Sicilian Salmoriglio with Oregano

Salmoriglio is an ancient Sicilian condiment featuring some of the island’s most emblematic flavors: extra-virgin olive oil, lemon, and oregano. Coming together in a matter of minutes, salmoriglio beautifully complements grilled vegetables, fish, or light meats. You can think of it as a brighter chimichurri with floral qualities thanks to the lemon and La Nicchia dried Oregano. Summer in a cup!

You can make this ahead of time, save for the very warm water added just before serving to help stabilize the emulsion.


YIELD: about 1 cup
TIME: 15 minutes


  1. Pour the olive oil into a medium bowl. One by one, juice the lemon halves into the oil, catching any seeds or large bits of pulp with a sieve. Whisk well after each addition.
  2. Whisk in the dried oregano, minced parsley, salt, and black pepper (can be done ahead of time)
  3. Just before serving, gradually add the warm water, whisking energetically to form an emulsion.
  4. Serve drizzled over grilled vegetables, fish or meat.