{"product_id":"olive-oil-for-salads","title":"5 Good Reasons to Buy Our Olive Oil for Salads","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLumìa, our olive oil for salads, is 100% Italian early-harvest extra virgin olive oil for greens, vinaigrettes and fresh tomatoes: walnut husk, red apple, wild chicory and a peppery finish.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eOlive oil for salads, an extra virgin olive oil eaten raw over leaves, tomatoes and vegetables, should be chosen for flavor, because on a salad you taste it directly. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, brings walnut husk and red apple to the nose and wild chicory with a peppery finish to the palate. Each 500 mL bottle is $55.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003e5 Good Reasons to Buy Our Olive Oil for Salads\u003c\/h2\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e1. Early-Harvest EVOO for Fresh Salads\u003c\/h3\u003e\n\u003cp\u003eA fresh salad, greens or raw vegetables served with a dressing, is where an olive oil has nowhere to hide: nothing heats it and nothing covers it.Extra virgin olive oil, the highest grade defined by the \u003ca href=\"https:\/\/www.internationaloliveoil.org\/olive-world\/olive-oil\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eInternational Olive Council\u003c\/a\u003e, is the grade to use raw, and Lumìa, early harvested in Fall 2025, brings the green, lively character that a refined oil lacks; see \u003ca href=\"https:\/\/milantruffle.com\/products\/early-harvest-olive-oil\"\u003ewhy harvest timing shapes Lumìa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e2. Walnut Husk, Red Apple, Wild Chicory and Pepper\u003c\/h3\u003e\n\u003cp\u003eAroma, the fragrance the oil releases as it meets the leaves, opens with \u003cstrong\u003ewalnut husk\u003c\/strong\u003e, a green nutty note, and \u003cstrong\u003ered apple\u003c\/strong\u003e, a ripe, rounded fruitiness. On the palate comes \u003cstrong\u003ewild chicory\u003c\/strong\u003e, a clean vegetal bitterness, then a peppery finish. Bitterness and pungency are positive attributes of fresh extra virgin olive oil in the \u003ca href=\"https:\/\/internationaloliveoil.org\/wp-content\/uploads\/2024\/07\/III-2.2.COI-T20-Doc.-15-REV-11-2024_EN.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eInternational Olive Council's sensory method\u003c\/a\u003e, and the peppery catch is associated with \u003ca href=\"https:\/\/www.nature.com\/articles\/437045a\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eoleocanthal\u003c\/a\u003e. Learn to recognize them in our \u003ca href=\"https:\/\/milantruffle.com\/blogs\/olive-oil\/how-to-taste-olive-oil\"\u003eguide to tasting olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e3. For Vinaigrettes and Homemade Dressings\u003c\/h3\u003e\n\u003cp\u003eA vinaigrette, an emulsion of oil and an acid such as vinegar or lemon, usually starts at about three parts oil to one part acid. With lemon it becomes a citronette; with our \u003ca href=\"https:\/\/milantruffle.com\/products\/balsamic-vinegar-of-modena-igp-250ml\"\u003eBalsamic Vinegar of Modena IGP\u003c\/a\u003e it turns rounder and sweeter. An Italian saying sums up the method: dressing a salad takes four people, a wise one for the salt, a miser for the vinegar, a spendthrift for the oil and a madman to toss it. Our article on \u003ca href=\"https:\/\/milantruffle.com\/blogs\/olive-oil\/how-to-dress-a-salad-with-olive-oil\"\u003ehow to dress a salad with olive oil\u003c\/a\u003e gives three basic dressings.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e4. For Leafy Greens, Tomatoes and Mediterranean Salads\u003c\/h3\u003e\n\u003cp\u003eBitter leaves such as arugula and radicchio meet Lumìa's chicory bitterness; ripe tomatoes and mozzarella in a caprese take its fruit and pepper; and the Sicilian orange and fennel salad, sliced oranges with raw fennel, olives and oil, shows how well it pairs with citrus. For raw vegetables served with oil for dipping, see our \u003ca href=\"https:\/\/milantruffle.com\/products\/italian-olive-oil-for-vegetables\"\u003eItalian olive oil for vegetables\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e5. 100% Italian, Cold-Extracted and Measured\u003c\/h3\u003e\n\u003cp\u003eLumìa is 100% Italian extra virgin olive oil, early harvested in Fall 2025, cold-extracted in Italy and selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily. Its 2025 harvest analysis recorded \u003cstrong\u003e564 mg\/kg of total polyphenols\u003c\/strong\u003e at milling and \u003cstrong\u003e0.13% free acidity\u003c\/strong\u003e; these measurements describe the oil at the time of analysis, not its current composition. For more on what the polyphenol figure means, see our \u003ca href=\"https:\/\/milantruffle.com\/products\/high-polyphenol-olive-oil\"\u003ehigh polyphenol olive oil\u003c\/a\u003e. For a raw drizzle beyond salads, see our \u003ca href=\"https:\/\/milantruffle.com\/products\/finishing-olive-oil\"\u003efinishing olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eHow to Use Lumìa on Salads\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGreen salad:\u003c\/strong\u003e dry the leaves well so the oil clings instead of pooling, salt them, add a little vinegar or lemon, then Lumìa, and toss just before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClassic vinaigrette:\u003c\/strong\u003e 3 tablespoons of Lumìa, 1 tablespoon of red wine vinegar or lemon juice, a pinch of salt and pepper, and half a teaspoon of Dijon mustard to help it emulsify; shake in a closed jar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCaprese:\u003c\/strong\u003e sliced tomatoes and mozzarella with basil, flaky salt and a generous raw drizzle of Lumìa.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSicilian orange and fennel salad:\u003c\/strong\u003e sliced oranges, shaved fennel and black olives, finished with Lumìa, salt and black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrain and legume salads:\u003c\/strong\u003e dress farro, chickpeas or lentils with Lumìa, lemon and fresh herbs while the grains are still slightly warm, so they absorb the oil.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eQuick Questions About Olive Oil for Salads\u003c\/h2\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhat is the best olive oil for salads?\u003c\/h3\u003e\n\u003cp\u003eAn extra virgin olive oil with a fresh, fruity aroma, some bitterness and a peppery finish. On a salad the oil is eaten raw, so its flavor matters more than in cooking.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eIs early-harvest olive oil good for salads?\u003c\/h3\u003e\n\u003cp\u003eYes. Early-harvest extra virgin olive oils tend to have greener, more bitter and more peppery flavors, which stand out when the oil is used raw. Lumìa comes from the Fall 2025 early harvest.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhat is the ratio of olive oil to vinegar in a vinaigrette?\u003c\/h3\u003e\n\u003cp\u003eAbout three parts olive oil to one part vinegar or lemon juice is a good starting point. Taste, then adjust for the vinegar's acidity and your preference.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eHow do Italians dress a salad?\u003c\/h3\u003e\n\u003cp\u003eUsually at the table, in a simple order: salt first, then a little vinegar or lemon, then generous olive oil, then a good toss. Many Italians skip a mixed dressing altogether.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhere can I buy Lumìa olive oil for salads?\u003c\/h3\u003e\n\u003cp\u003eYou can buy Lumìa directly from Milan Truffle on this page. Each 500 mL bottle of 100% Italian extra virgin olive oil is $55.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHave another question? Write to info@milantruffle.com.\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"@id\":\"https:\/\/milantruffle.com\/products\/olive-oil-for-salads#faq\",\"inLanguage\":\"en-US\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the best olive oil for salads?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An extra virgin olive oil with a fresh, fruity aroma, some bitterness and a peppery finish. On a salad the oil is eaten raw, so its flavor matters more than in cooking.\"}},{\"@type\":\"Question\",\"name\":\"Is early-harvest olive oil good for salads?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Early-harvest extra virgin olive oils tend to have greener, more bitter and more peppery flavors, which stand out when the oil is used raw. Lumìa comes from the Fall 2025 early harvest.\"}},{\"@type\":\"Question\",\"name\":\"What is the ratio of olive oil to vinegar in a vinaigrette?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About three parts olive oil to one part vinegar or lemon juice is a good starting point. Taste, then adjust for the vinegar's acidity and your preference.\"}},{\"@type\":\"Question\",\"name\":\"How do Italians dress a salad?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Usually at the table, in a simple order: salt first, then a little vinegar or lemon, then generous olive oil, then a good toss. Many Italians skip a mixed dressing altogether.\"}},{\"@type\":\"Question\",\"name\":\"Where can I buy Lumìa olive oil for salads?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"You can buy Lumìa directly from Milan Truffle on this page. Each 500 mL bottle of 100% Italian extra virgin olive oil is $55.\"}}]}\u003c\/script\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eBuy Lumìa Olive Oil for Salads\u003c\/h2\u003e\n\u003cp\u003eLumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. Serving bread with the salad? See our \u003ca href=\"https:\/\/milantruffle.com\/products\/olive-oil-for-bread-dipping\"\u003eolive oil for bread dipping\u003c\/a\u003e. For complete specifications and customer reviews, visit our \u003ca href=\"https:\/\/milantruffle.com\/products\/100-italian-extra-virgin-olive-oil\"\u003eoriginal Lumìa Extra Virgin Olive Oil product page\u003c\/a\u003e.\u003c\/p\u003e","brand":"Milan Truffle","offers":[{"title":"Default Title","offer_id":67730418630819,"sku":"OJ-XAJV-4D5M","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0747\/6343\/6195\/files\/milan-truffle-lumia-extra-virgin-olive-oil-500ml-splash.png?v=1788555151","url":"https:\/\/milantruffle.com\/products\/olive-oil-for-salads","provider":"Milan Truffle","version":"1.0","type":"link"}