- 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
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.