Dressing & Sauce,

½ cup olive oil

2 tbsp red wine vinegar

½ cup finely chopped parsley

4 cloves of garlic, finely chopped or minced

2 small red chilies – deseeded or not – depending of choice of heat

¾ tsp dried oregano

1 tbsp Dirty olive brine

flaky salt to taste


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 up to 24 hours.

3. Use to baste meats or add it to your meat to serve.

For all the dirt

Sign up to our email newsletter.

"Love life, get a little Dirty."
"A good kind of Dirty."
"Life is made for living, lets get a little Dirty."
"Too good to waste."
"Born and Bred in NZ."
"Dirty As."
"Giving quality olive brine a second chance at life"