Name: Salsa Verde
Ingredients: 1.5 cup Frescolio Milanese Gremolata Infused Olive Oil; 0.5 cup Frescolio Sherry Wine Vinegar; 3 cloves garlic; 1 tbsp capers (drained then rinsed); 6 filets anchovies (optional); 1 bunch fresh flat leaf parsely (leaves removed); 1/2 bunch fresh mint (leaves removed); 1 lemon (zested and juiced); salt (to taste); pepper (to taste)

Salsa Verde

Ingredients

1.5 cup Frescolio Milanese Gremolata Infused Olive Oil
0.5 cup Frescolio Sherry Wine Vinegar
3 cloves garlic
1 tbsp capers drained then rinsed
6 filets anchovies optional
1 bunch fresh flat leaf parsely leaves removed
1/2 bunch fresh mint leaves removed
1 lemon zested and juiced
salt to taste
pepper to taste

Servings:

Units:

Ingredients

1.5 cup Frescolio Milanese Gremolata Infused Olive Oil
0.5 cup Frescolio Sherry Wine Vinegar
3 cloves garlic
1 tbsp capers drained then rinsed
6 filets anchovies optional
1 bunch fresh flat leaf parsely leaves removed
1/2 bunch fresh mint leaves removed
1 lemon zested and juiced
salt to taste
pepper to taste

Servings:

Units:

Instructions

Chop the garlic finely, place the anchovies (if using) and capers on top before finely chopping together. Separately, chop the herbs roughly, then mix them into the caper mixture. Finely chop everything together.
Place everything into a good-sized mixing bowl. Stir in the vinegar, lemon zest, and juice. Season with a little salt and pepper, then slowly stir in the oil in a steady, even flow. The salsa verde will keep well for several days in a jar in a refrigerator.

Recipe Notes

This recipe uses our Milanese Gremolata Infused Olive Oil and Sherry Wine Vinegar. You could also try any of the following products for a different flavour: