Ahhh… there’s nothing like a perfectly dressed salad. But one small slip of the hand combined with a wrong oil choice, your leafy greens can quickly go from delightfully refreshing to soggy and ruined. We’ve been there! Now, we’re willing to share everything we know about salad dressing, so that every bowl you throw together is perfectly balanced, bright, and delectable.

1. Extra Virgin or Bust

If you're using olive oil for a salad, choosing Extra Virgin Olive Oil (EVOO) is a non-negotiable. Why? Because it’s the most flavorful olive oil you’ll find, AND it’s chock full of antioxidants. Lower grade olive oils lack all the good stuff you actually want in an olive oil (i.e. that yummy olive-y flavor and all the health benefits). AKA, they can quickly take your precious salad from “WOW THAT’S GOOD” to over-it-after-three-bites. Remember, you want your oil to add some flavorful zest to your salad, not just get it greasy!

2. Taste Before You Dress

Olive oil is like wine — every bottle has a completely different personality and taste! Some are grassy and peppery, while others can be more fruity or mild. Before committing to a bottle, taste it! Add a bit to a spoon and slurp it, making sure to get some air in your mouth too. A good EVOO should have a fresh, slightly fruity aroma with a little bitterness and a peppery kick in the back of your throat. If it’s bland, skip it. Not on my salad!!

3. Pair Like a Pro

Here’s a quick cheat sheet for how to pair different oils with their food-counterparts:

Peppery and Bold: This is your salad hero!! (Drizzle is your go-to.)

Mellow and Fruity: This one might shine better as the oil for roasting chicken or sautéing veggies. (Hi, Sizzle!)

Neutral: Best for baking and frying when you want the oil to take a backseat in terms of flavor. (That’s Frizzle.)

4. Check the Harvest Date

Yes, olive oil has a freshness factor. And fresher is always better! Unlike wine, olive oil does NOT get better with age. Look for a harvest date on the bottle — ideally, it should be within the last year. If you can’t find one, that’s a big red flag. Stale, rancid olive isn’t doing your salad any favors.

5. Say No to Clear Bottles

Light is olive oil’s worst nightmare. If it’s in a clear bottle, it’s probably been sitting under harsh supermarket lighting, or worse, SUNLIGHT, aging the chlorophyll in the olive oil faster than normal. Always choose a bottle that’s dark or even better, opaque, so you know your oil is protected from light-induced oxidation and degradation. (Drizzle happens to be in a completely opaque bottle… just sayin.)

6. Store It Like a Pro

Once you’ve found your perfect salad-worthy olive oil (ahem, Drizzle), store it properly! Keep it in a cool, dark place, tightly sealed, and use it within a few months of opening. Remember, oxygen, heat, and light are its mortal enemies.

The Final Drizzle

Your salad deserves better than a mediocre oil. A high-quality Extra Virgin Olive Oil can elevate any salad, from the most humble mixed greens to the fanciest niçoise. So, taste, sniff, and choose wisely — your taste buds will thank you. And if you can’t decide… just go for DRIZZLE! Our vibrant and aromatic Finishing Oil that was created especially for salad dressing (and dipping bread, of course.)