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re: For instance, when I buy a big jar of stuffed olives, I open it up and pour out all the water/brine. Then I fill up the jar with extra-virgin. The taste of olives in their own oil is beyond description. )))

Oooo. I'll have to give this a try.

re: I "cut" all the commercial salad dressings I buy with equal parts dressing and extry-virge. )))

I LOVE "Newman's Own" creamy ceasar. Don't dilute us, Brutus. But I might try, with olive oil.

A homemade salad dressing that is a snap to make and is very good.

BLUE CHEESE DRESSING

Mix together the following ingredients:

2 cups sour cream
1 pkg blue cheese dressing mix
4-5 oz blue cheese, crumbled (buy it already crumbled)
1 tsp oregano
1 tsp celery seed
1 gurgle (shake twice) Worcestershire sauce
zip zip (shake twice) Tobasco
1 tbsp lemon juice
1 lg clove garlic, crushed
1/2 tsp salt

To this mixture add aprox 2 cups mayo. Use more or less
depending on what consistency you want.
Mix well and place in a quart jar and then store in fridge.

This is extremely low carb and very tasty.

This is my mom’s recipe, in her own words.

"Oooo. I'll have to give this a try. re: I "cut" all the commercial salad dressings I buy with equal parts dressing and extry-virge. ))) I LOVE "Newman's Own" creamy ceasar. Don't dilute us, Brutus. But I might try, with olive oil."

Coupla things. When you pour out the water from a jar of olives and replace it with extra-virgin olive oil, give it a couple of days to steep for max flavor.

And on Newmans Creamy Seizure, remember that you're not "diluting." You're enriching the flavor. The reason why the mfr doesn't put in that much extry-virge is the COST. You will be improving the dressing with the addition of the oil, although you don't necessarily have to go to 50-50. Even 25/75 will be an improvement.

Bear in mind that extry-virge may go cloudy or even firm under refrigeration. So when using any dressing that you've BAMMED with extry-virge, let it set at room temp for 5 minutes and give it a good shake.

Michael