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Kalamata Dressing

8 servings (makes 1/2 cup) 9 pitted Kalamata olives, minced 6 tablespoons best-quality olive oil 3 tablespoons sherry vinegar

8 servings (makes 1/2 cup)

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9 pitted Kalamata olives, minced

6 tablespoons best-quality olive oil

3 tablespoons sherry vinegar

1 tablespoon honey

1 teaspoon minced shallot

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1. Combine the olives, oil, vinegar, honey, and shallot in a 1/2 pint jar or container with a tight-fitting lid.

2. Seal and shake until well incorporated.

Note: Bright, acidic, slightly sweet and full of umami, this dressing complements the Layered Mediterranean Eggplant and Feta Terrine. It makes a splash on grilled summer squash, as well.

Make Ahead: The dressing can be refrigerated for up to 2 weeks. Shake well before using.

Per tablespoon: 110 calories, 0 g protein, 3 g carbohydrates, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 50 mg sodium, 0 g dietary fiber, 2 g sugar

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