Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 ml olive oil
- 50 ml white wine vinegar
- 50 ml water
- 1 bunch flat-leaf parsley , chopped
- 1 medium onion , finely chopped
- 4 cloves garlic , finely minced
- Red chile flakes , to taste
- 1 tbsp oregano
- 1 tbsp paprika
- 1 tbsp sea salt flakes
- 1 tsp ground black pepper
Directions
Combine all the ingredients except the oil, vinegar and water in a large bowl and mix together well, ensuring all the herbs and spices (especially the salt) are distributed evenly.
Allow to rest for 30 minutes.
Bring the vinegar and water to the boil , add to the other ingredients and mix well. This helps to soften the taste of the onion and garlic.
Allow to rest for 30 minutes.
Add the oil and mix well. If the liquid part doesn't cover the ingredients add oil water and vinegar in a 2:1:1 ratio to cover them.
Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days.
When needed, remove from refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve.