Olive and Mint Vinaigrette

From The Longevity Kitchen by Rebecca Katz with Mat Edelson ($29.99, Ten Speed Press, 2013)

10 minutes prep time  |  Makes 3/4 cup

You'll Need

  • 1/4 c freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 Tbsp minced shallot
  • 1/4 c extra-virgin olive oil
  • 1/4 c Kalamata olives, finely chopped
  • 2 Tbsp finely chopped fresh mint


  1. Put lemon juice, Dijon mustard, salt, pepper, and shallot in a small bowl and stir to combine.
  2. Slowly pour in olive oil, whisking all the while and continue whisking until smooth.
  3. Add olives and mint. Transfer to a small container with a fitted lid and shake well.