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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for January, 2007

Olive Oil Cruet Bottles Grape Bunch Design

Wednesday, January 24th, 2007

Oil and Vinegar Cruet Sets

Olive Oil Cruet Bottles

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. 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. Never store olive oil in a plastic or reactive metal container. 


Olive Oil Cruet Bottles Grape Bunch Design

The best decanter you can buy is a glass olive oil cruet. Also known as The Grape Cruet, or the world’s finest oil and vinegar cruet, it is known as that because of the extreme durable and quality and longevity the cruet offers. There are many other cruets that break upon use. Being a two in one cruet, you can store two different liquids inside. It has a grape separate compartment, thus why it is called the grape cruet. On the outside of the grape, it has the second compartment. 

Creamy Aceto Balsamico Potatoes

Tuesday, January 30th, 2007

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

1 ½ lbs potatoes, you can use a gold potatoes, such as Yukon Golds
peel, and cut into ¼ inch thick slices
3 tablespoons unsalted butter
1 cup milk
1 bay leaf
¼ cup fresh grated Parmigiano-Reggiano cheese
1 tablespoon Aceto-Balsamico vinegar from Modena
salt and pepper to taste

Preheat oven to 375 degrees.
Lightly oil a 2 quart glass casserole dish with canola oil.
Arrange in a layer, (in the casserole dish) half of the sliced potatoes.
Place small dots of 1 ½ tablespoons of butter on top of layer of potato slices.
Season with salt and pepper.
Make another layer of potatoes on top, with remaining potato slices.
Dot with remaining softened butter, 1 ½ tablespoons.
Season again with salt and pepper.

Pour milk into small saucepan and add bay leaf.
Keep over medium heat until bubbles form around the edge of saucepan.
Remove bayleaf and pour heated milk over layered potatoes.

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.

balsamic potatoes, balsamic recipe, aceto balsamico recipe, potatoes casserole recipe

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Pasta and Olive Salad

Monday, January 29th, 2007

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 added 1 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

In a large pot bring to a rapid boil, salted water. Carefully pour pasta into boiling water. Stir and cook until al dente. When pasta is done, drain in a colander for a few minutes, then transfer to a large mixing bowl.

While paste is hot, add olive oil to the pasta and toss well. Add pressed garlic, balsamic vinegar, olives, bell pepper, green onions, parsley and selected herb. Toss again to mix well. Season to taste with sea salt and fresh ground pepper. Let cool and serve at room temperature.

* Note: Roasted peppers have a great smoked or smoky flavor. Roasted peppers are available at many gourmet stores and shops. Roasted peppers can be roasted under the broiler by evenly scorching the skins. When cool enough to touch, you can rub the skins off, and remove the seeds. Cut or dice for desired recipe.

pasta salad, picnic pasta salad, healthy salad recipe


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Pesto Sauce

Sunday, January 28th, 2007

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.


  • 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


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.

pesto sauce, pesto recipe, Italian pesto



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Traditional Italian Bruschetta

Sunday, January 28th, 2007

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.


  • 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


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.

Bruschetta, Bruschetta recipe, traditional Italian Bruschetta

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Low fat Fillet of Sole

Saturday, January 27th, 2007

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)


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.

low fat fish recipe, fillet of sole recipe, fillet of sole and tomato vinaigrette

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Warm Tomato Vinaigrette

Saturday, January 27th, 2007

Makes about 3 cups

1 lb fresh vine ripe tomatoes
½ cup extra virgin olive oil
2 shallots, minced
3 garlic cloves, pressed through a garlic press
4 tablespoons white wine vinegar
½ lemon squeezed
2 tablespoons fresh herbs i.e. fresh basil oregano, chives, Italian parsley, marjoram, and thyme (you can substitute cilantro for mixed herbs)
Sea salt and ground pepper

Method: Peel tomatoes in this manner: Carefully place whole tomatoes in boiling water for 10 seconds. Remove, drain, and immediately place them in ice water. Drain tomatoes and peel skins. Core tomatoes and discard seeds. Chop tomatoes and set aside.

Heat 3 tablespoons of olive oil in a heavy pan and sauté the minced shallots until soft. Add pressed garlic and sauté for another 2 minutes. Now add the chopped tomatoes and stir until completely heated through. Add remaining olive oil, vinegar, squeezed lemon juice, and fresh herbs. Toss all ingredients until mixed. Remove from heat add sea salt and fresh ground pepper to taste.

Serve over Fillet of Sole, pasta, rice, or poached chicken breasts. Serve warm as vinaigrette sauce.

warm tomato vinaigrette, tomato vinaigrette sauce, vinaigrette


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Roasted Tomato And Onion Salsa Over Chicken Scallopini

Thursday, January 04th, 2007

Roasted tomatoes in this flavorful warm salsa makes a Chicken Scallopini special. You will need deli thin-sliced chicken for the scallopini, or slice boneless, skinless chicken breast halves. This recipe would also work well with turkey cutlets.

  • 2 pints stemmed cherry or grape tomatoes, large ones cut into quarters, smaller ones cut in half
  • 1 medium sweet onion, finely chopped (about 1 cup)
  • ¼ cup extra-virgin olive oil
  • Sea Salt
  • Freshly ground pepper
  • 1 ½ pounds thin-sliced boneless, skinless chicken breasts (eight ¼-inch slices)
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter

Heat the oven to 300 degrees.
In a large bowl, toss together the tomatoes, onion and oil; add salt and pepper to taste. Transfer to a shallow baking dish or roasting pan. Bake until the tomatoes are soft and the mixture bubbles, 50 to 60 minutes. Set aside and keep warm.
About 15 minutes before the tomatoes are finished, start cooking the chicken. Sprinkle the scallopine with salt and pepper to taste. In a large frying pan over medium-high heat, add the vegetable oil and butter. When hot, add enough chicken cutlets to fit in the pan without crowding. Cook until lightly browned on one side, 2 to 3 minutes. Turn and cook another 2 to 3 minutes or until cooked through. Set aside and keep warm. Repeat with remaining chicken.
Divide the scallopine among individual plates. Spoon ¼ of the roasted tomato mixture down the center of each portion. Serve immediately. Makes 4 servings.

oil and vinegar recipe, chicken pasta recipe

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Diced Tomato Pasta Salad With Basil And Mozzarella

Thursday, January 04th, 2007

Pasta salad takes only about 30 minutes to make, start to finish. It’s always good to use the freshest ingredients. Purchase fresh mozzarella from the deli, and choose the ripest tomatoes you can find.


  • 8 oz package of rotini (corkscrew) or any same shaped pasta
  • Sea Salt
  • 8 ounces fresh mozzarella, dice to ¼ inch cubes
  • ¾ pound plum tomatoes, peeled, seeded and diced to ¼ inch cubes
  • 10 to 12 medium or large basil leaves, coarsely chopped
  • 2 scallions, white and tender green parts, finely chopped
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons Modena balsamic vinegar ( aceto balsamico ), or more to taste
  • Freshly ground pepper


In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve. Makes 4 to 6 servings.

mozzarella, tomato salad, recipe

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