Name: Sherry vinegar and olive
Yield: For 6–8 salads
Ingredients: 1 garlic clove, finely chopped; ½ tsp finely chopped fresh herbs (a mix of thyme, oregano and rosemary); 30 g (1 oz./2½ tbsp) finely chopped pitted olives; 2 tbsp sherry vinegar; ¼ tsp cumin seeds, toasted and crushed; 100 ml (scant ½ cup) extra virgin olive oil

Preparation info

For
6–8
salads

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This chunky dressing is great spooned over roast root vegetables, roast pork, poached chicken or confit duck legs. Any top-quality olives work well here, but green olives will pair better with white meat or fish, and black olives with red meats and roast vegetables. It will keep in the fridge for 2 weeks.

Ingredients

100 ml (scant ½ cup) extra virgin olive oil
1 garlic clove, finely chopped
<

Garnish
Vegan
Gluten-free

Method

Place 2 tablespoons of the oil in a small pan and add the garlic, herbs and cumin seeds. Place over a medium–low heat and cook until the garlic is just turning golden, stirring all the time. Tip into a heatproof jar. Pour on the remaining oil and leave for 5 minutes.

Add the olives and sherr

No reviews for this recipe

Ingredients

Method

Part of