We mix our Cold Pressed Extra Virgin Olive Oil for mainly 2 reasons. For one, the final taste is smoother and less bitter. The other reason is that Olive Oil freezes in low temperature. Making it impossible to pour from a bottle. We mix Premium Vegetable Oil to avoid the freezing.
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..