dressed by an Olive

Salsa Verde

Ingredients

2cups fresh EVOO(DBAO recommends fresh EVOO: Picual or Peranzana | Infused EVOO: Gremolata or Garlic)
Sherry Reserva Vinegar or Barbaresco Red Wine Vinegar
3 garlic cloves
1tbsp capersdrain then rinse well
6 anchovy filletsoptional
1large bunch a large handful of flat-leaf parsley and/or basilleaves removed
1/2bunch fresh mintleaves removed
1 lemonzested and juiced
salt and black pepperto taste

Instructions

Chop the garlic finely, place the anchovies (if using) and capers on top before finely chopping together. Separately, chop roughly the herbs, 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.