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Black Olive & Mint Vinaigrette

Yield: Yields 1-3/4 cups.



  • 1/2 cup pitted Kalamata olives
  • 2 cloves garlic
  • 1 Tbs. capers, rinsed
  • 3 small shallots, thinly sliced (scant 1/4 cup)
  • 1 Tbs. grainy Dijon mustard
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh marjoram (optional)
  • 1/3 cup red-wine vinegar; more as needed
  • 1 cup extra-virgin olive oil; more as needed
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 83
  • Fat Calories (kcal): 79
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 88
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • On a cutting board, mince together the olives, garlic, and capers; transfer to a bowl. Stir in the shallots, mustard, mint, marjoram (if using), and vinegar. Mix in the oil with a fork to make a loose vinaigrette (it needn’t be emulsified). Season with salt and pepper, taste, and add more oil or vinegar if needed. Refrigerate for up to three days.

Spoon over grilled steak or fish. Dress up a salad of grilled onion, zucchini, tomato, and feta; or a grilled lamb salad with hearty greens and couscous.


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