Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Black Olive Vinaigrette

Yield:Yields scant 1 cup.

Because of the saltiness of the anchovies and olives, no other salt is necessary in this vinaigrette. The vinaigrette tastes best when prepared at least one day in advance.

Ingredients

  • 3 anchovy fillets, rinsed, patted dry, and finely chopped
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. red-wine vinegar
  • 2 tsp. minced shallots
  • 1 tsp. minced garlic
  • Freshly ground black pepper
  • 1/2 cup pitted Niçoise or Kalamata olives, finely chopped
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per 1/8 cup
  • Calories (kcal) : 90
  • Fat Calories (kcal): 80
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 5
  • Sodium (mg): 100
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1

Preparation

  • In a small bowl, whisk the anchovies with the lemon juice, vinegar, shallots, and garlic; season with pepper. Let the mixture sit for 10 minutes and then add the olives and parsley and whisk in the olive oil. Store in the refrigerator overnight. Before using, bring the vinaigrette to room temperature and whisk again.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.