Alcantara said that some people add warm water to help the oil and vinegar emulsify, while others boil the oregano before mixing it with the other herbs. Some Argentines keep a pre-refrigerated liquid base on hand for any occurrence. A few others resort to extreme measures such as burying bottles of chimichurri underground to age and develop the sauce"s flavour, adding an air of mysticism to the process. Many avoid using strong tasting oils like olive oil that eclipse the other ingredients" flavours, preferring to use lighter oils like sunflower.