- 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
- In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic, parsley, and fresh oregano.
- Add the dried oregano and whisk in salt and pepper taste.
Recipe from Chef Alex Eaton of The Manship and Aplos JXN