Kalamata Olive Vinaigrette
A briny Kalamata olive vinaigrette with shallot, thyme, Dijon and red wine vinegar for bold salads, roasted vegetables or grilled meats.
Prep 10 min · Makes about 1 1/2 cups
Ingredients
- 1 small shallot coarsely chopped
- 1 tsp. fresh thyme leaves
- 1/2 cup pitted Kalamata olives
- 1/4 cup red wine vinegar
- 1 T Dijon mustard
- 3/4 cup good quality extra virgin olive oil
Directions
- Fit a food processor or mini-processor with the metal blade, then add the shallot and thyme and chop them finely.
- Add the olives, vinegar, and mustard, and pulse until the mixture is mostly smooth. A few tiny bits of olive are completely fine.
- Turn the machine on and pour the olive oil in slowly through the feed tube. Process until the vinaigrette comes together into a smooth, emulsified dressing.
- Store the dressing in the refrigerator for a week or two. Before each use, bring it back to room temperature so the texture loosens up again.