I’ll go ahead and tell you this now – this is not a pretty dressing.  This is not a dressing that you drizzle on top of a salad you’re serving to people you don’t know particularly well but want to make a good first impression.  This is definitely not a dressing that you want to use if you happen to be taking a photography class and you want to shoot a still life (which is why there is no corresponding pic here).

Nope.  Enticing, it most definitely is NOT.

So delicious that people will want to wallow in a vat of the stuff?  Oh, sweetjeebus, yeah.

Okay, having said that, you could mince the olive, shallot and garlic and maybe chiffonade the basil for something that would be prettier than the way I make it here, but it just won’t taste the same.  There’s something about the full emulsion that takes the flavor and catapults it into the stratosphere, changing it from a simple dressing into something that will make you want to rummage through your fridge to sample all your veg and cooked meats to find out what else you can serve this with.  Yeah.  It really is THAT GOOD.

For what it’s worth, I served it with a Nicoise Salad that I made with pan-seared salmon instead of tuna – and, yes, the tomatoes … potatoes … eggs … green beans … and even the salmon were outstandingly yummy with this dressing.

Black Olive Vinaigrette

  • 10-12 Kalamata olives, pitted
  • 1 regular shallot (or 2 small) roughly chopped
  • 1 clove garlic
  • 2 anchovy fillets (do not skip – anchovies make all the difference)
  • 3 Tbsp red wine vinegar
  • 1/4 cup olive oil – I used the oil from the anchovy fillets and topped up the rest with regular olive oil
  • about a dozen basil leaves
  • grinding of pepper (you don’t need salt with the anchovies)

Use a blender or stick blender to blitz the lot of it together – then serve with your favorite salad … or as a dipping sauce for crudite.  This is some seriously good eatin’.

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