Olive-and-basil dressing

Olive-and-basil dressing

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  • Makes 2 cups
  • Easy
  • Carb Conscious Dairy free Meat-free
  • 10 minutes


  • 1 cup olives (a mix of Kalamata and ripe black)
  • 1 T red wine vinegar
  • 1 t balsamic vinegar
  • 1 T lemon juice
  • ¾ cup olive oil
  • 1–2 cloves garlic, crushed
  • a handful basil leaves, torn
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Smash the olives and discard the stones. Whisk together the vinegars and lemon juice.

Add the olive oil, then mix in the garlic and basil. Blend roughly so that the dressing is flecked with bits of bright green basil.

Add the olives and taste – the olives could be salty – so only add a little salt if needed and a twist or two of pepper. If it’s too acidic, add a little honey.

Cook's note:
This robust dressing will work well with roast vegetables, baked ricotta or even spooned over lamb.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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