The bread dipping gift set is a unique kitchen gift that accentuates style at the table for any meal or party.

Bread dipping and Olive Oil Dipping Dish Set: Set of Four.
Comes with Italian Bread dipping Herbs and Spices. 
Italian produced Masserie Extra Virgin Olive Oil included. 

Bring family and friends together to enjoy fresh baked bread dipped in Italian Olive Oil and Herbs and Spices. Enjoy a special gourmet starter before the main course, with a set of white porcelain dipping dishes and bread dipping accoutrements. Four custom designed porcelain dipping dishes provide a table setting of dip dishes that feature a spiral accent as they display gradual color variation of the olive oil. When filled with premium olive oil, the spiral designed dishes render an exquisite floral rosette which appears inside the dish. The gourmet dipping dishes also work well with steamed veggies and other oil or sauce dipping uses. An ideal accompaniment to be used with the glass Drizzle Cruets, available separately at Cruets.com.

Dipping Dish set is American made with 5-year warranty. 
Sizes: 4.5 inch, round spiral design dipping dishes

Cruets Gourmet Bread Dipping Herbs and Spices is delightful as a bread dipping snack, appetizer or starter to any meal. The beautifully made Bread Dipping Set is perfect for housewarming, hostess, and holiday gifts. At your next get-together, you and your friends will enjoy a quality gourmet gift of exceptional taste. Gourmet Gift set comes with Italian Bread Dipping Herbs and Spices, which is a blend of flavors reminiscent of old Tuscany. Spice blend consist of quality Ingredients. All natural, basil, oregano, sun dried tomatoes, garlic, and parsley. No MSG, No Trans Fats. 

Enjoy with your favorite fresh baked bread or use it in your recipes to enhance the flavors of your favorite recipes. For extra flavor, soak 1 tablespoon of spices in 2 tablespoons of water for about 10 minutes, drain and add extra virgin olive oil.

Prepare an Italian table with quality porcelain bread dipping dishes and fine imported Extra Virgin Olive Oil. Dishes are made of bisque white porcelain for decorative serving and old world Tuscan charm. Each durable porcelain piece features artistic spiral lines for a versatile tabletop aesthetic that can be dressed up for entertaining or everyday use. The high quality bread dipping dishes make terrific gifts for those just starting out or for others who need everyday pieces that will coordinate with existing tableware. Made of fine American porcelain which has been highly fired with a shiny gloss for pleasing table appearance. Microwave and dishwasher safe.

• Durable Kitchen Porcelain 
• Chip resistant Dishwasher and Microwave safe 
• Made in USA 
• A Cruets.com Exclusive gift

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Growth and appearance of cancer cells diminished from using olives

A study of the properties of the olive leaf and skin has been carried out by a team of researchers from the University of Granada. Their findings revealed that the properties found that maslinic acid, a substance found in the crushed olive pulp actually reduced the risk of carcinogens and associated processes.

The results of the research from the University of Granada have demonstrated what action maslinic takes when applied to the development of the cells of cancerous tumours. As an enzyme that hydrolyzes proteins, Maslinic acid is important in the regulation of the growth of cells. As a treatment for cancer it is beneficial because maslinic acid controls hypertrophy, the excessive development of an organ or cells, and hyperplasia a condition common to cancer sufferers.

Professor L Cara, from the department of Biochemistry and Molecular Biology, directed the work of PhD student Fernando Zurita. They summarised their findings by describing the three distinct advantages of the use of maslinic acid in the field of oncology. Firstly, highly cytotoxic is created naturally and therefore less toxic than other anti cancer products that contain chemicals. Its second advantage is that it only affects cells that are carcinogenic and have higher levels of acid in their pH. And thirdly, it protects and inhibits the appearance of cancer in cells that are more predisposed to becoming cancerous.

Treating cancer of all types

The research directed by Professor L Cara focussed entirely on the treatment of colon cancer by studying the effects of maslinic acid when used on affected cells. The study was carried out using transgenic mice but the research group under Professor Cara are still considering the likelihood that it may be possible in the future to apply this treatment to human cancer patients.

High concentrations of maslinic acid can be found in olive skin wax, as a pentacylic terpene it acts as not only an anti inflammatory and antioxidant but is anti-carcinogenic.

The Faculty of Sciences in the University of Granada is the only place in the world where maslinic acid is produced at semi-industrial levels.

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Use Olive Oil to make the most of your natural beauty

In winter skin and hair suffer from the cold and dry atmosphere. Many of us spend inordinate amounts of money to remedy this with jars of miracle creams that promise to banish all those problems. However, thanks to the healing properties of olive oil chapped lips, dry skin and hair can be reversed at much less expensive.

As a beauty treatment olive oil can be used in many different ways and can make the most of your natural beauty. It can be applied directly on to chapped lips or use as part of your bathing routine to moisturize your
skin. Add a little olive oil combined with any type of essential oil to your bath and allow the combination to do its work. If taking a bath before going to bed you may find lavender oil is more relaxing. This simple beauty treatment will result in pampered supple skin, and works perfectly every time.

For very dry hair that is crying out for moisture you can use olive oil as a deep treatment by applying warmed olive oil all over your hair, working from the root to the tip, ensuring that the driest areas are well covered, then cover your hair with a plastic shower cap and relax. The longer you leave the warm oil treatment the better but an hour should be the minimum.

You have taken care of your exterior by applying olive oil as a beauty treatment but by using olive oil in your diet you can bring out your inner beauty. Olive oil contains anti-oxidants that fight against free radicals which are known to damage skin so it makes sense to use olive oil wherever and whenever possible. Enjoy olive oil with salads or vegetables and the results will be seen in an improvement in your skin, hair and nails, not to mention a healthy heart.

 olive oil beauty aid  

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The second Sunday in May is Mother’s Day. The true essence of thankfulness will bring us to the front door of mom’s house with gifts in hand, from hearts that have a sincere desire to express gratitude.

Mother’s Day gifts come in a variety of selections and styles. Most often these gifts are simple flower arrangements, chocolates and cards. Moms will never respond unkindly, but perhaps it is time to consider a gift that is a thoughtful indicator of the love and appreciation you have for your mother. A gift of considerate choosing that takes your gratitude to a level that will surprise and delight the very one who gave you life.

Our mothers spend a great deal of time in the kitchen and a unique kitchen gift or a gourmet gift of elegance and style will be remembered long after flowers fade, wither, and are finally discarded.

Imagine some time in the future; mom sits down for a cup of tea and traces her finger across the top of a Euro Glass Teapot, or a hand-blown set of oil and vinegar cruets, she received as a gift from you. She remembers special long ago moments she was certain she had forgotten. A thoughtful, daily used gift can provide a personal ongoing connection between you and your mother. Best of all - her thoughts will be toward you, not the gift.

This in no way diminishes the effectiveness of the gift; it actually enhances the overall gift giving experience. You see, a well thought out Mother’s Day gift is as much for you as it is for her; useful and appreciated – with memories attached.

When the second Sunday in May rolls around, consider a kitchen gift or a gourmet gift that conveys to your mom that you believe Mother’s Day is more than a special occasion – the day is a moment of insistence that she be held in the highest esteem. It may even be a moment when strained relationships can be mended and old offenses forgotten.

Long after the second Monday in May, our mom will settle back in her daily routine. Why not give her another reason to think of you each day. And you know, she will indeed.

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Bread itself dates back as long as written history takes us. However, what we commonly know as French bread today, the baguette, was brought about in the early twentieth century out of necessity. True French bread is thousands of years old. The truth is that the baguette is not even French. The baguette is a derivative of bread made in Vienna after steam ovens were put to use.

The baguette is a crispy long loaf of bread. It is typically about five centimeters wide and about 3 centimeters thick with a length of about two feet long. The baguette has a crispy crust on the outside with a white pitted crumb on the inside. The irregular holes can be fairly large and are characteristic of the baguette. In the mid 19th century, the steam oven brought about the French bread we know today.

It has been said that Napoleon is responsible for the invention of the baguette. However, the order to make long thin loaves that could easily be carried down the pant legs of soldiers, was not likely ever given. Napoleon’s armies carried portable ovens with them in their travels. The need for bread that would fit down the pant legs of his soldiers would not have been necessary. Napoleon did influence the production of bread by establishing standards for baking bread but had nothing to do with the invention of the baguette.

In 1920, French laws prohibited bakers from beginning work before four o’clock in the morning. This created a dilemma. How were they to have fresh bread ready in time for breakfast. Here is where the baguette was born. The long thin loaves of bread could be fully fermented, baked, and ready to eat by the time the early morning customers were ready to enjoy breakfast from their local bakery. Some English and French bakers still call the baguette “Vienna” bread. Most English people associate the words “French bread” with a long, golden baguette. The crust being crispy and sweet with surface cuts in the shape of a leaf. Never actually setting foot in France, they are unaware that traditional French bread was round and much fuller than the baguette.

We often serve sliced baguettes with some form of spread or cheese. Baguettes are also ideal for making sandwiches. The popularity of the baguette in France is obvious everywhere you go. It is not uncommon to see a baguette or two being carried by in the arms or backpack of the French pedestrian. Baguettes are enjoyed throughout France with jam, butter, cheese, or just plain.

French bakers loved the baguette due to the ease and speed of processing. Not to mention the fact that the baguette begins to stale within an hour of being baked making frequent trips to the bakery necessary. However, traditional French bread has regained popularity because of its longer shelf life. Traditional French
bread will stay fresh up to two or three days.

To look in an American cookbook from the nineteenth or twentieth century, you would likely find recipes for French bread but a recipe for the baguette would not be found. It would seem as though the production of the baguette was limited to professional bakers.

French Baguette

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It is not uncommon to find Vienna bread in a bakery that is far from being authentic. The production method of Vienna bread varies from shop to shop. Some bakeries use the Straight method while others use the sponge-dough method. Authentic Vienna bread needs a tight dough and needs more fermentation time than bread made in a pan. The Vienna baker made his loaves famous through much care and detail along with using quality ingredients.

The dough for Vienna bread were molded and then placed on boards that were covered in cloth with the smooth side of the dough down. The dough was then fermented until the size had doubled. It was baked with a good supply of low pressure steam if possible. Otherwise the dough would have to be washed with water before cutting the dough into loaves. Some bakers bump loaves on boards after dusting them with fine bread crumbs or corn flour placing them far enough apart so they would not stick together while fermenting. When this method was used, the dough had to be placed smooth side up. Traditional French bread can be made in much the same way only a softer dough is needed. Both Vienna and French bread dough can be used to make quality hard crust rolls.

Americans tend to have a fascination with foreign cuisine. This seems to be the case with the baguette and other types of French bread. We romanticize the French and their cuisine. French bakeries have captivated Americans and motivated bakers in America to create breads of the like. It is no surprise that the baguette has gained popularity in America and can now be purchased at any bakery or supermarket. Boulangeries have become recognizable in cities all over the world.

Bakeries today capitalize on the ancient recipes of the Old World which have gained undying popularity around the world. Long, slender baguettes, buttery croissants, loaves of crusty Italian bread, ciabatta, and French boules are all favorites that adorn the shelves of modern American bakeries taking advantage of America’s love for foreign cuisine.

The delicious flavors brought to the United States by immigrants have survived the ever changing tastes of the American people and regained popularity, as has the American fascination with foreign cultures. Even breads that are thought to be American, such as sourdough, have their roots in other civilizations.

Gains in technology have changed the ancient methods of bread making to produce bread that is more consistent and quicker to make. The marketing of yeast has ensured bakers everywhere that every batch of dough will rise and provided with recipes that will consistently make the same bread each time you make it. The invention of the steam oven made production of baguettes possible even when French laws prohibited bakers from working before four o’clock in the morning. Techniques that mechanically knead dough have reduced the production time of bread and now bread machines are available for use in homes everywhere.

White bread used to be consumed by the higher classes, as it was more expensive to produce, and bleached flour was not available to the poorer people. This has taken a recent turn as we realize the health benefits of whole grain products. White bread has become the cheaper, less nutritious product available for everyday consumption by those who can not afford or choose not to spend the extra dollars for more expensive whole grain bread. There are now even enriched varieties of white bread available for the consumption of children or others who prefer the flavor to darker breads.

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Sourdough is a naturally leavened bread. It is started by cultivating the naturally occurring yeasts and allowing your dough to ferment. Once you have started your sourdough, enough dough is saved to start the next day’s batch of dough. Dough consisting of about 20 to 25 percent of the previous days dough provides sufficient
leavening agent. The name “sourdough” comes from the somewhat sour taste created from the process.

Sourdough was made famous in the United States in California during the California Gold Rush. However, the process of making sourdough bread dates back to the Ancient Egyptians and was most likely the first form of leavening used. Sourdough was likely first created by accident when yeast from the air made it to a batch of dough and was allowed to ferment long enough for it to rise. The methods of making sourdough were developed over time by trial and error. The Egyptians also developed a starter batch for beer. Adding foam from a batch of beer to bread dough would also prove to be a successful leavening agent for bread. The use of this method of making leavened bread spread across the Old Country and was utilized as the most reliable way of sustaining yeast cultures until about a hundred years ago.

 According to legend, Columbus brought a starter batch of sourdough with him to North America. Sourdough was produced daily by inhabitants of the Old West every day. Used for pancakes, biscuits, bread, and cakes, sourdough was the biggest part of the diet to early pioneers. 

Even with the availability of commercial yeast and baking powder in the 19th century, sourdough was utilized by pioneers choosing to move away from the settlements and carried this tradition with them to the Old West. The year the Gold Rush began, the French Bakery opened up in San Francisco making this sourdough extremely popular in California and linking itself to the California Gold Rush. Even today, sourdough is still a specialty in San Francisco. The taste of sourdough can not be easily duplicated due to the long process involved. The distinct flavor of sourdough is a favorite among many, who even with the patent of a method of manufacturing powdered yeast in 1854, prefer to keep sourdough in their daily diet. 

A batch of sourdough can be used for and indefinite amount of time, so long as fresh water and flour are added daily. This method of passing the There are bakers in San Francisco who can trace their dough back to over a century ago. Every batch of sourdough has its own unique flavor and aroma that has been developed over time. Bakers will pass their dough down from generation to generation making it their best kept and guarded baker’s secret. 

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Bruschetta is believed to have its start in the Tuscany region of Italy. Today, the recipe has evolved to meet the changing tastes of people and to take incorporate olive oil and take advantage of the health benefits of the oil. Bruschetta is now frequently brushed with olive oil and topped with tomatoes and sometimes onions. Bruschetta, in the past couple of decades, has become a popular appetizer in Italian restaurants across America replacing the once popular version, garlic bread. These simple slices of bread once only consumed by the poor have made their way into the finest of restaurants.

Bruschetta with drizzled olive oil

Bruschetta is basically a slice of toasted bread that is drizzled with olive oil and is a great way to resurrect a loaf of stale bread. Varieties of bruschetta can be rubbed with garlic or topped with tomatoes. The word “bruschetta” is derived from the Italian verb bruscare, which means to roast over coals.

Bruschetta was originally toasted bread rubbed with garlic, and soaked with oil by the poorer class. Garlic bread on the other hand was the evolved version that was enjoyed by those with a bit more stature. With time the tables have turned and the two have switched roles. Garlic bread has become the common food enjoyed by everyday people. Bruschetta has become the fancy alternative to garlic bread and is now served in upscale restaurants as the started to an Italian meal.

Bruschetta was probably originally the method dipping bread into freshly pressed olive oil to taste enjoy the flavors of the labor after producing olive oil. Country bread is now sometimes deep fried until saturated in olive oil or baked and then drizzled with olive oil. Both versions create a tasty treat.

bruschetta and garlic bread

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Pita, a slightly leavened bread, is perhaps the oldest bread we know of. Pita is a word derived from the Greek verb pessein, which means cooked or baked. Oriental pancakes are the Asian equivalent of pita. This flat bread is usually cut open forming a pocket which can be filled with your chosen ingredients. The versatility of pita landed it a place on supermarket shelves toward the end of the twentieth century in the United States.

Pita has been the basis for many of the foods we enjoy today, to include pizza, but is typically Pita is also popular as a flat sandwich bread which is often filled with salads such as tuna or chicken salad. The portability of pita has made it a popular addition to many fast food chains in the United States in the recent past. “Wraps” filled with chicken and vegetables and topped with some sort of dressing or condiment are on the menu of almost any fast food place you walk in to. Flatbreads are often offered as a healthy alternative to the usual deep fried foods.

Pita or Pizza

The basic translation of pita is “cooked in ashes.” Pita is a slightly leavened flatbread of wheat flour, that was originally cooked in brick ovens. Flatbreads date back to prehistoric times and are probably the earliest breads created. The production of flatbreads did not require utensils or even an oven. In early times, flatbreads served the purpose of a serving platter for the daily meal.

The size of pita varies depending on who is making it and what it will be used for.  Pita replaced the word “plakous” of Greek origin that’s meaning had changed to be known as a thicker cake. The word pitta was used because pine pitch forms layers associated with breads and cakes.

Flatbreads were originally used as a serving dish for meats. This practice of topping flat bread with other foods for consumption could be where pizza got its start. The different dialects of Italy transformed the word “pita” to pizza. The act of topping a baked dough of grains and water and then topping it with a variety of ingredients has been around long before the pizza we now consume today.

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Flatbreads

Flatbreads date back to prehistoric times and still hold a place in today’s cultural cuisines. These breads can be quickly produced and are small enough to be taken anywhere. Flatbreads can be sliced open and stuffed with fillings of your choice or wrapped around meats and cheese to create a portable sandwich.

There are several varieties of flatbread. Italian flat bread is the most popular and well known. Arepa is a Venezuelan flatbread made of cormneal. Chapati is an Indian flatbread made of wheat flour. Lavash is a large Middle Eastern flatbread that can be hard or soft.

With the versatility of these nifty little bread pockets and wraps, it is no wonder how readily available they have become. You can walk into any supermarket and purchase these magnificent little pita pockets for a reasonable price. They are perfect for creating a quick snack or packing in a brown bag for lunch.

flat bread

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