THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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October 25, 2009 at 7:05 am
· Filed under Oil-Vinegar-Dressing
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You don’t need a traditional vinaigrette on a salad: Try a “deconstructed” dressing. A drizzle of fine olive oil or a squeeze of fresh lime juice with a few snipped chives is eye-openingly good. Many oils have personalities that can be enjoyed on their own, unblended with vinegar. We’ve been using grassy-flavored extra-virgin olive oils from Sicily and Australia made from the picual olive (they’re also great bread-dippers). And of course, brands of fine olive, grapeseed and avocado oils are available infused with flavors like basil, garlic, rosemary and chile for added flavor.
- See THE NIBBLE’s Oils & Vinegars Section for more information about fine salad oils.
- See our October 22 Tip Of The Day, “Flavor Boosters,” for links to our favorite flavored olive oils, grapeseed oils and macadamia nut oils.
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