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Chimichurri with Olives

Recipe developed by Valeen Gallina from @valiciousliving

Ingredients

  • Ingredients

    • ½ Bunch of Flat Leaf Parsley
    • 1 Tbsp Dried Oregano
    • 1 Tsp Red Pepper Flakes
    • 3 Large Cloves Garlic minced
    • 2 Tbsp Red Wine Vinegar
    • Zest of Medium Lemon
    • Juice of Half of a Medium Lemon
    • ½ Cup Extra Virgin Olive Oil
    • ½ Can California Ripe Green Olives
    • Salt & pepper to taste

Directions

  1. Drain can of California Ripe Olives (save brine to store remainder) and slice 1/2 a cup of olives and set aside. Finely chop flat leaf parsley and add it to a medium sized bowl.
  2. To the chopped parsley add oregano (light rub between fingers to release the oils) red pepper flakes, garlic, red wine vinegar, lemon zest, lemon juice and mix well.
  3. Stir in sliced olives and let the flavours all soak in. Give it at least 15min but the longer the chimichurri sits the better it tastes which is perfect for making ahead.