Name: Olive and Lemon Balsamic Vinaigrette
Yield: Yield 2 cups
Ingredients: 1 cup pitted kalamata olives; 1 lemon, zested with a peeler and juiced; ½ cup olive oil; 1 Tbsp Ararat blend; ½ cup balsamic vinegar; ¼ cup honey; ½ tsp fine sea salt

Olives and lemon zest make this balsamic vinaigrette a deluxe version. Toss it through crisp greens, drizzle onto grilled meats and vegetables, or toss it through potatoes before baking to create a great savory dish.

Olive and Lemon Balsamic Vinaigrette

Helen Park

Servings/Yield

Yield 2 cups

Ingredients

1 cup pitted kalamata olives
1 lemon, zested with a peeler and juiced
½ cup olive oil
1 Tbsp Ararat blend
½ cup balsamic vinegar
¼ cup honey
½ tsp fine sea salt

Directions

In a food processor, pulse the kalamata olives and lemon zest pieces until roughly chopped.
Transfer to a bowl and whisk in the Ararat, balsamic vinegar, lemon juice, honey, salt, and olive oil