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Blend the chopped parsley, Extra Virgin Olive Oil from Spain, a peeled clove of garlic and the serrano chilli pepper in a blender. Strain through a cheesecloth or muslin strainer.
Fill the third layer of the shot glass.
Garnish with a watercress shoot.
We recommend you serve this recipe with Rice with lobster and clams which is also made using Olive Oils from Spain.