green olive vinegarette-marinate

Recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

I use to go to an Italian restaurant near my old apartment and they always served there salads with green olives. Just by adding these gave a wonderful flavor to the salads. For that reason I always added green olives to my salads. I thought why not just make my dressing with the olives. This is my vinegarette I came up with. Not only great on salads but makes a great marinate for chicken or steaks.The best on antipastas and greek pitas. Lasts refrigerated for weeks! Hope You enjoy!

prep time 10 Min
method No-Cook or Other

Ingredients For green olive vinegarette-marinate

  • 1 jar
    green olives rough chopped (10-12oz jar)
  • 2 Tbsp
    olive juice
  • 1
    lemon zested and juiced
  • 1 clove
    garlic rough chopped
  • 1
    palm full of fresh herbs (used parsley and dill)
  • 1 pinch
    red pepper flakes
  • 1 c
    white wine vinegar
  • 1/2 c
    canola oil
  • 1/2 c
    olive oil, light
  • 1 tsp
    dijon mustard
  • 2 Tbsp
    water
  • 1 tsp
    sugar
  • pinch
    salt and pepper

How To Make green olive vinegarette-marinate

  • 1
    First 6 ingredients place in a mini chopper and pulse a few times just to lightly chop ingredients.
  • 2
    In a separate jar mix rest of ingredients, Shake well. Add Your chopped ingredients and shake well. Your done! Can be used immediately.Stores well in refrigerator.
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