What is the best oil to use when making salad dressing? I use Olive Oil, but it gets hard?

Question

Everytime I want to have dressing, I pull it out of the fridge and it's all hard and unhealthy looking. Is there a better oil that won't get hard??

Ok people. I USE EXTRA VIRGIN OLIVE OIL. I'm not stupid. I make a huge amount at a time with Lipton packets, so YES, I refrigerate it....Jeesh. Just answer the damn question and stop questioning the question. I cook, too...ok? And yes, if you put Olive oil in the fridge, for over a day, it gets fkn hard...gimme a break. I don't make this **** up.

Answer 1

Having used every range in quality of XVOO I know exactly what you mean...they all coagulate as they are chilled (despite what some may say).

I think you'll have better luck with Canola, Salad or Peanut oil...I use corn oil from time to time also...Or, if you like the flavor as I do with olive oil, just pull it out an hour or so ahead of time.

Answer 2

Be sure that you're using "Extra Virgin" Olive Oil. The olives used in the pressing are of a higher grade. Olive oil is the best for oil and vinegar salad dressings.

Answer 3

Just remember this rule of thumb and your dressings will always be delicious: ratio of oil to vinegar is 3 to 1. You can use any kind of oil you like and any kind of vinegar. Bragg's organic apple cider vinegar is the purest vinegar you can buy that is widely distributed. Distilled or white vinegar is made from GMO corn so avoid it unless you are buying it to clean with. Try many different vinegars since each has its own distinctive flavors - you must try a good quality balsamic. Use different oils for another exciting twist. Avocado oil is delicious in dressings and so is Macadamia nut oil (you can use these for only part of the oil since they are expensive). Toasted sesame oil has a fairly strong flavor but with a little minced ginger makes a distinctly Asian flavored dressing. Don't be afraid to add pureed or minced onion, garlic, bell peppers or even ground mustard seeds or dill sprigs or avocado or eggs. Raw honey is a good addition for that sweet and sour flavor and a good quality fermented soy sauce can add zing as well. Making dressing from scratch is so easy but it makes a huge difference in your salad plus you can use them as marinades for chicken and steak as well. Let your imagination run wild and you will wonder how you ever tolerated that additive-laden bottled crap at the stores. One more tip: make your dressing a few hours before serving so the flavors have time to "marry". Good luck!

Answer 4

Your not supposed to put olive oil in the fridge! No wonder it gets hard. The best and healthier kind of olive oil is virgin olive oil preferably the one called Bertolli i buy it at walmart. It smells and tastes great.

Answer 5

Are you really using olive oil?? It doesn't go hard! Extra virgin Olive oil is best, and make the dressing right before eating. If you make too much, put it in an airtight container and use in 24hrs.

Answer 6

Canola oil is a fine, neutral oil. When making dressings with olive oil, I don't refrigerate, instead, I make it fresh (day of serving), allow to sit at room temp and then serve at meal time. This allows the flavors to mingle. I don't make a huge batch ahead for "storage".

Answer 7

OLive oil get hard when it is refrigerated thats ok, just pull the dressing 1/2 hour before serving,.

Answer 8

Gets hard???? Olive oil is the best for making homemade dressing.. Don't make it until your ready to serve it.. I don't know what kind of olive oil your using, but it doesn't get hard in my house..

Answer 9

Soybean oil, avocado oil, extra virgin olive oil. I make home made dressings with olive oil, and store them in the fridge, and I have NEVER had that problem.

Someone's testy.

Answer 10

How much of it did you use? You use only a little bit. Trying Canola Oil. Remember just a little will do. Another suggestion the vinegar oil varieties.