I’m really not familar with olive oil, I’ve just recently started to buy it.
My husband love sweet balsalmic vinaigrette with ginger. It’s been hard to find, so, I decided to make it. The first time it turned out great. I used an inexpensive olive oil, I think it may have even been a mixture of olive and canola or some other oil. After mixing, it went in the refrigerator. It stayed liquid.
Yesterday I made it again, but used, what was supposed to be a better brand of olive oil. It says its cold pressed, extra virgin.
This morning I see a bottle of hard fat! Why did the oil solidify? After shaking , it’s just globs of oil floating in the vinegar.
Is this normal for good olive oil? Do I store it at room temp? I know the pH is low enough that nothing will grow in it, but cold salad dressing tastes better.
Help! I’m a little heart broken over it. The taste was perfect. I don’t want to have to throw it away.
Wow. This is a little funny because that exact same thing happened to me the first time I made salad dressing with olive oil. I came out of the kitchen with a sad face and the bottle in my hand and presented it to my lovely bride. She was nice and didn’t laugh out loud, but when she showed me that all was well by zapping it for all of 30 seconds in the microwave, I felt a bit foolish.
It’s not crystallized, just congealed with the cold. Put it out on the counter for maybe 15 minutes before using, warm it in your hands, shake vigorously, whichever method you want. No need to heat it up at all.
It is normal for olive oil to solidify when chilled. The more “virgin” it is the more it will solidify. It will return to it’s original consistency when you let it come back to room temp.
You don’t keep olive oil or vinegar in the fridge, so there’s no need to keep vinaigrette in there either! (Unless you’ve emulsified it with egg products.)
The bottles, like far too many other products, suggest refrigeration. But it doesn’t need it. I get a kick out of hot sauces that say to refrigerate. It’s mostly water and vinegar, ferchrissakes. The stuff will survive a nuclear apocalypse.
As noted above, olive oil doesn’t need to be refrigerated, but it can go rancid. Keep it tightly capped and out of the sun.
On a side note, Consumer Reports recommended Goya brand olive oil as being tasty and cheap. (There are tastier oils around, but they’re expensive.) We now use it all the time.
America’s Test Kitchen recommended Columela and Colavita extra virgin oils. I don’t think they tested Goya though. I can personally recommend Kirkland (the Costco brand). Filip Berio was panned, but seems to be the oil most often on sale at my supermarkets.
Goya is a good, everyday olive oil. It’s nothing spectacular, but bang-for-buck it’s become the default olive oil around the house. Colavita is one of my preferred brands, but if you could find Frantoia, that’s the one I’m always on a lookout for. I bought it one day years ago on a whim when it was on sale at my local grocer, and have fallen in love with it. Very peppery and fruity. Unfortunately, my grocer has long since stopped stocking it, so I have to dig to find it. I could drink that stuff straight out of the bottle (and I have been known to take a slug every now and again, it’s so good.)
The vinegar will preserve that until the next Ice Age (though I can’t be sure about the sugar). As for potency, I don’t know. I don’t prepare my own hot sauce, and bottles don’t last long enough. I tend to buy bottles with the fewest ingredients. Again, given the vinegar, I don’t understand why anyone would need ascorbic acid as a preservative (nor xantham gum or guar gum as a thickener, for that matter).
In my experience, the real reason to keep vinegar-based hot sauce, e.g. Tabasco, Sriracha, in the fridge is so it stays bright red. Kept in a cupboard or out on the counter, it tastes the same over the course of a year or two, but slowly turns brown. YMMV.
How the hell long does it take you to use up the average pint of salad dressing? Or are you making it by the gallon?! jez louise, we go through a pint of dressing in about a week or two and it lives on the kitchen counter just fine.
too. If A is shelf-stable and B is shelf-stable, then A+B is generally OK out on the counter, too.
I could drink that stuff straight out of the bottle (and I have been known to take a slug every now and again, it’s so good.)