How to Make Olive Oil Salad Dressing

What makes a salad dressing extraordinary? The answer is usually hidden in a single ingredient: good olive oil.

This recipe is based on Serious Eats' emulsion research and the International Olive Council's (IOC) cold-pressed olive oil quality standards. Not a made-up ratio — the ratio that kitchen chemistry dictates.

Why the 3:1 Ratio?

The classic vinaigrette ratio is 3 parts oil : 1 part acid. This ratio has been confirmed in J. Kenji López-Alt's extensive tests on Serious Eats: less oil makes the dressing harsh and sharp, more leaves an oily feeling on the palate. 3:1 is the point where the emulsion stays stable and the flavor is balanced.

Ingredients

• 6 tablespoons early harvest cold-pressed extra virgin olive oil (Olive Reserve recommendation: Olizzi or Novavera Trilye)
• 2 tablespoons freshly squeezed lemon juice or quality red wine vinegar
• 1 teaspoon Dijon mustard (acts as an emulsifier)
• 1 small clove garlic, grated
• Fleur de sel or coarse sea salt
• Freshly ground black pepper

Instructions

1. Add lemon juice, mustard, garlic, and salt to a glass jar.
2. Close the lid and shake vigorously for 10 seconds — the mustard acts as an emulsifier, binding the oil and acid together.
3. Add the olive oil, shake again.
4. Taste, adjust acid or salt if needed.
5. Keeps in the refrigerator for up to 5 days; bring to room temperature and shake before using.

Why Does Olive Oil Choice Matter So Much?

According to Olive Oil Times' analysis of early harvest olive oils, olives harvested early have higher polyphenol content, and these compounds directly affect both the aroma and antioxidant value of the dressing. Oils from ripe olives offer a softer and more neutral profile, while early harvest oils add character to salad dressings with their mildly bitter and pungent notes.

According to IOC standards, cold pressing must be carried out below 27°C — above this temperature, the phenolic compounds in the oil begin to degrade. All products at Olive Reserve meet this standard.

Variations

• Mediterranean version: Add dried thyme + lemon zest
• Asian fusion: Replace vinegar with rice vinegar, add a touch of sesame oil
• Creamy version: Shake with 1 teaspoon tahini

Sources

• López-Alt, J. K. — "The Food Lab: Better Home Cooking Through Science", Serious Eats vinaigrette research
• International Olive Council (IOC) — Trade Standard Applying to Olive Oils and Olive-Pomace Oils, 2019
• Olive Oil Times — "Early Harvest Olive Oil: What You Need to Know"