- 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!