SALAD DRESSING OREGANO-BLACK OLIVE VINAIGRETTE

By Coo1

DON’T ADD OLIVES TO BLENDER.

Ingredients

• 3/4 CUP OLIVE OIL
• 2 TB MINCED FRESH OREGANO
• 1 shallot peeled
• 1 garlic clove, peeled
• 1/4 cup red wine vinegar
• 1/2 tsp salt
• 1/4 cup pitted kalamata olives, minced

Preparation

Step 1

1. Heat 1/4 cup oil with 1 TB oregano in medium saucepan over medium heat until oregano turns bright green and small bubbles appear , 2 to 3 mins. Turn off heat and steep 5 mins.
2. Process shallot, garlic, vinegar, salt, pepper, mustard and remaining oregano in blender until garlic and shallot are finely chopped, 15 second. With blender running, slowly add remaining oil and steped oregano oil and continue to process until dressing is smooth and emulsified, about 14 seconds. Transfer to bowl and stir in olives. (Dressing can be ref. In airtight contained for up to 3 days)