Ripe tomatoes, basil and spices merge in a full-bodied dressing filled with bright flavors and natural sweetness.

Popular—Consumption of olive oil is growing steadily, +12%¹ per year.

Smart—Each of our vinaigrettes is cholesterol-free and provides only 1 gram or less of saturated fat per serving.

Flavorful—Our unique blend of oils, which includes unrefined extra-virgin olive
oil, provides a purely satisfying experience with vinaigrettes of superior taste.

Versatile—Vinaigrettes pair beautifully with a wide range of popular salad greens,
particularly iceberg lettuce, spinach and arugula.²

On-trend—Vinaigrettes are the fastest-growing flavors on menus,³ and vinaigrette has already become one of the top-two salad flavors.²

• Citrus flavors are among the top 10 vinaigrette flavors mentioned on restaurant menus, growing in popularity by 7% in just one year.⁴
• Cilantro is a rapidly rising star among vinaigrette flavors, growing in popularity by at least 11% in each of the last two years.⁴

Extra virgin olive oil is judged to have a superior taste to that of other grades. It comes from cold pressing of the olives, contains no more than 0.8% acidity and may not contain any refined oil.

Virgin olive oil has an acidity less than 2% and is judged to have a good taste.

Pure olive oil, labeled as “pure olive oil” or simply “olive oil,” is usually a blend of refined and virgin or extra virgin oil.

100% olive oil is a blend of virgin oil and refined oil, and is of no more than 1.5% acidity. It commonly lacks a strong flavor.

Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin olive oil. It is fit for consumption but may not be described simply as “olive oil”. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants.