PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Amberdepot Aux Olives Vertes

Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 187 ml, Balsamic 62 ml
Olive Oil 187 mlBalsamic 62 ml

Ingredients

  • Olives — ½ tasse (125 ml) pitted green olives
  • Garlic — 1 c. à thé minced garlic (3 g)
  • Olive Oil — ¾ tasse (187 ml) olive oil
  • Balsamic — ¼ tasse (62 ml) balsamic vinegar
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Amberdepot Aux Olives Vertes wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 1 national award

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Vinaigrette aux Olives Vertes.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jérôme Ferrer / La bible des sauces (published as “Vinaigrette aux Olives Vertes”). Full citation lives in Provenance.

Companion jar