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  • 1/2 cup minced yellow onion
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon finely grated or minced garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 cup California Olive Ranch extra virgin olive oil
  • 1/2 cup red wine vinegar


  1. In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper.
  2. Add the oil and vinegar and mix well.
  3. Store covered for a couple of days and use before the herbs start to turn brown.

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