Black and Green Olives in Citrus- Mustard Vinaigrette
A community recipe by Krakra58Not tested or verified by Nigella.com
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Introduction
I make these little gems quite a lot...I just adore the tangy taste!! Lovely as a party or side dish...
I make these little gems quite a lot...I just adore the tangy taste!! Lovely as a party or side dish...
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 3 cups
Metric
U.S.
- 3 tablespoons cider vinegar
- 1 tablespoon orange juice
- ½ tablespoon lemon juice
- ¾ teaspoon lime juice
- 1 tablespoon pommery mustard (stone ground)
- ½ tablespoon Dijon mustard
- 125 millilitres vegetable oil
- 125 millilitres olive oil
- 1 pinch of salt
- 1 pinch of freshly ground pepper
- 450 grams black olives (preferably kalamata, pitted)
- 450 grams green olives (pitted)
- 3 tablespoons apple cider vinegar
- 1 tablespoon orange juice
- ½ tablespoon lemon juice
- ¾ teaspoon lime juice
- 1 tablespoon pommery mustard (stone ground)
- ½ tablespoon dijon mustard
- ½ cup vegetable oil
- ½ cup olive oil
- 1 pinch of salt
- 1 pinch of freshly ground pepper
- 16 ounces black olives (preferably kalamata, pitted)
- 16 ounces green olives (pitted)
Method
Black and Green Olives in Citrus- Mustard Vinaigrette is a community recipe submitted by Krakra58 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- In deep medium bowl, combine the juices and mustards, mix well.
- Gradually whisk in oils, salt and pepper until blended.
- Add olives, tossing to coat. Cover and marinate overnight.
- Remove olives with slotted spoon to serve.
- In deep medium bowl, combine the juices and mustards, mix well.
- Gradually whisk in oils, salt and pepper until blended.
- Add olives, tossing to coat. Cover and marinate overnight.
- Remove olives with slotted spoon to serve.
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