All oils are best kept (or stored) away from heat and light. This is especially so for unrefined oils such as extra virgin olive oil. A cool dark pantry or cupboard is the best location for olive oil when it is not on the prep counter being used as an ingredient.Glass, porcelain, and stainless steel make the best decanters or containers. Glass drizzle cruets are an ideal decanter. Never store olive oil in a plastic or reactive metal container. There are certain gourmet oils that are unstable and should be refrigerated, i.e. walnut and hazelnut oils. Fine gourmet olive oil is not an oil to store in the frig.

Glass oil and vinegar cruets are a perfect gourmet gift selection for any occasion. olive oil storage, olive oil decanter, drizzle cruets

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A Drizzle of Olive Oil without the drip?

As more and more people realize the healthy benefits of the Mediterranean diet, olive oil is becoming more popular not only to cook with, but to add flavoring to favorite dishes. A drizzle of oil and vinegar improve the tastes in any diet. A perfect gift idea, therefore, Is an oil and vinegar drizzler to use for both cooking and serving.

Our oil and vinegar drizzlers are designed to dispense a light stream, just the right amount of oil and vinegar when dressing fresh salad greens or flavoring pasta dishes. Gourmet chefs recognize the importance of the right measure of quality olive oil or cooking oil used in the preparation of an entrée.

An elegant display of oil and vinegar for any table or kitchen, the Euro designed vinegar and oil drizzlers are hand crafted from durable clear borosilicate glass. The oily and sticky residue which can coat the decanter are not a problem with the special non-drip design. Each oil and vinegar drizzler fits nicely in your hand and is easy to use, with a capacity of 6 ounces.

Beautifully hand-crafted, the oil and vinegar drizzlers are made of two piece glass composition. They will not corrode when exposed to vinegar and can safely be put in a dishwasher. Each drizzle cruet, perfectly balanced, features glass pour spouts which fit into a flared neck to prevent drips from running down the outside. Use drizzlers for just the right amount of olive oil over antipasto, salads, baked focaccia bread or hot pasta.

Leave your oil and vinegar drizzler on the table as a lovely centerpiece. You may want to use it during any meal. As a unique gift, drizzlers are ideal for dispensing oils, vinegars, dressings or flavored syrups. Any host or hostess will welcome one as a gift.

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Blender Basil Dressing

If you’ve got a blender at home, then you should know that these things aren’t just for purees or shakes. Blenders can also help you greatly in concocting great salad dressings. Here is a recipe for a wonderful and easy-to-make basil dressing.

The ingredients for this recipe are as follows:

2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
4 to 5 tablespoons coarsely chopped fresh basil
1 tablespoon granulated sugar
2 cloves garlic, chopped
¼ cup canola oil
¼ cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper

Add the vinegars, basil, sugar, garlic, oils, salt, and pepper in a blender. Pulse the mixture, or mix it in short bursts so that the ingredients combine thoroughly and the basil do not get chopped too fine. A combination of butter lettuce, freshly shredded Parmesan cheese, marinated mushrooms, juicy red ripe tomatoes, and even some ripe wedges of Haas avocado make for a delightfully superb salad. This recipe yields about a cup dressing.

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Basic Vinaigrette Recipe

One of the great things about vinaigrette is that it is so versatile and flexible. All you need is a reliable basic vinaigrette recipe and all it’s other variations stem from just this. Below is a basic recipe for vinaigrette, which you can adjust and alter to create several variations.

You will need:
4 to 6 cloves garlic, peeled
About 1 teaspoon salt
About 2 cups red or white wine vinegar
1 tablespoon sugar
About ½ teaspoons freshly ground black pepper
About 2 cups extra virgin olive oil (or 1 cup olive oil and 1 cup canola oil)Method:

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Getting the Perfect Vinaigrette

It never changes – the two basic elements of vinaigrette will always be oil and vinegar. This is why it is so surprising that for some people, making the perfect vinaigrette is such a trial and error procedure.

The creation of the perfectly balanced vinaigrette is heavily dependent on the other ingredients that come into play: balancing the hints of Dijon mustard with the just the right amount of garlic and touching up with dashes of pepper. Making these ingredients work together requires that the one preparing the vinaigrette understands the importance of each ingredient, and how it contributes to the overall taste of the finished product

A Vinaigrette that tastes excellent doesn’t follow a formula, nor is it a procedure governed by strict rules. The key to making the perfect vinaigrette is one easy rule: taste as you go. Who knows, on certain days, your ingredients may not be at their best tastes, and following a formula could mean life or death for the success of your dressing. Adjust with your taste as you go along, that’s the key.

The preparation of a fine vinaigrette, like we said, follows no rules. Yes, there are a set of guidelines, and suggestions, but generally, everything can be adjusted to suit each one’s preferences. For example, it is not a strict rule that the ratio would be one part vinegar for every three parts oil; it may be recommended, but nowadays, with most people cutting back on fatty intake, this ratio has definitely adjusted. Although from some professional chefs, vinaigrette follows a one to one proportion, most individuals are happy with a one to two mix.

Vinaigrette making is only limited to how far you are willing to go and experiment. There are a wide variety of vinegars and oils out in the market all ready for the taking. Experiment with rice wine vinegar or balsamic vinegar. Rice vinegar gives a more delicate flavor, whilst the balsamic kind, having been aged, is milder than the other. These vinegars carry flavors that are strong on the senses, so although they are exciting alternatives, go easy on them as using too much might overpower the dressing.

Just like vinegar, olive oils come in a plethora of flavors, strengths, and blends. There are so many variations to olive oil nowadays; there are those infused with garlic, chilies, herbs, fruits, and even nuts. Just remember to proceed with caution if using flavored oils as they also carry flavors that hit the senses heavily, and the thing to achieve is just the right balance of things. Also take into account, for  both olive oil and vinegar, you get what you pay for. For excellent results, choose a quality extra virgin olive oil, and an authentic Italian balsamic vinegar.

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Nicoise Salad

This wonderful vegetable salad yields about 4 servings and is excellent as a main course.

You will need:

1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon green onion or reconstituted onion flakes
1 teaspoon Dijon mustard
¼ teaspoon white sugar
¼ teaspoon fresh ground black pepper
3 tablespoons extra virgin olive oil
1 pound medium red potatoes, not peeled and cut into thick slices, or an equal amount of canned potatoes
1 head lettuce, if available
8 ounces canned French-style green beans or regular green beans
12 cherry tomatoes (if available), each piece cut in half
1 (12 ounce) can tuna packed in water, drained and flaked
2 large hard cooked eggs, each peeled and cut into quarters
½ cup olives

Prepare your dressing first; for the dressing, mix in a small bowl the vinegar, lemon juice, green onion or onion flakes, mustard, sugar, and pepper until everything is well blended. Boil the potatoes in a pot over high heat, or use drained canned potatoes to save you from the trouble.

After the potatoes have been cooked, your salad is now ready to be assembled. Pour half of the prepared dressing into a medium sized bowl and tossing the lettuce leaves in it, making sure to evenly coat each one. Line the dressed lettuce leaves on a platter. Arrange the other ingredients of the salad – potatoes, green beans, cherry tomatoes, tuna, eggs, and olives – in separate piles on top of the lettuce leaves. Drizzle the remaining dressing over the salad and serve.

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Oil and Vinegar Vessels have been adapted for the 21st century. Olive oil and vinegar are no longer buzz words; they are a huge part of our diet. 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 functionable.

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.

There are very few dispensers for oil and vinegar vessels 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, Jincor introduces oil and vinegar vessels that have astounded restaurants and homes worldwide. The traditional oil and vinegar cruets are found in a pair. Jincor has designed a pair of conventional Drizzle Cruets that eliminate the “drips”, and drizzle the gourmet nectars precisely where you want it! 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. Jincor 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 vessels ideal for any gift occasion.

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The ingredients oil and vinegar have long been integral components of Italian cuisine, which adheres to the Mediterranean diet. This diet advocates the consumption of nutritious items, such as olive oil, vegetables, herbs, grains, fish, fruit, wine, and cheese. Given the healthiness of olive oil and vinegar, you should certainly consider making these items a regular part of your diet.

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A Mediterranean diet includes natural foods, including olive oil, nuts and tomatoes. When it was revealed through scientific studies that people in the Mediterranean were less susceptible to coronary illness than other parts of the world many of us sat up and took notice to the facts. And though many people may not understand why the Mediterranean diet promoted so many health benefits they welcomed the use of olive oil as an almost integral part of their diet and it is now a commonplace food item in most homes.

Olive oil can be used in a variety of ways. To make a superb salad dressing olive oil can be mixed with excellent balsamic vinegar. The resulting dressing is not only an ideal accompaniment for salads but can be used for bread dipping. Delicious rustic Italian breads and an olive oil and balsamic combination make a wonderful appetizer and are frequently offered in most good Italian restaurants.

Oil and vinegar have always been immensely popular as part of a Mediterranean diet but is now enjoyed globally not only for its taste but for the fact that it is actually good for you and has surprising benefits to health. It is not surprising that a delicious extra virgin olive oil and balsamic vinegar dressing would be preferable to other low calorie substitutes that may help reduce cholesterol but lack flavour. Irrespective of health benefits olive oil and vinegar are widely enjoyed by everyone in many different ways.

Only extra virgin olive oil and balsamic vinegar are used to make good quality vinaigrette. It is very important to use only the best extra virgin olive oil and balsamic vinegar as it will certainly reflect in the taste, texture and overall flavour of the dressing. In Italy it would be unheard of to use any oil and vinegar that were not of the best standard. Most chefs will choose only extra virgin olive oil for its unadulterated flavour. The best vinegar for a good vinaigrette recipe is aged balsamic vinegar of Modena. Extra virgin olive oil has a unique and pure flavour that cannot be compromised especially when creating dishes where olive oil is not combined with any other ingredient and the full flavour of the oil must be appreciated.

To preserve the shelf life of olive oil and extra virgin olive oil it is important to store them correctly. If olive oil is bought in a large container it can be decanted into smaller containers for storage purposes. Olive oil should be stored in a cool dark area of your kitchen or pantry. Before use olive oil should be transferred to a decanter.

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Pesto Vinaigrette
(5 minutes preparation time, no need to cook).Ingredients:
2 cloves of garlic, peeled
1 ½ tbsp Walnuts or pine nuts
1 cup fresh basil leaves, packed
6 tbsp extra-virgin olive oil
3 tbsp white-wine vinegar

Procedure:
1. Drop the garlic and nuts into a food processor. Process it until finely chopped.
2. While the food processor is running, add basil leaves until these are finely chopped.
3. Add olive oil by slowly pouring it through the processor’s feed tube. Then, add vinegar. Turn the processor off and stir the mixture and scrape the sides of the processor. You may now use the dressing. This is perfect for a tomato or green salad or fish or chicken that is sautéed, broiled or grilled.

The recipe is good for 6 to 8 servings as a dressing and 4 to 6 servings when used as a sauce. Yield is about three-fourths cup.

Raspberry Vinaigrette
(5 minutes preparation time, no need to cook)

Ingredients:
2 tbsp raspberries, fresh
¼ cup raspberry vinegar
¼ cup olive oil
Salt and freshly ground black pepper to taste

Procedure:
1. Mash the raspberries and mix with the vinegar. Add the oil, and continue beating until the oil is blended.
2. Add pepper and salt according to taste. You may serve this over sautéed chicken breasts, some salad greens or grilled quail.

The recipe is good for 2 to 4 servings as a sauce and 4 servings as a salad dressing. Yield is about ½ cup.Lemon-Olive Vinaigrette
(10 minutes preparation time, no need to cook)Ingredients:
Juice from 2 lemons
1 tbsp black olive paste (also called olivada and can be bought in deli shops)
5 tbsp extra virgin oil
Black pepper, freshly grounded
1 tbsp Italian parsley leaves, minced finely

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