HOW TO MAKE VEGETARIAN ALLI-OLI

Very impressed with hand done alli-oli from my girlfriends sister, I decided to embark on some experimentation. I hate alli oli with mayo. It's a tacky American thing added to everything with a really pre-processed after taste. I hate egg anyways. So I decided to make a really friendly spreadable alli oli.

It looks like a lime green batman/joker experiment, but it tastes without having the thick after taste. It's excellent when accompanied with a dark red wine - Ribero De Duero recommended.

This is best put on toasted bread as an appertif. It's easy to make. If you're party is fussy over colour... get some fresh mozzerella and some other parsely stalks. Decorate the bread with the cheese and place parsley and the stalk over the cheese. Otherwise, this is a VERY healthy compliment to a mediterraean diet.

Measure Ingredient
3 Garlic cloves - you will need to peel them and remove hearts [to avoid wind/repetition]
1 teaspoon Lemon juice
1 Bunch of parsley including stalks
1/2 Litre
Dark Olive oil -- at room temperature
18
Black Pepper Kernals
1½ teaspoon Oregano Dry - but better fresh
2 Tablespoons Salt

Preparation.

I prepared in the following manner. Add 1 clove of garlic peeled and the hearts removed from each. Throw in leaves of the parsley [fresh].

Put in a blender and blend for 20 seconds. Add in pepper corns and oregano, lemon and salt.

Add 1/4 litre olive oil and repeat. Taste

Add in what you think. I would recommend another 1/4 litre to make a good base. Throw in the stalks and remaining other pepper corns.
Turn on blender and blend for 20 seconds. Use a spoon to move any errant fruit from the sides.

That's it.

This is enough to fill a 250g Coffee jug. So if you buy a resealable jug, [like dowe egberts make] place in jar and keep at room temperature. DO NOT REFRIGERATE!

Add to any bread or rice products. It's also good as a pesto-like sauce with pasta.