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.

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Makes 4 Servings Excellent complement for roasted meats or grilled fish. You can prepare ahead of time and reheat.

Cover casserole dish with glass lid or aluminum foil. Make sure foil does not touch food.
Place in oven and bake for 40 minutes or until potatoes are tender when pierced with a fork.
Remove foil or glass lid and sprinkle with Parmigiano-Reggiano cheese.
Place under broiler for 3-4 minutes until cheese is melted and golden brown.
Just before serving, drizzle balsamico over the potatoes.
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Makes 4-6 servings This pasta salad is ideal for picnics because it has no immediate perishable ingredients. It also works well on a salad or buffet table with cold cuts and other salads. As an addition, cold poached salmon, smoked salmon, or tuna can be added1 lb dried pasta, use fusilli or farfalle pasta
3 tablespoons extra virgin olive oil
1 large garlic clove pressed through a garlic press
1 tablespoon Modena balsamic vinegar
1/3 cup Sicilian-style green olives, pitted and finely chopped
¼ cup finely chopped roasted red bell pepper. (*see note)
2 green onions, cut into thin slices about one inch long
¼ cup finely chopped fresh Italian parsley
1 pinch of fresh oregano, marjoram, or thyme
Sea Salt
Black pepper, ground fresh

Technorati Tags: pasta salad, picnic pasta salad, healthy salad recipe

Makes about 2 cups

Pesto, or pesto sauce, is a simple puree of fresh basil, garlic, cheese, and fine olive oil. It is vitally important when making pesto that you use a fine quality olive oil in your recipe. If you must rinse the basil, be sure to dry it thoroughly before beginning. Also if you must store your pesto after making it, drizzle just enough olive oil over the surface to thinly cover and prevent discoloration.

Ingredients:

4 cups fresh basil leaves
10 cloves of garlic peeled
¾ cup extra virgin olive oil
5 tablespoons soft butter
¾ fresh grated gourmet Parmesan cheese
4 tablespoons fresh grated Romano cheese
½ cup pine nuts

Method:

Put basil leaves in a blender or food processor.
Add garlic cloves and blend at the medium speed setting.
Slowly pour in ½ cup olive oil while running.
Stop and scrape off basil from sides occasionally.
After basil is finely pureed, spoon the mixture into a mixing bowl.
Fold the softened butter into the basil mixture. Now add the grated cheeses and blend well. Add the remaining olive oil to the blend, and stir in pine nuts. When serving pesto over pasta or fish, you can thin it with one or two tablespoons of hot water. Pesto is not meant to be cooked.

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Makes 4 servings

True Italian bruschetta is grilled over a wood fire. As this may be impractical for many, a stove top grill works fine, and even a ridged cast iron skillet or toaster oven will work as well.

Ingredients:

½ loaf Italian sourdough bread, (you can substitute any crusty bread)
4 large garlic cloves peeled and pressed through a garlic press
½ cup extra virgin olive oil
Coarse sea salt
Black pepper fresh ground

Method:

Cut the bread diagonally into ¾ inch slices.
Grill the bread until it is brown on both sides.
Remove the bread from the grill and spread pressed garlic on each of the bread slices.
Place the bread on a serving platter and drizzle with olive oil.
Sprinkle with a little coarse Sea Salt and fresh ground pepper. Serve immediately, and always offer additional olive oil on the side.
You can also offer olive oil and balsamic vinegar in a dipping bowl on the side.

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Makes 4 Servings

8 fillets of sole 4-6 oz ea.
Sea Salt and fresh ground pepper
2 tablespoons white wine vinegar
½ lemon
Canola Oil
Fresh herbs for garnish
Warm Tomato Vinaigrette (use next recipe)

Method:

In cold water, rinse the sole fillets and pat dry with paper towels.
Season with sea salt and fresh ground pepper.
In a medium pot with a steamer insert, fill to about 2 inches, and bring to a boil.
Add white vinegar and lemon cut into small pieces.
Brush the inside surface of the steam insert with the Canola Oil to coat well. Place the fish on surface of steam insert. Place over boiling liquid. Cover the pot and steam for about five minutes, or until fish is just cooked through.

On each of 4 plates, spoon 3 tablespoons of warm tomato vinaigrette.
After sole fillets are cooked, place 2 fillets on each plate. Garnish with another tablespoon of tomato vinaigrette sauce and sprigs of fresh herbs. Serve immediately.

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