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Cruets
As tempting as it is can be sometimes to cut corners on “basics,” you can spot good oil and vinegar before you even taste them —just by the scent. Given that you’re only dressing greens to add flavor, don’t you want to add the best flavor?
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Oils, Vinegars & Salad Dressings

Gourmet Olive Oil & More To Put Your Cuisine On The Best-Dressed List

 

This is one of our favorite sections: every day at Nibble headquarters we test different oils and vinegars at lunchtime. Perhaps it’s because the category is so vast, we keep adding to the material on our plate (pun intended). If you have comments or suggestions for this section, or want to suggest what you think are the best oils, vinegars and dressings, use the Contact Us form on this page.

Find more products and recipes on Blog.TheNibble.com.

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Nibble Tip

Keep different grades of oil and vinegar for different purposes. For example, a basic* industriale balsamic vinegar is slightly acidic and best used for salad dressings. The next grade up is significantly smoother, and should be used for ideal for finishing and for marinades. Trade up one more step and the balsamic has a well rounded, full-bodied flavor, ideal to make warm sauces over meats and fish. The top grade, made from the the best reserves, should itself be reserved to glorify a simple dessert like fresh fruit and ice cream, or a wedge Parmigiano-Reggiano. Learn more about balsamic vinegar.

 

*Basic doesn’t mean low-grade. As with everything, there’s high quality, average quality, and bulk quality.

 

Salad with prosciutto

Just use basic industriale balsamic on your salad. But remember, $2.49 for 8 ounces buys you fake balsamic vinegar—it’s just colored cider vinegar. Read the article to learn the difference. Photo courtesy of the National Pork Board.

 

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