When/why would you use vegetable oil instead of olive oil in a dressing?!
When/why would you use vegetable oil instead of olive oil in a dressing?
Answers:
You'd use a veg oil rather than an olive oil if taste, color and smell was an issue. Personally, I use olive oil in pretty much everything, you can just alter what TYPE of olive oil you are using to get the results are looking for. For example - most people have just plain old Olive oil that they use on pasts and things like that. You can also get virgin olive oil, or extra virgin olive oil, and the virgins tend to be lighter in both color and taste. (Obviously, the EVOO is the lightest in both)
I only use veg oil in baking (like brownies and cakes), but I do switch it around with the olive oils.
I hope that helps! I wish you the best of luck!!
Because olive oil is durn high! crisco cost 2 dollars fer a bottle and olive oil cost 6 dollars.money is tight sweetie
If you don't want the flavor of the olive oil to override the flavors for the dressing - for example Asian flavored dressings and olive oil are not the flavor combo I want so I will use veg oil with a bit of sesame oil to flavor it
Olive oil (especially extra virgin) has a very distinct flavor. You may want to use a vegetable oil (corn, canola, etc.) instead of olive so that the flavor of the oil doesn't overpower the other flavors in the dressing.
Any time the dressing will be refrigerated. Olive oil will solidify in the fridge.
Only when you don't want an olive oil flavour. The best vege oil for a neutral flavor in probably peanut (groundnut) oil.