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)