The flavor was great! I tend to just eyeball the spices, but it always turns out fabulously. It's a little too sour for my vinegar hating husband, but I couldn't get enough of it! My only complaint is that after reading the author saying "it doesn't need to be refrigerated," I figured it would be relatively stable. I scaled down the recipe for 20 servings, but needless to say, had a lot left-- and, unfortunately, after a week, it started getting cloudy and rancid. It was a shame to pour that much expensive olive oil down the drain. I'll make this again, but maybe scale down the recipe to 5 or 10 servings next time!!
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