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Vinaigrette Question


kenchin2007
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Olive oil is a solid at refrigerator temperatures. Are you sure the commercial products you're using are olive oil, or are the something else?

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Shaking the jar out of the refridgerator adds "heat" quickly enough that the hardened EVOO will meld back into a suitable suspension for use. Actually I kind of like the way the vinagrette is "thicker" doing this. However, it quickly melts on your salad within mere seconds.

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