• Assemble your Mis en Place.
  
• In a mixing bowl, whisk the dijon mustard until light and airy.
  
• Add in the minced olives and olive juice and whisk quickly; this continues to add air into the mix.
• Add in a handful of Parmigiano-Reggiano and whisk into a thick paste.
  
• Add in the red wine vinegar and whisk until the paste is fully incorporated.
  
• Repeat the process of alternating the Parmigiano-Reggiano and red wine vinegar, mixing to incorporate after each ingredient until there is none left of either.
• Sprinkle in the freshly cracked black pepper.
  
• Slowly drizzle in the olive oil and mix until you reach your desired consistency.
  
• I recommend using a green leaf (i.e., romaine, lettuce, arugula, spinach, etc.) to taste the vinaigrette. If it's too acidic, add more olive oil. If it needs more acidity, add more vinegar.
  
• Store in a glass jar in the refrigerator for up to 3 weeks. Shake to mix before using.

A No-Waste Pro Tip:

• This recipe is great to make when you have almost finished your jar of Spanish olives. Use the last of the juice and the few remaining olives for this recipe and store the dressing in that same jar!