the first time I tasted an olive vinaigrette was at Capital Grille. My sister-in-law, Patty was enjoying it on her Cobb salad, leaned over and said to me, “Taste this, it’s amazing.” Holy moly. It was amazing! I tasted it a few more times to register what I thought was in it, so I could recreate my own version at home. The following day in the grocery store I bought all the ingredients but sorta put it on hold. Then, when I decided to do “Fish on Friday,” I thought, “the olive vinaigrette, would be the best sauce to drizzle over a nice piece of fish and easy to make too.”
Costas and Isabella came home from school at the same time I just finished taking the photos for the “Fish on Friday,” blog post. So, they had an early dinner. Yep. A 13 and 10 year old ate Sautéed Cod with Olive Vinaigrette and Caper Berries. All of it. Two clean plates. Oh and I forget to mention, I licked my own plate too, literally. I know, gross but don’t tell anyone, it’s just between me and you. Shh! The flavor is similar to a brighter, fresher olive tapenade in sauce form. I couldn’t help myself, it’s crazy good.
also great on grilled chicken, grilled vegetables or drizzle over roasted potatoes. Although, technically it’s a vinaigrette, I like to use it as a sauce. Check back on Friday for, “Fish on Friday.”
posted by shereen pavlides Andreas and I have heard nothing but good things about this place and they weren’t online or any magazine, but I’m sure they’re there too. So I locked in my reservation, which wasn’t easy on a Saturday night. Did you know statistically speaking: For every 10 people that had a great
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