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Moro olive oils and vinegars made into salad dressings

Dress to Impress with Moro

With Moro’s olive oils and vinegars, it’s a cinch to prep delicious dressings to elevate your dishes and impress family and friends  at the dinner table.

Regular readers will recall Selector’s explorations of quality olive oils and vinegars with Moro over the last year, Australia’s leading brand when it comes to these indispensable condiments. 

We’ve busted some of the myths and misunderstandings around olive oil, such as the mistaken notion it can’t be used for cooking. We’ve looked at the diversity of flavours across Moro’s range of oils, from the lighter flavours of Moro Delicado or Tradicional Olive Oils (the latter the secret to crispy roast potatoes) to the bolder, more flavour-forward notes of Moro Frutal, Primero and Intenso Extra Virgin Olive Oils – incredible for drizzling, sautéing and finishing. 

We’ve talked about Moro’s complex and fruity Reserva Familia Extra Virgin Olive Oil, perfect for dipping with fresh sourdough. And we’ve journeyed through its range of vinegars, from Moro Aged Balsamic Vinegar of Modena 3 Years’ Aged to its Red Wine and White Wine Vinegars, and the added zest they can bring to a salad. 

Now, it’s time to consider how Moro olive oils and vinegars might be used together in dressings, to create even more flavour sensations at your table.

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Perhaps the most basic dressing, besides the addition of olive oil or vinegar in and of themselves to food, is the vinaigrette. A combination of three-parts oil with one-part mild acid – typically lemon juice or vinegar – whisked together, vinaigrettes add a delectable zing to salads, and can also be used for marinades. 

“A vinaigrette is the simplest way to transform a salad from boring to brilliant,” says noted food economist Julie Ballard, part of the Selector Food Team. “There’s lots of room to experiment – you can build on the basic oil and vinegar combination, before adding herbs, salt, pepper and so on.”

The addition of two tablespoons of Moro Balsamic Vinegar of Moderna to half a cup of Moro Primero Extra Virgin Olive Oil, for instance, with finely chopped spring onion, sea salt and black pepper – combined in a jar and shaken together – creates a classic Balsamic dressing perfect for that delightfully acidic, concentrated complement to your favourite salad. 

Another great, easy to prepare dressing, that can also be used as a marinade for a delicious roast or baked chicken dish, is an orange, mustard and thyme dressing, which combines Moro Frutal Extra Virgin Olive Oil with Moro White Wine Vinegar for a quintessentially zesty flavour addition (see recipe below).

Orange, thyme and mustard dressing with Moro olive oil and vinegar

Orange, mustard and thyme dressing


½ cup Moro Frutal Extra Virgin Oil

2 tbsp Moro White Wine Vinegar

1 tsp grated orange rind

1 tbsp fresh orange juice

1 tbsp seeded mustard

2 tsp fresh thyme, chopped

Sea salt and freshly ground black pepper, to taste


1. Shake all ingredients together in a jar and use as a salad dressing or marinade.

NB: Experiment with your preferred olive oils when making dressings. For instance, using Moro Primero or Intenso Olive Oils will help bring a distinct peppery note to  the resulting dressing.



The world of Moro is a rich and diverse one of exciting flavours from Australia’s leading brand of  authentic olive oils and vinegars. Used and loved by professional chefs and aspiring foodies alike, Moro products make essential additions to anyone’s kitchen pantry, putting a universe of flavour creation right in the palms of your hands. Experiment, explore, and enjoy – making something great has never been simpler than with Moro.

Discover more mouth-watering recipes and tips today at worldofmoro.com.au

Published on
10 Mar 2023


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