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.

The same holds true for flavored vinegars, especially among people who are counting calories and don’t want the oil.

You might say: Hey there, people have been using “deconstructed” bottles of oil and vinegar for millennia, blending them as they wish.

Yes. Isn’t it nice to revive the practice?
 
 
> The history of olive oil.

> The different types of olive oil: a glossary.

> The history of vinegar.

> The different types of vinegar: a glossary.

> The history of limes.

> The different types of limes: a glossary.
 
 
See our October 22 Tip Of The Day, “Flavor Boosters,” for links to our favorite flavored olive oils, grapeseed oils, and macadamia nut oils.

[1] A premium olive oil will add complex flavors to your food (both photos © Oliviers & Co.).

[2] Sauternes vinegar is a specialty item that makes a great gift for a good cook.