Recipe By: Chef Demetris Christodoulou
1 clove garlic peeled and crushed
A few springs of oregano
40 ml white wine vinegar
The juice of half lemon
140 ml extra virgin olive oil (Saint George)
30 ml vegetable oil
Salt and freshly ground black pepper
Combine all ingredients together in a bottle, shake and season to taste. Leave overnight to infuse.
Use it as a salad dressing.