- Extra virgin olive oil is the best to use for vinaigrette dressings as the flavour is well pronounced and gives salad leaves that much needed boost of flavour.
Olives should be relatively firm, and never mushy or visibly bruised. If you’re shopping for olives at a store’s “olive bar,” look for olives dressed in brine, which helps them retain their moisture and flavour. They should also be turned over frequently for freshness. Alternatively purchase olives in a jar.
The Mediterranean olive industry experiences significant losses due to the olive fruit fly (Bactrocera oleae: Diptera: Tephritidae), which negatively affects the production of table olives, as well as olive oil.