Sicilian Salmoriglio (Lemon Herb Marinade)
Photo and recipe (slightly adapted) from Philo's Kitchen
Salmoriglio is an ancient Italian sauce traditionally used as a marinade and dressing. It helps to tenderize meats, fish, and vegetables, packing a bright punch and lending itself well to nearly any dish. Try it in your potato or mushroom dishes, on grilled fish, over pasta, on your next caprese salad, or brushed on crostinis and served with dip!
10 oz. Extra Virgin Olive Oil
(Traditionally made with unflavored oil, so you could use any of our Varietals, but any flavor will do. We think this would be especially good when made with Chipotle, Herbs de Provence, Eureka Lemon, Tuscan, Wild Mushroom & Sage, or Wild Rosemary.)
10 oz. water
5 oz. lemon juice
8 Tbsp. freshly chopped oregano (traditionally, but you can also use marjoram, celery herb, mint, or parsley for variety)
2 cloves garlic
Salt to taste
Rinse and dry fresh herbs. Pick off leaves and mash in a pestle with a pinch of coarse salt and garlic cloves until smooth and consistent. In another bowl, combine olive oil, water, and lemon juice. Whisk in herb and garlic mixture a little bit at a time until fully combined.
If no pestle is available, add all ingredients to a blender and run until consistent, producing a slightly thicker mixture.
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