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Recipe

Black Olive Vinaigrette

ByMaria Helm Sinskey Fine Cooking Issue 69

Yield:Yields scant 1 cup.

Because of the saltiness of the anchovies and olives, no other salt is necessary in this vinaigrette. The vinaigrette tastes best when prepared at least one day in advance.

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  • 3 anchovy fillets, rinsed, patted dry, and finely chopped
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. red-wine vinegar
  • 2 tsp. minced shallots
  • 1 tsp. minced garlic
  • Freshly ground black pepper
  • 1/2 cup pitted Niçoise or Kalamata olives, finely chopped
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per 1/8 cup
  • Calories (kcal) : 90
  • Fat Calories (kcal): 80
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 5
  • Sodium (mg): 100
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1

Preparation

  • In a small bowl, whisk the anchovies with the lemon juice, vinegar, shallots, and garlic; season with pepper. Let the mixture sit for 10 minutes and then add the olives and parsley and whisk in the olive oil. Store in the refrigerator overnight. Before using, bring the vinaigrette to room temperature and whisk again.
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Fine Cooking Magazine - November/December 2020

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