What is the best type of olive oil for salad dressings?

Created on 7th Feb 2017

The best type of olive oil for salad dressings depends on personal preference and the flavour profile you want to achieve. However, Extra Virgin Olive Oil (EVOO) is generally considered the top choice for salad dressings due to its superior taste, aroma, and health benefits. Please see What is Extra Virgin Olive Oil?.

All Pomora olive oils are Extra Virgin Olive Oils (EVOOs). Here is why EVOO is commonly used for salad dressings:

Flavour Profile
EVOO typically has a robust and fruity flavour with peppery notes, which can add depth and complexity to salad dressings. Its rich flavour enhances the taste of the salad ingredients without overpowering them. The two award-winning Pomora growers, Antonio in Campania and Carmelo in Sicily, have very different flavour and taste profiles. Antonio's extra virgin olive oil is back-loaded, more bitter and peppery, whereas Carmelo's EVOO is full of flavour at the front of the mouth with only a small peppery kick at the end. Please see the Pomora guide on How do you taste Olive Oil?.

Nutritional Benefits
EVOO is rich in monounsaturated fats (good fats), antioxidants, and other beneficial compounds, making it a healthy choice for salad dressings. It provides heart-healthy fats and may offer protective effects against inflammation and chronic diseases. Please see the Pomora guide on the Health benefits of Olive Oil?.

Freshness and Quality
High-quality Extra Virgin Olive Oil is made from freshly harvested olives and undergoes minimal processing, preserving its natural flavour and nutritional properties. Look for EVOO labelled with the harvest date and region of origin to ensure freshness and quality.

EVOO is versatile and can be used in various types of salad dressings, from simple vinaigrettes to creamy emulsions. Its versatility allows you to experiment with different flavours and ingredients to create your desired dressing.

When choosing EVOO for salad dressings, consider factors such as flavour intensity, fruitiness, and peppery finish. Some EVOOs may have a more pronounced flavour profile, while others may be milder and smoother. The difference between the Pomora growers Antonio and Carmelo is polar opposite (both delicious, of course!), so it is really a matter of personal preference and the flavour balance you prefer in your salads.

To make a basic vinaigrette using EVOO, combine it with vinegar or citrus juice, along with herbs, garlic, mustard, honey, or other flavourings of your choice. Experiment with different ratios and ingredients to find the perfect balance of flavours for your salads.

Overall, high-quality Extra Virgin Olive Oil is the preferred choice for salad dressings due to its exceptional flavour, nutritional benefits, and versatility in culinary applications.