In a blender or small food processor, combine the olive brine, white wine vinegar, olives, garlic, shallot, lemon juice, rosemary, salt and pepper. Pulse or blend until only small pieces of the rosemary remain.
Slowly add in the olive oil in a steady stream while the blender or food processor is running to create an emulsification.
Serve over your favorite salad.
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Notes
Our dressing was served in martini classes using a baby spinach and arugula blend with thinly sliced red onion, grape tomatoes, crumbled feta cheese and cucumber. Other variations to help stabilize the emulsification include 1 teaspoon of Dijon mustard or honey.