Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Black Olive & Mint Vinaigrette

Yield: Yields 1-3/4 cups.

 

Ingredients

  • 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

Preparation

  • 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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks