Imported olives are the secret to this dark, complex vinagirette.

Elizabeth Hiser
Source: EatingWell Magazine, January/February 1998


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

60.7 calories; protein 0.1g; carbohydrates 2.5g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 2.3g; fat 5.7g 9% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 0.6IU; vitamin c 0.1mg; folate 0.1mcg; calcium 3mg; iron 0.1mg; magnesium 0.5mg; potassium 38mg 1% DV; sodium 45.4mg 2% DV; thiaminmg.