Kalamata Olive and Basil Vinaigrette
Kalamata olives and basil add a ton of pizazz to a simple oil and vinegar salad dressing. This 10 minute vinaigrette will be your go to dressing for the spring and summer. And… it’s naturally gluten-free, paleo and vegan!
Table of contents
Why We Love This Recipe For Kalamata Olive Dressing
I happened to have basil on hand because I have been treating myself to some locally grown hot house basil lately. I picked it up when I made this pesto salmon, and now I guess you could say I am on a basil kick. What can I say, whatever gets you through the root vegetable blues.
So I decided to up my game and throw some basil and a few of my all-time favorite kalamata olives into my usual simple oil and vinegar dressing. This vinaigrette is a total flavor explosion and so quick and easy to make.
As far as flavor combinations are concerned, pair this dressing with salads based with tender yet bitter greens like Belgian endive with chopped egg, romaine hearts mixed with raddichio and finely chopped escarole. The bitterness of the olives with the acidity of the vinegar will cancel out the bitterness of the greens and make them seem sweeter and make the basil really the star of the show. I think feta and fresh chevre would be fantastic with this too. Radishes and chickpeas are excellent goodies to add in with the greens.
You can also drizzle it over sliced cucumbers or grilled vegetables. During peak tomato season, you’ll want to have this Olive Vinaigrette on hand at all times because it will make tomatoes even better, if that is possible.
Key Ingredients For This Olive Oil Basil Dressing
Kalamata olives are much larger and have a milder almost fruity flavor compared to black olives. They still have a sharp saltiness, but their texture is much softer and when chopped will almost melt into this dressing.
The basil adds sparkling freshness to this briney dressing. I love the way it tastes! I have no doubt oregano would work as well so if you’d prefer a more woodsey flavor try that instead, just make sure you use far less. I’d start with a tablespoon or so of chopped fresh oregano in place of the basil.
Extra-Virgin Olive Oil
Extra-virgin olive oil is cold pressed from olives meaning that minimal heat is used and no chemicals are added. This allows the oil to retain the highest amount of nutrients and flavor.
Other Ingredients For This Recipe
- ½ clove garlic
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt or to taste
- Freshly ground pepper to taste
Instructions To Make This Olive Oil Basil Dressing
To mix this recipe, all you need is a bowl and a whisk. First grate your garlic. I like to use a rasp-style grater to do this so the garlic nearly dissolves into the dressing. You’ll also want to remove the pits from your olives and chop them. Chop the basil as well.
Then whisk the garlic, oil, vinegar, mustard and salt in a medium bowl until emulsified. Whisk in olives and basil. Season with pepper and more salt if desired.
FAQs and Expert Tips
Kalamata olives are much bigger and have a more longer and thinner shape than black olives. Black olives have a much stronger flavor and firmer texture. Kalamata olives have a slight fruity sweet flavor and a softer texture.
Yes, stored in an airtight container a vinaigrette can be frozen for up to 6 months. Let thaw in the fridge and whisk well before serving. Fresh herbs like basil will darken in color and the flavor maybe be less pronounced.
A simple vinaigrette will last in the fridge up to 2 weeks. Dressings made with fresh ingredients like herbs or shallots will last 1 week.
More Vinaigrette Recipes To Try
- This Tarragon Vinaigrette turns a basic oil and vinegar salad dressing from basic to to inspiring!
- This sweet and tart Raspberry Almond Vinaigrette made from frozen red raspberries, red wine vinegar and shallot.
- Don’t miss trying this simple Lemon Vinaigrette. It is vegan-friendly, paleo and naturally gluten-free.
- This homemade Balsamic Vinaigrette with Walnut Oil is a simple classic salad dressing that goes so well with many fall and cool season salad combinations.
- Check out this Maple Sherry Vinaigrette recipe that is a paleo, gluten-free and vegan.
- This healthy, easy Cranberry Vinaigrette is perfect for dressing up fall and winter salads.
Additional Salad Recipes To Try
- What’s not to adore about this easy-as-can-be 15 minute Greek cucumber salad with feta, olives and cherry tomatoes?
- This recipe for Tomatoes With Thai Basil Dressing is really just a simple platter of sliced tomatoes with a super easy 4 ingredient Thai Basil dressing.
- Here is a simple 5 minute recipe for salad dressing using apple cider vinegar.
- This spring salad with radishes, peas, asparagus tips, hard boiled eggs, bacon and creamy yogurt dill dressing is a feast for the eyes and a treat to eat!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Simple 10 minute Kalamata Olive and Basil Vinaigrette recipe. Perfect to pour over Greek Salads, Chopped cucumber salad, and drizzled over summer tomatoes. Naturally vegan and gluten-free.
- 1/2 clove garlic, grated on a rasp-style grater
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt or to taste
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup chopped fresh basil
- Freshly ground pepper to taste
- Whisk garlic, oil, vinegar, mustard and ¼ teaspoon salt in a medium bowl until emulsified. Whisk in olives and basil. Season with pepper and more salt if desired.
A simple vinaigrette will last in the fridge up to 2 weeks in an airtight container. Dressings made with fresh ingredients like herbs or shallots will last 1 week.
- Prep Time: 10 minutes
- Category: Salad Dressing
- Method: No Cook
- Cuisine: American
- Serving Size: 2 tablespoons
- Calories: 166 calories
- Sugar: 0 g
- Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 3 g
- Fiber: 0g
- Protein: 1 g
Keywords: Salad Dressing with Basil,Olive Salad Dressing,Kalamata Olive Dressing,Olive Vinaigrette,Olive Oil Basil Dressing