Picholine Olive Vinaigrette

2 Jars Picholine Olives, pitted

1 Bunch Italian parsley, chopped

1 Cup Capers, rinsed

1 Ea. Lemon, juiced and zested

2 Ea. Spring garlic, sliced

2 Cups Sherry Vinegar

1 Cup Olive oil

1 Cup Extra virgin olive oil

Sugar to taste Salt and pepper to taste

Combine olives, parsley, lemon juice, lemon zest, spring garlic, capers and vinegar in bowl. Add seasoning. Add oils. Adjust.

 

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