Chimichurri with Morella Grove

Chimichurri with Morella Grove

Chimichurri from Griffith, NSW

Morella Grove share one of their mouth-watering recipes with BFTB.

Established by the Dal Bon family, Morella Grove are a second and third generation Father and Daughter team. We asked (begged) Natasha - one half of the team - to share her easy-to-follow recipe using their (so-good-you-can-drink it) olive oil and Morella Grove Caramelised Apple Vinegar. We think you might love this!
Enjoy x


1/2 cup Morella Grove Extra Virgin Olive Oil

2 tablespoons Morella Grove Caramelised Apple vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic , finely chopped or minced

2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)

3/4 teaspoon dried oregano

1 level teaspoon coarse salt

pepper , to taste (about 1/2 teaspoon)

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing, marinating. Or add a couple of tablespoons over your steak to serve.

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