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.
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