Tag Archives: Garlic

Greek Week: Garlic, Olive Oil and Parsley Magic

The popularity of the Mediterranean Diet might be that the arteries and the taste buds are equally happy.

That’s certainly the case with this recipe. If we think of butter at one end of the health spectrum,  a spread consisting of olive oil, parsley and garlic is at the other.

Garlic, Parsley, Olive Oil and a little salt: More flavor per square cm. than almost any spread out there.
Garlic, Parsley, Olive Oil and a little salt: More flavor per square cm. than almost any spread out there.

I’m not one to blaspheme butter, but if a basket of rolls hot from the oven were placed on the table: no contest. Olive oil mixed with garlic and parsley wins.

We happened upon this alternative about three years ago when eating at The Stinking Rose in San Francisco — a restaurant the celebrates garlic in all of its glory. Within seconds of being seated, a loaf of crusty bread, along with a bowl of pulverized parsley, garlic and olive oil arrived at the table, which leads one to question, how these people manage to make any money. After a deep dive into this kind of a a delicacy, it’s hard to imagine anything on the menu being better.

Long story short, this combination worked it’s way into our hearts and has stuck with us ever since. Thank you Stinking Rose.

I never asked for the recipe, so the following proportions may not be true to the source. But they’ve always worked for us.


  • 1/3 cup tightly packed fresh parsley (If fresh oregano or basil are on hand, toss some extra leaves into the mix)
  • 3 large garlic cloves, minced
  • 1/4 tsp. kosher salt
  • 1/2 cup extra virgin olive oil


  • Finely chop parsley and other herbs. Add minced garlic, 1/4 tsp. salt and olive oil. Mix thoroughly.
  • Serve with bread or rolls and keep on hand as a condiment or seasoning whenever a flavor boost is needed.

Wait there’s more!

This Tomato Herb Soup fits the Mediterranean Diet and would be great with whole grain rolls and this Garlic, Olive Oil and Parsley Spread.



Basil, Arugula and Parsley Pesto

I got turned on to Pesto about 10 years ago in the midst of a  bumper crop of backyard basil. That summer, when we were well stocked with homemade Pesto, I often found myself checking out the tiny tubs of it in the grocery, simply to wallow in the satisfaction of not paying exorbitant prices for the inferior store-bought stuff.  Then last year, my success as a basil grower took a turn. Continue reading Basil, Arugula and Parsley Pesto