Recipe: Black olive vinaigrette

This is a stunning black salad dressing with a very nice Mediterranean character to it.  You'd better be an olive lover because it involves both olives and olive oil.  I like to use it on hearty and full flavoured greens  - arugula in particular, but spinach and  young chard work really nicely too.  As you might guess, feta cheese is a nice complement both in style and flavour.

You will need:

250ml / 1C                    extra virgin olive oil

60ml / 1/4C                   fresh squeezed lemon juice

125ml / 1/2C                balsamic vinegar

5ml / 1tsp                     chopped garlic

250ml / 1C                   pitted and chopped kalamata olives (remember to measure after chopping)

5ml / 1tsp                      cracked black pepper

to taste                          honey

to taste                          kosher salt

Method:

 - chop your olives and garlic, measure them out and put in a bar blender

 - add the pepper and lemon juice and puree smooth

 - with the blender running, add the olive oil and the balsamic vinegar

 - season with kosher salt and honey and blend to incorporate

 - use as needed, then store in the fridge