• 6 Tbsp J. Olive Co. EVOO
  • 2 Tbsp Fresh lemon juice
  • 2 tsp capers, minced
  • 2 tsp minced shallot
  • 1 tsp minced garlic
  • 1 tsp fresh parsley, chopped
  • ½ tsp chopped fresh oregano
  • ¼ tsp wild greek oregano, dried
  • sea salt & freshly cracked pepper


  1. In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic, parsley, and fresh oregano.
  2. Add the dried oregano and whisk in salt and pepper taste.

Recipe from Chef Alex Eaton of The Manship and Aplos JXN

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