Green Olive Salad Dressing

Green Olive Salad Dressing
Molly Watson
  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: About 1/3 cup (2 servings)
Ratings (10)

This thick, rich, green olive salad dressing is great on slightly bitter greens such as radicchio and endive. Make that winter salad shine with a heavy dusting of finely grated Parmesan cheese. 

This dressing can also double as a quick and delicious dairy-free dip for crudités or to spread on crackers or toasts for quick hors d'œuvres.

What You'll Need

  • 18 medium olives (green)
  • 1 clove garlic
  • 2 tablespoons
  • olive oil (extra virgin)
  • 2 tablespoons lemon juice or vinegar (white wine or sherry vinegar are good choices)
  • 1 dash salt (fine sea salt, to taste)
  • 1 dash black pepper (freshly ground, to taste)

How to Make It

  1. If they aren't pitted, pit the olives.
  2. Mince the pitted olives and garlic into a paste, mash them in a mortar and pestle, or pulse them in a blender.
  3. Whisk or blend in the oil and lemon juice or vinegar. Add salt and pepper to taste. (You can also do this in a blender if you like.) Use the dressing immediately or cover and chill up to a week.
Nutritional Guidelines (per serving)
Calories 228
Total Fat 14 g
Saturated Fat 2 g
Unsaturated Fat 10 g
Cholesterol 0 mg
Sodium 121 mg
Carbohydrates 23 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)