Made with our Calivirgin Guilty Garlic Olive Oil
Serves: 2-3 | Prep Time: 10 min | Total Time: 10 min
- INGREDIENTS
- INSTRUCTIONS
- 1 anchovy filet
- 2 cloves garlic
- ¼ cup yellow onion
- ¼ cup scallion, thinly sliced
- ¼ cup parsley, chopped
- ¼ cilantro, chopped
- 1 tablespoon dried oregano
- 3 tablespoons Calivinegar Red Wine Vinegar
- ¼ cup Calivirgin Premium Extra Virgin Olive Oil
- 1 tablespoon Calivirgin Jalapeno Garlic Olive Oil or Calivirgin Guilty Garlic Olive Oil
- Salt and pepper, to taste
- Add anchovy, garlic, onion, and dried oregano to a food processor and blend into a paste.
- Next, add parsley, cilantro, and green onion and blend until herbs are broken down into a rough paste.
- Then add Calivirgin Premium Extra Virgin Olive Oil and Calivinegar Red Wine Vinegar in a thin stream.
- Finally add Calivirgin Jalapeno Garlic Olive Oil and process until smooth. Season with salt and pepper.
Guilty Garlic Olive Oil
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RECIPE NOTES
Recipe made by Chef Paul Ratto of Heritage Dining. Read more about Chef Paul in our blog!