Kalamata Dressing 8.000

Goran Kosanovic for The Washington Post

Apr 5, 2017

Bright, acidic, slightly sweet and full of umami, this dressing complements the Layered Mediterranean Eggplant and Feta Terrine. It makes a splash on grilled summer squash as well.

Make Ahead: The dressing can be refrigerated for up to 2 weeks. Shake well before using.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 1/2 cup

  • 9 pitted Kalamata olives, minced
  • 6 tablespoons best-quality olive oil
  • 3 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced shallot

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Combine the olives, oil, vinegar, honey and shallot in a 1/2 pint jar or container with a tight-fitting lid. Seal and shake until well incorporated.

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Recipe Source

From Bring It! columnist Cathy Barrow.

Tested by Cathy Barrow.

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