Olive-Orange Vinaigrette

Serves: 2

Kirstin Bosco

1 January 1970

Based on User reviews:

44

Spice

49

Sweetness

46

Sourness

39

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1

Shallot (thinly sliced)

1 cup

Extra-Virgin Olive Oil

1 cup

Sherry Vinegar

2 tsps

Orange Zest (finely grated)

1 cup

Orange Juice (fresh)

1 tsp

Aniseed (coarsely chopped)

1

Kosher Salt

Directions:

1

Mix 1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black olives, 1/4 cup extra-virgin olive oil, 1/4 cup Sherry vinegar, 2 teaspoons finely grated orange zest, 1/4 cup fresh orange juice, and 1 teaspoon coarsely chopped aniseed in a small bowl

2

Season with kosher salt

3

Mix 1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black olives, 1/4 cup extra-virgin olive oil, 1/4 cup Sherry vinegar, 2 teaspoons finely grated orange zest, 1/4 cup fresh orange juice, and 1 teaspoon coarsely chopped aniseed in a small bowl

4

Season with kosher salt