Slowly pour in the olive oil and stir through the paste.  Pour/scrape with a spatula  into an airtight container, then add the lemon juice and water. 

Shake vigorously to combine well. Taste and season with salt.

It will keep fresh in an airtight container for a couple of weeks.