Vinaigrette prepared from white wine vinegar, oil, sherry vinegar, Kalamata olives, olive brine, green olives, seasoning blend, sugar, garlic, and pepper. Chill before serving.
Ingredients -
1/4 cup White Wine Vinegar
1/4 cup Extra-Virgin Olive Oil
3 tablespoons Sherry Vinegar
2 tablespoons Brine-Cured Kalamata Olives, pitted and roughly chopped
2 tablespoon Kalamata Olive Brine
2 tablespoon Green Olives, pitted and roughly chopped
1 teaspoon Dried Italian Herb Seasoning Blend
1 teaspoon Sugar
1/2 teaspoon minced Garlic
1/4 teaspoon Ground Black Pepper
Preparation:
1. In the work bowl of a food processor, combine the white wine vinegar, oil, sherry vinegar, kalamata olives, olive brine, green olives, seasoning blend, sugar, garlic, and pepper.
2. Pulse until smooth.
3. Chill for two hours before using.
Salad Making Tips
Olive Oil
Olive oils differ greatly in flavor and quality. One measure of quality is acidity. Extra-virgin olive oil has the lowest acidity of all olive oils, measured at a maximum acidity of 1%.
Salad Making Tips
Kalamata Olives
Kalamata olives are the most popular Greek olive. They are deep purple in color. They are packaged in jars and surrounded in brine.
