Wednesday, July 31, 2013

Black Olive Vinaigrette (Kalamata and Rosemary)

Quick post to share about this tart and robust vinaigrette. The main ingredients are Kalamata olives and rosemary. It makes a lovely addition to your basic garden salad, or Mediterranean salad. I also love the color, oh, and it's easy to make too!

Black Olive Vinaigrette 
Adapted from Big Buy Cooking, Courtney Jordan
Time: 5 min Yield: 1 1/2 cups
Vegetarian | Gluten-Free

1 cup pitted Kalamata olives
1/4 cup lemon juice
1 tsp Dijon mustard
1 garlic clove, smashed
3/4 cup olive oil
1 1/2 tsp fresh rosemary
freshly ground pepper
3 - 4 tbsp cold water

How To:
Add olives, lemon juice, mustard, garlic, half amount of oil, and rosemary to food processor (or blender) and purée until smooth.

Add the remainder of the oil in a steady stream while processing. Add water until pourable consistency as well as the fresh pepper.

Salad as pictured: Romaine lettuce, sliced cherry tomatoes, crumbled feta cheese, sliced red onion, and sliced cucumber.


  1. Made these to go with dinner tonight, wow, they are AWESOME! Thanks!!

    1. Thank you for trying it out — so happy you liked it!:)


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