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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Recipes'

Rabbit Marinated In Aceto Balsamico Balsamic Vinegar

Wednesday, January 29th, 2014

Rabbit can be a very tasty treat when marinated with balsamic vinegar and olive oil.

• One two pound rabbit
• One half cup and three tablespoons extra virgin olive oil
• One half cup Aceto Balsamico di Modena
• Two cloves garlic
• One teaspoon juniper berries
• One stem fresh rosemary
• One bay leaf
• Salt and pepper to taste

Mash the garlic and slice the rabbit into 8 pieces. Mix the balsamic vinegar, half cup of evoo, rosemary, garlic, berries, and the bay leaf together in a large bowl. Salt and pepper to taste. Mix the rabbit chunks with the vinegar mixture so that the rabbit is marinated well. Cover and keep in the refrigerator for at least eight hours.

Uncover and mix the rabbit to absorb the marinade. Remove the rabbit and hold over the bowl so that the marinade drains off and the marinade is kept in the bowl. Pour the three tablespoons of olive oil in a large saucepan and heat over medium heat. Put the rabbit in and sauté for six minutes so that it turns golden brown. While you cook it, add some marinade to the pan for extra flavor and keep the rabbit from sticking. Turn down the heat and cook with the lid on for twenty minutes. Remove from the pan and place on a serving dish. Cook the pan juices on high heat for two minutes and then serve with the rabbit right away. Salt and pepper to taste. Serves four.

Boiled Red Snapper With EVOO

Wednesday, January 29th, 2014

Many years ago, Neapolitan fishermen used huge acetylene fueled lights to attract the catch during nighttime fishing. The lamps would produce heat, and the fishermen would cook fish on the flat, wide rims of the lamps. They would bring a cup of fresh Mediterranean salt water to a heavy boil and then add tomatoes, olive oil, chile, garlic, and unmarketable fish. Here is the modern recipe that is almost the same and just as tasty. Be sure your tomatoes are very ripe, or else use the canned tomato substitution, but do not overcook the tomatoes. The sauce should be light orange, just not a bright red.

  • Two one pound red snappers or striped bass
  • 1/3 cup extra virgin olive oil
  • One cup water
  • One small dried hot red chile pepper
  • Two garlic cloves, crushed
  • Two ripe plum tomatoes
  • Two tablespoons parsley
  • Fresh sea salt to taste

Crush the garlic cloves and peel the tomatoes. Remove the seeds and dice. Mince the parsley. Clean the fish and wash out well, then dry. In a large skillet, heat the oil over medium heat. Add the garlic and chile pepper and cook until the garlic just colors, about one minute. With a slotted spoon, remove and discard the garlic. Add the fish and cook for one minute. Add the tomatoes and cook for three minutes, stirring the tomatoes around the fish. Pour in the water, season with salt and bring to a boil. Reduce the heat to low, cover, and simmer, basting occasionally with the cooking liquid, until the fish is just opaque throughout when prodded with a fork, about fifteen minutes. Sprinkle with the parsley. Transfer the fish to a warmed serving platter. At the table, remove the tail, head, and the top two fillets as well as the central spine. Drizzle with olive oil and serve right away. Serves four. Olive oil is excellent with many other seafood recipes. If you are looking for the perfect olive oil and the right olive oil cruet for making your seafood recipes, they can be found at for easy purchasing. We also have many other gourmet recipes to share.

Drowned Trout Arezzo

Tuesday, January 28th, 2014

  • 1 cup dry white wine
  • 2 garlic cloves
  • 4 trout
  • One half cup parsley
  • One third cup all purpose flour
  • One third cup extra virgin olive oil
  • Salt and pepper to taste

Finely dice the garlic and slice up the parsley. Clean the fish and wash well. Let drain with the head down for 5 minutes. Pour the olive oil in a large pan and put on medium heat. Sprinkle the flour over the fish and place the fish in the skillet. Cook each side of the fish for 5 minutes. Salt and pepper to taste. Add the garlic and parsley and cook for one minute. Bring to a simmer and add the wine. Cover the pan and turn to low heat. Let cook for 6 minutes. Serve from the pan when done.

Olive Oil On Broccoli Fritters Recipe

Monday, January 20th, 2014

When making vegetable fritters, olive oil is the key ingredient. To make access, use, and storing of olive oil much easier, a custom designed handblown cruet was custom made specifically for this purpose.

Here’s How To Make A Tasty Quick And Easy Vegetable Fritter With Broccoli

  • Five large eggs
  • Four cups extra virgin olive oil
  • One cup all purpose flour
  • One quarter teaspoon sea salt
  • Two pounds of broccoli

Beat the eggs and slice the broccoli into florets. Then cut off and throw away the stalks. Blend the flour and the eggs together in a mixing bowl and add the salt, then let sit for at least one and one half hours. Preheat the oven to 200 degrees and take out a large saucepan. Pour the four cups of olive oil in the pan and turn to medium high heat. Divide the florets into groups and put one group at a time in the egg and flour batter, then place in the pan and cook each side for one and a half minutes before turning. Then remove with a large fork and move the florets to a baking sheet lined with paper towels. While the rest are frying in the pan, keep the other fritters warm in the oven.

Drizzle Olive Oil From A Cruet On Your Olive Oil Panzerotti Mixed With Olives And Onions

Saturday, January 18th, 2014

For all your cooking needs, an oil and vinegar cruet would most certainly come in handy. You can store olive oil and vinegar at the same time separately in the same cruet decanter.

  • One and one half teaspoons active dry yeast
  • One cup Mediterranean black olives
  • One eight ounce baking potato
  • One quarter cup lukewarm water
  • Two eight ounce onions
  • Two garlic cloves
  • Two tablespoons extra virgin olive oil
  • Three cups all purpose flour
  • Three cups olive oil for deep frying
  • Three quarter cups cold water
  • Three ripe plum tomatoes
  • Crushed sea salt to taste

Peel the potato and finely slice the garlic cloves, onions, and olives after removing the pits. Peel and remove the seeds from the tomatoes and then dice them as well.

In a large pot, fill with water and add salt. Bring to a boil and cook the potato for 25 minutes, then empty the water. Mash the potato and then let sit. Fill a small bowl with the lukewarm water and fill with the yeast. Let stand for five minutes and stir until dissolved. In another large bowl, put in the flour and the mashed potato and sprinkle on salt. Then pour in the yeast mixture and add more water. Stir until soft dough. Knead the dough for ten minutes and add more flour as needed. Take another new bowl and pour olive oil in it and pour the dough into it. Cover with plastic wrap and let it sit in a warm place for one and one half hours.

Over medium heat, sauté the garlic and onions in olive oil for five minutes. Then put the olives and tomatoes in and cook for ten minutes. Turn off the stove and let cool. Remove the dough from the bowl and knead on a flat work surface. Add more flour as needed, and then pull off a golf sized piece of dough and roll out into a three inch pancake. Moisten the edges of dough with water and put one tablespoon of the olive mixture in the center of the pancake. Seal up in half, pocketing the olive mix and place on a baking sheet pan. Preheat the oven to 200 degrees and then repeat this process with all the dough.

Over medium high heat in a deep saucepan, fill two and half inches with olive oil. From the baking pan, place a small batch at a time of the panzerotti in the pan. Cook six minutes per side, then move back to the baking pan and keep warm in the oven. When all fried, remove from the oven the finished ones keeping warm, and serve right away.

Oil And Vinegar Mixed Vegetable Ravioli

Friday, January 10th, 2014

Olive Oil And Aceto Balsamico Ravioli Recipe


Pasta Dough:

Sauce Filling:

  • One half cup ricotta cheese
  • One teaspoon lemon zest
  • One tablespoon lemon juice
  • One quarter cup extra virgin olive oil
  • Three teaspoons extra virgin olive oil
  • One tablespoon Aceto Balsamico balsamic vinegar
  • One red onion half
  • One red bell pepper
  • One cup corn kernels
  • One zucchini
  • One tablespoon basil


For Making The Filling Sauce:

Add one teaspoon of water in a separate dish with the egg yoke and mix well. Mince the red onion and the zucchini. Dice the basil and grate the lemon zest. On medium heat, put the one quarter cup of olive oil in a medium saucepan. Add the red pepper and the onion and then sauté for 4 minutes. Then, for another 4 minutes, sauté the zucchini and the corn. Pepper and salt to taste and remove from heat. Split up all the vegetables among two bowls and stir the lemon juice, basil, lemon zest, and the ricotta in the first bowl. Add the balsamic vinegar and three tablespoons olive oil in the other bowl.


For Making The Pasta:

Roll out the pasta dough and sprinkle the parsley leaves on it and fold in half. Cut into twelve five inch squares. Then pour on six of the squares two tablespoons of the mixture you created with the ricotta and vegetables. Brush the edges with the egg mixture to help stick down the next square that goes on the top. Bring a pot of water to a boil and add salt and then pour in the ravioli. Let sit for 3 minutes then remove and serve on dishes. Make a cut in the top of each pocket of pasta to let the heat escape. Drizzle the balsamic vinegar and olive oil on the ravioli and then blend the remainder of the vegetable mix with the ravioli. Serves up to six.

Chicken Broiler Recipes With Spanish Olive Oil

Saturday, December 28th, 2013

oil and vinegar cruet sets

Chicken Broilers

The flavors of chicken broilers are very rewarding. There are many ways to cook chicken broilers, also known as fryers. They are tender birds, and when done right, the meat falls off the bone. When cooking in the oven or open flame, always place the chicken with the skin side down in a buttered pan to retain the juice and prevent the chicken from drying out during the first 30 minutes. Then you would want to turn the chicken over with the skin up for a browned appearance. Sprinkle some Paprika on the skin to add gourmet flavor, and this will help if your broiling chicken is not browning as well as you would like.

Chicken Broiler Recipe

One 3 lb young chicken broiler cut up into serving size pieces
½ cp lemon juice
½ cp chili sauce
¼ cp Spanish extra virgin olive oil
¼ tsp fresh ground pepper
½ tsp sea salt
½ tsp garlic powder
½ tsp dill seed
½ tsp celery seed

Drizzle olive oil in a pan and place the pieces of chicken in the oil. Then remove the chicken and place the skin side down in an airtight buttered baking dish.

In a saucepan at low heat, blend all the other ingredients together for 8 minutes. Pour the sauce over the slices of chicken, then cover and put in an oven for 30 minutes at 350 degrees F.

Remove from the oven and turn each piece of chicken skin side up, leave uncovered, and put back in oven for 25 minutes at 350 degrees F. Chicken is done when you can easily pierce with a fork the thickest chicken pieces.

Makes four servings.


Arroz Con Pollo
Mexican Chicken With Rice

One 3 lb young fryer
¼ cp Spanish extra virgin olive oil
½ cp crushed green pepper
½ cp diced onion
1 can of chopped tomatoes
½ tsp paprika
½ tsp sea salt
¼ tsp cracked pepper
2 small bay leaves
1 red pepper
1 cup raw rice
1 clove of garlic
1 10 ounce package of frozen peas

At room temperature, let the frozen peas defrost. Slice the red pepper into ¼” pieces. Take a large pot and add the oil to it. Dry the chicken pieces and then sauté the chicken until it turns golden brown. Then, mix the cracked pepper, onions, and garlic in and sauté until the onion looks translucent or glazed, al dente. Blend in the sea salt, paprika, tomatoes, the bay leaves, and the green pepper. Bring the pot to a boil and then cover it and let it simmer after turning the heat down. Let it simmer for 25 minutes and then add the rice. Mix the rice in and cover again and let simmer for 20 minutes. Removing the cover, add the cracked pepper and the peas and let it cook for 5 minutes. The bay leaves are for flavor and you can remove them if you like before serving.

Oil and Vinegar Vinaigrette

Monday, April 27th, 2009

Vinaigrette is any dressing made from oil and vinegar. French dressing implies vinaigrette and the many variations that were created. Britain and America made French dressing popular in the 1880’s. Because people realized how healthy salads were, many recipes have been created for the use of French dressing.

Vinaigrette is from the form of French vinaigre, which is commonly known as vinegar. It was first used in 1699 but it wasn’t until the late 19th century that Vinaigrette came onto the scene on its own. In French, vinaigrette was used to describe a carriage which resembled a vinegar seller’s cart. In Europe, Vinaigrette is also known as French dressing and it is the common salad dressing in the western world. Various flavorings to suit anyone’s taste is added to the mixture of oil and vinegar, using salt and pepper to taste. It is used on green salad and can be used to marinate various meat products, acting as a tenderizer.

By 1880, French dressing was becoming increasingly popular, mixing three parts oil to one part vinegar coupled with added seasonings like mustard or bleu cheeses. Presently, there are many new additions which has created Green Goddess, Thousand Island, Russian, Roquefort and ranch dressings. Dressings that were bottled had the greatest impact. In 1915, Hellmann’s deli style mayonnaise had the greatest impact. Kraft created the now popular Miracle Whip and the coral colored French dressing. Homemakers throughout the world enjoyed these convenience dressings. They seemed to taste even better than home cooked creations and of course cut the amount of time used in preparing these dressings. In the 1960’s, Julia Child, a master chef in her own right, instructed her viewers on how to make vinaigrette, using various herbs and spices to create a unique taste.

Using crisp mixed greens, or potato salad with the French flair, or the Mediterranean way of combining greens, vegetables, tuna, olives, eggs and anchovies, there is no doubt that vinaigrette is the dressing that compliments those dishes. The oil and the vinegar cannot be the “run of the mill” ingredients. For the authentic French dressing, you will need to use red or white wine vinegar; it cannot be very strong or pungent. Using this type of vinegar is a definite compliment to extra virgin olive oil, another classic with a very mellow taste.

Prior to 1880’s, French style dressings were simply known as dressings or salad dressing. Often this dressing contained egg, a carry over from the ancient Roman ways. The name French dressing did not show up in the American cookbook until after the 1880’s.

Whether you purchase a name brand bottled vinaigrette or choose to make your own unique signature dressing, always remember to use top quality extra virgin olive oil and either a red or white wine vinegar. With the added herbs and spices, you can create variations that are unique to your creative abilities. You just may have a winning creation that may taste better than Kraft’s and Hellman‘s dressings.

oil and vinegar, vinaigrette, salad dressing


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Preparing Vinaigrette Dressing

Monday, April 20th, 2009

A vinaigrette and French dressing are one in the same and very easy to prepare. All you need is oil, vinegar, salt and pepper. The secret is to make sure the ingredients are top quality. Extra virgin olive oil with red wine vinegar or nut oils and balsamic or sherry vinegars. You can even use flavored vinegar with canola, corn or safflower oils. Before using this dressing, always whisk together the oil and vinegar as they do tend to separate almost immediately.

Combine these ingredients, using an oil and vinegar that complement one another and the foods that will be used…

• 2 tablespoons wine vinegar
• 6 tablespoons olive oil
• Fine sea salt and pepper freshly ground to taste

The olive oil should be whisked in the vinegar and seasonings combination. The finished dressing should be allowed to stand in place a few hours before using so that the numerous flavors can blend together. Before use, stir the dressing.

A variation to create Dijon vinaigrette is to add…

• 1 teaspoon Dijon mustard
• 2 tablespoons vinegar
• 6 tablespoons olive oil
• Fine sea salt and freshly ground pepper to taste

If you prefer herbed vinaigrette, simply add 1 tablespoon fresh finely cut herbs or 1 teaspoon dried herbs. Herbs that can be used are basil, tarragon, thyme, marjoram, and/or chives to taste.

By using extra virgin olive oil, you will taste the rich flavor of the oil. If the ingredients are robust, than use an oil that doesn’t have much flavor, such as corn, canola and light olive oil. If a tomato salad is being served, serve it with basil or rosemary infused oil. When preparing a vinaigrette with walnut oil, a salad prepared with green beans will taste so much better.

An easily prepared salad includes…

• Washing the salad greens and drying them in a salad spinner. Wet greens will not allow the dressing to cling to them. Storing wet greens will make them spoil faster.
• Red and white wine vinegars can be used on almost any salad. For milder flavors, use rice or champagne vinegar.

Before serving your salad creation, toss the salad with the applied dressing just before serving. The dressing flavors will evenly distribute throughout the salad. It is a good idea not to toss a salad with the dressing applied, since the greens will wilt in a matter of minutes.

It is so simple to grow your own greens to use in your salad and makes sense given how expensive vegetables have become. You also are guaranteed a healthy meal when picked fresh from the garden and prepared almost immediately. Also, you will be able to taste test your personal combinations and prepare your dressing accordingly.

An entire meal can be prepared around the tossed salad you will be serving. Depending on your preference, you can readily create a French dressing or vinaigrette that is either mild or robust in flavor. This dressing will definitely be a compliment to the various greens that has been mixed together in your salad bowl, allowing a colorful display that is lightly bathed in a delightful tasting combination of your chosen oil and vinegar.

vinaigrette dressing, oil and vinegar, olive oil 


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Cauliflower With Drizzled Olive Oil

Saturday, February 21st, 2009

The trick in serving cauliflower is all in the preparation. If you overcook it, it is just plain disgusting or if you serve it plain, it is very drab and boring. However, you will see this vegetable featured in soups, gratins, curries, risotto, pastas and salads from India to deep in the Mediterranean. When you go to the produce section in the winter, it is all but bare save for Cauliflower, which is actually at its peak.

While most of us are used to the plain white cauliflower, there are many varieties currently available today: purples, light green and pale oranges are examples. They all have similar tastes so you can liven up your recipes by substituting them for each other at any time.

Cauliflower is a member of the cruciferous vegetable family which feature phytonutrients and enzymes, in fact, it is loaded with them. These will help neutralize damaging toxins that can hurt your bodies cells. Cauliflower is also loaded with other beneficial properties such as the vitamins, B5, B6, C, and K. It is also rich in folate and dietary fiber along with being a great source of omega-3 fatty acids and manganese. This is more than enough reason to make sure that you include it in your diet plan.

If your children are like most and grimace when you put a big bowl of steaming cauliflower on the table, try serving it raw. For whatever reason, the kids who scream the most about eating veggies will actually gobble up raw cauliflower.


Goat Cheese Topped Cauliflower Gratin

This is a great vegetarian dish and super easy to make.

  • 2 pounds of cauliflower, broken into florets
  • 3 T olive oil, extra-virgin
  • Salt
  • Pepper, Fresh ground
  • 6 oz goat cheese, fresh
  • 1 garlic clove, shoot removed and cut in half
  • 5 T milk, low fat
  • 1 t thyme leaves, fresh (you may use a ½ of dried if fresh is not available)
  • 1/4 C breadcrumbs, dried

1. Get a 2 qt gratin dish and oil it up while pre-heating oven to 450 degrees.

2. Bring water to boil and place cauliflower in steaming basket about one inch above the waterline. Place cover over basket and allow to steam for one minute. After one minute, allow steam to escape for 15 seconds by lifting the lid. Replace cover and stead for an additional 6-8 minutes, cauliflower will be tender. Remove from steaming dish and run under cold water, pat dry with paper towels and then place in gratin dish.

3. Add an ample amount of salt and pepper and then toss with half of the thyme and 2T of olive oil. Evenly spread in dish.

4. In a mortar, place garlic and 1/4t of salt, use pestle to mash into paste. Move over to food processor and combine with goat cheese and milk and blend until smooth. Combine remainder of thyme and pepper to taste. When complete, spread mixture evenly across the top of the cauliflower.

5. When you are ready to place gratin in the over, sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top. Place in over and bake for 15-20 minutes. You should see a light brown color and dish should be sizzling. Serve immediately.  Yield: Serves 4


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