Oregano-Black Olive Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 6 to 8 (Makes enough to dress 8 cups of greens)
Ingredients
¾ cup olive oil 2 tablespoons minced fresh oregano leaves 1 shallot, peeled1 garlic clove, peeled¼ cup red wine vinegar ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon Dijon mustard ¼ cup pitted kalamata olives, minced
Before You Begin
Don't add the olives to the blender; they will turn the dressing black.
Instructions
- Heat 1/4 cup oil with 1 tablespoon oregano in medium saucepan over medium heat until oregano turns bright green and small bubbles appear, 2 to 3 minutes. Turn off heat and steep 5 minutes.
- Process shallot, garlic, vinegar, salt, pepper, mustard, and remaining oregano in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped oregano oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Transfer to bowl and stir in olives. (Dressing can be refrigerated in airtight container for up to 3 days.)
Time
20 minutesYield
Serves 6 to 8 (Makes enough to dress 8 cups of greens)Ingredients
¾ cup olive oil
2 tablespoons minced fresh oregano leaves
1 shallot, peeled
1 garlic clove, peeled
¼ cup red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon Dijon mustard
¼ cup pitted kalamata olives, minced
Test Kitchen Techniques
Ingredients
¾ cup olive oil
2 tablespoons minced fresh oregano leaves
1 shallot, peeled
1 garlic clove, peeled
¼ cup red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon Dijon mustard
¼ cup pitted kalamata olives, minced
Test Kitchen Techniques
Ingredients
¾ cup olive oil
2 tablespoons minced fresh oregano leaves
1 shallot, peeled
1 garlic clove, peeled
¼ cup red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon Dijon mustard
¼ cup pitted kalamata olives, minced
Test Kitchen Techniques
Why This Recipe Works
Homemade vinaigrettes are easy to make and much more flavorful than their bottled counterparts. For our Oregano-Black Olive Vinaigrette recipe, we used regular olive oil, which imparted more flavor than canola and vegetable oils but didn’t overpower the herbs the way extra virgin olive oil did. Mixing our vinaigrette recipe in the blender before adding the olives helped to extract the herbs’ flavors.
Before You Begin
Don't add the olives to the blender; they will turn the dressing black.
Instructions
- Heat 1/4 cup oil with 1 tablespoon oregano in medium saucepan over medium heat until oregano turns bright green and small bubbles appear, 2 to 3 minutes. Turn off heat and steep 5 minutes.
- Process shallot, garlic, vinegar, salt, pepper, mustard, and remaining oregano in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped oregano oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Transfer to bowl and stir in olives. (Dressing can be refrigerated in airtight container for up to 3 days.)
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