Olive Oil: Delicious and Healthy

Chef (and/or owner): Candace Berthold 

Restaurant or Company: The Olive and The Grape

www.facebook.com/TheOliveAndTheGrape

Basic Vinaigrette

It’s all about the ratio! Can you change the ratio of oil to vinegar to better suit your taste? You betcha!

And here’s a little secret: Sometimes you need to change the ratio due to the ingredients you use. 

The basic ratio is 3 to 1; however, many people prefer a 4 to 1 ratio. It may depend upon the acidity of your vinegar.

Here’s the most basic vinaigrette recipe:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar (or balsamic, apple cider, rice, sherry or other wine vinegar)
• Salt (kosher or sea salt is best — add to vinegar to dissolve into the vinaigrette; add to finished product to remain whole)
• Black pepper (fresh ground is best

A good base for building other vinaigrettes:

• 4 tablespoons extra virgin olive oil
• 1 tablespoon vinegar
• 1 teaspoon Dijon mustard (can substitute any mustard – try flavored mustards like honey mustard)
• Salt (again, kosher or sea salt is best)
• Black pepper (fresh ground)

Italian

• Basic vinaigrette (use red wine vinegar)
• ¹⁄₂ teaspoon fresh garlic (minced)
• ¹⁄₂ teaspoon Italian seasoning
• 1 pinch crushed red pepper flakes (optional)

Lemon Dressing

• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• ¹⁄₂ teaspoon dried oregano

Balsamic Vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ¹⁄₂ teaspoon fresh garlic (minced)
• 1 pinch Italian seasoning (optional)