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Venetian Walnut-Olive Dressing recipe
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5825
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Thu September 13, 2007
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Description:
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Combine the olives and walnuts in a food processor and chop them together to make a fine mixture, nearly a paste. Add the vinegar and process briefly. Then, with the machine running add the oil through the feed tube. Season the dressing with pepper.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Keywords:
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walnut, olive, dressing, appetizer
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Ingredients:
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¼ cup pitted Kalamata olives
3 ½ tablespoons (25g) coarsely chopped walnuts
½ cup (125 ml) red wine vinegar
1 ½ cups (375 ml) extra virgin olive oil
Freshly ground black pepper to taste
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Cooking Time:
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Preparation Time:
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Serves ( 4 person is Default ):
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Makes 2 cups
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Note:
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Introduction ( a short intro ):
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"This is my invention." Francesco says he was inspired one day when he heard a chef talking about an olive dressing. The addition of walnuts helps mellow the intensity of the olives. A more typically Venetian rendition would require green olives, but Kalamata olives with their lovely mellow flavor, are better suited to the dressing.
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Senior Member
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Posts: 219
Registered: August 2006
Location: Kensington, MD
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