shake · vinaigrette
★★★ KITCHENPrep 5 minBlack Olive Vinaigrette
Independent adaptation of a publicly published Oriol Castro recipe. Not affiliated with, sponsored by, or endorsed by Oriol Castro.
DRESSING · MARINATED SARDINES & ANCHOVIES & ORANGE SEGMENTS
A dressing for marinated sardines & anchovies & orange segments.
Castro's black olive vinaigrette.
Ratio
Ingredients
- Olives25 g
- Olive Oilabout ¼ cup (55 ml)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Shake-to-line (dashed marks): add OLIVES. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Cap the jar and shake until emulsified.
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2 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
4 kitchens · 6 stars · 3 national awards
- Black Olive Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
- Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
- Cockle Vinaigrette★★★ KITCHENOn the jar: COCKLE
- Warm Summer Vegetable DressingNATIONAL AWARD WINNEROn the jar: WARM SUMMER
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Provenance
Oriol Castro works in Creative Catalan / elBulli school at Disfrutar; credentials include Michelin 3* (Disfrutar, Barcelona).
Originally published as Vinagreta de Aceituna Negra.
More from this kitchenFAQ
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 3.2× 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 Oriol Castro (Compartir) / Fòrum Gastronòmic Girona 2013 dossier (published as “Vinagreta de Aceituna Negra”). Full citation lives in Provenance.