The Catalan TableBlack Olive Vinaigrette
Creamy and intense vinaigrette with extra virgin olive oil and pitted black olives, complemented by the gentle sweetness of finely chopped onion.
Ingredients
Measurement units
Ingredients
- 100 mlextra virgin olive oil
- 50 gpitted black olives
- 1 onion
- OPTIONAL
- chopped anchovy fillet
Nutritional Information
Per 100 g
Calories
357 kcal
Protein
1.1 g
Fat
37.8 g
Carbohydrates
5.2 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Optional
- Carefully remove the pits from the olives, ensuring that all are pitted.
- Dice the onion into small, uniform cubes to ensure even cooking.
- Blend the olives together with the diced onion and anchovy fillet until achieving a homogeneous texture.
- Add the olive oil to the previous mixture, gently stirring to integrate all ingredients.
- Emulsify with a whisk for approximately 2 minutes until the sauce acquires a slightly creamy texture. Note: Even if you don't add an anchovy fillet, there's no need to add salt to the sauce because the black olives already have enough character.
Recommendations & Tricks
- Although we do not add the anchovy fillet, it is important to taste the vinaigrette before serving, as black olives typically provide enough salinity to the sauce.
- When chopping the black olives, make sure to do it finely so that their flavor is distributed evenly throughout the vinaigrette.
- If you decide to add onion, choose a sweet onion and dice it very finely to achieve a pleasant texture without overpowering the final flavor.
- Use good quality extra virgin olive oil; it makes a difference in the final taste of the vinaigrette.
- To enhance the umami flavor, let the vinaigrette rest for at least 30 minutes before serving.
Original recipe
View or download the original PDF document.