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Niçoise Olive Vinaigrette

Yield: Yields 3/4 cup.



  • 2 Tbs. black olive purée or minced pitted niçoise or other black olives
  • 2 anchovy fillets, rinsed and minced
  • 1 Tbs. finely chopped capers
  • 1/2 tsp. finely minced garlic
  • 1/2 tsp. finely chopped shallots
  • 3 to 4 Tbs. sherry vinegar
  • 6 Tbs. extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 65
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • In a shallow bowl, combine the olive purée, anchovies, capers, garlic, shallots, and 3 Tbs. of the vinegar. Whisk in the oil until well combined. Add more vinegar to taste.


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