Olive and Honey 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.
Olive and Lemon Balsamic Vinaigrette
Category
Condiment
Servings/Yield
Yield 2 cups
Author
Helen Park
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.
Ingredients
1 cup pitted kalamata olives
1 lemon, zested with a peeler and juiced
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½ cup olive oil
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1 Tbsp Ararat blend
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½ cup balsamic vinegar
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¼ cup honey
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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
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
