Italian Vinaigrette (Jar Recipe) | CookOS

Italian Vinaigrette

Name: Italian Vinaigrette (Jar Recipe)
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1/2 cup extra virgin olive oil; 3/4 cup avocado oil; 1/4 cup red wine vinegar; 1 tsp dijon mustard; 2 cloves garlic, peeled; 1/2 tsp sea salt; 1/4 tsp black pepper; 2 tsp dried oregano; 1 tsp sugar; 1 tsp honey

This Italian vinaigrette combines extra virgin olive oil, red wine vinegar, Dijon mustard, and fresh garlic for a balanced, restaurant-quality dressing that's made directly in a jar and keeps for weeks in the fridge.

🌍Italian 🏷️Vinaigrette 🏷️Salad-dressing 🏷️Homemade-dressing

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Total

5 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by restovivaldi

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Ingredients

1/2 cup extra virgin olive oil
3/4 cup avocado oil
1/4 cup red wine vinegar
1 tsp dijon mustard
2 cloves garlic, peeled
1/2 tsp sea salt
1/4 tsp black pepper
2 tsp dried oregano
1 tsp sugaroptional
1 tsp honeyoptional

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Instructions

1
In a glass jar with a tight-fitting lid, combine the extra virgin olive oil and avocado oil.
2
Add the dijon mustard. For easy release, dip your measuring spoon in the oil first before measuring the mustard.
3
Drop in the whole peeled garlic cloves.
4
Add the sea salt, black pepper, and dried oregano to the jar.
5
Add the red wine vinegar.
6
If desired, add the optional sugar or honey for a touch of sweetness.
7
Secure the lid on the jar and shake vigorously until the dressing is well combined and emulsified.
8
Taste and adjust seasonings if necessary. Store in the refrigerator and shake well before each use.

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Tips & Notes

Pro tips

Peel fresh garlic cloves and add whole; they infuse flavor over time without becoming overpowering. Remove them after 1 week if you prefer a milder taste.
Shake vigorously for 30 seconds immediately before serving to re-emulsify the oils and vinegar for a cohesive coating.
Use a glass jar with a tight-sealing lid to prevent leaks during shaking and to extend shelf life.
Add the honey and sugar last to ensure they dissolve; these balance the acidity of the vinegar and brighten the overall flavor.

Substitutions

Red wine vinegar → white wine vinegar or champagne vinegar (lighter, slightly sweeter flavor)
Dijon mustard → whole grain mustard (more texture and visible seeds)
Dried oregano → fresh oregano or Italian seasoning blend (use half the amount if fresh)
Extra virgin olive oil → light olive oil (if you prefer a more neutral, less peppery taste)

Storage & make-ahead

Store in a sealed glass jar in the refrigerator for up to 3 weeks. Shake well before each use to recombine separated oils and vinegar.

Equipment

glass jar with tight-sealing lid

Common Questions

Can I make this vinaigrette ahead of time?

Yes. This recipe is designed for meal prep and stores well in a sealed jar in the refrigerator for up to 3 weeks. Shake before each use.

Why use both olive oil and avocado oil?

Extra virgin olive oil provides flavor and richness, while avocado oil has a higher smoke point and neutral taste, creating a balanced, smooth emulsion.

Do I need to emulsify the dressing?

No. Simply shake the sealed jar vigorously for 30 seconds before use. The Dijon mustard acts as a natural emulsifier to help blend the oils and vinegar.

What if the vinaigrette separates?

Separation is normal and expected. Shake the jar well before each use to recombine the ingredients. This is why it's made directly in a jar for convenient storage and mixing.