Olive and Lemon Balsamic Vinaigrette

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.

Author

Helen Park

Servings

Yield 2 cups

Category

Condiment

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

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