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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for January, 2014

Cold Beef Fillet With Balsamic Dressing

Friday, January 31st, 2014

Serves six

  • One two pound beef tenderloin
  • One half cup beef stock
  • One oz pancetta
  • One quarter cup Modena Aceto Balsamico ( balsamic vinegar )
  • Two shallots
  • Three tablespoons extra virgin olive oil ( evoo )
  • Six cups baby spinach leaves
  • Salt and pepper to taste

Slice the pancetta and dice the shallots after peeling them. Salt and pepper the beef. Over medium high heat In a large skillet, heat the olive oil and brown the tenderloin for all sides. Then move it to a ceramic plate and let cool.

Put the pancetta in the pan and cook for five minutes over medium heat. Then add the shallots and cook for two minutes. Pour in the balsamic vinegar and stir well to prevent sticking. Add the beef stock and cook over high heat. Cut the steak very thin. Evenly divide the spinach leaves among the plates. Neatly arrange the sliced beef on top of the spinach. Drizzle the warm sauce over the spinach and meat. Salt and pepper to taste.

Olive Oil On Peppered Bruschetta With Fresh Mozzarella Cheese

Friday, January 31st, 2014

Serves Eight

  • Ten large opal basil leaves
  • Four ounces fresh thin sliced mozzarella cheese
  • One pound bread loaf
  • One cup extra virgin olive oil
  • Seven cloves garlic
  • Two sprigs opal basil
  • Salt and pepper to taste

Chop the garlic in half and diagonally cut the bread into three quarter inch slices. Grill the bread for two minutes on one side. Remove and rub the toasted side per each slice with the cut garlic, and then place a slice of the cheese on top. Grill the other side with the cheese up. Take off the fire and put on a large serving platter. Drizzle the slices with the olive oil, and sprinkle them with a little coarse salt and black pepper. If you are using the basil, sprinkle it over the bruschetta and garnish the platter with the basil sprigs. Serve immediately, passing more olive oil on the side if you like. Ideal to dip in an olive oil dipping dish. This bread dipping combination is an excellent healthy appetizer. Pour your olive oil from an olive oil cruet into the unique swirl design dipping dish and you have a very gourmet appetizer.

Red Raspberry Chicken Soup

Thursday, January 30th, 2014
  • One quarter teaspoon aceto balsamico balsamic vinegar
  • One and one half cups chicken stock
  • Two cups smoked chicken meat
  • Two tablespoons granulated sugar
  • Two tablespoons red raspberry vinegar
  • One and one half pints red raspberries
  • One cup buttermilk
  • One half cup plain yogurt
  • Six fresh basil leaves
  • Sea salt to taste
  • Cracked pepper to taste

Set aside the one half pint of the raspberries. Put the raspberry vinegar, chicken stock, and the remaining raspberries in a blender and process until the mixture is smooth. Strain through cheesecloth and place in a medium-sized bowl and blend in the buttermilk as well as the basil. Add one tablespoon of sugar and then taste. Continue to taste and add sugar to your taste. Mix in the chicken meat with the rest of the raspberries. Salt and pepper to taste. Before serving, refrigerate for one full hour. Touch with the balsamic vinegar for additional flavor. Serve with yogurt and the basil leaf. The soup is the best the same day it is made.

Olive Oil Cruet Set Italian Pizza Recipe

Thursday, January 30th, 2014

oil and vinegar cruet set

Here is an Italian Recipe for making a Ten Inch Crust Pizza For Two. When making Italian Pizza, you will need an Cruet Set filled with the most flavorful gourmet olive oil.

Crust And Dough 

  • Four and one half cups all purpose flour
  • Two large tablespoons extra virgin olive oil
  • One and one half cups warm water
  • One quarter oz ounce dry yeast
  • One teaspoon sea salt


  • Eight mozzarella cheese slices
  • One cup extra virgin olive oil
  • One quarter cup fresh herbs
  • Six baby torpedo onions
  • Six cloves garlic
  • Sixteen two inch wide shiitake mushrooms
  • Three Japanese or Chinese eggplants
  • Two small, mature green zucchini
  • Two small, mature yellow zucchini
  • Two teaspoons ground salt


Drizzle olive oil as needed from the oil and vinegar cruet set. First skin and cut off the stem ends of the onions and mushrooms and then slice the herbs. Dice the garlic.

For the dough, pour one quarter cup of the warm water with the yeast in a mixing bowl. Wait ten minutes before adding the flour and the rest of the water. Stir well and then sprinkle the sea salt. Mix each cup of flour in well before adding another instead of all at once, then pause once you have one half cup left.

Sprinkle flour on a hard work surface and knead the dough for six minutes. Drizzle a small amount of olive oil in a bowl and place the dough in it. Cover the bowl with a damp towel and for two hours let it rise.

Prepare the vegetables while the dough is rising. Remove the stems ends from the eggplant and mature zucchini and cut them lengthwise into one quarter inch thick slices. In a large bowl put in the mushrooms, eggplant, zucchini, and onions. Pound the garlic and salt using a mortar and pestle for two minutes, then mix them in a separate dish and drizzle olive oil on top. Pour half of this over the vegetables. Mix well and set aside.

Punch the dough down, let it rest for five minutes, and then form it into two ten inch pizza crusts. Let the dough sit and grill the vegetables using a stove top grill for two minutes on each side or roast them in the oven for fifteen minutes.

After you have made the pizza crusts, spread the surface of each with enough of the remaining garlic and olive oil to cover entirely. Place the mozzarella cheese over the surface and top with grilled vegetables. Top with the fresh herbs. On a baking sheet or pizza stone, bake the pizzas at 450 degrees for fifteen minutes, or until the crust is golden. Remove from the oven, cut each pizza into eight slices, and serve with the oil and vinegar cruet set filled with olive oil on the side and use as needed.

Rabbit Marinated In Aceto Balsamico Balsamic Vinegar

Wednesday, January 29th, 2014

Rabbit can be a very tasty treat when marinated with balsamic vinegar and olive oil.

• One two pound rabbit
• One half cup and three tablespoons extra virgin olive oil
• One half cup Aceto Balsamico di Modena
• Two cloves garlic
• One teaspoon juniper berries
• One stem fresh rosemary
• One bay leaf
• Salt and pepper to taste

Mash the garlic and slice the rabbit into 8 pieces. Mix the balsamic vinegar, half cup of evoo, rosemary, garlic, berries, and the bay leaf together in a large bowl. Salt and pepper to taste. Mix the rabbit chunks with the vinegar mixture so that the rabbit is marinated well. Cover and keep in the refrigerator for at least eight hours.

Uncover and mix the rabbit to absorb the marinade. Remove the rabbit and hold over the bowl so that the marinade drains off and the marinade is kept in the bowl. Pour the three tablespoons of olive oil in a large saucepan and heat over medium heat. Put the rabbit in and sauté for six minutes so that it turns golden brown. While you cook it, add some marinade to the pan for extra flavor and keep the rabbit from sticking. Turn down the heat and cook with the lid on for twenty minutes. Remove from the pan and place on a serving dish. Cook the pan juices on high heat for two minutes and then serve with the rabbit right away. Salt and pepper to taste. Serves four.

Boiled Red Snapper With EVOO

Wednesday, January 29th, 2014

Many years ago, Neapolitan fishermen used huge acetylene fueled lights to attract the catch during nighttime fishing. The lamps would produce heat, and the fishermen would cook fish on the flat, wide rims of the lamps. They would bring a cup of fresh Mediterranean salt water to a heavy boil and then add tomatoes, olive oil, chile, garlic, and unmarketable fish. Here is the modern recipe that is almost the same and just as tasty. Be sure your tomatoes are very ripe, or else use the canned tomato substitution, but do not overcook the tomatoes. The sauce should be light orange, just not a bright red.

  • Two one pound red snappers or striped bass
  • 1/3 cup extra virgin olive oil
  • One cup water
  • One small dried hot red chile pepper
  • Two garlic cloves, crushed
  • Two ripe plum tomatoes
  • Two tablespoons parsley
  • Fresh sea salt to taste

Crush the garlic cloves and peel the tomatoes. Remove the seeds and dice. Mince the parsley. Clean the fish and wash out well, then dry. In a large skillet, heat the oil over medium heat. Add the garlic and chile pepper and cook until the garlic just colors, about one minute. With a slotted spoon, remove and discard the garlic. Add the fish and cook for one minute. Add the tomatoes and cook for three minutes, stirring the tomatoes around the fish. Pour in the water, season with salt and bring to a boil. Reduce the heat to low, cover, and simmer, basting occasionally with the cooking liquid, until the fish is just opaque throughout when prodded with a fork, about fifteen minutes. Sprinkle with the parsley. Transfer the fish to a warmed serving platter. At the table, remove the tail, head, and the top two fillets as well as the central spine. Drizzle with olive oil and serve right away. Serves four. Olive oil is excellent with many other seafood recipes. If you are looking for the perfect olive oil and the right olive oil cruet for making your seafood recipes, they can be found at for easy purchasing. We also have many other gourmet recipes to share.

Drowned Trout Arezzo

Tuesday, January 28th, 2014

  • 1 cup dry white wine
  • 2 garlic cloves
  • 4 trout
  • One half cup parsley
  • One third cup all purpose flour
  • One third cup extra virgin olive oil
  • Salt and pepper to taste

Finely dice the garlic and slice up the parsley. Clean the fish and wash well. Let drain with the head down for 5 minutes. Pour the olive oil in a large pan and put on medium heat. Sprinkle the flour over the fish and place the fish in the skillet. Cook each side of the fish for 5 minutes. Salt and pepper to taste. Add the garlic and parsley and cook for one minute. Bring to a simmer and add the wine. Cover the pan and turn to low heat. Let cook for 6 minutes. Serve from the pan when done.

Bread Dipping Gift Set, Olive Oil Dipping Dishes With An Olive Oil Cruet

Saturday, January 25th, 2014

Bread dipping with olive oil makes a tasty appetizer as well as a healthy snack. The last thing you want to do is pour olive oil in a plastic dish to dip from. Plastic absorbs olive oil and it would be a mess to clean. Instead, specifically designed for this purpose, a stoneware olive oil dipping dish was made.

Featuring a unique swirl design, the olive oil dipping dish gives off a fancy, gourmet elegant look. The grape cruet is an oil and vinegar cruet that has two separate compartments for storing both olive oil and balsamic vinegar. The inside compartment is in a grape shape. These handblown cruets are made from break resistant glass, which make them very durable and won’t break easily.

When you put the two together, you are all set for a gourmet appetizer. You can easily store and pour olive oil from the cruet into the dipping dish, as well as easily get more olive oil. Unlike using the EVOO from the bottle, it is so much easier.


Oil And Vinegar Cruet Grape Bunch Design

Friday, January 24th, 2014

Oil And Vinegar Cruet

Oil And Vinegar Cruet

Have you ever wanted an alternative to reusing olive oil from a non air tight olive oil bottle? How about an oil and vinegar cruet made out of break resistant glass. It has two separate compartments, one is in the shape of a grape and the other is the bottle. This olive oil cruet is meant to not break during regular use, unlike many of the cheaper cruets.

There are so many uses for olive oil and that is why the grape cruets are becoming more and more popular. Olive oil dipping dishes are unique designed mini dishes for dipping bread or vegetables in olive oil. This has become a trendy appetizer and is also becoming more common. The grape cruet will most certainly come in handy for not only cooking with olive oil, but dining as well.

Oil and Vinegar Cruet Grape Bunch Design

If you would like to cook without making a mess when pouring and serving olive oil, you may have discovered the reason why the Grape Oil and Vinegar Cruet has became very popular on many restaurant tables nationwide. With a spout that features an easy pour, it also makes it so that you can avoid drips from the olive oil or vinegar. This way you can drizzle olive oil on a salad simply by pulling a cork, turning the cruet, and then re-cork. It is just as easy when cooking with olive oil. You can readily have olive oil in the kitchen ready to pour and use each time you cook and you don’t have to spend time putting it away or getting it out, it is always ready for you to use!

Baked Mackerel With Olive Oil

Thursday, January 23rd, 2014

Extra virgin olive oil can be said to be the best. Olive oil can be used quite frequently in the kitchen and to help make things easier, an olive oil cruet would most certainly come in handy. Made out of tough break resistant glass, the handblown cruet is extremely durable and won’t break easily. You can store up to two different types of oils in it. That is why it is called an oil and vinegar cruet. It has a grape compartment inside of the main compartment, separating the two.

  • One half cup dry white wine
  • One large onion
  • Pepper and salt to taste
  • Three tablespoons extra virgin olive oil
  • Three tablespoons flat leaf parsley
  • Two pounds bluefish or mackerel fillets
  • Two tablespoons lemon juice

Wash the fish and pat dry. Slice into six horizontal slices. Finely chop the onion as thin as you can and then dice the parsley. Take out a glass dish and place in the fish. Pour in the white wine on top of the fish and then cover the dish with plastic. Refrigerate for two and a half hours. Preheat the oven to 350 degrees and remove from fridge. Add half the olive oil in a large baking dish and spread well. Toss the onion in the dish and then put the mackerel in this baking dish. Drizzle the other half of the olive oil on top of the fish. Bake the fillets for 15 minutes. Sprinkle on the lemon juice, parsley, salt and pepper.

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