Black Olive Vinaigrette Recipes

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RIB-EYE STEAK WITH BLACK OLIVE VINAIGRETTE



Rib-Eye Steak with Black Olive Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 14

1 2-inch rib-eye steak, boneless
1 tablespoons olive oil
1 tablespoon herbes de Provence
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup black olives, pitted
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons vegetable oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
  • For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

BLACK OLIVE VINAIGRETTE



Black Olive Vinaigrette image

Make and share this Black Olive Vinaigrette recipe from Food.com.

Provided by FLKeysJen

Categories     Salad Dressings

Time 15m

Yield 20 Tablespoons, 10 serving(s)

Number Of Ingredients 7

1 cup low sodium beef broth
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup black olives, finely chopped (nicoise or Greek olives)
2 tablespoons minced shallots
1 teaspoon dijon-style mustard
fresh ground black pepper

Steps:

  • Simmer broth in saucepan until reduced to 1/2 cup.
  • Mix reduced broth, oil, vinegar, olives, shallots, mustard and black pepper.
  • Serve over your favorite greens.

Nutrition Facts : Calories 100.8, Fat 11.2, SaturatedFat 1.5, Sodium 29.8, Carbohydrate 0.6, Fiber 0.1, Protein 0.1

SEARED "MARINATED" TUNA WITH BLACK-OLIVE VINAIGRETTE



Seared

Provided by Guy Savoy

Categories     Olive     Appetizer     Tuna     Lentil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

3 tablespoons fresh lemon juice
1/2 cup plus 2 tablespoons olive oil
1/4 cup purchased black-olive puree
1 1-pound tail-end piece ahi tuna fillet
French green lentils
Chopped fresh chives

Steps:

  • Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.
  • Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
  • Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.

SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES



Salmon with Black Olive Vinaigrette and Braised Artichokes image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield Serves 4

Number Of Ingredients 20

1/3 cup olive oil
1/2 cup freshly squeezed lemon juice
1 cup chicken or vegetable stock
3 sprigs fresh thyme
3 sprigs parsley
3 cloves garlic, finely chopped
1 1/2 teaspoons kosher salt
3 whole black peppercorns
8 large artichoke hearts
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup seeded nicoise olives
1 teaspoon chile de arbol powder
2 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Black olive vinaigrette
Salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice.
  • Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.
  • Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.

SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE



Salmon Niçoise Salad with Black Olive Vinaigrette image

Provided by Maggie Ruggiero

Categories     Salad     Egg     Olive     Potato     Quick & Easy     Backyard BBQ     Dinner     Lunch     Salmon     Green Bean     Grill     Grill/Barbecue     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

For dressing:
10 pitted Kalamata olives, finely chopped
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
1 teaspoon anchovy paste
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped basil
For salad:
3/4 pound small Yukon Gold or boiling potatoes
1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin
3/4 pound green beans, trimmed
1 cup cherry tomatoes, halved
2 ounces baby arugula (4 cups)
2 hard-boiled eggs, cut into quarters
Handful of small basil leaves
4 lemon wedges

Steps:

  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Whisk together dressing ingredients in a bowl.
  • Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
  • While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
  • Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
  • Halve potatoes while still warm and toss with 2 tablespoons dressing.
  • Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.

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