Flavored Olive Oils: The Ultimate Guide to Buying, Using & DIY

Flavored olive oil combines high-quality olive oil with herbs, spices, citrus, or other ingredients to create distinctive tastes. These infused oils transform everyday cooking into something special without extra effort. A drizzle of basil-infused oil elevates a simple tomato soup. A splash of chili oil adds heat to pasta. These versatile ingredients save time while adding complex flavors.

This guide covers everything about flavored olive oils—from understanding types and uses to selecting the best products and making your own at home. You’ll learn which oils work best for different dishes, safety considerations, and storage tips. Whether you’re a curious home cook or experienced chef, you’ll discover how these oils can enhance your cooking.

Understanding flavored olive oils: the essentials

How are flavored olive oils made?

Flavored olive oils are created through two main methods:

Commercial Methods:

• Agrumato/Crushed Method: This traditional technique crushes fresh ingredients (like lemons or herbs) with olives during pressing. The result offers intense, fresh flavor because oils from both ingredients blend during extraction. These oils typically cost more but deliver authentic taste.
• Infusion Method: Most commercial flavored oils use this process. Manufacturers add ingredients to finished olive oil, allowing their flavors to transfer. Quality varies based on ingredients and infusion time.

Homemade Methods:

• Cold Infusion: This gentle process preserves delicate flavors by combining ingredients with oil at room temperature for several days. It works well with dried herbs and spices but takes longer.
• Warm Infusion: Heating oil with ingredients speeds up flavor transfer. This method takes just hours instead of days and works well for stronger flavors like garlic or rosemary. The key is gentle heating to avoid damaging the oil.

Quick Tip: For most home cooks, warm infusion offers the best balance of flavor development and convenience, while protecting oil quality.

The importance of quality base oil

The foundation of any flavored oil is the base olive oil itself. Extra virgin olive oil (EVOO) makes the best choice because:

• It brings its own pleasant taste that complements added flavors
• Contains beneficial antioxidants and healthy fats
• Offers better overall quality and flavor complexity

Lower-grade olive oils might seem cost-effective but result in less impressive flavored oils. Think of it like building a house—you need a solid foundation. The better your starting oil, the better your final product.

Common flavor profiles & their characteristics

Flavored olive oils fall into several categories, each with unique qualities:

Herbal:

• Basil: Fresh and aromatic, pairs wonderfully with Mediterranean dishes
• Rosemary: Woody and pine-like, perfect for meats and potatoes
• Thyme: Earthy with subtle floral notes, complements soups and stews
• Oregano: Bold and slightly bitter, enhances tomato-based recipes
• Tuscan Herb Blend: Complex mixture featuring rosemary, thyme, sage, and garlic

Citrus:

• Lemon: Bright and zesty, excellent with fish and vegetables
• Blood Orange: Sweet-tart flavor that works in both savory dishes and desserts
• Lime: Tangy and refreshing, adds brightness to Mexican and Asian cuisine

Spicy:

• Chili: Brings heat that builds slowly, perfect for adding warmth to dishes
• Garlic: Pungent and savory, a versatile kitchen staple
• Jalapeño: Medium heat with green pepper notes
• Chipotle: Smoky heat that adds depth to dishes

Umami/Earthy:

• Mushroom: Rich, savory flavor that enhances meat dishes and risottos
• Truffle: Intense, distinctive aroma that transforms simple dishes into gourmet experiences

Sweet/Unique:

• Vanilla: Subtle sweetness that works surprisingly well in certain desserts
• Chocolate: Rich and complex, used sparingly in special dessert applications

Health considerations: are flavored olive oils healthy?

Like regular extra virgin olive oil, flavored varieties offer health benefits when used properly:

Maintaining the benefits of EVOO

Quality flavored oils keep the heart-healthy monounsaturated fats and vitamin E found in regular olive oil. The key is proper infusion that doesn’t damage these beneficial compounds.

Nutritional profile comparison

Polyphenol content & antioxidants

Extra virgin olive oil contains polyphenols—powerful antioxidants that fight inflammation. Certain infusions like herbs actually add more antioxidants. Rosemary, for example, contains compounds that both flavor the oil and boost its antioxidant properties.

Impact of infusion method on nutritional value

How oils are infused affects their nutritional profile:

• Cold-infused oils better preserve heat-sensitive nutrients
• Gently heated infusions maintain most benefits if temperatures stay moderate (below 180°F/82°C)
• Commercial flavored oils vary widely—check labels for natural ingredients versus artificial flavors

Health Note: For maximum health benefits, choose oils infused with actual ingredients rather than those flavored with extracts or artificial flavoring.

Chemical processes during infusion

During infusion, fat-soluble flavor compounds dissolve into the oil. These include:

• Terpenes: Give citrus oils their characteristic scent and flavor
• Allicin compounds: Create the distinctive taste in garlic oil
• Essential oils: Carry the aromatic qualities of herbs like rosemary and basil
• Capsaicin: Transfers heat from chili peppers into oil

Regional traditions in flavored oils

Different culinary traditions have developed unique approaches to flavored oils:

Italian traditions

• Agrumato oils: Common in Abruzzo region where citrus fruits are crushed with olives
• Herb infusions: Rosemary, basil, and garlic commonly used in Tuscan and Sicilian cuisine
• Usage: Primarily as finishing oils rather than cooking ingredients

Spanish approaches

• Smoked paprika oils: Popular in many regions
• Herb combinations: Often feature thyme and rosemary
• Usage: Often integrated into cooking rather than just for finishing

Greek methods

• Oregano-infused oils: A traditional favorite
• Citrus infusions: Lemon oil particularly common
• Usage: Both cooking and finishing, especially with seafood dishes

Middle Eastern traditions

• Chili oils: Often feature local pepper varieties
• Spiced oils: May include cumin, coriander, and other warm spices
• Usage: Frequently used as condiments and finishing touches

Asian influences

• Japanese infusions: Often subtle, featuring ingredients like yuzu citrus
• Chinese chili oils: Complex preparations with multiple spices
• Usage: Both cooking ingredients and table condiments

How to use flavored olive oils: unleash your inner chef

General tips for cooking with flavored oils

Flavored oils offer more than just taste—they provide convenience and versatility. Keep these tips in mind:

• Mind the smoke point: Most flavored oils work best for low to medium-heat cooking or as finishing oils. High heat can break down flavors and create bitter tastes.
• Add at the right time: For cooked dishes, add flavored oils toward the end of cooking to preserve their flavors.
• Start with small amounts: These oils pack flavor punch. Begin with less than you think you need—you can always add more.
• Store properly: Keep away from heat and light to maintain flavor quality.

Culinary applications

Salad dressings & vinaigrettes

Flavored oils transform simple salads into restaurant-quality dishes. Try:

• Lemon oil whisked with a touch of honey for green salads
• Basil oil mixed with balsamic vinegar for caprese salads
• Garlic oil combined with lemon juice and Dijon for Caesar-inspired dressing

Marinades for meats, poultry, and fish

Create tenderizing, flavorful marinades by combining flavored oils with acids like vinegar or citrus juice:

• Rosemary oil with garlic and lemon juice for lamb
• Chili oil with lime juice and honey for chicken
• Lemon oil with herbs and white wine for fish

Dipping oils for bread

Elevate simple bread service with flavored oils:

• Combine garlic oil with herbs and a pinch of salt
• Mix citrus oil with a few drops of balsamic vinegar
• Create a restaurant-style experience with heated herb-infused oil

Finishing drizzles

A final touch of flavored oil adds color, aroma, and taste to completed dishes:

• Drizzle basil oil over tomato soup
• Finish pizza with a light stream of chili oil
• Add garlic oil to mashed potatoes just before serving
• Top hummus with herb-infused oil and paprika

Roasting & grilling

Coat vegetables or proteins with flavored oils before cooking:

• Brush rosemary oil on potatoes before roasting
• Coat bell peppers with garlic oil before grilling
• Toss root vegetables in herb-infused oil before roasting

Baking

Certain flavored oils work wonderfully in baked goods:

• Use lemon olive oil in pound cake or muffins
• Try orange-infused oil in chocolate brownies
• Incorporate herb oils in savory breads and focaccia

Stir-fries and sautéing

Use milder flavored oils for quick cooking:

• Start stir-fries with a small amount of garlic or ginger oil
• Sauté vegetables in herb-infused oils for added flavor
• Remember to keep heat moderate to preserve flavor compounds

Flavoring grains & legumes

Transform bland grains into flavorful sides:

• Toss warm quinoa with lemon oil and herbs
• Finish rice with a drizzle of mushroom-infused oil
• Mix cooked lentils with rosemary oil and diced vegetables

Flavor substitution guide

Flavored oils can replace other ingredients to save time and add convenience:

The art of flavor pairing: simple guidelines

Creating harmonious flavor combinations isn’t just for professional chefs. Follow these principles:

Complementary flavors

Some flavors naturally work well together:

• Basil oil with tomatoes (enhances sweetness)
• Citrus oils with seafood (cuts richness)
• Garlic oil with potatoes (adds savory depth)
• Rosemary oil with lamb (complements gamey flavors)

Contrasting flavors for excitement

Sometimes opposites attract deliciously:

• Spicy chili oil with sweet corn
• Earthy mushroom oil with bright vegetables
• Herbal oils with rich cheese dishes

Think about regional cuisine pairings. Mediterranean dishes often pair well with basil, oregano, or lemon oils. Asian-inspired recipes might benefit from garlic, chili, or ginger-infused oils.

Flavor pairing guide

Creative & unexpected uses

Flavored oils shine in surprising applications:

• Drizzle chili oil over popcorn instead of butter
• Add a few drops of citrus oil to cocktails
• Try basil oil over strawberries and balsamic
• Use a tiny amount of high-quality chili oil over chocolate ice cream
• Make compound butter with herb-infused oils
• Brush lemon oil on grilled fruits for dessert
• Add rosemary oil to hot chocolate for an aromatic twist
• Use garlic oil in mashed cauliflower for a flavorful low-carb side
• Mix basil oil into scrambled eggs before cooking

Buying the best flavored olive oils: a shopper’s guide

What to look for on the label

Smart shopping starts with understanding labels:

• Base Oil Quality: Look for “extra virgin olive oil” as the base. This ensures your flavored oil starts with the best foundation.
• Natural vs. Artificial Flavors: Quality oils use real ingredients rather than artificial flavors. The ingredient list should include actual herbs, fruits, or spices—not “natural flavoring” or “artificial flavoring.”
• Harvest Date/Best By Date: Fresher is better. Look for:
  • Harvest date (ideal)
  • Production date (good)
  • Best-by date (at minimum)

  Choose oils with at least a year left before their best-by date.

• Dark Bottle: Light damages olive oil. Dark glass bottles (green, brown, or blue) protect quality and extend shelf life by blocking harmful UV rays.
• Origin: Some regions have strong traditions of flavored oil production. While not essential, oils from Italy, Spain, Greece, or California often follow traditional methods that yield quality products.

Quality testing methods for consumers

You can evaluate flavored oil quality with these simple tests:

The smell test

• Quality oils smell fresh and vibrant
• Herb-infused oils should smell like fresh herbs, not hay
• Citrus oils should smell like fresh zest, not artificial candy
• Any musty or rancid smell indicates poor quality or age

The taste test

• Place a small amount on your tongue
• Quality oils have clean flavors that match their ingredients
• Flavor should persist but not leave an unpleasant aftertaste
• Bitterness is acceptable in some cases (like garlic) but should not be overwhelming

The appearance test

• Oil should be mostly clear (some sediment is normal in artisanal products)
• No bubbles or cloudiness unless it’s been refrigerated
• Color should be consistent with the ingredients

Top picks: best flavored olive oils for different needs

• Best for Dipping: Look for balanced flavors that complement bread without overwhelming it. Garlic, herb blends, and rosemary oils work well here.
• Best for Salads: Bright, fresh flavors shine in salads. Lemon, basil, and mild herb blends add interest without weighing down greens.
• Best for Cooking: Choose oils with flavors that stand up to gentle heat. Garlic, herb blends, and chili oils maintain their character when warmed.
• Best Spicy Flavored Oil: Quality chili oils offer heat that builds gradually rather than overwhelming your palate instantly.
• Best Herbal Flavored Oil: Basil and rosemary oils should smell fresh and plant-like, not musty or artificial.
• Best Citrus Flavored Oil: Great lemon, orange, or lime oils taste bright and zesty, not chemical or candy-like.
• Best Budget-Friendly Option: Some brands offer good quality at reasonable prices. Private label oils from specialty food stores often provide value.
• Best Premium/Gourmet Option: For special occasions, oils made using the agrumato method (crushing flavoring agents with the olives) offer unmatched intensity and complexity.

Cooking method compatibility

Reputable brands and where to find them

Quality flavored oils are available from:

• Specialty Food Stores:
  • Gourmet markets
  • Kitchenware stores
  • Olive oil specialty shops
• Farmers Markets: Local producers often create small-batch flavored oils with seasonal ingredients.
• Online Retailers: Many artisanal producers sell directly through their websites or through specialty food sites.

DIY flavored olive oil: craft your own culinary magic at home

Why make your own?

Creating custom flavored oils at home offers several advantages:

• Complete control over ingredients and flavor intensity
• Freshness that store-bought options can’t match
• Cost savings, especially when using seasonal ingredients
• Unique gifts for food-loving friends and family
• Ability to use organic or locally-sourced ingredients

Cost-benefit comparison: store-bought vs. homemade

Essential equipment & ingredients

You’ll need:

• High-quality extra virgin olive oil
• Fresh or dried flavoring ingredients
• Clean glass bottles or jars with tight-fitting lids
• Funnel
• Fine mesh strainer or cheesecloth
• Saucepan (for warm infusion method)
• Food thermometer (recommended for warm infusion)
• Sterilizing solution or dishwasher

Safety first! Avoiding risks

Understanding botulism risk

Homemade flavored oils require safety precautions. Botulism bacteria can grow in low-acid, oxygen-free environments—exactly what oil provides.

Using dried vs. fresh ingredients

• Dried ingredients (herbs, spices, dried citrus zest) pose minimal safety risk
• Fresh ingredients (garlic, herbs, citrus) contain water that increases spoilage risk
• If using fresh ingredients, you must either:
  • Acidify them (with lemon juice or vinegar)
  • Store oils in the refrigerator
  • Use within 1 week
  • Or fully dry ingredients before infusing

Proper sterilization of bottles/jars

• Wash containers and lids in hot, soapy water
• Rinse thoroughly
• Either run through dishwasher’s sanitizing cycle or submerge in boiling water for 10 minutes
• Allow to air dry completely on clean towels

Understanding shelf life and storage

• Oils with dried ingredients: Up to 1 month at room temperature, 3 months refrigerated
• Oils with fresh ingredients: 1 week refrigerated only
• Any oil showing cloudiness, bubbles, off-smells, or mold should be discarded immediately

Safety Warning: Never taste oil that appears cloudy, bubbly, or has an off smell. When in doubt, throw it out!

Infusion method comparison

Step-by-step infusion methods

Cold infusion (for delicate flavors & dried ingredients)

Ingredients & prep

• 2 cups high-quality extra virgin olive oil
• 1/4 cup dried herbs/spices (examples: dried rosemary, dried chili flakes)
• Sterilized jar with lid

Process & infusion time

1. Place dried ingredients in sterilized jar
2. Heat oil to 180°F (82°C) to kill any potential bacteria
3. Cool oil to room temperature
4. Pour over ingredients
5. Seal jar tightly
6. Store in cool, dark place
7. Allow to infuse for 1-2 weeks, shaking occasionally
8. Taste regularly until desired flavor strength is reached

Straining & bottling

1. Place fine mesh strainer or cheesecloth over clean bowl
2. Pour oil through strainer
3. Press gently on solids to extract all oil
4. Transfer to sterilized bottle using funnel
5. Label with contents and date
6. Store properly

Warm infusion (for robust flavors & quicker results)

Ingredients & prep

• 2 cups high-quality extra virgin olive oil
• Flavoring ingredients (examples: 4-5 garlic cloves, sliced; 3-4 sprigs rosemary)
• Sterilized bottles

Gentle heating process

1. Combine oil and ingredients in saucepan
2. Heat very gently to 180°F (82°C) using food thermometer
3. Maintain temperature for 5-10 minutes (do not allow to simmer or bubble)
4. Remove from heat
5. Let mixture cool with ingredients still in oil

Cooling, straining & bottling

1. Once fully cooled, strain through fine mesh strainer or cheesecloth
2. Transfer to sterilized bottles
3. Label with contents and date
4. Store according to ingredient type (refrigerate if using fresh ingredients)

Advanced method: sous vide infusion

Equipment needed

• Sous vide circulator
• Heat-safe bags
• High-quality extra virgin olive oil
• Flavoring ingredients

Process

1. Place oil and ingredients in heat-safe bag
2. Remove as much air as possible
3. Set sous vide to 135°F (57°C)
4. Submerge bag and cook for 1-4 hours
5. Remove, cool, and strain as with other methods

Chef’s Tip: Sous vide creates consistent results because the temperature remains perfectly stable throughout the infusion process.

Popular homemade flavored olive oil recipes

Classic garlic infused olive oil

Note: Refrigerate and use within one week due to fresh garlic safety concerns

Ingredients

• 2 cups extra virgin olive oil
• 8 garlic cloves, peeled and sliced

Instructions

1. Heat oil to 180°F (82°C)
2. Add garlic slices
3. Maintain temperature for 10 minutes (no bubbling)
4. Remove from heat and cool completely
5. Strain into sterilized bottle
6. Refrigerate and use within one week

Aromatic rosemary infused olive oil

Ingredients

• 2 cups extra virgin olive oil
• 4-5 sprigs dried rosemary (or fresh rosemary, dried thoroughly)

Instructions

1. For cold infusion: Combine in sterilized jar, let sit 1-2 weeks
2. For warm infusion: Heat oil with rosemary to 180°F, maintain for 10 minutes, cool, strain

Zesty lemon infused olive oil

Ingredients

• 2 cups extra virgin olive oil
• Zest of 2 lemons (avoid white pith which causes bitterness)

Instructions

1. Remove zest with vegetable peeler (yellow part only)
2. Dry zest completely on paper towels for 24-48 hours OR bake at 200°F until completely dry
3. Combine dried zest with oil
4. For cold method: Let sit 1-2 weeks in dark place
5. For warm method: Heat to 180°F for 10 minutes, cool, strain

Fiery chili infused olive oil

Ingredients

• 2 cups extra virgin olive oil
• 2 tablespoons dried red pepper flakes (adjust to taste)
• Optional: 1 teaspoon dried garlic flakes

Instructions

1. Combine ingredients in saucepan
2. Heat gently to 180°F
3. Maintain temperature for 5 minutes
4. Remove from heat and cool completely
5. Strain or leave some flakes for visual appeal (if leaving flakes, refrigerate and use within 2 weeks)

Mediterranean herb blend oil

Ingredients

• 2 cups extra virgin olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon dried garlic flakes
• 1/2 teaspoon dried lemon zest

Instructions

1. Combine all dried herbs in sterilized jar
2. Heat oil to 180°F and cool slightly
3. Pour over herbs while still warm (about 140°F)
4. Seal and let stand 1-2 weeks, shaking occasionally
5. Strain and bottle

Tips for success & troubleshooting

Getting the flavor intensity right

• For stronger flavor: Use more ingredients or longer infusion time
• For milder flavor: Use fewer ingredients or shorter infusion time
• Take notes on proportions and timing to perfect your recipes

What to do if it’s bitter or off-flavor

• Bitterness often comes from overheating or using bitter parts of ingredients (like citrus pith)
• Start over with fresh oil if flavors are unpleasant
• For mild bitterness, try blending with fresh oil to dilute

Creative combinations to try

• Rosemary-Lemon: Dried rosemary + dried lemon zest
• Mediterranean Blend: Dried oregano, thyme, rosemary, and garlic
• Spicy Citrus: Dried chili flakes + dried orange zest
• Herbes de Provence: Dried lavender, thyme, rosemary, and marjoram

Comprehensive troubleshooting guide

Storing and preserving flavored olive oils

Factors affecting shelf life

Three main factors impact how long flavored oils stay fresh:

• Light: Exposure to light (especially sunlight) breaks down oil compounds, leading to rancidity. This is why quality oils come in dark bottles.
• Heat: High temperatures speed up oil degradation. Store oils away from the stove, oven, and direct sunlight.
• Air: Oxygen causes oxidation—the process that makes oils turn rancid. Keep bottles tightly sealed and avoid repeatedly opening and closing containers.

Best practices for storage

For store-bought flavored oils

• Follow label recommendations
• Keep in original dark bottle
• Store in cool, dark cupboard
• Use within 3-6 months of opening for best flavor

For homemade flavored oils

• Refrigerate oils containing fresh ingredients
• Store oils with dried ingredients in cool, dark place
• Use clean utensils to avoid introducing bacteria
• Consider dividing into smaller bottles to minimize exposure to air

How to tell if flavored olive oil has gone bad

Trust your senses:

• Smell: Fresh oil has pleasant aroma; rancid oil smells waxy, crayon-like, or musty
• Taste: A small amount should taste clean and flavorful, not bitter or “off”
• Appearance: Watch for cloudiness, separation, bubbles, or mold growth
• When in doubt, throw it out! Using spoiled oil can cause illness and ruins dishes

Shelf life comparison

Beyond the basics: advanced topics & trends

Artisanal and small-batch flavored olive oils

The craft food movement has elevated flavored oils:

• Small producers often use traditional methods like agrumato
• Limited production runs allow for seasonal, local ingredients
• Many offer unique flavor combinations not found in mass-market oils
• These oils often come with higher price tags but deliver exceptional quality and flavor intensity

Organic flavored olive oils: what’s the difference?

Organic flavored oils must meet specific standards:

• Base olive oil comes from trees grown without synthetic pesticides or fertilizers
• Flavoring ingredients must also be certified organic
• Processing facilities must maintain organic certification
• These oils appeal to health-conscious consumers and those concerned about agricultural practices
• They may offer purer flavor, though this varies by producer

The role of olive varietals in flavored oils

Just as wine grapes have distinctive characteristics, olive varieties offer different flavor profiles:

• Mild, buttery varieties like Arbequina make subtle bases that let added flavors shine
• Robust, peppery varieties like Coratina provide stronger foundation that may complement bold flavors
• Single-varietal flavored oils are less common but offer interesting complexity

Emerging flavors and culinary innovations

The flavored oil market continues to evolve:

• Smoked olive oils gaining popularity
• Sweet applications expanding beyond citrus to vanilla and even chocolate
• Fusion flavors combining multiple cuisine influences
• Specialty oils for specific cuisines (like Szechuan peppercorn for Chinese cooking)
• Ultra-premium seasonal releases highlighting ephemeral ingredients

Conclusion

Flavored olive oils offer an easy way to transform ordinary meals into extraordinary experiences. Whether purchased from quality producers or crafted in your own kitchen, these versatile ingredients add depth, complexity, and convenience to countless dishes.

Start by experimenting with one or two varieties that match your cooking style. Perhaps a citrus oil for seafood dishes or a herb-infused version for roasted vegetables. Once you experience how these flavor-packed oils enhance simple ingredients, you’ll discover countless applications in your daily cooking.

Remember that quality matters—start with good extra virgin olive oil, whether buying or making your own. Store properly to preserve freshness, and don’t be afraid to try new flavor combinations.

With this guide as your reference, you’re ready to explore the world of flavored olive oils. From salad dressings to pasta finishes, marinades to dipping oils, these versatile ingredients deserve a place in every kitchen.

FAQs

Can I use flavored olive oil for high-heat cooking?

No, flavored olive oils work best at low to medium temperatures. High heat breaks down both the flavor compounds and the beneficial properties of the olive oil itself. Save these oils for finishing dishes, dressings, marinades, and gentle cooking.

How long does flavored olive oil last?

Store-bought flavored oils typically last 3-6 months after opening if stored properly. Homemade oils with dried ingredients last about 1 month at room temperature or 3 months refrigerated. Oils containing fresh ingredients should be refrigerated and used within 1 week.

Is flavored olive oil the same as essential oil mixed with olive oil?

Absolutely not! Essential oils are highly concentrated plant extracts not intended for consumption. Never add essential oils to cooking oils. Flavored olive oils use food-safe ingredients and proper infusion methods.

Can I use any olive oil to make flavored oil?

While you can, extra virgin olive oil produces the best results. Its superior flavor and nutritional profile create a better foundation. However, if making oils for high-temperature cooking, light olive oil works well since it has a higher smoke point.

What are some good gift ideas using flavored olive oils?

Homemade flavored oils make thoughtful gifts:

• Create gift baskets with 2-3 complementary flavors
• Pair with artisanal bread or homemade crackers
• Include recipe cards suggesting uses
• Package with a small bowl for dipping
• Combine with vinegar for a dressing set