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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for May, 2006

Vinaigrette Defined

Friday, May 26th, 2006

oil and vinegarA vinaigrette is a basic French dressing or sauce made of oil, vinegar and other herb seasonings. Extra virgin Olive oil is the oil of choice. An oil and vinegar vinaigrette is usually used as a green salad dressing or can also be used to spice up cold vegetables and other cold dishes. Balsamic vinegar and rice vinegar is used to add zest and flavor to the vinaigrette dressing. Oil and vinegar proportions are generally 1 part vinegar to 3 parts oil.

Add Kalamata Olives to your Vinaigrette

Prep: 15 minutes

Combine vinaigrette with Kalamata olives and roasted sweet pepper. Serve on green salad, pasta salad, steamed vegetables, or rice.

Fresh made simple vinaigrette (see other recipe)
2 ounces of Pitted Kalamata Olives
1 Roasted Sweet Pepper, chopped

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Warmed olive oil with garlic bread dip

Friday, May 19th, 2006


  • 1/2 cup extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, pressed through a garlic press
  • 1 (2 ounce) can anchovy fillets, mashed
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • Fresh ground black pepper
  • 1 (6 ounce) jar Sicilian Whole Olives, drained
  • 6 slices crispy country bread



Over medium heat, in a small saucepan, warm oil and butter until bubbly. Add garlic. Reduce heat to low and cook until garlic is fragrant; do not allow garlic to brown. Add anchovies and cook, stirring, for 2 minutes. Remove from heat; stir in chives and parsley. Season with ground pepper. Serve warm with olives and bread, for dipping.

Olive Oil and Balsamic Vinegar Bread Dip
When mixing balsamic oil and vinegar for a bread dip, the two don’t really mix. They will normally stay separate. The vinegar goes to the bottom of the dish. You would normally use about two parts Olive oil to one part Balsamic vinegar. Pour the oil and vinegar into a shallow dish. A simple oil and vinegar combination with added dried herb flakes goes well with fresh focaccia bread.


The Oil And Vinegar Cruet Is The Perfect Glass Gift And Container For Oil and Vinegar

Saturday, May 13th, 2006

A glass gift for the kitchen. A healthy minded cook will keep olive oil and vinegar as two staples in the kitchen. Extra virgin olive oil and aceto balsamico are two condiments which will add delicate gourmet flavor and nutrition to any cuisine, especially when it comes to green salads and dressings. A salad dressing can be a drizzled flavorful vinaigrette rather than dripping with harmful fatty oils and mayonnaise.

A glass container is known to be the best solution for keeping both olive oil and vinegar, best known as an olive oil cruet. Glass is hygienic and will not breakdown from exposure to acidity. For gourmet oil and vinegar, it is extremely important to store in the appropriate vessel. Glass containers are optimal storage vessels because they will not damage the flavor of oil or vinegar, nor will the condiments lose their nutritional benefits.

Discover a novel way to store and dispense your oil and vinegar without compromising its flavorful and healthy characteristics. The perfect complement to any kitchen is a glass within glass, grape design, oil and vinegar cruet. With a vessel within a vessel, the outer compartment holds the olive oil and separates it from the inner compartment, which holds the balsamic vinegar. Both pour spouts are sealed with air tight corks.

A grape cruet makes an ideal gift for any occasion. Send a grape cruet as a gift by USPS Priority Mail for fast shipping. This olive oil cruet is very break resistant and durable, so that it won’t break easily during use. After all, it is a handblown cruet, crafted with the finest elegance and quality, suitable for restaurant tables.

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Masserie di Sant’Eramo Balsamic Vinegar

Thursday, May 11th, 2006

From Modena Italy, Masserie di Sant’Eramo Balsamic Vinegar, is an affordable authentic Italian balsamico for vinaigrettes and general cooking condiment.

Rich, dark colored, Masserie balsamico is made from red grape must grown in the Modena Italy region. It is first concentrated over open vats by wood fires. The process of slow fermentation over years brings about a mellow flavor. This process involves aging in a “batteria,” or a group of progressively smaller wood barrels casks. The Modena balsamico traditionale process creates a balsamico vinegar with a pleasing balance of sweet and sour delicate taste.
Modena Masserie di Sant’Eramo’s intense aroma and rich flavor make it an exceptional choice for salad dressings, vinaigrettes and marinades.
Balsamic vinegar is becoming more popular as a gift selection ranging from birthdays to house warmings. Every cook will enjoy the intense flavor of Masserie balsamico.

Masserie di Sant’Eramo Balsamic Vinegar  (8.5 Ounces)
Balsamic Vinegar of Modena from Italy, made by traditionale aceto balsamico vinegar producers.

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Gourmet Oil and Vinegar Gift Set

Monday, May 08th, 2006

A Gourmet Oil and Vinegar Gift set makes an ideal gift for the kitchen. This oil and vinegar set is a popular housewarming gift selection for those who love gourmet food.

oil and vinegar gift setOil and Vinegar Gourmet Gift Set makes an ideal gourmet gift for nearly any occasion. Authentic flavors from Italy will add zest to a mixed green salad. Aged balsamico from Modena with flavorful, extra virgin olive oil, add just the right taste for Italian home cooked entrées.

Included with the condiments is a European hand blown glass oil and vinegar cruet. Styled as a classic table decanter the novel glass within glass cruet brings elegance and conversation to any dining table.

The Unique gift idea for any kitchen.

Imported balsamic vinegar from Italy is a gourmet taste that is exqusite and appreciated long after the bottle is opened. Flavorful estate bottled extra virgin olive oil compliments any vinaigrette dressing or dish it is used to prepare.


  • Italian Masserrie di Sant’Eramo Olive Oil 8.5 fl oz.
  • Italian Masserie di Sant’Eramo Balsamic Vinegar 8.5 fl oz.
  • An exquisite crystal European handblown Grape Cruet

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Easy Green Salad With Olive Oil and Balsamic Vinegar

Friday, May 05th, 2006

4 servings

  • 4 cups washed mixed salad greens of choice, rinsed, dried and chopped
  • 4 fresh green onions, chopped or 1 small red onion, peeled, sliced in thin pieces
  • 1 medium seedless orange, peeled. Cut orange sections in bite-size pieces, you could also use a can of mandarin orange sections, drained
  • Small sprigs cilantro diced
  • Salt and pepper to taste, use fresh ground pepper
  • Aged Balsamic vinegar and extra virgin olive oil as desired (aceto balsamico)
  • Crisp croutons for garnish if desired

Wash and prepare mixed salad greens. In a large bowl, add chopped onions, orange pieces, and cilantro to mixed greens in large bowl; salt and pepper lightly and toss. Divide salad greens evenly in four salad bowls. Sprinkle each individual salad lightly with salt. Drizzle balsamic vinegar and olive oil over salads. Garnish with croutons, if desired.


  • Subsitute orange(s); with 1 red ripe medium tomato, cut into small wedges, or 8 ripe cherry tomatoes, each sliced in half
  • Add crumbled blue or parmesan cheese as desired

Oil and Vinegar Tarragon Salad Dressing

Tuesday, May 02nd, 2006

A light dressing oil and vinegar dressing for mixed green salads.

  • 1/3 cup Modena balsamic vinegar, you can substitute with a rice vinegar
  • 2/3 cup olive oil
  • 1-2 cloves garlic, minced or pressed through a garlic press
  • 1 teaspoon sea salt
  • 1/2 tablespoon fresh ground black pepper
  • 1 tablespoon tarragon Makes about 1 cup 

Takes just over an hour to prepare.

This vinaigrette dressing has tarragon as a defining flavor. As a light salad dressing it is very good over a Spring mixed greens salad. You may even try it on a tuna salad. Others will enjoy it as a dressing over a warm vegetable such as fresh asparagus.

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