4 Staple Sauces to Make Yourself with Extra Virgin Olive Oil

four home made sauces made with extra virgin olive oil.

We’ll admit it, some condiments are better store-bought. Some are too labor-intensive to attempt to make yourself. And sometimes we just don’t have the time to even think about getting out the food processor. But there are a handful of condiments that are more delicious, healthier, and more cost-effective to make in your own kitchen. And better yet, you can make them in a big batch and keep them in your refrigerator door for daily use. These staple sauces with extra virgin olive oil all use only a food processor, a few simple ingredients (most are probably already in your pantry!), and less than 10 minutes. plus they all are a great way to highlight our extra virgin olive oil.

Mayonnaise being made in a food processor with extra virgin olive oil.

Homemade Extra Virgin Olive Oil Mayonnaise

adapted from Epicurious’ Homemade Mayonnaise

Ingredients

  • 1 egg yolk
  • 2 tsp. Dijon mustard
  • 1 tbsp. lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup California Olive Ranch Everyday extra virgin olive oil

Instructions

  1. Add the egg yolk, mustard, lemon juice, salt, and pepper to the bowl of your food processor.
  2. Measure your extra virgin olive into a liquids measuring cup. With the food processor on, slowly dribble the olive oil into the feed tube or drip hole. Continue, with the food processor still running, until all the olive oil has been added and emulsified (it should take about three minutes).
  3. Stop the food processor and stir in any remaining, unincorporated olive oil. Add more salt, pepper or lemon juice to taste.

Refrigerate in an airtight container for up to a week.

 

chickpeas, extra virgin olive oil, lemon, garlic, and tahini all prepped ready to be added to a food processor to make humus.

Everyday Homemade Hummus

Adapted from Real-Simple’s 5-Minute Hummus

A modern favorite in the United States, hummus has been around for centuries and is traditionally made with extra virgin olive oil. We love using this recipe for an easy appetizer for dinner parties alongside fresh vegetables, and some lightly salted pita chips.

Ingredients

  • 1 15-oz. can chickpeas, rinsed, liquid reserved
  • 1 clove garlic
  • 1⁄3 cup California Olive Ranch Everyday extra virgin olive oil, plus more for serving
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. tahini
  • 1 tsp. ground cumin
  • salt & pepper

Instructions

  1. Add the chickpeas, garlic, extra virgin olive oil, lemon juice, tahini, cumin, and ¾ teaspoon salt to a food processor. Purée until smooth and creamy. (add 1 to 2 tablespoons chickpea liquid, or water, as necessary)
  2. Serve in a bowl with an additional drizzle of extra virgin olive oil and spices or dried herbs of choice.

Keep in an airtight contain in the refrigerator for up to one week.

 

Classic Walnut Pesto

Adapted from Epicurious’ Basil Walnut Pesto

Looking for a quick, healthy, and delicious mid-week meal for the family? This pesto is perfect for all sorts of easy to make dinners! The trick is pre-making it and having it ready to go whenever you need it.

Ingredients

  • 1 cup packed fresh basil leaves, rinsed and dried
  • 1/2 cup chopped walnuts
  • 1/4 cup parmigiano-reggiano cheese
  • 1/3 cup California Olive Ranch Everyday extra virgin olive oil
  • 1 large clove garlic
  • juice of 1 lemon
  • salt and pepper

Instructions

  1. Add basil and walnuts to a food processor and pulse a few times.
  2. Add garlic and olive oil and pulse again.
  3. Add parmesan cheese, lemon juice, and salt and pepper. Pulse until just blended, scraping down the sides with a rubber spatula as needed.

Store in an air tight container in the refrigerator, and add more olive oil before serving leftovers.

 

An olive oil and lemon vinaigrette salad dressing in a food processor after getting mixed together.

5-Ingredient Lemon Vinaigrette

adapted from Erin Alderson’s Lemon Vinaigrette

This is a staple recipe you should always have in your back pocket. Extra virgin olive oil salad dressings are one of the best ways to incorporate healthy meals into your diet while keeping your food delicious!

Ingredients

  • 1/2 cup California Olive Ranch Everyday extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup diced shallots
  • 1/2 teaspoon each salt & black pepper

Instructions

  1. Add all ingredients into a food processor (or blender) and pulse until combined. (That’s it!)

Refrigerate in an airtight container for about a week. It will likely solidify in the refrigerator, so before serving, bring up to room temperature or run your storage container under warm water to liquify.


What to Make With Your Homemade Condiments

These recipes show that making condiments at home isn’t as hard as it looks, and we hope you’re feeling empowered to make your own staple condiments right from your kitchen. They’re endlessly versatile and can be used on a wide range of recipes, but here are a few great options we’ve bookmarked that make good use of them: