Black olive vinaigrette

Black olive vinaigrette

By
From
Becasse
Makes
300 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100g black olives
200ml extra-virgin olive oil
3 sprigs thyme
1/2 bay leaf
garlic, roughly crushed
30ml sherry vinegar
salt
freshly ground pepper

Method

  1. Pit the olives and put the stones into a small saucepan with the olive oil, thyme, bay leaf and garlic. Heat gently to about 45°C and leave to infuse for 2 hours. Strain the infused oil through a chinois or fine sieve.
  2. Chop the olive flesh finely and put into a mixing bowl. Whisk in the vinegar, followed by the infused oil. Season to taste.
Tags:
restaurant
Becasse
Justin
North
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