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 (for grilled chicken)

Yield: Yields 3/4 cup; enough for 1 chicken.

This sauce packs a bigger punch than most vinaigrettes and is great over grilled chicken. If you want to adapt it to a salad dressing, simply whisk in another few tablespoons of oil and serve it with sturdy greens. You can make this vinaigrette a day or two ahead and refrigerate it.

Ingredients

  • 1 large orange
  • 3 small sprigs fresh mint; plus 1 Tbs. chopped
  • 1 small shallot, minced
  • 1-1/2 tsp. Dijon mustard
  • 1 Tbs. white-wine vinegar
  • Freshly ground black pepper to taste
  • 1/3 cup extra-virgin olive oil
  • 12 Kalamata olives, pitted and chopped
  • Kosher salt to taste

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 70
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 120
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 0

Preparation

  • With a vegetable peeler, pare the zest from the orange, being careful to avoid the white pith underneath. Squeeze the juice from the orange into a small saucepan — don’t worry if a few seeds fall into the pan. Add the zest and the mint sprigs. Bring to a quiet boil over medium heat and cook until reduced to about 2 Tbs. Pour through a fine strainer into a medium bowl, pushing down on the solids to extract all the juice. Let cool.
  • Add the shallot, mustard, vinegar, and black pepper; whisk until smooth. Gradually pour in the olive oil, whisking constantly as you pour; the sauce should thicken and emulsify as you go. Stir in the olives and chopped mint. Taste for pepper and salt — it may be salty enough from the olives. Spoon the vinaigrette over the chicken at the table.

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

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks