“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.

olive oil walnut dressing

Walnut-Olive Dressing recipe

Prep Time 15 minutes


  • 1 cup pitted Kalamata olives
  • 3 tbsp (25g) coarsely chopped walnuts
  • 125 ml red wine vinegar
  • 1 cup (375 ml) extra virgin olive oil
  • Freshly ground black pepper to taste


  • 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.

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