Karen Martini's Salmoriglio

Karen Martini, Hero


2 garlic cloves, finely grated

2 teaspoons salt flakes

1/2 bunch marjoram, picked

2 tablespoons dried Sicilian oregano

1/4 bunch of flat-leaf (Italian) parsley, leaves finely chopped

100mL (5 fl oz) lemon juice (from about 2 lemons)

200mL (7 fl oz) Mount Zero Lemon Pressed Extra Virgin Olive Oil

2 tablespoons hot water

Salt and pepper, to taste


In a mortar and pestle, grind the garlic and salt to a paste. Add the herbs and grind further to a paste, then mix in the lemon juice.

Heat the oil to about 40°C (105°F), then combine with the hot water. Gradually whisk it into the lemon juice mixture until emulsified, then season with pepper. This recipe makes about 450mL (15 fl oz).

Salmoriglio is best used fresh; use any leftovers to boost the flavour of soups, braises and the like.

This is an edited extract from COOK by Karen Martini, published by Hardie Grant Books, RRP $100. Available in stores nationally.

Mark Chew
Salmoriglio is a classic dressing from both Sicily and Calabria, in Italy’s south. In Sicily, it is made from wild oregano and the region’s legendary lemons, and is just so aromatic. Vibrancy of flavour is critical here, so use this to dress dishes once cooked.

Recipe Ingredients from the Mount Zero Range