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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for February, 2014

Using Vinegar In Your Cooking

Monday, February 10th, 2014

Everyone knows about cooking with vinegar but, do you really know how to use it when you cook?

Vinegar differs from the normal cooking oil and thus, it needs to be handled differently for the best results due to its chemical consistency. The main compound of vinegar is 8% acidic acid, a chemical compound which gives it a strong taste. The problem here is that acidic acid is quite strong and mildly unpleasant in the mouth when undiluted and sometimes may dominate other ingredients instead of bringing them out. Thus, we need to use vinegar the right way in order to make the most of it.

Vinegar is often considered by most a simple salad dressing ingredient. In fact vinegar can be also used among others for meat tenderizing and deodorizing, creating homemade buttermilk, keeping poached eggs in place, perking up to white and brown sauces and adding flavor to condiments like ketchup and chutney. Without vinegar for example, mignonette sauce on oysters would taste a bit flat and blunt. Furthermore, we can use vinegar for parchment cooking, or roasting as it makes the food more tender and flavorful.  If you hesitate to try vinegar in your cooking, you can find many recipes with vinegar in our recipe sections to see the right dosage for great dishes.

In general, vinegar used in the right amounts can really enhance the flavor of a dish and its value should never be underestimated.

Not only vinegar is great for cooking, it is also great for your health when used as a part of a healthy diet, especially apple cider which has a tonic and detoxifying action. Unfortunately, lot of people resort to fast food and precooked meals or artificial flavor enhancers but this is quite harmful for your health long-term.  Some others may buy basic and natural ingredients from the supermarket, but they often buy more than they need and the product stays on the shelf unused.  In the case of vinegar or olive oil, do not buy a dozen of bottles if you only use it sparingly, few times a year. You have to plan ahead and buy only the amount you will use—otherwise you will waste your money. This is important because even though vinegar and oil have long shelf lives, their flavor starts to weaken over time and using them for flavor will be almost pointless.

Marinated BBQ Chicken With Olive Oil

Saturday, February 08th, 2014

Prepared on a hot grill, BBQ chicken is marinated in olive oil and grilled with vegetables, promoting a healthy appetizer. Meant to be served with lemon slices and peppers, this dish is common in the Middle East And Italy.





BBQ Chicken With Olive Oil Recipe:

  • One whole chicken with the skin on
  • One cup extra virgin olive oil
  • Two garlic cloves
  • Drizzle lemon juice
  • Fresh bay leaves
  • Fresh thyme
  • Fresh rosemary
  • Sea salt
  • Cracked pepper


Peel and dice the garlic. Slice up the chicken. In a large mixing bowl, pour the lemon juice in a bowl and drizzle the olive oil in from an olive oil cruet. Stir together and then mix in the rosemary, whole chicken pieces, garlic, thyme, salt and pepper. Let sit to marinate for one full hour after well mixing. Prepare the BBQ grill and then place the chicken on the grill. Let sit on there for five minutes or until done and turn over. Drizzle the marinade on to add flavor to the other side and cook until that side is done. Salt and pepper to taste. As you prepare more recipes, you will see how handy, time saving, and space saving an oil and vinegar cruet can be. Not only does this handblown cruet suit your kitchen, but also your dining table. This elegant cruet has made its way to many dining tables throughout restaurants in the United States.


Make Your Own Olive Oil Mayonnaise

Friday, February 07th, 2014

Mayonnaise is one of the most broadly used sauces, which includes versions made with garlic, green herbs, and even other specialties like fish soups. Mayonnaise can be made in a blender or food processor. Just remember when making your own with olive oil, all the ingredients need to sit at room temperature for a short while to prevent separation. When made right by first adding a drizzle of olive oil, it should keep well in the refrigerator for days when stored in a container that is air tight.

  • Two egg yolks
  • One cup extra virgin olive oil
  • One half teaspoon mild mustard
  • Two tablespoons lemon juice
  • One teaspoon sea salt

Mix the lemon juice, mustard, eggs, and salt in a blender and then while it is still running, drizzle a gradual amount of olive oil in and then stop after the sauce seems thick.

Some Variations In Pesto

Friday, February 07th, 2014

Pesto, flavors pasta, especially those containing vegetables, even soups. Pesto is very popular and many like it, except there is always room for slight variations instead of reiterating the entire recipe. It is made of crushed pine nuts, garlic, basil, evoo, and Italian cheeses through a pestle and mortar. There are many slightly altered versions available that you can choose or modify from that will yield good outcomes. One change may be to use tuna, BBQ lamb, rotisserie chicken, swordfish, beef steaks. You can also easily substitute many of the ingredients in order to suite your taste. Aceto balsamico is excellent as a topping for many different recipes and foods.

Spaghetti With Extra Virgin Olive Oil

Thursday, February 06th, 2014

  • Twelve ounce premade spaghetti noodles
  • Twelve black olives
  • Three cloves of garlic
  • Thirty ounce capers, rinsed
  • One teaspoon sea salt
  • One tablespoon sea salt
  • One pound can of tomatoes
  • One drop of olive oil
  • One dried red chili pepper
  • Four tablespoons extra virgin olive oil
  • Five basil leaves washed and torn just before serving
  • Cracked pepper
  • One loaf of fresh crusty Italian bread


Fill a large pot with water, drizzle the drop of olive oil in it and turn to high to boil. During the meantime, chop the olives and peel the garlic. Crumble the chili pepper. Wash the capers and then dice the garlic. Slice the tomatoes into small chunks. Wash and cut the basil and grind the pepper. In a large saucepan, pour the four tablespoons olive oil in and heat. Before it begins smoking, put the tomatoes, capers, chili pepper, and garlic. Stir well for less than two minutes.

Let simmer for twenty minutes and then tend to the boiling water. Turn off the burner for the sauce in the saucepan while cooking the noodles. Put the spaghetti noodles in the pot and stir for the next ten minutes. Remove the noodles and mix well with the olives and sauce. Add the basil leaves and serve with the Italian bread and olive oil dip.

Stuffed Olives Deep Fried With Olive Oil

Thursday, February 06th, 2014

  • One tablespoons capers, rinsed and finely chopped
  • One garlic clove
  • One lemon half
  • One large slice of crusty day old bread
  • One tablespoon of extra virgin olive oil
  • One tomato
  • One tablespoon all purpose flour
  • Cracked pepper
  • One cup olive oil ( evoo )
  • One half pound large green olives
  • Fresh parsley


Wash the lemon and cut into slices. Peel the tomato and chop into small chunks. Wash and cut the parsley then mince the garlic into small pieces and wash the capers before finely dicing them. Remove the bread crust and then crumble the bread and finely as possible. Put the olives and the all purpose flour and one cup of olive oil aside and mix all the other ingredients together in a bowl. Stuff the mixture in each of the olives after cutting one end of each. Then roll the olives in the flour. In a sauce pan, fill with the one cup of olive oil and put the stuffed olives in it. Fry for half a minute and remove. Serve immediately.

Olive Oil Dipping Dishes With Oil And Vinegar Cruets

Wednesday, February 05th, 2014

Olive Oil Dipping Dishes

Olive Oil With An Oil And Vinegar Cruets

Olive oil is a healthy alternative to vegetable oil. Often used in many foods, olive oil has come a long way. It has been a staple in the Mediterranean diet for a long time and more and more Italian and Mediterranean style restaurants are catching on. After opening a manufacturer’s bottle, olive oil needs to be sealed and kept in a sealed container such as a glass cruet. It should not be kept in plastic or metalic container. A glass cruet is most preferred. Many restaurants use break resistant oil and vinegar cruets. Borosilicate glass is the highest grade handblown glass cruet available, which means that is doesn’t shatter easily. Many other cruets break after being filled with olive oil and balsamic vinegar because they are not made from laboratory glass. The grape cruet is very popular and won’t break during normal ordinary use. It is completely different than the similar cruets found on This olive oil cruet is ideal to drizzle olive oil for your salads, breads, and pasta.

Olive Oil Bread Dipping In A Dipping Dish

Oil and vinegar cruets can also be used with another unique restaurant tableware. Elegant swirl design stoneware olive oil dipping dishes were also designed for bread dipping in olive oil. They were designed to be microwave and dishwasher safe. Aceto balsamico can also be added to the olive oil dip as well. By using cold pressed olive oil from the Mediterranean region you can have a very healthy appetizer that (according to some medical studies) can help prevent cancer. EVOO, (i.e. extra virgin olive oil) has become a unique gourmet trend that is accentuated in Italian bread dipping.

Oil and Vinegar Cruet Italian Recipes

Wednesday, February 05th, 2014

Oil and Vinegar Cruet is essential in all Italian Recipes, as well as everyday cooking and even more so on the dining table

Oil and Vinegar Cruet

Extra virgin olive oil, also known as evoo, and balsamic vinegar are very common in the Mediterranean diet. Many restaurants serve olive oil and balsamic vinegar in an oil and vinegar cruet for salads dressings, olive oil dipping dishes used for bread dipping, and as well for drizzling olive oil on many different types of food.

Many recipes are made from olive oil and balsamic vinegar. Fresh fruit goes great with aceto balsamico, all you have to do is sprinkle sliced fresh fruit with a bit of balsamic vinegar and then season with cracked pepper. Aceto balsamico from Modena Italy is great with berries, orange melons, peaches, and nectarines. This also goes with sautéed vegetables. This is why we recommend keeping an oil and vinegar cruet on the table within easy reach at all times! Balsamic vinegar is also good in soups in addition to desserts such as strawberry and iced cream. You can mix the strawberries with sugar and then season with aceto balsamico and pepper.

Oil and Vinegar Italian Recipe

  • Roughly slice 8 heads of peeled garlic cloves then place it in a nonreactive sauce pan.
  • Pour in one cup of the aceto balsamico vinegar
  • One quarter cup white wine
  • One cup sugar and pour the mixture over the garlic
  • Bring to a full boil then reduce the heat, and let simmer for thirty minutes until the garlic is soft
  • Serve at room temperature with other grilled meats, especially lamb.

Bread Dipping In Olive Oil Makes A Tasty Treat

Tuesday, February 04th, 2014

Bread dipping in olive oil is becoming more common. Part of the Mediterranean diet, olive oil dipping dishes with bread is a healthy appetizer since olive oil helps prevent cancer. It makes such a tasty treat, it is no wonder that it is a staple in the Mediterranean diet.

Evoo, or extra virgin olive oil is very common and olive oil is also used in the United States to cook with. Many restaurants use it and also serve it on the tables in an olive oil cruet.

Not all olives are crushed and made into olive oil. Many of the olives are reserved for eating. But do you ever wonder where olive oil is made? Italy and Spain are the leading countries producing olive oil. Tunisia and Greece are the next largest producers of olive oil. Many countries that border the Mediterranean Sea produce the majority of olives and olive oil. There are over 500 million olive trees in the European world. Many of the producers are also some of the biggest consumers besides many other countries like the US, France, and Turkey.

The next question may be, where do olives come from? Surprisingly, olive trees can grow and produce fruit in mountain regions and rocky, poor soil. It can also endure high wind, but not severe cold. The annual cultivation temperature for the olive tree is 60 through 75 degrees. It also needs dry and hot summers with mild winters. The olive tree also cannot stand too much rainfall annually, but it needs lots of sunshine.

Olive Oil In Ancient Times To Present Times Mediterranean Diet

Tuesday, February 04th, 2014

It wasn’t long before Mediterranean style restaurants began serving bread and olive oil, known as bread dipping. You would pour olive oil from an olive oil cruet into an olive oil dipping dish and dip the bread in the EVOO. Nowadays, many restaurants have elegant gourmet oil and vinegar cruets on their tables and serve bread dip with the finest olive oil dipping dishes. It doesn’t stop there, many casinos and hotels also do the same with the fine handblown cruet.

Olive oil has been in the Mediterranean diet for 5000 years, along with bread. Started in Persia, olive oil was thought to have been cultivated first as a result of breeding experiments with the native thorny wild olive. The Egyptians used olive oil as well as the Phoenicians. The major civilizations such as the Arabs, Cretans, Romans, and the Carthaginians of the Mediterranean have played a role in the distribution of olive oil throughout the nation. The name Cordoba, came from the word corteb, which means Phoenician olive press.

Many more nations wanted more olive trees planted as the growing of the olive tree spread. Olive oil also was used not only for food, but for medicinal purposes. It was also used for the bath as well as a symbol for peace in Rome. The demand for olives and olive oil was very high, so in order for other nations to keep peace with the others, they had to supply olive oil. Olive trees take ten years before they begin producing fruit. After that, a continuous supply of oil and olives was produced to ensure peace and security.

Olive oil didn’t stop in the east. Iberian conquistadors planted olive trees in the new world. The olive tree was also produced in California, Mexico, Chile, the Caribbean, Brazil, Argentina, and Peru. The olive trees grow very well in a perfect growing climate such as California. Since then, olive orchards and olive oil has become more and more plentiful.

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