Rapeseed Oil

French Salad Oil

A lovely, healthy way to enjoy all the nutrients available in nZeaola™ in a colourful light flavoursome dressing


French Salad Oil

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    • 1/4 cup of nZeaola oil
    • 2 tspns wine vinegar
    • 1/2 tspn balsamic vinegar
    • 1 tspn prepared mustard
    • 1/4 tspn salt
    • 1 tspn sugar
    • 1 tbspn water


Step 1: Combine all ingredients in a tightly lidded container and shake well prior to serving

Cooks Notes: Do use the prepared mustard as this stops the dressing from separating -we use a whole grain mustard.

Use the salad oil just as it is on both cold and warm salads and on baked salmon. It will refrigerate for up to a week.  Just shake prior to use