Black Olive Vinaigrette

Campbell's Black Olive Vinaigrette Recipe

This flavorful vinaigrette is almost as easy as using bottled dressing, but it tastes so much better.  The flavor punch comes from diced Mediterranean olives and balsamic vinegar.

At a glance


15 min.


15 min.



Servings: 2 tablespoons each

Made With

  • Swanson® 50% Less Sodium Beef Broth

    Swanson® 50% Less Sodium Beef Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 cup Swanson® 50% Less Sodium Beef Broth
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped nicoise olives, or Greek olives
2 tablespoons minced shallots
1 teaspoon Dijon-style mustard
Freshly black pepper

How to Make It

  • 1

    Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup.

  • 2

    Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl. Serve over your favorite greens.

Full Screen View

  • Tip: This recipe is also great using Swanson® Regular or Certified Organic Beef Broth in place of the Lower Sodium Beef Broth.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes