Ingredients
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1/2 cup mild extra virgin olive oil, such as Organic Extra Virgin Olive Oil from Tenuta di Capezzana
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2 tablespoons Banyuls Vinegar
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1/2 cup mix of fresh parsley, oregano, cilantro and thyme leaves, finely chopped
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1 shallot, finely chopped
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3 cloves garlic, minced
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1 teaspoon Piment d’Espelette
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1/2 teaspoon salt
Instructions
Mix all ingredients together in a small bowl. Season to taste with additional Piment d'Espelette and salt. Store, covered, in the refrigerator and eat within 3 or 4 days.