This dish comes from the Canary Islands. It is a staple there, and goes with just about everything! Try it with “papas arrugadas” (small boiled potatoes with salt and lemon) for a Canary Island specialty! Delicious! It keeps well in the refrigerator, and is even better after a day or two. Serve at room temperature.

INGREDIENTS:

  • 1 garlic bulb
  • 200ml Extra Virgin Olive Oil
  • 150ml White Wine Vinegar
  • 1 handful of fresh coriander
  • ½ teaspoon of cumin
  • 1 teaspoon sea salt

PREPARATION:

  1. Firstly, peel the garlic cloves.
  2. Place the garlic, cumin, vinegar and salt in a blender and puree until finely chopped.
  3. Chop the coriander leaves.
  4. Finally slowly mix in the coriander leaves and olive oil.