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I eat salad almost every day for lunch. Usually I just add a bit of olive oil and red wine vinegar to my salad, but when I made salad for dinner for Dave and myself, I do a little bit more to make sure the dressing tastes great.
1 bag of salad (I like romaine or butter lettuce best)
6 tbsp Extra Virgin Olive Oil
6 tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1 squeeze Dijon mustard
Combine dressing ingredients and mix, add to lettuce and toss.
Extra Virgin Olive Oil is my favorite type of oil to use in my salad dressings. It is made by pressing the European olives without heat or chemicals and is the purest olive oil available. It is also almost completely free of acidity to ensure its quality. Low values of peroxide indicate fresher oil and are required for the Extra Virgin designation. Expert tasters judge the oil to make sure it meets the high Extra Virgin standard rating. They also test for the presence of fruitiness, bitterness, and spiciness – the oil must have a harmonious balance of these tastes.
The olive tree has been grown in Europe for thousands of years and the farmers have evolved hundreds of varieties, optimizing them for different environments and terrains for the most delicious results. These has led to European Extra Virgin Olive Oil being the finest in the world. There are many types of European oils based on the location the trees are grown and when the olives are harvested. You can learn more about the different types of European Extra Virgin Olive Oils from the Flavor Your Life campaign, which is dedicated to providing the latest in industry news on European Extra Virgin Olive Oil in order to educate US consumers so they can make informed decisions when purchasing Extra Virgin Olive Oil.
When shopping for Extra Virgin Olive Oil, check out the Zucchi brand, which is a premier Italian Olive Oil Company delivering traceable and sustainable products that you can trust.
Do you like eating salads?