Black Olive Vinaigrette
Black Olive Vinaigrette
Submitted by Corporate Chef Andy Stewart
Dressings and Vinaigrettes
Ingredients
- 1 tablespoon clam juice
- 1 tablespoon Fustini's Sicilian Lemon Balsamic Vinegar
- 1/2 teaspoon brandy
- 1 anchovy - mashed to paste
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 1/2 cup Kalamata olives, minced
- 1 teaspoon capers, chopped
- 1 garlic clove, minced
- 1 Roma tomato, peeled, seeded and diced
- 1 small shallot, minced
- 1 teaspoon parsley, minced
Directions
- Combine clam juice, vinegar, brandy, and anchovy. Whisk in EVOO to emulsify. Add the rest of the ingredients and use immediately.
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