Hi all;
Has anyone seen - or marketed - a salad dressing containing EVOO and vinegar,
unemulsified and separated? I have never seen it on a shelf, and I assume that
is because of shelf-life problems of the EVOO component. Does my client have to
resort to refined olive oil?
Steve Wilson
Cape Town

The leading olive oil brand in the US once launched a salad dressing but it
was not "unemulsified", nor did it have EVOO in the formulation. In fact if
my memory serves me well, the percentage of soy bean oil exceeded the
percentage of olive oil but profit will always be bigger motivator, despite
the attempt to position the product under the olive oil's brand umbrella.

Am I mistaken in my assumption that the emulsification process has nothing
to do with whether the oil is Extra Virgin or refined? Granted, refined and
EVOO have different shelf lives and that might play a role in a commercially
viable end product but that is independent of the question at hand.


----- Original Message -----
From: steve wilson <wilsons@mweb.co.za>
To: <OliveOil@egroups.com>
Sent: Tuesday, May 23, 2000 12:55 PM
Subject: [OliveOil] Salad Dressings


Hi all;
Has anyone seen - or marketed - a salad dressing containing EVOO and
vinegar, unemulsified and separated? I have never seen it on a shelf, and I
assume that is because of shelf-life problems of the EVOO component. Does
my client have to resort to refined olive oil?
Steve Wilson
Cape Town

>The leading olive oil brand in the US once launched a salad dressing but it
>was not "unemulsified", nor did it have EVOO in the formulation.

Personally I suggest to avoid premixed salad dressings, especially those
without EVOO.
Vinegar can modify a lot of "good things" of the oil, if they remain
together for too much time, and usually shops don't store them at the right
temperature or dark.
EVOO and vinegar aren't deteriorable if well stored, so one can buy whole
bottles (a bargain!) and to dress a salade is a 20 secs. job.
Moreover, some green salades are more sweet than "colored" ones (e.g. the
"Radicchio"), so you must add more vinegar; tomatoes and onions require
more salt; boiled potatoes require more oil: it's almost impossible to make
a "standard" dressing.

Bye!

Marco Bernardini

Dear dt,

Keep in mind too that olive oil winterises when refrigerated. A
winterised salad dressing is not very attractive and probably not
comerically viable. Hence, olive oil dressings are inevitably
adulterated with canola or soy oil so that they retain their
transparency.

Emulsification is independent of the polyphenol content of the EVOO
varieties. Lecithin (from soy) is often used on food technology to
emulsify oils or fats. Perhaps this was added to the dressing you
remember.

Christine Houghton

Dear Sir,

This is the product we supply which features EVOO and vinegar ( white wine or
red raspberry or balsamic ).

Customers have to mix it just before using it.

After use the two components separate again.

What do you think about it ?

Best regards.


Roberto Dini
Sales Manager

Tuscania srl
tuscania@tuscania.it

I was thinking to myself after reading the original message that this is the
way to go. Sell two bottles, one of vinegar (containing whatever herbs you
like) and the other of olive oil, within a single package. That way the
customer can mix in the ratios to suit whatever is being dressed. Maybe even
sell a separate shaker along with the package!

It might be more sensible for the consumer to buy their favourite oil, and
separately buy the vinegar and herbs, but that is not how consumers think:
they want a complete package (at least, they do here). Getting them to mix it
themselves before use will make them feel even more sophisticated :-)

The UK market must be ready for this sort of thing; there are, to my
knowledge, no good traditional (mediterranean type) salad dressings on sale
in British supermarkets.

Regards,

Adrian

> Dear Sir,
>
> This is the product we supply which features EVOO and vinegar ( white wine or
red raspberry or balsamic ).
>
> Customers have to mix it just before using it.
>
> After use the two components separate again.
>
> What do you think about it ?
>
> Best regards.
>
>
> Roberto Dini
> Sales Manager
>
> Tuscania srl
> tuscania@tuscania.it
--
Adrian.Shaw@aber.ac.uk
Sefydliad Y Gwyddorau Biolegol, Prifysgol Cymru,
Aberystwyth, Ceredigion, Cymru
http://pcjagg.dbs.aber.ac.uk/mynegai.html