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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Bread Dipping'

Glass Oil and Vinegar Cruet

Monday, October 06th, 2008

Glass Oil and Vinegar Cruet

Glass Oil and Vinegar Cruet Grape

The glass Oil and Vinegar Cruet have been adapted for the 21st century. The U.S. has been behind the curve with olive oil and vinegar but is making huge strides to get in step with the international diet trend that is thousands of years old. Cooking with olive oil to produce healthy unsaturated fat dishes for the U.S. tables in restaurants and homes has taken the nation by storm. Cooking with olive oil in the Mediterranean has caused a global spread of the use of olive oil to nations that do not even grow olives. The heart healthy olive oil is recommended for salads, pasta, meat rubs and marinades in addition to replacing other vegetable or animal oils for cooking. The oil and vinegar vessels need to be functional, such as a glass Oil and Vinegar Cruet.

Balsamic vinegar is the natural companion to olive oil that compliments the cooked or uncooked dish. Balsamic vinegar is a “wine like” product, produced with grapes, aged in oak casks, with no alcohol, and valued by the oldest age. Balsamic vinegar becomes thicker as it gets older and takes less to flavor your dish. The quality balsamic vinegar starts in an oak barrel and is stored for a minimum of 4 years, and then is distributed in glass bottles. The balsamic vinegar vessel for dispensing should always be glass to prevent a taste robbing acidic reaction with a metal container. Balsamic vinegar and olive oil dressing for salads is the most popular use for this vinegar. Bread dipping with balsamic vinegar and olive oil is quickly over taking the popularity of dressing, but both uses are growing exponentially worldwide! Balsamic vinegar and olive oil for bread dipping are no longer “just Italian” cuisine. Fine restaurants and family tables serve this delicacy as an accoutrement to the main dish regardless of the dish’s national origin.

Vinaigrette has become very popular. The combining of oil and vinegar to make an emulsion for salads and desserts have recipe authors rushing to the printer to be published. The combining of oil and vinegar gives a different texture and taste than when used separately. Every imaginable type of oil and vinegar has been used to make vinaigrettes. The vinaigrette serving vessel or mixing bottle has perplexed servers for years; do you use two separate bottles for each function, a combo bottle or a bowl and a bottle?

Dipping dish vessels specifically for oil and vinegar are new to the U.S. But dipping dishes at the restaurant and home are becoming a must. Choosing a dipping dish that distributes both the oil and vinegar precisely as the consumer desires it can be a challenge. Some imported dipping dishes can only be used for decorative purposes due to lead paint. Bread dipping has become such a popular event at all tables that this appetizer crosses all national cuisines.

Glass Oil and Vinegar Cruet Set

There are very few dispensers for storing gourmet olive oil and vinegar that are functional, convenient and pleasing in the table presentation. Until recently, the same type of vessels that have been used for hundreds of years, held the oil and or vinegar at the stove or on the table. Incorporating eye appeal and functionality, introduces the Glass Oil and Vinegar Cruet that has astounded restaurants and homes worldwide. It becomes increasingly more popular when it comes as a pair, a glass oil and vinegar cruet set.

A new oil and vinegar Grape Cruet combines both liquids in one vessel with European design and elegant see through glass. The Vinaigrette Dressing Bottle has been designed to mix the oil and vinegar emulsion and then serve the vinaigrette from the same bottle with a drizzle spout. Dipping dishes abound, some with lead paint from outside the U.S., some with quaint reservoirs and easily chipped. has a designed a revolutionary, restaurant grade bread Dipping Dish that has eye appeal as well as being highly functional. This dipping dish has the ability to keep oil separate or blend with the vinegar. The floral image produced while filling, gives the viewer a uniquely different design with each use. These are extremely unique one of a kind quality Glass Oil and Vinegar Cruet ideal for any gift occasion.

Crostini with sweet cherry tomatoes

Tuesday, June 24th, 2008

For a superb crostini use roasted juicy sweet cherry tomatoes combined with a dash of white balsamic vinegar and serve on slices of toasted French baguette.This recipe will take up to forty minutes to prepare and about forty-five minutes in the oven. However, if you wish, you can be prepare this dish a day in advance. Ensure that the tomato mixture is stored in an appropriate airtight container and refrigerated. This mixture should be removed from the refrigerator at least two hours prior to serving. The toasted baguette should also be kept in an airtight container but kept at room temperature.

For eight servings you will need the following:
1 lb of halved fresh cherry tomatoes
One large French baguette (The baguette should then be sliced into diagonals)
Olive oil drizzle
One garlic clove that has been put through a press and crushed
One and a half teaspoons of white balsamic vinegar

1. Before preparing your ingredients ensure that your oven is preheated to a temperature of 180 degrees centigrade.
2. Whilst the oven is preheating, line two large baking trays with grease proof paper to prevent your tomatoes from sticking to the tray.

3. Slice the cherry tomatoes in half and place on the baking tray with the flat side of the tomato facing up.

4. Before baking the tomatoes, use a little salt and pepper to season.

5. Remove tomatoes from the oven after three quarters of an hour or when the tomatoes appear to be softened and have a golden tinge.

6. Whilst the tomatoes have been set aside to cool, prepare the French baguette slices by placing on two baking sheets. Ensure that each slice does not overlap another. Spray the entire single layer of bread slices with olive oil.

7. After eight minutes turn over all the bread slices and mist with olive oil. Return to the oven and bake until each slice is golden brown and crisp.

8. While you have set aside the toasted bread to cool, place the tomatoes, garlic and vinegar in a large bowl and mix together.
You are now ready to either top the sliced toasted baguette with the tomato mixture or serve in a bowl separately.

crostini and tomatoes 


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Bread Dipping Kit, a Gourmet Gift

Tuesday, June 17th, 2008

bread dipping kitBread dipping kit, a gourmet Italian gift

The bread dipping kit is a popular Italian gift for all occasions. A bread dipping appetizer brings the estate Tuscan cuisine to any table. This gourmet food gift includes imported Extra Virgin Olive Oil from Italy, fine quality stoneware dipping dishes and a premium blend of bread dipping seasoning. All that is required with the bread dipping kit, is a fresh baked loaf of bread which you can pick up at a local supermarket or bake shop. A French baguette or Italian bread loaf works well when sliced and served with extra virgin dipping oil drizzled over the Italian blend of bread dipping herbs and spices.

Each bread dipping kit comes with a bread dipping oil recipe. The Cruets Gourmet dipping herbs and spices is a blend of oregano, onion, sun-dried tomatoes, garlic, parsley, and fragrant basil. In just a few minutes you can hydrate the dipping herbs with water, drain, then drizzle oil over until covered. Stir mixture and add additional olive oil and serve with fresh bread.

Cold pressed, extra virgin olive oil is the best quality olive oil you can buy. Italian Masserie Olive Oil, which was selected for this bread dipping gift set, has a wonderful light flavor that is excellent for making dipping sauces and dipping oils where you do not want the olive oil taste to dominate the herbs and spices flavors.

A bread dipping appetizer using quality extra virgin olive oil, is a tasteful and healthy addition to any meal. The health benefits ascribed to the Mediterranean Diet is a plus to the gourmet cuisine that is so popular.

bread dipping kit, oil dipping, dipping dish, bread dipping 

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Pita bread

Tuesday, March 18th, 2008

Pita, a slightly leavened bread, is perhaps the oldest bread we know of. Pita is a word derived from the Greek verb pessein, which means cooked or baked. Oriental pancakes are the Asian equivalent of pita. This flat bread is usually cut open forming a pocket which can be filled with your chosen ingredients. The versatility of pita landed it a place on supermarket shelves toward the end of the twentieth century in the United States.

Pita has been the basis for many of the foods we enjoy today, to include pizza, but is typically Pita is also popular as a flat sandwich bread which is often filled with salads such as tuna or chicken salad. The portability of pita has made it a popular addition to many fast food chains in the United States in the recent past.


Olive oil is ideal for any bread, even bread dipping. Dipping bread in olive oil is a very healthy and gourmet appetizer. Olive oil dipping dishes were made for this purpose. stocks Bread Dipping Dishes made of the highest quality and the most elegant style available.

“Wraps” filled with chicken and vegetables and topped with some sort of dressing or condiment are on the menu of almost any fast food place you walk in to. Flatbreads are often offered as a healthy alternative to the usual deep fried foods.

Pita or Pizza

The basic translation of pita is “cooked in ashes.” Pita is a slightly leavened flatbread of wheat flour, that was originally cooked in brick ovens. Flatbreads date back to prehistoric times and are probably the earliest breads created. The production of flatbreads did not require utensils or even an oven. In early times, flatbreads served the purpose of a serving platter for the daily meal.

The size of pita varies depending on who is making it and what it will be used for.  Pita replaced the word “plakous” of Greek origin that’s meaning had changed to be known as a thicker cake. The word pitta was used because pine pitch forms layers associated with breads and cakes.

Flatbreads were originally used as a serving dish for meats. This practice of topping flat bread with other foods for consumption could be where pizza got its start. The different dialects of Italy transformed the word “pita” to pizza. The act of topping a baked dough of grains and water and then topping it with a variety of ingredients has been around long before the pizza we now consume today.

pita bread


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Bread Dipping, Old World Hors D’oeuvres

Tuesday, March 11th, 2008

dipping dishesOld World Mediterranean cuisine has long been loved by people from many different cultures. One Old World Mediterranean favorite is bread dipping. This simple, yet satisfying tradition has been making a come-back over the past few years not only because of its health value but also because of its flavor.

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For years, hosts and hostesses have been serving chips & dip, cheese & crackers, vegetable & deli trays, and other common party foods to their guests. These hors d’oeuvres get eaten of course, but why not try something new? Imagine how satisfied party guests would be if they were served a slice of warm bread along with their choice of a variety of delicious olive oil bread dipping sauces.

The average host or hostess may think that this sounds too good to be true. Surprisingly, though, this appetizer is quite simple to prepare and, when you consider the price of quality potato chips, pre-cut vegetables, and other party foods, it is not very costly, either. Depending on the size of your party, all that you will need is two or three of the baguette loaves that you can purchase fresh at most grocery stores, a bottle of extra virgin olive oil, and some Italian herbs and spices. When you are shopping for your ingredients, remember that the quality of the olive oil you choose will make or break your bread dip. The higher the quality of your olive oil and other ingredients, the better your hors d’oeuvres will be.

To prepare your bread dip the first thing that you will need to do is re-hydrate any dried herbs and spices that you will use in the recipe. To do this, just soak them in a shallow plate of water for about 15 minutes. This will bring back their flavor and they will taste as if they were still fresh. Once the herbs and spices are done rehydrating, drain the water and add them to some extra virgin olive oil. For a unique flair, you can also add other ingredients such as sun-dried tomatoes, grated parmesan cheese, flavored vinegars, or lemon juice. If you use the time that your spices are re-hydrating to slice or cube the bread, then in less than half an hour you will have a mouth-watering appetizer that most guests will love.

Food presentation also plays a significant role in a fun and successful party. The use of a bread dipping dish instead of a plate or serving platter will provide a good foundation for the arrangement of your bread dips. Also, if you are using balsamic vinegar in any of the dips, you can create designs in the dip instead of just mixing them together. The breads can be either cubed or sliced and served on a platter that complements the bread dipping dish. If you wish to slice the bread, be sure to slice it at an angle for an attractive detail.

For some variety, you can serve a veggie tray along with your bread slices. Fresh, steamed, and grilled vegetables all go great with olive oil bread dips. Guests will also appreciate a variety of breads to choose form. Focaccia, sourdough, Italian, French, and other fresh-baked breads all work well for bread dipping. Another variation is to use the bread dips at dinner parties. They can be used as salad dressings, they can be drizzled over vegetable and pasta dishes, or they can also be used to marinade meats.

Make your guests happy by bringing a taste of the Old World to your next party. Bread dipping is healthy, fast, and appetizing so it is sure to please a wide array of guests.

bread dipping, bread dipping appetizer

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Traditional Italian Bruschetta

Sunday, January 28th, 2007

Makes 4 servings

True Italian bruschetta is grilled over a wood fire. As this may be impractical for many, a stove top grill works fine, and even a ridged cast iron skillet or toaster oven will work as well.


  • ½ loaf Italian sourdough bread, (you can substitute any crusty bread)
  • 4 large garlic cloves peeled and pressed through a garlic press
  • ½ cup extra virgin olive oil
  • Coarse sea salt
  • Black pepper fresh ground


Cut the bread diagonally into ¾ inch slices.
Grill the bread until it is brown on both sides.
Remove the bread from the grill and spread pressed garlic on each of the bread slices.
Place the bread on a serving platter and drizzle with olive oil.
Sprinkle with a little coarse Sea Salt and fresh ground pepper. Serve immediately, and always offer additional olive oil on the side.
You can also offer olive oil and balsamic vinegar in a dipping bowl on the side.

Bruschetta, Bruschetta recipe, traditional Italian Bruschetta

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Simple Bread Dipping Sauce

Thursday, April 20th, 2006

French-Italian Bread Dipping Sauce


  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons aged balsamic vinegar
  • Hot bread or hot flour tortillas
  • Herbes de Provence

Pour olive oil in small serving dish. Add balsamico. Use a herb mill to fresh grind dried Herbes de Provence. These dried herb flavors add a delicious zest and fragrance to your bread dipping sauce.

Use to break bread or tortillas in serving portions to dip in sauce.

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