1. Combine the herbs (parsley and dry oregano) in a bowl and add the garlic, chilli flakes, white vinegar and salt.
2. Add the oil in a thin stream little by little, and season with pepper. Taste and add a little extra vinegar or dried chilli if needed.
3. Cover and set aside for at least 30 minutes. This will allow the flavours to set in.
4. Serve as a dip or spread on meat.
Note: It is best advised to eat it the day it's made. Leftover sauce can be stored in the fridge for a maximum of 2 days.