Imported olives are the secret to this dark, complex vinagirette. Source: EatingWell Magazine, January/February 1998

Elizabeth Hiser


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, olive oil, canola oil, mustard, olives, maple syrup (or brown sugar) and basil in a jar with a tight-fitting lid and shake well. Adjust seasoning with salt and pepper.



Make Ahead Tip: The vinaigrette will keep, covered, in the refrigerator for up to 1 week.

Nutrition Facts

61 calories; 5.7 g total fat; 0.6 g saturated fat; 45 mg sodium. 38 mg potassium; 2.5 g carbohydrates; 0.1 g fiber; 2 g sugar; 0.1 g protein; 1 IU vitamin a iu; 3 mg calcium;