10-Minute Kalamata Olive and Basil Vinaigrette

This zesty and naturally gluten-free 10-minute Kalamata Olive and Basil Vinaigrette is perfect for adding a Mediterranean flavor burst to your salads or as a marinade for grilled meats and veggies.

Ingredients:

• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Add the minced garlic, extra virgin olive oil, red wine vinegar, fresh basil leaves, and Kalamata olives to a food processor or blender

Blend until the vinaigrette has a smooth consistency and all the ingredients are well combined

After tasting the vinaigrette, adjust the salt and pepper to your taste

Mix one last time to mix in the seasoning

Pour the Basil and Kalamata Olive Vinaigrette into a glass jar or other tightly-fitting container

To let the flavors meld together, store it in the refrigerator for at least half an hour

Before using as a marinade or salad dressing, give it a good shake