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Orange, Garlic and Olive Vinaigrette

Orange, Garlic and Olive Vinaigrette

By Milk StreetJune 3, 2019

  • Makes
    1 Cup
  • Cook Time
    5 minutes
  • Rating

If the dressing is left to stand, the ingredients eventually will separate. Simply shake once again just before using to recombine. Leftovers can be refrigerated in the jar for up to one week; bring to room temperature before using.

Tip

Don't limit the use of these vinaigrettes to leafy greens. They're also great on roasted or steamed vegetables, grain salads and even grilled, roasted or pan-seared chicken and seafood.

Ingredients
  • ⅔

    cup extra-virgin olive oil

  • 1

    teaspoon grated orange zest

  • ¼

    cup orange juice

  • 2

    tablespoons lemon juice

  • 2

    tablespoons finely chopped pitted green olives

  • 1

    medium garlic clove (finely grated)

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon ground black pepper

In a small jar with a tight-fitting lid, combine the oil, orange zest plus orange juice, lemon juice, green olives, garlic,kosher salt and ground black pepper. Seal the jar, then shake vigorously. Taste and season with salt and pepper.

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