kalamata olive vinaigrette
Most Kalamata dressings use vinegars as the acid, but this uses lemons instead. Use as a base for a Greek pasta salad, or over crostini with some crumbled feta.
No Image
prep time
5 Min
cook time
5 Min
method
Blend
yield
Ingredients
- 1/2 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh thyme, minced
- 1/2 cup kalamata olives, pitted
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
How To Make kalamata olive vinaigrette
-
Step 1Place all ingredients in a blender jar. This works really well in a magic bullet type.
-
Step 2Blend until smooth. Refrigerate leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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