Source:

William Bohannon

Serves/Makes:1 Cup

Ingredients

• 1/3 Cup (80 ml) Rosemary Vinegar or Plain Champagne Vinegar
• 2/3 Cup (150 ml) Olive Oil
• 2 Tbs (30 ml) chopped garlic
• Sprig of fresh rosemary (stem removed)
• dash of worcestershire sauce
• pinch of chopped parsley
• 1 Tbs (15 ml). Apple juice
• Salt and fresh ground pepper to taste
• Minced black olives to taste
• Minced onion to taste
• Minced pimento to taste

Preparation

• Place everything in the blender except oil, olives, onion, and pimento.
• Turn on and drizzle in the oil slowly to emulsify.
• Whisk in the minced olives, onion, pimento if desired.
• Store overnight for best flavor.
• Whisk or shake before serving.

Comments

I usually add a little more water to make the vinegar weaker.