Green Olive Vinaigrette

makes about 1/2 cup, enough for a salad for 4–6
Green Olive Vinaigrette

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

  • ¼ cup pitted green olives, chopped
  • 1 small clove garlic, peeled and minced
  • 1 tablespoon white wine vinegar or fresh lemon juice
  • Pinch of crushed red pepper flakes
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil

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