This thick, rich green olive salad dressing is perfect for slightly bitter greens like radicchio and endive. It also makes a delicious and dairy-free dip.
Prep Time: 5 minutes
Total Time: 5 minutes
- 18 green olives
- 1 clove garlic
- 2 Tbsp. olive oil
- 2 Tbsp. sherry vinegar or lemon juice
- Salt to taste
- Freshly ground black pepper to taste
If they aren't pitted, pit the olives (see How to Pit Olives). Mince the pitted olives and garlic into a paste and then mix with the oil, vinegar or lemon juice, and 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.