Olive Oil and Vinegar

Preparation info

    Appears in

    The Foods of Greece

    The Foods of Greece

    By Aglaia Kremezi

    Published 1993

    • About


    • 2⅓ parts virgin or extra-virgin olive oil
    • 1 part red wine or balsamic vinegar
    • Sea salt and freshly ground pepper to taste
    • Optional: dry mustard, dried oregano, dried savory, chopped fresh dill, chopped flat parsley, chopped scallions, chopped capers


    Combine the oil, vinegar, and salt and pepper. To this, you may add one or more of the optional ingredients. Place all the ingredients in a jar with a lid and shake well.