MAKES: 1-1/2 to 2 cups
1 to 1-1/4 cups fresh South American olive oil
1/4 cup of our specialty red wine vinegar
4-5 garlic cloves, minced
2 cups packed fresh flat leaf parsley, finely chopped
1 tbsp dried oregano
1 tbsp dried red pepper flakes (reduce for less heat)
1 tsp kosher salt
Optional: 1 medium shallot, finely chopped
Combine the garlic, oregano and vinegar (plus onion if using) in a bowl and set aside. Finely chop the parsley leaves. Add parsley, pepper flakes, and salt to garlic-vinegar mixture. Add olive oil then gently mix. Cover and let sit overnight on your counter.
It will keep one to two weeks in your fridge.