1 cup olive oil or melted butter (Or sub half wine/half broth or all wine/all broth if using chicken with skin or other fatty meat in which you do not want to add more fat.)
1 to 2 cups broth (depending on how much marinade you need/how much meat you are marinating)
Marinate chicken pieces, pork loin slices, etc. as desired.
Do not use extra marinade after you remove the meat unless you cook it first. (You may desire to cook the used marinade in the microwave for several minutes in order to use it on the meat at serving time.)
Recipe by Donna Reish at https://donnareish.com/monterey-marinade/