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