Argentinean Chimichurri-Style Marinade Recipe

1/2 cup olive oil

1/2 cup vinegar, malt

1/4 cup water

2 tablespoon parsley, fresh, chopped

3 each garlic, cloves, minced

1 teaspoon cayenne pepper

1 teaspoon salt

1 1/2 teaspoon oregano, fresh, leaves, chopped

1 pepper, freshly ground

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1 1/3 cups.