Olive-Orange Vinaigrette

Name: Olive-Orange Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: Mediterranean
Ingredients: about 1 shallot (30 g) Shallot; 1/8 cup chopped oil-cured black olives (20 g) Olives; 1/4 cup EVOO (60 ml) Olive Oil; 1/4 cup (60 ml) Sherry Vinegar; 2 tsp finely grated orange zest (4 g) Lemon Zest; 1/4 cup fresh (60 ml) Orange Juice; 1 tsp coarsely chopped aniseed (2 g) Fennel; kosher to taste Salt

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

DRESSING · GREEN SALADS & ROASTED CARROTS

A dressing for green salads & roasted carrots.

José Andrés' olive-orange vinaigrette for salads, carrots.

On the jar

SHERRY-SHALL

Method: shake
Yield: about 1 cup
Ingredients: 8
Jar batch: 1.3× recipe

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Ratio

OLIVE OIL 60 mlSHERRY VINEGAR 60 mlORANGE JUICE 60 ml

Ingredients

Shallotabout 1 shallot (30 g)
Olives1/8 cup chopped oil-cured black olives (20 g)
Olive Oil1/4 cup EVOO (60 ml)
Sherry Vinegar1/4 cup (60 ml)
Lemon Zest2 tsp finely grated orange zest (4 g)
Orange Juice1/4 cup fresh (60 ml)
Fennel1 tsp coarsely chopped aniseed (2 g)
Saltkosher to taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, ORANGE JUICE.
Shake-to-line (dashed marks): add OLIVES. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 1 SHALLOT.
Season to finish: LEMON ZEST (about 2½ tsp), FENNEL (about ¾ tsp), SALT (to taste).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 star · 1 national award

Olive-Orange Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
Sangría Vinaigrette★ STARRED KITCHENOn the jar: SANGRIA
Fattoush Pomegranate-Sumac Vinaigrette★ STARRED KITCHENOn the jar: FATTOUSH
Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI

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Provenance

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Adapted from a José Andrés recipe (José Andrés / Bon Appétit).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from José Andrés / Bon Appétit (published as “Olive-Orange Vinaigrette”). Full citation lives in Provenance.

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