Greek Dressing

In a blender:

• ½ cup pitted kalamata olives
• 4 TBS brine from kalamata olives
• 4 cloves garlic
• ½ purple onion-rough chopped before going in blender
• ¼ tsp whole black pepper corns
• ½ cup red wine vinegar
•  5-6 Tb fresh lemon juice
• 1/3 cup feta cheese
• 2 heavy pinches of dried oregano

Whirl until blended…don’t over do it.  

Add:

• 1 cup olive oil.

Pulse several times to blend.  Don’t leave the blender on or you’ll burn the oil and ruin the dressing.  If it separates before serving, use a whisk to reincorporate the oil.

If the flavor is too bright for your palate, add 1 Tb of white balsamic vinegar.

Serve over a Greek salad or any composed salad.

Stores in the fridge for several weeks --if you can make it last that long.

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