Not at all. Vinegar does not contain any fat at all; it is a dilute version of acetic acid.
no
Vinegar is a heavier substance than Olive Oil so the Vinegar goes to the bottom and the Olive Oil stays up top
The best is extra virgin olive oil. But any oil can be used. Vegetable, peanut, olive or even corn oil.
Oil is more dense than vinegar. Most vinegar has the consistency of water. Pure virgin olive oil is some of the lightest and least dense of oils.
Oil and vinegar are the perfect combination to make a vinaigrette salad dressing and apple cider vinegar and Olive oil is part of a recipe for damaged dry hair.
No. Oil will float on vinegar as vinegar has the same density as water.
Vinegar contains a lot of water, which will evaporate. Oils evaporate VERY slowly.
put a tablespoon of olive oil and vinegar
Yes; they are usually canned in olive oil or are pickled in vinegar.
it doesn't. but you could try vinegar.
A dressing of that kind will not easily go bad. If the Olive oil and Vinegar separate, just shake it to reconstitute. Both Olive oil and Vinegar have an unrefrigerated shelf life of years. Although vinegar is in itself a natural preservative (all acids are), if you introduce high protein items like anchovies into the dressing, they will go off more quickly.
They will separate: olive oil on top, red wine vinegar on the bottom. The oil is non-polar and the vinegar (which is mostly water) is polar.
olive oil + a dash of apple cider vinegar.