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Black and Green Olives in Citrus- Mustard Vinaigrette

A community recipe by

Not 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...

Ingredients

Serves: 3 cups

Metric Cups
  • 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
  • 454 grams black olives (preferably kalamata, pitted)
  • 454 grams green olives (pitted)
  • 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
  • 4⅖ fluid ounce vegetable oil
  • 4⅖ fluid ounce 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.
  • Tell us what you think