Creamy Black Olive Vinaigrette

This recipe goes with Multigrain Tuna Tabbouleh with Creamy Black Olive Vinaigrette

Yield: 8 servings (serving size: 2 tablespoons)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 0.0%
  • Fat: 6.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 0.2g
  • Carbohydrate: 1.3g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 122mg
  • Calcium: 13mg

Ingredients

  • 3/4 cup drained large ripe olives
  • 1/4 cup fat-free, less sodium chicken broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil

Preparation

  1. 1. Place olives in a food processor; pulse 3 times until chopped. Add broth and next 3 ingredients; pulse 3 to 4 times or until blended. With processor on, slowly add oil though food chute.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Black Olive Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy