Green Olive Vinai­grette

Serves 4–6

Latitude Magazine - - REGIONAL FOOD -

6 tbsp The Good Oil Sun­flower Oil

2 tbsp white wine vine­gar

2 tsp Di­jon mus­tard

½ cup green olives, finely chopped

salt and pep­per

Place all in­gre­di­ents in a bowl and whisk to com­bine. Sea­son with black pep­per and a lit­tle salt.

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