- 1/2 teaspoon sugar
- 1/8 teaspoon crumbled saffron threads
- 2 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
- 1 teaspoon minced pimiento-stuffed olive
- 1/3 cup olive oil
- In a bowl whisk together the sugar, the saffron, the vinegar, the olive, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.