You know those little tubs of nibbly bits you can buy in the deli bit of the supermarket? Sun-blushed tomatoes or olives or various mixes of the two. They usually involve some sort of oil marinade. What do you do with it, once all the olives have gone? Bin it?
That oil is already packed full of the flavour of whatever was in the pot with it. There are usually herbs and garlic and other bits floating about in there too. Don’t waste it!
Add a big slug of balsamic vinegar and some lemon juice. Maybe some salt and pepper. Give a good mix up. I didn’t really measure amounts. I like mine really vinegary but do it however you like it.
It’ll make way more than you need for one salad but it’s already in its own plastic tub so stick the rest in the fridge. It keeps for ages but we all tend to eat more salad at this time of year so it’ll soon get used up.
And you can drizzle the rest over some vegetables ready for roasting – perfect ready-seasoned, balsamic glazed, roasted veggies.