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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Olive Oil'

Stuffed Olives Deep Fried With Olive Oil

Thursday, February 06th, 2014

  • One tablespoons capers, rinsed and finely chopped
  • One garlic clove
  • One lemon half
  • One large slice of crusty day old bread
  • One tablespoon of extra virgin olive oil
  • One tomato
  • One tablespoon all purpose flour
  • Cracked pepper
  • One cup olive oil ( evoo )
  • One half pound large green olives
  • Fresh parsley


Wash the lemon and cut into slices. Peel the tomato and chop into small chunks. Wash and cut the parsley then mince the garlic into small pieces and wash the capers before finely dicing them. Remove the bread crust and then crumble the bread and finely as possible. Put the olives and the all purpose flour and one cup of olive oil aside and mix all the other ingredients together in a bowl. Stuff the mixture in each of the olives after cutting one end of each. Then roll the olives in the flour. In a sauce pan, fill with the one cup of olive oil and put the stuffed olives in it. Fry for half a minute and remove. Serve immediately.

Bread Dipping In Olive Oil Makes A Tasty Treat

Tuesday, February 04th, 2014

Bread dipping in olive oil is becoming more common. Part of the Mediterranean diet, olive oil dipping dishes with bread is a healthy appetizer since olive oil helps prevent cancer. It makes such a tasty treat, it is no wonder that it is a staple in the Mediterranean diet.

Evoo, or extra virgin olive oil is very common and olive oil is also used in the United States to cook with. Many restaurants use it and also serve it on the tables in an olive oil cruet.

Not all olives are crushed and made into olive oil. Many of the olives are reserved for eating. But do you ever wonder where olive oil is made? Italy and Spain are the leading countries producing olive oil. Tunisia and Greece are the next largest producers of olive oil. Many countries that border the Mediterranean Sea produce the majority of olives and olive oil. There are over 500 million olive trees in the European world. Many of the producers are also some of the biggest consumers besides many other countries like the US, France, and Turkey.

The next question may be, where do olives come from? Surprisingly, olive trees can grow and produce fruit in mountain regions and rocky, poor soil. It can also endure high wind, but not severe cold. The annual cultivation temperature for the olive tree is 60 through 75 degrees. It also needs dry and hot summers with mild winters. The olive tree also cannot stand too much rainfall annually, but it needs lots of sunshine.

Olive Oil In Ancient Times To Present Times Mediterranean Diet

Tuesday, February 04th, 2014

It wasn’t long before Mediterranean style restaurants began serving bread and olive oil, known as bread dipping. You would pour olive oil from an olive oil cruet into an olive oil dipping dish and dip the bread in the EVOO. Nowadays, many restaurants have elegant gourmet oil and vinegar cruets on their tables and serve bread dip with the finest olive oil dipping dishes. It doesn’t stop there, many casinos and hotels also do the same with the fine handblown cruet.

Olive oil has been in the Mediterranean diet for 5000 years, along with bread. Started in Persia, olive oil was thought to have been cultivated first as a result of breeding experiments with the native thorny wild olive. The Egyptians used olive oil as well as the Phoenicians. The major civilizations such as the Arabs, Cretans, Romans, and the Carthaginians of the Mediterranean have played a role in the distribution of olive oil throughout the nation. The name Cordoba, came from the word corteb, which means Phoenician olive press.

Many more nations wanted more olive trees planted as the growing of the olive tree spread. Olive oil also was used not only for food, but for medicinal purposes. It was also used for the bath as well as a symbol for peace in Rome. The demand for olives and olive oil was very high, so in order for other nations to keep peace with the others, they had to supply olive oil. Olive trees take ten years before they begin producing fruit. After that, a continuous supply of oil and olives was produced to ensure peace and security.

Olive oil didn’t stop in the east. Iberian conquistadors planted olive trees in the new world. The olive tree was also produced in California, Mexico, Chile, the Caribbean, Brazil, Argentina, and Peru. The olive trees grow very well in a perfect growing climate such as California. Since then, olive orchards and olive oil has become more and more plentiful.

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.

Bread Dipping Gift Set, Olive Oil Dipping Dishes With An Olive Oil Cruet

Saturday, January 25th, 2014

Bread dipping with olive oil makes a tasty appetizer as well as a healthy snack. The last thing you want to do is pour olive oil in a plastic dish to dip from. Plastic absorbs olive oil and it would be a mess to clean. Instead, specifically designed for this purpose, a stoneware olive oil dipping dish was made.

Featuring a unique swirl design, the olive oil dipping dish gives off a fancy, gourmet elegant look. The grape cruet is an oil and vinegar cruet that has two separate compartments for storing both olive oil and balsamic vinegar. The inside compartment is in a grape shape. These handblown cruets are made from break resistant glass, which make them very durable and won’t break easily.

When you put the two together, you are all set for a gourmet appetizer. You can easily store and pour olive oil from the cruet into the dipping dish, as well as easily get more olive oil. Unlike using the EVOO from the bottle, it is so much easier.


Baked Mackerel With Olive Oil

Thursday, January 23rd, 2014

Extra virgin olive oil can be said to be the best. Olive oil can be used quite frequently in the kitchen and to help make things easier, an olive oil cruet would most certainly come in handy. Made out of tough break resistant glass, the handblown cruet is extremely durable and won’t break easily. You can store up to two different types of oils in it. That is why it is called an oil and vinegar cruet. It has a grape compartment inside of the main compartment, separating the two.

  • One half cup dry white wine
  • One large onion
  • Pepper and salt to taste
  • Three tablespoons extra virgin olive oil
  • Three tablespoons flat leaf parsley
  • Two pounds bluefish or mackerel fillets
  • Two tablespoons lemon juice

Wash the fish and pat dry. Slice into six horizontal slices. Finely chop the onion as thin as you can and then dice the parsley. Take out a glass dish and place in the fish. Pour in the white wine on top of the fish and then cover the dish with plastic. Refrigerate for two and a half hours. Preheat the oven to 350 degrees and remove from fridge. Add half the olive oil in a large baking dish and spread well. Toss the onion in the dish and then put the mackerel in this baking dish. Drizzle the other half of the olive oil on top of the fish. Bake the fillets for 15 minutes. Sprinkle on the lemon juice, parsley, salt and pepper.

Glass Cruet Sets Olive Oil Italian Recipes

Friday, January 17th, 2014

oil and vinegar cruet sets

Capers and Oregano On Roasted Sweet Bell Peppers Italian Recipe

Yellow and red bell peppers are ideal for roasting, especially with the added flavor of capers and oregano. To make cooking with olive oil easier, glass cruet sets, also known as oil and vinegar cruet sets, will make storing and pouring olive oil so much easier. It is very convenient to pull off the cork and pour, instead of having to pour and recap the olive oil bottle.

Here is what you will need:

  • Four bell peppers of choice, red and yellow
  • One cup extra virgin olive oil
  • Two garlic cloves
  • One tablespoon packaged in salt capers
  • Two tablespoons chopped oregano
  • One half teaspoon ground sea salt

Using some of the olive oil, baste the peppers, then for ten minutes grill the peppers and remove. Let cool for another ten minutes and slice off the stem and skin. Remove the seeds and cut into one inch wide strips. Let the pepper strips dry out on paper towels for four hours. Rinse off the salt from the capers and dry off. Dice the garlic cloves, and chop the oregano. Get out two wide necked pint size canning glass jars. Use boiling hot water to fill and sterilize the pint jars. Wait another ten minutes before draining and drying with clean paper towels. Place the pepper strips in both of the jars and mix the capers, garlic, and oregano in with a sprinkle of sea salt. Let it sit for 10 minutes so that all the air bubbles rise to the surface and evaporate. Refrigerate for up to three days.

Preserving Artichokes In Olive Oil

Thursday, January 16th, 2014

For the most convenient frequent access and storage of olive oil, a highly durable handblown cruet was designed specifically for this use. Oil and vinegar cruets make using and storing olive oil so much easier than before without the mess. Olive oil cruets also give a unique elegant presentation in the kitchen or on a dining table.

  • Three cups extra virgin olive oil
  • One and one half cups white wine vinegar
  • One and one half cups water
  • One teaspoon salt
  • Two pounds mini artichokes
  • Four lemon halves
  • Ten fresh basil leaves

For all the artichokes, cut off the stem and the sharp leaf tips. Slice the bottom peel of the artichoke off.  To prevent discoloration, brush the cut edges with the lemon halves. In a steel saucepan, add the water, sprinkle in the salt, and mix in the vinegar and place the modified artichoke in the pan. Cook for 12 minutes over medium heat. Remove from pan, drain, and dry with paper towels. In three large glass canning jars, pour boiling water and let sit for 10 minutes to sterilize. Then drain and dry and put the basil leaves in the jars. Pour one cup of olive oil in each jar. Then fill the jars with artichokes until full. Keep refrigerated and the artichokes can be preserved for a month.

Oil and Balsamic Vinegar Avacado Pasta

Friday, January 03rd, 2014

Fettuccine with California Avocado
For a pasta dish that is simple to make, try a mixture of freshly diced avocado, green peppers, sun-dried tomatoes, green onion, and fresh basil top cooked fettuccine noodles. Ciabatta Bread goes great with the pasta


  • 2 tbsp. olive oil
  • 1 cup green peppers, diced
  • 1/4 cup Modena Balsamic Vinegar
  • 1 Tbsp lemon juice
  • 1/2 tsp minced garlic
  • 1/2 cup fresh basil, chopped
  • 1-1/4 cups sun-dried tomatoes
  • 1/2 cup green onion, chopped
  • 1 diced ripe California Avocado
  • 1 pound dried fettuccine noodles, cooked



1. Combine the olive oil, peppers, vinegar, garlic, lemon juice, basil, green onions, sundried tomatoes and half of the ripe avocado in a large bowl. Toss ingredients together well so they are evenly coated with the oil and vinegar; set aside.

2. Cook pasta according to package directions. Drain and pour into salad bowl with the other ingredients while the pasta is still hot.

3. Toss together and serve immediately, using the remaining ripe avocado as a garnish on top of the pasta.


Servings: 6
Prep Time: 10 Minutes
Cook Time: 15 To 20 Minutes

Salsa Verde Olive Oil Bread Dip

Wednesday, January 01st, 2014

Olive Oil Bread Dipping With Salsa Verde

This diverse green sauce is usually served on seafood in Italy, Spain, and France. Primarily made up of olive oil, parsley, and garlic, it also consist of mint and marjoram as well as anchovies and capers.

Salsa Verde Recipe

One bread slice
One clove of garlic
One tablespoon of sea salt
Fresh ground pepper
½ cup of extra virgin olive oil

Excluding the olive oil, mix all of the ingredients together in a bowl. Then add the olive oil last and blend well.

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