Preparation

1. In a small skillet or saucepan, warm olive oil over medium low heat. Add chopped garlic and cook until slightly softened but not browned. Add chopped oregaon and red pepper flakes. Remove from heat. Stir in lemon zest and salt. Allow to cool or transfer to a heat-proof glass bowl. Can be stored in refrigerator up to 2 weeks. Bring to room temp and stir before using.
2. Tastes great on roasted potatoes, or stirred into cooked beans or grains. Delicious on pizza or with grilled chicken or fish. Add fresh lemon juice just before serving for a bit of brightness.