Extra Virgin Olive Oil: The Simplest Way To Dress Your Salad Well For Summer
The summer months are with us at last and, for many, this means long hot days and weekends enjoyed outdoors with friends and family.
Winter comfort food has been replaced with an appetite for light, fresh dishes which show off the best of the season’s fruit and vegetable harvest. It’s at this time of year that the Mediterranean Diet with its emphasis on fruits, vegetables, whole grains, legumes, beans, nuts, and of course extra virgin olive oil also increases in popularity. What better way to make your summer salads sparkle than with a dash of the best quality extra virgin olive oil you can lay your hands on?
Morocco Gold’s new harvest for 2021 is at its absolute freshest and bursting with more health-giving polyphenols than ever before.
Salad dressings can be as complex or simple as you want but the addition of a quality extra virgin olive oil is one of the most effective ways you can make your summer dish extra special.
Why Use Extra Virgin Olive Oil in Your Salad Dressing?
Extra Virgin Olive Oil is known to have more of a pronounced flavour compared to other forms of olive oil. For this reason, it is most often used to flavour salads and dressings, as a base for marinades or simply drizzled on foods like pasta before they are served. The flavour profile of Extra Virgin Olive Oil varies from robust to more subtle and fruity.
The particular characteristics of Morocco Gold Extra Virgin Olive Oil, with its distinctive green fruitiness, hints of almond and herbs, fresh turf and the peppery aftertaste, gives a vibrant, well balanced finish.
And our customers agree:
Having tried the best olive oils available in my local supermarket I can confidently say this easily beats them all. If you haven’t tried it yet, treat yourself to one bottle and I promise you it will be the best oil you’ve ever tasted.
“I’m a complete convert. It is absolutely delicious. I’ve used it for both salads and low temp cooking and it delivers on taste and smell. I also love the premium packaging”.
Ideas For Extra Virgin Olive Oil Salad Dressing
So, you’ve invested in a bottle of quality extra virgin olive oil, filled your fridge with fresh produce but what next? Here are some great ideas for using extra virgin olive oil as a dressing:
Making A Basic Vinaigrette
This is where it all starts and the rules are simple: generally speaking one part of vinegar (this can be anything from cider or balsamic vinegar to red or white wine vinegar) mixed with three parts of oil. But make it a good extra virgin olive oil. Morocco Gold extra virgin olive oil doesn’t just provide the taste that your vinaigrette needs to sing, it also gives you the most incredible blend of health-enhancing antioxidants called polyphenols. Polyphenols help your body to fight off a huge range of diseases including diabetes, cancers and cardiovascular disease. And our latest harvest of Morocco Gold 2021 has more polyphenols than ever before!
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And don’t just take our word for it. According to The Globe and Mail;
“If you decided to use olive oil for salad dressing, choose extra virgin and virgin olive oil. These are “cold pressed” from olives using minimal heat and no chemicals. As a result they retain the highest amount of phytochemicals and nutrients compared to “pure olive oil”, “olive oil” or “light olive oil”, which have been refined.”
How To Add Variations To Your Basic Vinaigrette
If you want to add your own special touch to the basic vinaigrette, you can add small amounts of any of the below according to taste:
- Dijon mustard for flavour and a creamier texture
- Maple syrup or honey for sweetness
- Fresh Garlic for extra taste
- Salt and pepper
How To Make A Moroccan Salad Dressing With Extra Virgin Olive Oil
Once you have refined your salad dressing taste, it’s time to get creative! At Morocco Gold we are always inspired by the amazing range of Moroccan dishes and tastes. Here is a great recipe to help you use your Morocco Gold Extra Virgin Olive Oil the Moroccan way!
Superfood Salad With Moroccan Dressing
- raw beetroot 4 small
- olive oil
- carrots 3 medium, peeled and cut into small sticks
- broccoli 200g, cut into small florets
- couscous 200g
- pumpkin seeds 2 tbsp, toasted
- Morocco Gold Extra Virgin Olive Oil 6 tbsp
- red wine vinegar 3 tbsp
- sweet paprika 1 tsp
- ground cumin ½ tsp
- garlic 1 clove, finely chopped
- flat-leaf parsley a small bunch, save some leaves for decoration
- STEP 1
Heat the oven to 200C/fan 180C/Gas 6. Toss the beetroot with 1 tbsp Morocco Gold extra virgin olive oil and season. Roast for 30 minutes or until tender. Cool, then peel and cut into cubes. Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
- STEP 2
Put the couscous in a large bowl and pour over 150ml boiling water. Cover for 10 minutes then fluff up with a fork. Whisk together the dressing ingredients and season. Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing. Sprinkle with pumpkin seeds and parsley and serve.