This bright, tangy dressing whisks together extra-virgin olive oil, apple cider vinegar, and fresh lemon juice with a generous hit of minced garlic and dried herbs like oregano, basil, thyme, and rosemary. A pinch of ground ginger and turmeric adds warmth and a subtle golden hue, while a touch of honey balances the acidity without tipping things into sweet territory. Whisked slowly to a silky emulsion, it comes together in under five minutes and keeps well in the fridge for whenever a salad, roasted veggie tray, or marinade needs a lift. The combination of good-quality oil, real herbs, and gently warming spices makes this a smart, flavorful staple to keep on hand. It's an easy way to dress greens or vegetables while staying right on track with an anti-inflammatory way of eating.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
Combine the apple cider vinegar, lemon juice, minced garlic, dried oregano, dried basil, dried thyme, crumbled rosemary, ground ginger, turmeric, salt, and honey in a small bowl or jar and whisk together until the salt and honey are fully dissolved.
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute.
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