- 1 cup extra virgin olive oil
- ½ cup water
- ½ cup lemon juice, (of 2 or 3 lemons)
- 1 small bunch parsley, chopped
- 1 clove of garlic, (or 2) very finely chopped
- 1 tablespoon oregano
- salt and pepper
With a fork, whisk the oil and hot water, and gradually add the juice from the lemons, the chopped sprig of parsley, the garlic finely chopped, a tablespoon of oregano, salt and pepper. When the sauce is well emulsified, and has become homogeneous, cook in a bain-marie for 3 minutes.
Like many Italian recipes, the origin of this marinade is so ancient to be uncertain. In different ages, Grecian and Spanish has conquered a large part Sicily and Calabria, the areas where Salmoriglio is traditional. Their cultures have got a big influence into the cuisines of these regions.