Olive Oil Dressing and Vinaigrette Recipes

Olive Oil Sun-Dried Tomato Dressing

This dressing is a little heavy in consistency due to its ingredients. You can make it more liquid by increasing the amount of olive oil.


  • ¾ cup olive oil
  • Juice from one lemon
  • ¼ cup balsamic vinegar
  • ½ cup sun-dried tomatoes
  • ¼ cup tomato juice
  • 1 tablespoon garlic, chopped
  • 2 teaspoons Dijon mustard
  • Dash Worcestershire sauce
  • Dashy Tabasco sauce
  • 12 leaves of fresh basil
  • Salt and pepper

Combine all ingredients in a food processor and blend until fairly smooth. Adjust the seasoning and hold at room temperature. Stir the dressing well before serving and adjust the seasoning again if necessary.

This dressing should be prepared at least 30 minutes before use to allow the flavors to combine. Extra dressing can be refrigerated for future use.

Olive Oil Bacon Dressing

The dressing below works well with a spinach salad.


  • ¾ cup olive oil
  • ¼ cup bacon fat (from approx. 8 slices)
  • Juice from 1 lemon
  • ½ cup red wine vinegar
  • 1 teaspoon garlic, chapped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • Salt and pepper

Cook the bacon until crisp and reserve the fat. (The bacon can be used later by crumbling it over the salad.)

Combine all the dressing ingredients in a food processor and blend until almost smooth. Adjust the seasoning if necessary and keep at room temperature. Let it rest for 30 minutes before use. Stir dressing well and serve. Extra dressing can be refrigerated for future use.


Vinaigrettes are simple and easy to prepare emulsions of oil and vinegar. They can be made more unique by varying the types of combinations of oils and vinegar flavors.

Their bases can be enhanced by using different herbs, spices, flavorings, juices, alcohol, mustard. Vinaigrettes should always be prepared in advance of their use to allow the flavors to develop and should always be seasoned with pepper and salt.

Olive Oil Citrus Vinaigrette


  • 1 cup extra virgin olive oil
  • ½ cup orange juice
  • ½ cup grapefruit juice
  • ½ cup champagne vinegar
  • 1 teaspoon good quality honey
  • ¼ teaspoon English mustard
  • ½ teaspoon fresh thyme, chopped
  • Salt and pepper

Combine all ingredients and mix well. Let stand for at least 30 minutes before use so flavors can settle.

This vinaigrette goes well with chicken and also can be used as a marinade.

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New! Comments

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Why is olive oil so good and yet so healthy at the same time?

We're used to having to choose between the two. For example, when we're presented with food that tastes like cardboard but we're told is full of organic, unsweetened fiber. ;-)

Well, olive oil is mostly composed of mono unsaturated fatty acids. These acids can help lower the risk of heart disease by lowering cholesterol levels. They can also help normalize blood clotting and be beneficial to blood sugar control (re: diabetes). Olive oil is rich as well in antioxidants and in vitamin E, which are believed to play a role in cancer prevention.

So, enjoy olive oil in its many uses, mainly culinary ... and remember that the secret is to add olive oil to other quality ingredients (e.g. tomatoes, feta, arugula, bocconcini, etc) to end up with absolutely delicious and healthy food!