Black Olive Vinaigrette

Black Olive Vinaigrette

Yield: 1 cup
 
Ingredients
  • 3 anchovy fillets, rinsed, patted dry, and finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoons red-wine vinegar
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • Freshly ground black pepper
  • 1/2 cup pitted Niçoise or Kalamata olives, finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
Method:
  1. In a small bowl, whisk the anchovies with the lemon juice, vinegar, shallots, and garlic; season with pepper.
  2. Let the mixture sit for 10 minutes and then add the olives and parsley and whisk in the olive oil.
  3. Preferably, store in the refrigerator overnight.
  4. Before using, bring the vinaigrette to room temperature and whisk again.