Salmoriglio is a
southern Italian condiment made of
lemon juice,
olive oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
,
salt, and
herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s (such as oregano and parsley).
[Rosetta Costantino with Janet Fletcher, ''My Calabria: Rustic Family Cooking from Italy's Undiscovered South'' (W.W. Norton, 2010), p. 172.] It is common in
Sicily[Anna Muffoletto, ''The Art of Sicilian Cooking'' (Doubleday, 1971), p. 161.] and
Calabria
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[Gillian Riley, "Calabria" in ''The Oxford Companion to Italian Food'' (Oxford University Press, 2007), pp. 86-89.] as an accompaniment to seafoods or meats,
especially
swordfish
Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfis ...
.
Salmoriglio shares the same etymology as Spanish
salmorejo (from
Latin ''salimuria'' meaning "brine"). However, they are two entirely different dishes, salmoriglio being a sauce or condiment based on lemon, herbs and oil, whereas salmorejo is a Spanish soup consisting of tomatoes and bread.
See also
*
Mojo
*
Chimichurri
References
Italian sauces
Condiments
{{Condiment-stub