Sherry Vinaigrette with Green Olives
1/4 cup sherry vinegar
1 cup Spanish olive oil
6 tablespoons finely chopped brine-cured green olives (such as picholine)
salt and pepper to taste
Whisk together the vinegar and olive oil. Blend in olives. Season to taste with salt and pepper. The dressing keeps, covered, in the refrigerator for 2 days.
Makes about 1 1/2 cups