Hannah’s Simple Vinaigrette


  • 1/2 c. Stuarto’s Olive Oil Co. Blood Orange or Persian Lime Olive Oil
  • 1/4 c. Stuarto’s Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
  • 1 shallot, peeled and minced fine
  • salt and freshly ground pepper to taste


Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!