• Culinary Oils Glossary
  November 2006
• Understanding Balsamic Vinegar
  May 2006
• The Flavors & Aromas of Olive Oil
  November 2005
• Olive Oil Glossary
  November 2005
• Olive Oil Sensory Wheel:
  The Flavors & Aromas of Olive Oil
  November 2005
• Pressing Matters: All About
  Extra-Virgin Olive Oil
  November 2005
• Tasting Olive Oil: How to Taste &
  Evaluate Olive Oil
  November 2005
• Vinegar 101
  June 2005

Oils

• Boyajian Infused Olive Oils
  (Top Pick)
  October 2004
• Brookfarm Infused Macadamia
  Oils (Top Pick)
  April 2007
• Gil’s Habanero Tequila Olive Oil
  October 2005
• The Great Extra-Virgin Olive Oil
  Project
  November 2005
• La Tourangelle Artisan Nut Oils
  (Top Pick)
  January 2007
• Lucini Italia Olive Oil
  (Top Pick)
  January 2008
• O Citrus Olive Oils (Top Pick)
  October 2004
• Olivado Infused Avocado Oils
  (Top Pick)
  January 2006
• Pellegrino Organic Extra-Virgin
  Olive Oil From Italy
  December 2007
• Salute Santé! Flavored
  Grapeseed Oils (Top Pick)
  October 2006
• The Smoked Olive: Smoked Olive
  Oil (Top Pick)
  April 2010
• Sonoma Farm Infused Olive Oil
  (Top Pick)
  June 2009
• Stella Cadente Olive Oil  (Top Pick)
  July 2007
• Terra Medi Extra Virgin Olive Oil,
  Organic Extra Virgin & Sesame Oil
  December 2007

Vinegar & Verjus

• Acetaia Leonardi Balsamic
  Vinegars  (Top Pick)
  April 2006
• Boyajian Infused Vinegars
  (Top Pick)
  October 2005
• Gegenbauer Artisan Vinegars
  (Top Pick)
  November 2005
• Lucini Italia Balsamic & Pinot
  Grigio Vinegars (Top Pick)
  January 2008
• Terra Medi White Wine, Red Wine
  & Balsamic Vinegar
  December 2007
• Terra Sonoma Verjus (Top Pick)
  August 2010

• Blood Orange & Almond
  Vinaigrette Recipe
  December 2006
• Blueberry (Or Other Fruit
  Vinaigrette)
  August 2010
• Creamy Caesar Salad Dressing
  January 2010
• Fresh Organic Basil Oil Recipe
  December 2006
• Nut Oil Recipes
  January 2007
• Prickly Pear Salad Dressing
  April 2010

• J & D’s Bacon Ranch Salad Dressing
  & Dip Mix
  August 2010
• Kathryn’s Cottage Blue Cheese &
  Thousand Island Dressings
  (Top Pick)
  March 2010
• Marcy’s Salad Dressings
  April 2006
• Palcha Thai-Fusion Dressings
  & Marinades
  June 2010
• School House Kitchen Balsamic
  Vinaigrette Basico
  December 2007

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.

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.