Garlic & Green Olive Salad Dressing

Total Time
10mins
Prep 10 mins
Cook 0 mins

Skip the iceberg lettuce -- good on stronger-flavored greens.

Directions

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

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!

Mirj April 11, 2002

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.

ThatBobbieGirl July 11, 2002

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.

Joan W. April 20, 2002