Kalamata Olive Dressing

Summer is coming which means my body is in the mood for salads for lunch and sometimes dinner. I was feeling a bit BLAH about it though and started going through some “ancient” cookbooks for inspiration. Doing so, I stumbled upon a recipe for a grilled chicken salad with green beans and a kalamata olive dressing and got inspired!

I didn’t really like how the author made their dressing, so I decided to make my own version and here is what I came up with. Added bonus, I created this one and container-ized it as I went to make sure you can use this as a dressing for your orange Ultimate Portion Fix container. Even better? You will use that container to help you measure everything out!

I know a ton of you have issues “getting in” that pesky orange container and this could be perfect for you. Added bonus . . . it tastes just like olive tapenade. So, whether you use it for a salad or for a dip, you are in the clear!

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Kalamata Olive Dressing

  • Author: Lawfully Lean
  • Total Time: 5 minutes
  • Yield: 3 servings 1x


Perfect Dressing to Pair with a Grilled Chicken Salad or even use as Tapenade to dip your veggies!  1 orange container = 1 serving


  • 22 kalamata olives (I can squish 11 olives into the orange, so 2 oranges of olives)
  • 1 orange container of olive juice (from the jar you got your olives in) — if you don’t have enough juice, you could do a squeeze of lemon and an orange of water (or 2 TBS) 
  • 2 tsp of dijon mustard 
  • 1 orange container of olive oil (2 TBS) 

Hint:  the orange container = 2 TBS


  1. Throw everything into a mini cuisanart or blender.
  2. Blend.  Use or store in the fridge for several days.  
  3. Lick bowl 🙂 
  4. This makes 3 servings 


  • Serving Size: 2 TBS/1 Orange Container

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