Mediterranean Olive-Parsley Vinaigrette

1. Chop Olives

Start by coarsely chopping half a cup of green or kalamata olives. Use a sharp knife to ensure you get even pieces, which will blend well in the vinaigrette. Place the chopped olives in a bowl.

2. Add Olive Oil

Next, add a quarter cup of extra-virgin olive oil to the bowl with the olives. The olive oil serves as the base of your vinaigrette, providing a rich and smooth texture that balances the briny olives.

3. Add Parsley

Stir in two tablespoons of freshly chopped parsley. Not only does the parsley add a fresh, herbaceous note, but it also gives the vinaigrette a lovely green color.

4. Add Shallot

Mince a small shallot finely and add it to the mixture. The shallot adds a subtle sweetness and a bit of crunch that complements the other ingredients perfectly.

5. Add Lemon Juice

Pour in two teaspoons of lemon juice. The acidity of the lemon juice brightens the flavors and adds a zesty kick.

6. Season

Season the mixture with salt and pepper to taste. Start with a small amount and gradually adjust until the flavors are balanced to your liking. Stir everything together until the ingredients are well combined and the mixture has a glossy appearance.

7. Set Aside

Set the vinaigrette aside until you are ready to serve it. If you’re not using it immediately, you can cover the bowl to keep the flavors fresh. When ready, give it one more stir to ensure everything is well mixed.