1

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Does Paleo salad dressing need to be refrigerated?

Answered on August 19, 2014
Created February 10, 2012 at 4:25 PM

I made a Paleo Italian salad dressing consisting of Olive Oil, balsamic, water, and dried spices. None of the ingredients need refrigeration - do they now that they're combined?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on February 11, 2012
at 12:57 AM

woops....guess I've been messing up. I was putting fresh garlic and some herbs in olive oil and leaving it for a couple days to a week to flavor.

518bce04b12cd77741237e1f61075194

(11577)

on February 10, 2012
at 09:43 PM

Another idea for keeping it in the fridge (which give the oil a much larger shelf life and prevents light exposure) is to just run the bottle under a hot tap to warm up just as much as you need.

518bce04b12cd77741237e1f61075194

(11577)

on February 10, 2012
at 09:42 PM

It's not actually the botulism bacteria that causes sickness, it is the associated toxins. Oil creates a sufficiently anaerobic (read: no air) environment that has the possibility to allow the bacteria to propagate from the original spore. Botulism does not do well in an acid environment, but that is hard to gauge w/o being able to test and monitor the pH at home, which sounds tedious. Just put it in the fridge if you add garlic! It's an easy fix, you wouldn't want to be the exception.

48b2a8e6d223d996957e1adaf8877eff

on February 10, 2012
at 06:05 PM

Does the vinegar reduce the risk of botulism developing from the garlic being in the olive oil? We put ours in the fridge and have never had a problem but always have vinegar in it, never just olive oil and garlic.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 10, 2012
at 04:49 PM

I never thought about pre-mixing. I keep o & v separately at room temp. I spice the greens, add vinegar, then oo and toss. I usually let the tossed salad sit a while to marinate before eating. The idea of pre-mixing is intriguing though.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on February 10, 2012
at 04:42 PM

Can I ask why you're adding water to your dressing?

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on February 10, 2012
at 04:26 PM

I make similar dressings and don't refrigerate.

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4 Answers

best answer

3
77877f762c40637911396daa19b53094

(78467)

on February 10, 2012
at 04:57 PM

All the ingredients you are using are fine out of the fridge. Once you add egg yolk, such as for a Caesar dressing, you need to refrigerate it.

Same as for leaving Olive oil out, it is best not exposed to a lot of light so maybe use a dark glass bottle.

4
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 10, 2012
at 05:18 PM

If you added fresh garlic it would due to some botulism risk.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on February 11, 2012
at 12:57 AM

woops....guess I've been messing up. I was putting fresh garlic and some herbs in olive oil and leaving it for a couple days to a week to flavor.

48b2a8e6d223d996957e1adaf8877eff

on February 10, 2012
at 06:05 PM

Does the vinegar reduce the risk of botulism developing from the garlic being in the olive oil? We put ours in the fridge and have never had a problem but always have vinegar in it, never just olive oil and garlic.

518bce04b12cd77741237e1f61075194

(11577)

on February 10, 2012
at 09:42 PM

It's not actually the botulism bacteria that causes sickness, it is the associated toxins. Oil creates a sufficiently anaerobic (read: no air) environment that has the possibility to allow the bacteria to propagate from the original spore. Botulism does not do well in an acid environment, but that is hard to gauge w/o being able to test and monitor the pH at home, which sounds tedious. Just put it in the fridge if you add garlic! It's an easy fix, you wouldn't want to be the exception.

0
9e975c86f483555ed19e59c5628488ca

(823)

on February 11, 2012
at 01:48 AM

Olive oil oxidizes, reducing temperature will reduce the rate at which it happens.

0
Fb677d93955eb0fac597e3d94db92980

(1115)

on February 10, 2012
at 04:40 PM

Good question. I was wondering the same thing because I had been refrigerating it and quality olive oil solidifies in the fridge so I have to let it warm up (sometimes even microwaving it!) just to be able to use it. Guess I'll try leaving it out now. :)

518bce04b12cd77741237e1f61075194

(11577)

on February 10, 2012
at 09:43 PM

Another idea for keeping it in the fridge (which give the oil a much larger shelf life and prevents light exposure) is to just run the bottle under a hot tap to warm up just as much as you need.

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