Reprinted from The Blood Type Diet Website (

Victoria's Olive Oil Drizzle


A simple and delicious dressing for salads,cooked vegetables, pasta, and meat.

  • 2 cups extra virgin olive oil
  • 6 cloves of garlic, crushed
  • 2 teaspoons umeboshi plum 'vinegar' (really a brine)
  • herbs to taste, fresh or dried, such as parsley and basil
How to make it:
  1. Combine in a glass bottle with a cork or tight fitting lid:
  2. Close lid on bottle and shake well.
  3. Drizzle on salads or cooked foods.
  4. Keep in a cool place but does not require refrigeration unless bottle will sit unused for a long time.