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Kalamata Olive Vinaigrette
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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
In food processor or mini-processor use metal blade and chop shallot and thyme. Add olives, vinegar, and mustard and pulse until pureed. With machine going, slowly add olive oil through tube and continue to process until dressing is well emulsified. This dressing will store in the refrigerator for a week or two, but you will need to let it come to room temperature each time you use it.
