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.
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Creamy Black Olive Vinaigrette Recipe at a Glance
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