Garlic & Green Olive Salad Dressing

"Skip the iceberg lettuce -- good on stronger-flavored greens."
 
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Ready In:
10mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Combine all but olives in blender or food processor until smooth.
  • Add olives and process just enough to chop them into small pieces.
  • If you find it too thin: Reduce or eliminate the water in the recipe.

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Reviews

  1. Vampires beware, this dressing is hazardous to your health. I would heartily recommend this to any human, though. Deliciously garlicky, a must for olive lovers! One word of advice, it's not the prettiest looking dressing at the table, but worth every bite! I used a vinegar flavored with ginger and green peppercorn, which gave it a great kick! I also added about 300 grams of cubed feta cheese. Next time I plan to mix it up with a combo of green and black olives. ThatBobbieGirl, many thanks!
     
  2. jjw100 -- Here's two solutions if you find it too thin: Reduce or eliminate the water in the recipe. Secondly - add 1/2 to 1 teaspoon of instant clearjel while blending (before adding the olives) This works nicely for those times when you want a thicker dressing. I purposely make it thinner so we use less to cover the whole salad - and save calories.
     
  3. I had great hopes for this recipe, but it was too watery. The combination of ingredients is excellent; thicken it up and it's a winner.
     
  4. This is very good on spinach. Mine did not turn out runny at all. But you have the name right for sure. Thanks for another really good, different recipe Bobbie!
     
  5. After reading suggestions, I skipped the water, added an extra clove of garlic (love it!) and pressed the "water" out of my olives, fresh cracked black pepper and voila! The best dressing ever. Thanks TBG for a real keeper!
     
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RECIPE SUBMITTED BY

Professional Advice Dispenser. Amateur Human Being. Warning: Contains nuts. NOW with Patented Glow-In-The-Dark Personality!
 
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