Walnut-Olive Dressing recipe
pitted Kalamata olives
(25g) coarsely chopped walnuts
red wine vinegar
(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.