Black Olive Vinaigrette


1 tablespoon red wine vinegar 1 teaspoons strong Dijon mustard such as Maille, Amora or Grey Poupon Sea salt and freshly ground pepper to taste 4 tablespoons olive oil 1 tablespoon black olive puree


Mix the vinegar and mustard until well combined. Add a pinch of salt and a couple of grinds of black pepper. Add the olive puree and whisk to combine. Slowly add the oil a little at a time, whisking continually until well incorporated (emulsified). Continue until all the oil is gone. Taste and adjust seasonings if necessary.