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Check out Chef Brett McGregor's incredible Salsa Verde ,using Olivado's Organic Extra Virgin Olive oil. Full recipe here:
1 clove garlic
3 anchovies
1 tbsp Dijon mustard
2 tsbp capers, rinsed and drained, chopped
2 cups parsley, chopped
1 cup mint, sliced at the last moment
Salt and pepper to taste
1/3 cup Olivado Organic Extra Virgin Olive oil
2-3 tbsp red wine vinegar (to taste)
Throw the garlic, anchovies and mustard into your mortar and pestle and mash into a paste. Remove and place into a medium bowl with the capers, parsley and mint. Season with salt and pepper. Stir in the Olivado Extra Virgin Olive Oil.
Season to taste with the vinegar.
Store in an airtight container until ready to use.
Makes 1 cup full
Top tip
This is best used straight away.
Ingredients
1 clove garlic
3 anchovies
1 tbsp Dijon mustard
2 tsbp capers, rinsed and drained, chopped
2 cups parsley, chopped
1 cup mint, sliced at the last moment
Salt and pepper to taste
1/3 cup Olivado Organic Extra Virgin Olive oil
2-3 tbsp red wine vinegar (to taste)
Directions
Throw the garlic, anchovies and mustard into your mortar and pestle and mash into a paste. Remove and place into a medium bowl with the capers, parsley and mint. Season with salt and pepper. Stir in the Olivado Extra Virgin Olive Oil.
Season to taste with the vinegar.
Store in an airtight container until ready to use.
Makes 1 cup full
Top tip
This is best used straight away.
