Salmoriglio is an ancient Sicilian condiment featuring some of the island’s most emblematic flavors: extra-virgin olive oil, lemon, and oregano. Coming together in a matter of minutes, salmoriglio beautifully complements grilled vegetables, fish, or light meats. You can think of it as a brighter chimichurri with floral qualities thanks to the lemon and La Nicchia dried Oregano. Summer in a cup!
You can make this ahead of time, save for the very warm water added just before serving to help stabilize the emulsion.
Ingredients
YIELD: about 1 cup
TIME: 15 minutes
- Extra Virgin Olive Oil, 7 oz / 200ml
- 2 lemons, halved
- Dried Oregano, one heaping teaspoon
- Fresh parsley, a small handful, minced
- Sea Salt, to taste
- Black pepper, to taste
- Warm, nearly hot water, 1-3 tablespoons
Preparation
- Pour the olive oil into a medium bowl. One by one, juice the lemon halves into the oil, catching any seeds or large bits of pulp with a sieve. Whisk well after each addition.
- Whisk in the dried oregano, minced parsley, salt, and black pepper (can be done ahead of time)
- Just before serving, gradually add the warm water, whisking energetically to form an emulsion.
- Serve drizzled over grilled vegetables, fish or meat.
