Kalamata Salad Dressing

They say that every good French chef should have a good salad dressing recipe. Well I am not a chef, but I do have a superior salad dressing recipe. And it is my version of Kalamata Dressing. The dressing is made with Kalamata Olives, also known as the Greek Olive. Kalamata olives originated from the Kalamata region in Greece. Often the Kalamata olive is made into Olive Oil, but when it is not you can find the olives packed in vinegar or brine. It is purple in color and crowded with flavor. Its flavor might be described as meaty, and is often accompanied alone or with cooked meats.

I once had the opportunity to briefly visit this region. Enjoying its beauty and lush valleys filled with olive trees. We were on our way to Delphi which sits high up in the mountains. Below was the city of Itea, which sits next to the sea. In between Itea and Delphi were the fields of kalamata olive trees. The heartland of all things Kalamata. At Delphi, a city that has a view at every corner and in every direction. You could see the sea in the distance, the mountains above us, and the view of Kalamata olive trees below. That night in Delphi we enjoyed a huge Greek feast of course with fresh Kalamata Olives, sitting at an outside terrace overlooking the views below. Life doesn’t get any better or fresher then that. It is one of the prettiest places I have ever been; and it is no wonder that I love this salad dressing.

Best if served with a salad or as a dipping sauce for breads. It makes an incredible merger with an arugula, tomato, cumber, and Greek feta cheese salad.

Bon appétit.

Recipe:
¾ cup extra-virgin olive oil
½ cup (packed) pitted Kalamata olives without the juices
4 tablespoons red wine vinegar

In a blender puree the extra -virgin olive oil, olives, and vinegar. Season dressing to taste with pepper.

*Note: if the salad dressing has a vinegary taste that is not to your liking, add sea salt to help cut the acidity taste. And next time cut down on the vinegar portions a teaspoon at a time.