Extra-virgin Spanish olive oil is suggested to cook with. First year, quality extra virgin olive oil should be added to dishes as a garnish after they have been cooked. You can add olive oil to soups or entrées as a condiment, at the table. Use a drizzle cruet to add olive oil sparingly while cooking or garnishing food. When barbecuing meat or fish it’s best to add quality extra virgin olive oil after cooking, unless the olive oil is an ingredient of a the marinade.The flavor of olive oil will change when heated to 140° F. Olive oil will begin to burn at 280° F. Frying foods at high temperatures is not recommended using olive oil. A peanut oil or rice bran oil would make a good substitute for frying foods such as potatoes or fish. Heating olive oil, (while cooking) will change the taste and character of the olive oil substantially. Never heat olive oil to excessive temperatures. Do not keep olive oil to reuse after it has been brought to the smoking point, as overheating olive oil can produce toxins. cooking with olive oil, olive oil condiment 

Technorati Tags: cooking with olive oil, olive oil condiment

You can store olive oil in a ceramic or stainless steel container. Glass is usually the best choice and also the most practical. Do not store olive oil in a metallic container like copper, tin, or iron. A Plastic container will add a plastic taste or flavor to the olive oil over time. Storing olive oil in your glass drizzle cruet is ideal if placed in the pantry when not in use.It is best to place a storage container of olive oil in the pantry; a cool dark place is optimum. Olive oil that has been affected by heat or intensive light will have a copper hue and will have the characteristic of oxidization. Olive oil that is stored properly can keep up to two years. There are some experts who say that olive oil can be kept indefinitely under perfect conditions. Remember olive oil does not improve while it ages. It is not like wine. Olive oil is best used during the first year after it is pressed. Olive oil is most flavorful, during the first two months after pressing. Never refrigerate olive oil. This will impede the flavor and interrupt the active life of olive oil.storing olive oil, drizzle cruet

Technorati Tags: storing olive oil, drizzle cruet

Food writer, Georgeanne Brennan, says, ‘This simple dish has such a compelling taste.” Serve with grilled or pan-fried salmon, chicken or steak. You’ll find the vinaigrette is so good with these entrees, you’ll be topping each forkful with some.

Warm Asparagus with Tarragon Vinaigrette

Ingredients:

2 tablespoons gourmet Dijon mustard
1/4 cup Champagne vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
2 shallots, peeled and finely chopped
2 tablespoons minced fresh tarragon
2 pounds fresh asparagus spears

Method:

In a small bowl place mustard and whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set to one side for at least 15 minutes.
Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
Serves 4 to 6 asparagus recipe, tarragon vinaigrette, oil and vinegar recipe  

Technorati Tags: asparagus recipe, tarragon vinaigrette, oil and vinegar recipe

Cherry bruschetta bread

Recipe by: Chef Dan Eaton

Ingredients:
- 1 cup pitted sweet cherries
- 7 ounces goat cheese (such as chevre)
- One 6 ounce bag baby arugula
- 8 slices country whole wheat bread, toasted
- (approximately 1/4 cup oil to 2 Tbs vinegar)
- Sea Salt to taste
for the dressing: 2 parts extra virgin olive oil to 1 part aged balsamic vinegar to taste

Method:

Pit fresh cherries. (Be careful because the cherry juice will stain). Combine the pitted cherries with the arugula leaves, extra virgin olive oil, balsamic vinegar. You can add some European flavor to your cooking by building a meal around a loaf of bread and cheese. Chef Dan Eaton shows us how to make an upscale meal with cherry bruschetta. Salt to taste. Slice the whole wheat bread, and toast those in the toaster, until they’re lightly browned. Once the bread is nicely toasted, put a swipe of goat cheese on each one. Put those on a plate and top them with some of the cherries and arugula.

Helpful hints:
Use a whole wheat pecan or walnut bread if you can find it or toast some slivered almonds to use as a finishing garnish.

Serves 4

bruschetta recipe, oil and vinegar

Technorati Tags: bruschetta recipe, oil and vinegar