Creamy Black Olive Vinaigrette

Ingredients

• 0.5 teaspoon pepper black
• 2 teaspoons dijon mustard 
• 0.3 cup less sodium chicken broth fat-free
• 3 tablespoons olive oil extra-virgin
• 0.8 cup olives ripe drained
• 2 tablespoons red wine vinegar 

Equipment

• food processor

Directions

1. Place olives in a food processor; pulse 3 times until chopped.
2. Add broth and next 3 ingredients; pulse 3 to 4 times or until blended. With processor on, slowly add oil though food chute.