Use oils for flavor. When using oil in uncooked sauces or dressing, be sure to use a high quality oil. The flavor of regular cooking oil will ruin your dish. Extra virgin olive oil, with its fruity more info flavor, is a must for uncooked sauces such as aioli, or raw tomato sauce. A green salad will benefit from a simple dressing of extra-virgin olive oil and vinegar. Hazelnut and walnut oil have a delicate flavor that is suitable for 'light' dressings and sauces.
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