Olive Vinaigrette

 A couple of weeks ago I shared a copycat recipe for Olive Garden’s salad dressing. Today I was thinking about olives, and wondered how a simple vinaigrette would taste with the addition of chopped pimiento-stuffed olives. I must say that I quite like it. It has a bolder, zingier taste than does vinaigrette without. Next time I’m going to try a “dirty martini” version, and add a tablespoon of gin. Imagine how good that would be? Give this a try, and mix things up by adding olives stuffed with garlic, jalapeños, blue or feta cheeses, or try, black olives, or Kalamata olives. Be bold!

Olive Vinaigrette 

1/3 c. cider vinegar

1½ t. sugar

1 T. olive juice

¼ t. dry mustard

¼ t. freshly ground pepper

1 t. garlic salt

Few gratings freshly ground black pepper

½ c. vegetable oil

5 large or 10 small pimiento-stuffed olives

 Place all ingredients into a blender or mini food processor, and process until emulsified.

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