When making sauces, the goal is to heighten or complement the flavor of the food and not to mask it. A sauce should be used to add to the harmony of a dish. Olive oil is the best fat ingredient for the creation of any cold or hot sauces. Because water and olive oil don't bind naturally, the key to creating a stable dressing or sauce is the gradual addition of olive oil to the base while you whisk the mix. Do not add too much olive oil to the mix because the sauce will eventually break.
Olive oil can also preserve the color of certain freshly made sauces.
Covering a jar of fresh pesto with a thin layer of olive oil before refrigerating will help preserve the green color. Marinating in Olive Oil Marinades are acid, herb and spice or fat based. Olive oil is the best for marinades because it promotes penetration of the outer walls of the food and carries the flavors of the marinade within its membranes. We always use our olive oils in baking breads and certain desserts. Our olive oils have a far more distinguished taste than butter, and we have found it adds a desirable dimension to any dessert or bread.