Black Olive Vinaigrette |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 30 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 24 oil-cured olives | 2 red peppers | 4 shallots, chopped |
| 1 cup olive oil | 1/4 cup red wine vinegar | juice of 1 lemon |
| salt and pepper | ||
| 1 | Pit olives and chop coarsely. |
| 2 | Roast, peel and seed the red peppers, then dice. Blend peppers with the olives, shallots, olive oil, vinegar and lemon. Season to taste with salt and pepper. |
| 3 | This vinaigrette is excellent for grilled fish and poultry. It also goes well with steamed asparagus. |