
125 ml (4 fl oz) balsamic vinegar | |
125 ml (4 fl oz) lime juice | |
2 garlic cloves, crushed | |
3 black olives, pitted | |
1 tablespoon Dijon mustard | |
pinch of sugar |
1. | Place all the ingredients in a screw-top jar, replace the lid and shake well. Store in the refrigerator for up to 1 week. |
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