What EVOO are you using and/or recommend?

[vernplum]

I usually make a strongly flavoured dressing and if it requires oil I use a neutrally flavoured one. That can sometimes dampen the flavour so I add less oil and increase in small increments. Usually I end up using significantly less oil than stated and I like that because I get a stronger flavoured less greasy dressing. Probably better for you too

That sounds like a sensible approach. I'm quite new with vinaigrettes and dressings and the like so may try this approach.

Honey mustard dressing is a popular one with my lot. I’ve found groovy foods smoked chipotle agave nectar is a much better sub for the honey in that dressing.
I make aioli or other flavoured mayos (cajun, chilli, lemon etc) which I’ll thin down with a neutral oil for drizzling over the top.

I came across a honey/soy/sesame one the other day that worked quite well. Your hoisin one sounds similar with that as a sweetener.

Any of the dressings I make with garlic I do the day before because for me the raw garlic needs to sit and calm down a while. Otherwise if I need it that day I use roasted garlic.
I’m mostly not a salad person but those are the dressings that make me want to eat salad.

I haven't done that and probably should. Yes the garlic tastes a bit raw.

 

[TastyReuben]

I also buy the California Olive Oil stuff, two varieties:

 

[SandwichShortOfAPicnic]

That sounds like a sensible approach. I'm quite new with vinaigrettes and dressings and the like so may try this approach.


I came across a honey/soy/sesame one the other day that worked quite well. Your hoisin one sounds similar with that as a sweetener.



I haven't done that and probably should. Yes the garlic tastes a bit raw.

This is where I got the dressing from. I use quite different amounts to whats stated here but I couldn’t say how much of what, definitely more soy and sesame and usually spring onion or garlic in there too.

https://www.waitrose.com/ecom/recip...ZI0Epz2B_z4vcFZRWCXGT3-1JLQTvhQ-HugTRcIxwVr6w

 

[karadekoolaid]

'm using Lebanese olive oil as it's a ot cheaper than the other stuff.

Me too. It's a good $10 cheaper than Spanish, Portuguese or Italian - which are the norm over here.
I'm not a connoiseur of EVOO either; probably because I can't be bothered. However, I attended a "Master class" on Chilean olive oil about 10 years ago, and one thing sticks in my head.
We were given 4 little glasses of EVOO and the presenter said " I want you to taste all of them, one by one, with a little bit of bread, and then tell me if they're green or red"

We had no idea what he was talking about, but after trying the different oils, some were remarkably like freshly cut grass (green) and others were more spicy (red).