Green Olive Vinaigrette

Green Olive Vinaigrette

We love to make this with Italian Castelvetrano or Greek Frescatrano olives because those olives tend to be big, buttery and a perfect counterpart for the acidity of the lemon and vinegar. 


1/4 cup Organic Green Olives, Pitted
1 clove garlic, minced
1 tbsp white wine vinegar
1 pinch crushed red pepper flakes
4 tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
to taste salt and pepper 


  1. Put the olives, garlic, vinegar, red pepper flakes, a pinch of salt, and some pepper into a small bowl and stir together.
  2. Add the olive oil, stirring it in.
  3. Adjust the seasonings.