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
150mL (5 fl oz) lemon juice (from about 3 lemons)
200mL (7 fl oz) Mount Zero Frantoio Extra Virgin Olive Oil
2 tablespoons hot water
Salt and pepper, to taste