Olive-Caper Vinaigrette
Prep Time
5 mins

This versatile dressing adds a punch of Mediterranean flavor drizzled on Provençal influenced Salmon Niçoise, Roasted Chicken Breast or served as excellent dressing to jazz up any simple salad. The key to enjoying food is to slow down, enjoy the process of preparing and presentation, which is just as important as the taste. I like to take the time to plate things in uncommon vessels, handmade ceramics, rustic wooden boards—if the food looks beautiful, it tastes better.  *Add a spoonful of Fig+Olive in place of the olives to jazz up your vinaigrette

Course: Condiments
Cuisine: French
Keyword: capers, condiments, French, olives
Servings: 16 servings
Robin Goldstein: Chef Robin
  • 4 tablespoons extra virgin olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons capers, drained
  • 2 tablespoons black olives, minced
  • Sea salt
  • Freshly ground pepper
  • 1 clove garlic, chopped fine
  • 1/2 teaspoon finely ground lavender
  1. In a medium bowl, whisk together the olive oil, lemon juice, mustard, capers, and olives with a pinch of salt and a few grinds of pepper. Add finely chopped garlic and ground lavender to combine. Make a double batch and use on a variety of foods during the week.