• 6 ounces fresh red raspberries, washed

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon Apple Cider Vinegar

  • Salt and pepper to taste

  • Apple cider syrup, to taste (optional)


  1. Push berries through a fine mesh strainer into a small bowl, first with fork (to mash) and then with the back of a spoon to push all the fruit through. If a few seeds squeeze through it’s no big deal. This should yield about 1/2 cup of raspberry puree.

  2. Using a fork or a small whisk, whisk in vinegar, olive oil, and salt, pepper and cider syrup, if using. Taste and season again as needed.

  3. Store in fridge until ready to use or for up to one week. The oil may harden a bit in the fridge, so plan to leave it out on the counter for about 30 minutes prior to use. Or you may gently warm it in the microwave (10 seconds should suffice).

| Adapted from Rachel Cooks