Making Rosemary Marinade: Easy Appetizers

"Now we're going to combine all of our wonderful ingredients to make a delicious tasty marinade. We have some chopped garlic, which I chopped a little earlier, I've got cracked black pepper, I've got coarse sea salt, I have fresh rosemary that I minced into small pieces and I have the juice from one lemon. About a quarter of a cup full. I'm going to combine all of these ingredients with my favorite extra virgin olive oil and we're going to be ready to marinade our chicken. So, I'm going to take a handful of garlic. Don't be shy with the garlic. I'm going to add the rosemary. I am going to now add in the oil. And I would suggest using about two cups or so depending on what size chicken you're going to be marinating or beef or fish. So about two cups. About that much from a fresh bottle. Alright. You're going to mix your ingredients, your base ingredients together and now I'm going to add for seasoning my coarse pepper and my coarse sea salt. I'm just going to whisk and whisk and I'm going to add my acid. Just a little bit at a time. Get it all whisked together. Beautiful. How easy is that? Marinade. Ready to go."