Olive Chimichurri Del Campo Recipe - Modern Farmer

Olive Chimichurri Del Campo Recipe

Victor Albisu includes Spanish olives and chilies in his spicier version of Argentine chimichurri, which can be made up to 12 hours in advance.

olive chimichurri del campo
Cedric Angeles

Serves 8

2 medium yellow onions, finely diced
1 red bell pepper, cored, seeded, finely diced
5 bunches fresh flat-leaf parsley, finely chopped
1 bunch fresh cilantro, finely chopped
½ cup Spanish olives, finely diced
3 tablespoons Burnt Onion Jam (below) or more to taste
3 red Fresno peppers or jalapeños, finely diced
4 cloves garlic, finely minced
1 tablespoon dried oregano
½ cup red wine vinegar
½ cup extra-virgin olive oil
Salt and freshly ground black pepper

Burnt Onion Jam:
On a hot grill or in the broiler, cook 2 large red onions, sliced into ¼-inch-thick rings, until completely charred and blackened, about 8 minutes. Chop, then mash burnt onions, gradually adding ½ cup balsamic vinegar in small amounts, until a fine paste forms.

Subscribe
Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments
Related
Farm Favorites
Read the latest reviews on our favorite products.
Immigrants Feed America

Immigrants Feed America t-shirts are back – find them at the Modern Farmers Market

Things We Love: AKUA Kelp Jerky

If you told me there was a jerky snack made out of kelp - yes,... (more)

Things We Love: CleverMade Snapbasket Cooler

It can keep up to 50 cans chilled for up to 36 hours and collapses... (more)

Things We Love: Republic of Tea Daily Greens Single Sips

It's like green juice: but way easier.

More shopping