Ingredients:

  • 1 large clove Fresh Garlic, finely minced
  • 1 Tbsp Shallot, finely minced
  • 1 Tbsp Dried Oregano (Mediterranean)
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/3 cup Red Wine Vinegar
  • 1 Tbsp Fresh Lemon Juice (freshly squeezed)
  • 1 tsp Dijon Mustard (smooth style)
  • 1 tsp Granulated Sugar or Honey (optional)
  • 1 cup Extra Virgin Olive Oil (high-quality)

Instructions:

  1. Prep Aromatics and Activate Herbs: Place the finely minced garlic, minced shallot, dried oregano, dried basil, red pepper flakes, salt, and black pepper into a small bowl or jar.
  2. Build the Acid Base: Pour the red wine vinegar, fresh lemon juice, Dijon mustard, and the sweetener (sugar/honey) directly onto the dry ingredients. Whisk thoroughly for about 30 seconds or shake vigorously. This ‘blooms’ the dried herbs in the acid.
  3. Create the Emulsion: Add the entire measure of Extra Virgin Olive Oil to the mixture. If using a jar, secure the lid tightly and shake very vigorously for 60 to 90 seconds until the dressing appears thicker and slightly cloudy (emulsified). If using a bowl, slowly drizzle the oil while whisking continuously.
  4. Rest and Adjust Seasoning: Taste the dressing and adjust salt, pepper, or sweetener as needed. Allow the dressing to rest at room temperature for at least 30 minutes before serving. This allows the aromatics to fully infuse the oil and acid.
  5. Serve and Store: If the dressing has separated upon resting, give it one final, powerful shake or whisk just before serving. Store leftovers in an airtight jar in the refrigerator for up to 5 days. Allow to return to room temperature before serving if refrigerated.