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

Popular—Consumption of both olive oil and vinaigrettes is growing steadily,with a one-year increase of +13%¹ and a three-year annual growth rate of +7.1%² respectively. And vinaigrettes top the list of flavors consumers “Have not eaten, but would like to try."³

Smart— 75% of consumers consider olive oil to be “healthful,”⁴ and 53% believe vinaigrettes are healthier than cream-based dressings!⁵ 

Versatile—Vinaigrettes pair beautifully with a wide range of popular salad greens, particularly iceberg lettuce, spinach and arugula.⁷

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.