Hello friends! Welcome to my new favorite salad
dressing topping: Kalamata Olive Dressing. It’s made from simple pantry staples (as always, that’s a must!) so you can whip it up nice and quick and slather it on anything from salad greens to roasted potatoes to bread to etc. etc.
If you’re not a fan of Kalamatas, you may want to pass on this recipe because IT.IS.KALAMATA.FORWARD. If you’re still interested in making a dressing from olives and other briny bits (like capers!), just use your favorite mix (& make sure they’re all pitted! <— most important detail).
Back Story on My Love for Olives
Growing up I knew of two types of olives: the black pitted olives that came in the can and tasted vaguely metallic, and the green olives stuffed with vibrant red pimento that came in a jar and tasted satisfyingly briny. I was a green olive girl 100%. Both varieties would grace our Thanksgiving day table in separate fancy bowls, and we’d nosh away on ’em until dinner was ready. I used to put the black ones on my fingertips, but then I’m guessing all kids probably did that…
I’m not sure how or why or when I branched out from there, but boy am I glad I did! (It probably happened in college, everything exciting happens in college.) These days there are so so so many options at the grocery store olive bar, we’re totally spoiled. Not to mention every single restaurant around seems to offer their own blend of olives as a small plate / appetizer. They go really well with a healthy glass of red wine…
Kalamata olives are my go-to choice at the store. I bring my own pint jar and fill it up at the olive bar (Thank you, Ballard Market!). I use Kalamatas in salads, pastas, sauces, on pizza! and now in our new favorite dressing.
Unlike me, Nick didn’t grow up with olives at the dinner table. When we first met, he detested them. They’re an acquired taste, I get it. But ten years later living with The Olive Queen and he’s come a looooong way. I’m so proud. I think it was the olives on pizza thing that did it. Now I want pizza…
Kalamata Olive Dressing = A Must Try
Look at that rich and beautiful burgundy color up ^ there! Dies.
We both love this salad dressing and I’ve been making it for a few weeks now. I use a hand blender and blitz it directly in a wide-mouth canning jar (so it’s easy to store any leftover dressing). Does anyone else make their dressings this way?
The salad is simple, and really holds up nicely to the thick salty tangy Kalamata dressing: fresh frisée, simple blanched Spring peas, an “8-minute” egg and some thinly shaved zucchini (first I’ve seen at the farmers market!).
We hope you enjoy it as much as we do!
Nick and I escaped to Orcas Island, WA for Memorial Day Weekend, so you can certainly expect a lengthy, somewhat belated post with lots of scenic photos very, very soon! Stay tuned.