Kalamata Olive Vinaigrette

3 Cups Kalamata olives

1 Ea. Spanish onion, small dice

2 Bunches Basil, chiffonade

3 Sprigs Thyme, picked and chopped

1/2 Cup Garlic leaves, chopped

3 Cups Red balsamic vinegar

1 1/2 Cups Olive oil

1 1/2 Cups Extra virgin olive oil

Salt and pepper to taste

Sugar to taste

Pit olives. Combine olives, onion, vinegar, seasoning, and herbs in bowl. Whisk in oils. Adjust.


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