Vinaigrette Aux Olives Vertes

Name: Vinaigrette Aux Olives Vertes
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: ½ tasse (125 ml) pitted green olives Olives; 1 c. à thé minced garlic (3 g) Garlic; ¾ tasse (187 ml) olive oil Olive Oil; ¼ tasse (62 ml) balsamic vinegar Balsamic; salt (2 g) Salt; pepper (0.5 g) Pepper

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

Jérôme Ferrer's Vinaigrette Aux Olives Vertes, from the published recipe.

Ratio

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

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

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).

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.

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.