1/2 cup The Olive Milanese Gremolata evoo 3 tablespoons The Olive Pinot Noir Red Wine Vinegar 1/2 teaspoon The Olive Pink Himalayan Salt 1 clove garlic minced 1 teaspoon onion powder 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon Dijon-style mustard 1 tablespoon fresh lemon juice Fresh ground pepper to taste Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Store in refrigerator for up to 2 weeks but we doubt it will last that long!
