We are big on dressings, sauces and condiments that are all based on our fine Opus oléa extra virgin olive oil. They add the extra kick of flavor as well as the knowledge that we are serving ourselves and our loved ones and with the healthiest oil.
This chimichurri is a raw condiment of Argentinian origin that does not need any cooking and packs a flavour punch. Just take your sharpest chef's knife to a few select ingredients. Authentic chimichurri should be chopped and mixed by hand and definitely not turned into mush in a food processor or blender. It is meant to result in a glistening, silky and only slightly chunky dressing. Added to grilled or roast meats, poultry or fish it truly elevates them. Authentic chimichurri only ever calls for flat leaf parsley and oregano. Variations of the authentic are made with coriander leaves (cilantro) or other green leafy herbs. Here we will stay true to the original.
A couple of large handfuls of flat leaf parsley, tough stems removed
1 - 4 fresh garlic cloves
1-2 fresh red chilli
sea salt crystals to taste
1 tsp dried oregano
2 tbsp red wine vinegar
1/2 cup of Opus oléa extra virgin olive oil
Start by rinsing your parsley and removing the hard stalks. Peel your garlic and mince it finely. Wash and finely chop your chilli(es). Use a small whisk to mix your red wine vinegar with the salt until the salt has dissolved. Whisk in the oil little by little. Add first one minced garlic clove and a chili and taste. It is up to you how strong you want your chimichurri, Start with a little garlic and chili, taste it, you can always put in more. If you put in too much of something from the very beginning and you find that it is not to your taste, you will not be able to take it out again. Add your fresh chopped parsley and dried oregano. Adjust seasonings to your taste. Serve on the same day. Chimichurri does not age well, it is best eaten freshly made. Add it to grilled steak, chicken or fish. You will love it!