Ajo y perejil (Garlic and Parsley Marinade)

When I was a kid I remember my mum giving me heads of garlic to peel so that she could make this marinade. I now make it myself but, unfortunately, don’t have anyone to delegate the tedious job of peeling all the garlic.

This marinade is a staple in Spanish cuisine and I can imagine it would be just as useful in any other Mediterranean cuisine and even beyond. It is extremely versatile and can be used on practically anything including fish, seafood, poultry, meat, vegetables etc. It’s a great time saver for any recipe that calls for garlic, which in Spain pretty much means everything.

I always keep a jar of this in the fridge.


4 heads of garlic

1 large bunch of fresh parsley

Virgin olive oil*


1 Blitz together all ingredients in a food processor. Add more olive oil until it reaches the consistency you prefer.
2 Pour into an airtight container or jar and top up with more olive oil. The olive oil acts like a natural seal that prevents oxygen from spoiling the garlic. You may need to top up with extra olive oil as you use it.

3 Store in the fridge. It keeps for months on end.
* You can use vegetable oil or regular olive oil but as I live in an olive oil producing country I can get the better stuff at a fraction of the price that it would cost abroad. I’d advise against extra virgin olive oil though.


9 thoughts on “Ajo y perejil (Garlic and Parsley Marinade)

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