Rss Feed Tweeter button Facebook button Technorati button Reddit button Myspace button Linkedin button Webonews button Delicious button Digg button Flickr button Stumbleupon button Newsvine button Youtube button

Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Italian Food'

Olive Oil Dipping Dish With Bread

Monday, January 21st, 2008

bread dippingBread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, fresh baked bread dipped in flavored olive oil, with herbs and spices, you will love it.

Bread Dipping In An Olive Oil Dipping Dish

select item

Tired of serving carrot and celery sticks to guests, why not try something different?

Be the first of your friends to use a new bread dipping dish and you’re sure to start a new trend. Add an olive oil dipping dish and some herb dips to the mix, and you’ve got yourself a culinary winner.

Combine Mediterranean-inspired oils with a variety of breads in a classy bread dipping dish, and you’ve created an appetizer that can be used no matter what the occasion.

There’s no need to run around searching for a gourmet grocer either. Simply visit your local supermarket and look for the olive oil section. Be prepared to spend that little bit extra for a bottle of extra virgin olive oil. Being the highest quality oil, it has a wonderful flavor, and is the best option for bread dipping. It’s likely you might already have some pure olive oil at home, but this is best left for cooking, as the flavor pales in comparison to extra virgin olive oil. 

Despite the name, extra light olive oil does not contain any less calories than other olive oils. The lighter color and flavor is what is referred to in this instance. It makes a great substitute to canola or vegetable oil when baking.

Dipping Dish For Olive Oil Bread Dipping

With a bread dipping dish, you can serve several oils and sauces at once. Place flavored oils such as fresh basil, lemon juice or roasted garlic in one of the olive oil dipping dishes to accompany the bread.

If you’re keen to create your own unique oil for bread dipping, consider adding some prepared basil pesto, Kalamata olive tapenade or sun dried tomato pesto to the oil. Mix well and to ensure that the flavors develop, leave the blended ingredients to stand for a minimum of 15 minutes.

If you want things spiced up a little, add a teaspoon of Italian seasoning and a dash of crushed red pepper flakes to a quarter cup of olive oil. For another flavor, fill one of the olive oil dipping dishes with freshly grated Parmesan cheese. First, dip a piece of bread into the oil, and then into the dish containing the cheese. Your guests will be stunned at the taste sensation.

And don’t think you need to stick to the standard french bread stick. Breads that a great for bread dipping include ciabatta, focaccia and sourdough, all of which can be found at your local deli or bakery. On a cold winter’s night, serve a loaf of warm French bread dough. 

The bread dipping dish is versatile and functional. Try filling with steamed vegetables instead of bread, and dip the vegetables into the flavored olive oil. For the perfect Italian appetizer, place your favorite oil in the olive oil dipping dish and then dip bread or vegetables into the oil. Olive oil bread dipping dish can be found in white stoneware with color graduations in the dish when filled with olive oil. It makes a wonderful wedding present, especially for a visual presentation on the newlyweds dining table. Once the oil is placed in the olive oil dipping dish, lovely green tones will filter through, providing both a work of art and a feast.


Modena Aceto Balsamico Villa Bellentani Balsamic Vinegar

Thursday, March 22nd, 2007

Villa Bellentani, Balsamic Vinegar of Modena Villa Bellentani of Modena Italy, produces balsamic vinegars that are classed in a gourmet category of their own. These balsamic vinegars are unlike other aged vinegars made simply from wine. Villa Bellentani balsamic vinegar make exquisite gourmet item

Modena Aceto Balsamico

Villa Bellentani balsamic vinegar represents the essence of commerce which made Modena a capital city. The traditional balsamic producers, or Acetifici Italiani, have understood after 400 years, a need to preserve Italy’s family traditions and heritage of genuine balsamico production. They wish to preserve Modena balsamic vinegar, which has already been adulterated and corrupted by vinegar producers who do not follow authentic tradition. For centuries, the world of authentic Italian aged balsamic vinegar is one of respect for the history and traditions of the trade.

Modern food production and technology processes are in compliance with the most recent European and international regulations (HACCP-ISO-CE). These measures assure the production of a kind of balsamico vinegar which comes from the Modena locale, in cooperation with generations of handed down family aged traditions.

A philosophy of life helped inspire the building of the beautiful villa in Carpi (now an Italian national historic monument) of the Eighteenth century Bellentani family. The Villa in Carpi structure, with its architectural design and frescos have made Villa Bellentani integral with balsamic heritage. The villa is an inspiration for perfection in the production of balsamico vinegars. Villa Bellentani balsamico is a true taste of Italy. They produce authentic balsamic vinegar from centuries of experience, which shows in the pride they have for the balsamic vinegar made at their facility.

Modena Aceto Balsamico Aged Balsamic Vinegar

Villa Bellentani balsamic vinegar has a very dark, rich color. This is the result of the long, natural aging process which is carefully regulated by the balsamico vinegar master. The balsamico ages for years in small wooden casks, and will become darker over time. The consistency of the balsamic vinegar becomes thicker and eventually the viscosity is like that of syrup.

Villa Bellentani flavor and balsamic production cannot be imitated by amateur producers whose only concern is keeping the price low. Villa Bellentani balsamic vinegar is a superior balsamic quality that exceeds the final customers highest expectations. Villa Bellentani balsamic vinegar mellows, enriches and blends the taste of numerous foods, while stimulating the palate with a complex flavors and aroma. Gourmet chefs will use it in small amounts, as quality balsamic vinegar will enhance but not overwhelm the flavors in delicate gourmet dishes.


Bread Dipping With Olive Oil Dipping Dishes

Wednesday, January 09th, 2008

bread dipping dish

A new Bread Dipping Dish. As people become more health conscious, many are turning to the Mediterranean Diet in order to eat a healthy diet without feeling like they’re depriving themselves. A great appetizer originating from Italy, and fitting perfectly with the Mediterranean Diet is bread dipping. select item


Olive Oil Dipping Dish For Bread Dipping

Creating a bread dipping appetizer is simple. All that is required is a bread dipping dish, bread and some olive oil and vinegar. Slice or cube your chosen bread (sourdough and foccacia are great for this), and place some extra virgin olive oil or balsamic vinegar in the bread dipping dish. Now all that’s required is to choose a piece a piece of bread and dip it into your desired condiment. Nothing could be more simple.

Our new bread dipping dish provides the perfect dish to use for bread dipping. A simple swirl on the bottom of the dipping dish becomes an artistic focal point when extra virgin olive oil is added. The swirl will appear to get darker as the dipping dish gets deeper. Made from restaurant grade white porcelain, our dipping dish is perfect for any occasion. Elegant and functional, the dipping dish is 4.5 inches wide, and is dishwasher safe, making cleaning a breeze. Should you create your own flavored oils to use in the dipping dish, it is also microwave safe, so oil can be warmed in the microwave to disperse the flavor.

Bread Dipping Appetizer

To obtain the best quality flavor, extra virgin olive oil should be used in the olive oil dipping dish. While you may already have olive oil in your kitchen cupboard, extra virgin olive oil contains the most flavor, and lends itself perfectly to bread dipping, so it’s worth buying some extra virgin olive oil to use for this purpose. To make your own flavored oils for the dipping dish, simply add some fresh herbs and spices to the oil. Basil, lemon juice, sun dried tomato’s and black pepper all work well. Simply allow the flavors to blend for at least 15 minutes before serving. If you do need to use the oil immediately, place the dipping dish in the microwave and heat for 10 seconds. This will help the flavors to disperse so that you can serve straight away.

If you haven’t already tried it, consider making bread dipping appetizer for your next function. You’re sure to start a trend, and the bread dipping dish makes a wonderful table centerpiece, sure to gain many comments. You can be assured that this is one appetizer that will be devoured by all. Bread dipping is a healthy alternative to many other snacks, and does not have to be saved for special occasions. If the kids are hungry after school, bring out the bread dipping dish along with their favorite bread, and they’ll be satisfied in no time. If unexpected guests drop in, it’s no trouble to quickly throw together a quick platter. Slice up some bread, fill the dipping dish with extra virgin olive oil, and it’s ready to serve.

Next time you need to buy a gift, remember that the beautiful American Porcelain Bread Dipping Dish makes a wonderful present. Classy and useful, it’s suitable to give as an anniversary, birthday, engagement or wedding gift. Team it with a quality extra virgin olive oil and vinegar, or a flavored oil you’ve created yourself, and you’ve got a sure winner.


Baked Italian Steak With Gourmet Extra Virgin Olive Oil

Wednesday, October 08th, 2014

Here is one of many best voted Gourmet Italian Recipes

• One tablespoon Gourmet Extra Virgin Olive Oil
• Three pounds bottom round steak cut
• One eight ounce can tomato sauce
• One half cup beef broth
• One half cup chopped onions
• One half teaspoon black pepper
• One half teaspoon rosemary
• Two garlic cloves
• Two tablespoons minced parsley
• Two teaspoons salt

Chop the garlic cloves into small chunks. Cut some of the fat off of the steak as you wish. Put the olive oil in a saucepan, and then place the garlic, onions, and then the steak and cook the steak until browned on one side. Add the parsley, tomato sauce, beef broth, and then pepper and salt, and place the uncooked side up and then cover before placing in the oven. Bake at 350 degrees for one hour or less so that the steak will be tender. Serves seven.


Spaghetti With Extra Virgin Olive Oil

Thursday, February 06th, 2014

  • Twelve ounce premade spaghetti noodles
  • Twelve black olives
  • Three cloves of garlic
  • Thirty ounce capers, rinsed
  • One teaspoon sea salt
  • One tablespoon sea salt
  • One pound can of tomatoes
  • One drop of olive oil
  • One dried red chili pepper
  • Four tablespoons extra virgin olive oil
  • Five basil leaves washed and torn just before serving
  • Cracked pepper
  • One loaf of fresh crusty Italian bread


Fill a large pot with water, drizzle the drop of olive oil in it and turn to high to boil. During the meantime, chop the olives and peel the garlic. Crumble the chili pepper. Wash the capers and then dice the garlic. Slice the tomatoes into small chunks. Wash and cut the basil and grind the pepper. In a large saucepan, pour the four tablespoons olive oil in and heat. Before it begins smoking, put the tomatoes, capers, chili pepper, and garlic. Stir well for less than two minutes.

Let simmer for twenty minutes and then tend to the boiling water. Turn off the burner for the sauce in the saucepan while cooking the noodles. Put the spaghetti noodles in the pot and stir for the next ten minutes. Remove the noodles and mix well with the olives and sauce. Add the basil leaves and serve with the Italian bread and olive oil dip.

Gift Idea from the Italian Kitchen

Saturday, October 11th, 2008

Gift Idea from Italy

Is there a better gift idea than Gourmet food? Holidays, Birthdays and Anniversaries come every year and often we find ourselves unable to find the perfect gift idea. As we all know, most people like good food. So why not send a unique Gourmet food gift?

A Gourmet food gift is the ideal gift idea for that special person who you may have searched the mall over for something special, and are never able to find. The taste and flavor of Gourmet food gifts are known to be new, exciting, extraordinary, and perhaps something the recipient would never purchase their selves. Such may be the case with imported Italian olive oil and Balsamic Vinegar. Cold pressed olive oil matched with aged Italian balsamic vinegar makes a splendid gift idea. These accoutrements will not only add merit to any oil and vinegar recipe, but are also good for your health!

Our authentic Modena Balsamic Vinegar has become a popular Housewarming gift idea, and has been gaining popularity among friends who love to cook. A good bottle of Aceto Gran Reserva 25 Balsamico di Modena may never make it to the post office to be sent. Instead, it gets opened at home. Now, isn’t that the kind of gift idea worth considering?

Come and see for yourself. Visit sometime, and browse through our wonderful unique display of Gourmet gifts. 

gourmet gift, Italian gift, oil and vinegar gift 


Technorati Tags: , ,

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 


Technorati Tags:

Oil and Vinegar Italian Green Salad

Friday, April 04th, 2008

Italian Green Salad

Crisp fresh picked spring greens flavored with fresh or dried herbs, drizzled with olive oil, balsamic vinegar, add a pinch of sea salt, freshly ground black peppercorns, and a gentle hint of minced garlic is what an Italian green salad is made of. Sometimes for a saltier taste a small portion of anchovies can be blended into the salad dressing, of course the salt would be omitted.

Fresh herbs such as basil, tarragon, oregano, Italian parsley and many others can be used more generously than dried herbs because of the milder flavor. These are best when they are chopped finely or minced through a food processor. By dicing or mincing the herbs, the distinctive flavors of each spice permeate the entire salad. It is important to use a fine quality extra-virgin olive oil, as your salad will only be as good as the ingredients used. Extra flavor can be added with fresh grated Parmesan cheese. Parmesan cheese is noted for its salty flavor but blends well with the other flavors in the salad.

An Italian green salad is another alternative to the antipasto course. It is up to you to serve before or during the meal.

Italian style chef salad
Serves four to six persons

2 large cloves of garlic, peeled
one half teaspoon onion salt
one tablespoon red wine vinegar
four tablespoons extra-virgin olive oil
half teaspoon freshly ground black peppercorns
half teaspoon dry mustard
one quarter pound salami thinly sliced and julienned
one quarter pound provolone cheese, thinly sliced and julienned
1 cup chickory, torn into bite-size pieces
1 cup escarole, torn in bite-size pieces (this is a variety of endive having leaves with irregular frilled edges)
1 cup fennel, thinly sliced
1 cup Belgian endive, cut into 1 inch pieces
1 cup watercress
one tablespoon salted capers
one quarter cup chopped black olives
two tablespoons grated Parmesan cheese

Use a large wooden bowl and rub the inside of the bowl with the garlic cloves pressing the flavor of the garlic onto the walls of the bowl, discard the pressed cloves. Dissolve onion salt early in vinegar in the salad bowl. Slowly drizzle extra-virgin olive oil, pepper and mustard, and stir well. Add the sliced salami, cheese, greens and remaining ingredients. Toss lightly. Add more vinegar wore extra-virgin olive oil to your taste. Serve on chilled salad plates. Oil and Vinegar Italian salad, Italian green salad

Technorati Tags: ,

Italian Cooking Basic Terms

Thursday, April 03rd, 2008

Some basic Italian cooking terms you should know

Most recipes are written in a simple form. From time to time there are words and phrases that you should become familiar with.

Al dente: You will see this term in practically every pasta dish or recipe. The literal meaning is, “to the tooth”. Al dente means that the pasta is done to a chewy perfection. There are many cooks that tend to overcook pasta, so that when the pasta sauce is added, the whole mixture turns to a mush. In the old country one way to see if the pasta is ready is by taking a strand of the pasta such as spaghetti, and throwing it against the wall. It sticks to the wall the pasta is ready. If you really don’t care for this method, just bite a single piece of pasta to see if it is cooked to the consistency that you like.

Julienne: Some folks think that this is a fancy Italian name for Julian, its not. It’s just the gourmet word for saying “cut into very thin strips”. Even though this word is from French origin is often used in Italian cooking.

Reduce: Creams, sauces, or soups are often reduced by allowing to boil until the stock is condensed in thickness. Boiling off or reducing is an inexact measurement. Don’t burn your pan and use discretion when a recipe calls for, “reduce by half” as this simply means, boil until the liquid is about half of what you started with.

Deglaze: A recipe may call for a pan to be deglazed. When meat is cooked in a pan or skillet in the oven there is residue from the cooking that coats the inside of the pan. Deglazing means to add some liquid, either water or wine, to the pan to help scrape up the brown morsels and drippings that remain in the pan. Normally you will remove the pan from the burner so that it does not burn or catch fire.

Marinara: In the old country, wives of fishermen would make a tomato sauce in a quick manner that would be served with the catch of the day. Today, marinara refers to various forms of tomato sauces that are made without meat. Tomatoes, herbs, and spices are the only additions that are normally used to make a tomato sauce called marinara.

Ragu: A meat sauce sometimes referred to as Bolognese, usually includes some vegetables like celery, minced onions, and diced carrots. One or all three veggie ingredients can be used. Sometimes a small amount of cream is added as well.

Dolce: This is a term that is generally referred to for a desert. The word actually means sweet.

Italian cooking basic terms

Technorati Tags:

Balsamic Vinegar

Friday, March 23rd, 2007

Balsamic vinegar from Italy, is an aged reduction of Trebbiano or Spergola white grapes. The grapes are boiled to a syrup by being cooked very slowly in open fired copper cauldrons. The grapes are cooked until the moisture content is reduced by over 50 percent. The concentrated cooked balsamic grape reduction results in what is called the “must.” The grape ‘must’ reduction is put into wooden casks and an older aged balsamic vinegar is then added to promote the acetification process. Balsamic vinegar goes through a series of transfers from larger wooden barrels to progressively smaller wooden barrels. This aging process normally spans a period of twelve years. Every year the aging balsamic vinegar is transferred to different wooden barrels made from various wood varieties. In this way the balsamic vinegar obtains rich flavors inherent of the different woods. Popular wood varieties which the balsamic vinegar barrels are made from are: oak, cherry, chestnut, ash and wild cherry. Juniper and mulberry are the most difficult to procure, but are highly sought after for the unique flavors they impart to the balsamic vinegar.

A gourmet shopper can be perplexed about selecting balsamic vinegar at the grocery store. $5.00 balsamic vinegar can be next to $35.00 balsamic vinegar. Often taste testing is the best way to determine a quality balsamic. Inexpensive commercial grade vinegars are really not balsamico at all. Know what you are buying before you purchase.

The Italian producers from Reggio Emilia have designated three quality levels for Tradizionale Balsamic Vinegar.
12 years aged, indicated with a Red level or label.
20 years aged, indicated with a Silver level or label.
And 30-40 years ages designated with a Gold level or label.

Authentic Italian aceto balsamic vinegar comes in 3.4 ounce bottles and sells from $60.00 to $700.00 per bottle. It must be aged a minimum of 12 years. The better balsamic vinegars are aged 25 to 50 years. These balsamic vinegars are nearly liqueurs, rather than a vinegar. Serve them by the drop, never pour them.

Technorati Tags: , ,


Copyright © 2014 All rights reserved.