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Black Olive Vinaigrette

  • Yield: About 1 cup


  • 1/4 cup red wine vinegar
  • 1 tablespoon minced shallots
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 2 tablespoons finely chopped kalamata olives
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup vegetable oil


  • In a blender combine the vinegar, shallots, garlic, salt, and pepper and let sit for 5 minutes. Add the mustard and olives and blend until smooth. While continuing to blend, add the oils in a thin, steady stream until vinaigrette is smooth and emulsified. Transfer to a nonreactive container and set aside, refrigerated, until ready to use.