"Her answer confirmed something that many of us already know and live by, which is that one of the best types of oils to use in salad dressing is extra virgin olive oil. "It's full of flavor and naturally elevates any dressing," she explains. "The fruity, peppery notes make even a simple lemon and salt combo taste like more." There are a lot of different types of olive oil with a spectrum of nuanced flavors and other qualities."
"A great olive oil, something tart like lemon or vinegar, and a little bit of salt and pepper is all you need to make a versatile and scrumptious dressing, but if you're going for something with more depth, Haxby says there are other oils to consider. She explained that with mixed dressings, "If you're making a bold or creamy dressing, you can use a neutral oil like grapeseed or sunflower so it doesn't overpower the other flavors.""
Extra virgin olive oil brings fruity, peppery complexity that elevates simple dressings. Different olive oils offer nuanced flavors; early-harvest oils add a zingy, slightly bitter note for finishing. A basic versatile dressing requires high-quality olive oil, a tart element like lemon or vinegar, and salt and pepper. For bold or creamy dressings, neutral oils such as grapeseed or sunflower prevent flavor overpowering. Neutral oils suit mixed emulsions while olive oil remains the go-to for vinaigrettes. Vinaigrette-style dressings can be prepared up to a week ahead for convenience.
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