Green Olive Vinegarette-Marinate

Lisa G. Sweet Pantry Gal


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!


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • 1 jar(s)
    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
  • 1 tsp
  • 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.

Printable Recipe Card

About Green Olive Vinegarette-Marinate

Course/Dish: Marinades, Dressings
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy

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