This bright, tangy dressing comes together with extra-virgin olive oil, red wine vinegar, and a splash of fresh lemon juice, seasoned with a generous mix of oregano, basil, thyme, garlic powder, and onion powder for that classic Italian flavor. A quick shake in a jar is all it takes to emulsify everything into a rich, opaque dressing you can whisk together in minutes. The red pepper flakes add a nice optional kick if you like a little heat. It keeps well in the fridge for up to a week, so it's easy to have on hand for salads, marinades, or drizzling over roasted vegetables. This one's a genuinely solid pick for a dairy free kitchen, no special handling required beyond a good shake before serving.
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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
Combine the red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano, dried basil, dried thyme, salt, black pepper, and red pepper flakes (if using) in a small jar or bowl and stir until the salt dissolves.
Add the olive oil. If using a jar, seal the lid and shake vigorously for 20–30 seconds until the dressing is emulsified and opaque. If using a bowl, whisk briskly until fully combined.
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