PANTRYFLEX

blend · vinaigrette

★★★ KITCHENPrep 10 min

Thornpier Picholine Olive-Basil

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Olive Oil 180 ml, Salt 5 ml, Olives 180 ml, Capers 45 ml, Lemon Juice 30 ml
Olive Oil 180 mlSalt 5 mlOlives 180 mlCapers 45 mlLemon Juice 30 ml

Ingredients

  • Basil — 2½ oz (~70 g) basil, blanched
  • Parsley — 1½ oz (~40 g) Italian parsley, blanched
  • Garlic — 2 garlic cloves
  • Lemon Zest — 2 strips lemon zest, pith removed
  • Olive Oil — ¾ cup EVOO (180 ml)
  • Salt — 1 tsp kosher salt (5 ml)
  • Olives — ¾ cup Picholine olives, chopped (180 ml)
  • Capers — 3 Tbsp nonpareil capers, chopped (45 ml)
  • Lemon Juice — 2 Tbsp lemon juice (finish) (30 ml)

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

Thornpier Picholine Olive-Basil 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 · 6 stars · 2 national awards

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Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as Picholine Olive-Basil Vinaigrette.

Adapted from a Thomas Keller recipe (Thomas Keller / Wine Spectator Top 100 (seared salmon with demi-sec tomatoes)).

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 Thomas Keller / Wine Spectator Top 100 (seared salmon with demi-sec tomatoes) (published as “Picholine Olive-Basil Vinaigrette”). Full citation lives in Provenance.

Companion jar