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Marinated Fresca


A super simple recipe, great for smooshing onto crispbreads or snaffling straight from the jar...


Warm good extra virgin olive oil (don't be tempted to skimp on a cheap oil, you'll taste it!) with a couple of strips of lemon zest, a few sprigs of thyme and as much Aleppo chilli as you like. Let it sizzle for a couple of minutes, then set aside to cool a little.


Sterilise a jar (run through the dishwasher or hand wash and then dry in a low oven for 10 minutes). Carefully and very gently, scoop chunks of Fresca Margarita into the jar, then add the oil with as many of the zest and herbs as you can.


Seal up and pop in the fridge for a few days to let the flavours mingle.


This one won't keep long, eat within a few days after opening. But when it's this good, it really isn't hard to finish in time!

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