Paul Ratto's Salsa Verde

We made it with our Calivirgin Guilty Garlic Olive Oil

Course: Topping

Total Time: 10 min



  • 1 anchovy filet
  • 2 cloves garlic
  • 1/4 cup yellow onion
  • 1/4 cup thinly sliced scallion
  • 1/4 cup chopped parsley
  • 1/4 chopped cilantro
  • 1 tablespoon dried oregano
  • 3 tablespoon red wine vinegar
  • 1/4 cup Calivirgin Extra Virgin Olive Oil
  • 1 tablespoon Calivirgin Jalapeno Garlic Olive Oil /or Calivirgin Garlic Olive Oil
  • Salt and pepper


  1. Add anchovy, garlic, onion, and dried oregano to a food processor and blend into a paste.
  2. Next, add parsley, cilantro, and green onion adn blend until herbs are broken down into a rough paste.
  3. Then add olive oil in a thin stream.
  4. Finally Jalapeño Garlic Olive Oil or Garlic Olive Oil and process until smooth. Season with salt and pepper.


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Calivirgin Guilty Garlic Olive Oil


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