Recipe

August 14, 2011

Niçoise Olive Vinaigrette Recipe

Recipe:

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Step 1: In a shallow bowl, combine the minced olives, anchovies, capers, garlic, shallots, and 3 tbsp of the vinegar. Whisk in the oil until well combined. Add more vinegar to taste.

Makes 3/4 cup

Reprinted with permission from Fine Cooking’s In Season (2011 Taunton).

Ingredients

2 tbsp minced pitted Niçoise or other black olives
2 anchovy fillets, rinsed and minced
1 tbsp finely chopped capers
1/2 tsp finely minced garlic
1/2 tsp finely chopped shallots
3-4 tbsp sherry vinegar
6 tbsp extra-virgin olive oil

Directions

Yield:

Step 1: In a shallow bowl, combine the minced olives, anchovies, capers, garlic, shallots, and 3 tbsp of the vinegar. Whisk in the oil until well combined. Add more vinegar to taste.

Makes 3/4 cup

Reprinted with permission from Fine Cooking’s In Season (2011 Taunton).

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Photographer:

Matthew Benson

Tags: cookbook Dressing Fine Cooking French In Season olives Recipe Summer Vinaigrette

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