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
Recipe Note
Recipe Notes
When peeling the lemon zest, try to remove just the yellow zest. Too much white pith can make your vinaigrette bitter.
Depending on how salty the olives are, the salt quantity may need adjustment to taste.
The olives and lemon zest can be chopped by hand without a food processor.
Variations and Ideas
If you don’t have Ararat you could try substituting with Cataluña or Pimenton.
Usage and Ideas
Sweet Potatoes with Olive and Lemon
Questions? Contact helen@laboiteny.com
