Spiceology You Got This – Make That: Greek Freak Vinaigrette

Chef Christian’s here to show you how those Spiceology blends in your cabinet can become your secret weapon in the kitchen – turning ‘I got this’ into ‘I made that!

Greek Freak-Infused Olive Oil: the gift that keeps on giving and a condiment that we always have on hand in the kitchen.

This kitchen staple recipe doesn’t get any easier – Chef Christian shares the perfect ratio to make the infused oil and how to whip up the perfect vinaigrette for salads, a marinade and more.

“Don’t be afraid of using the fish sauce for the vinaigrette – it adds even more umami to this herbaceous vinaigrette. The longer it sits, the better it gets” – Chef Christian

Ingredients
For the Infused Olive Oil
1 Tbsp Spiceology Greek Freak
2 cups Graza Drizzle or Olive Oil of your choice
1 Mason Jar (pint)

For the Vinaigrette
1/3 cup Greek Freak-Infused Olive Oil
3 Tbsp Rice Vinegar
1/4 cup Shallot (small dice)
1 1/2 tsp Fish Sauce

Directions
For the Infused Olive Oil
In mason jar combine Spiceology Greek Freak and Graza Drizzle. Seal properly and shake vigorously.
Let rest on the counter for at least 1 day. Store in cool dry place.

For the Vinaigrette
For vinaigrette, in a medium mixing bowl, combine diced shallots, fish sauce, and rice vinegar.
Slowly drizzle in the 1/3 cup of Greek Freak-infused Olive Oil while whisking vigorously.
Toss 1 tablespoon in with your favorite salad and enjoy.
Properly place vinaigrette in a sealable container and refrigerate.