by Andrea D. Hutchinson

Created on: August 09, 2008   Last Updated: July 13, 2011

Olive Oil, natures heart friendly gourmet condiment. As a natural condiment, olive oil is great tasting and healthful at the same time. For condiment use, as opposed to cooking, a high quality cold pressed or extra virgin olive oil will better please the palette. With fresh ingredients and simple herb infusions, olive oil is a versatile condiment for the every day and party table, alike. Here are some favorite applications of this condiment.

Olive oil is a main ingredient in many salad dressings. From balsamic to creamy Italian, one can make these dressings with ease. Three parts of quality olive oil to one part vinegar, preferably a red wine or balsamic, is the science for a good dressing. Adding fresh herbs creates stunning flavor. Freshly minced garlic and basil with a pinch of sea salt create a zing to your salad plate. The keys are the quality extra virgin oil and fresh herbs.

Olive oil for dipping is easily prepared, as well. A party hor d'oeuvre or a mid-day snack olive oil and slices of rustic Italian bread is quite a treat. Cold pressed olive oil is a bold and flavorful dipping oil, alone. But as they say, "variety is the spice of life" right? Use a few ramekins, or delicate china cake plates for a party table, with added fresh herbs. The three to one percentages work here, as well.

Preparing for a party table, the measurements would be a quarter cup of olive oil to one tablespoon of freshly minced herbs and a pinch of sea or kosher salt, cover and let sit. Pepper can be used to taste, however, use very little, pepper can overpower other flavors. Less than a pinch of cracked black pepper will do. Letting the dipping oil sit allows the herbs to flavor the oil. Infuse your oil with these freshly minced herbs: basil, oregano, rosemary and thyme.

These finely chopped ingredients alone or combined with the fresh herbs mentioned are nice touches, as well. Remember less than a pinch will do, you don't want to overpower the flavor of the olive oil, shallots, garlic, plum tomatoes, fire roasted red or yellow pepper. Drizzle just a drop or two of lemon or lime juice or red wine or balsamic vinegar. Infusing flavor into the olive dipping oil is as individual as your taste.

One final condiment use for this article would be as a flash of flavor to your main dish. Often a good cook drizzles high quality extra virgin olive oil atop a freshly prepared pasta dish, just before serving. Sprinkle with fresh parsley and your dinner will have a fresh flavor boost that will leave your guests and family singing your praises at dessert.

The olive oil preparations in this article are far from the only condiment uses for this oil. Olive oils come from a variety of regions in Italy, Spain and Portugal. The flavors are as distinguishable as the families that prepare them. Use the different varieties to experiment with and find your favorite flavors.

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