Tired of serving carrot and celery sticks to guests, why not try something different?
Be the first of your friends to use a new bread dipping dish and you’re sure to start a new trend. Add an olive oil dipping dish and some herb dips to the mix, and you’ve got yourself a culinary winner.

Combine Mediterranean-inspired oils with a variety of breads in a classy bread dipping dish, and you’ve created an appetizer that can be used no matter what the occasion.

There’s no need to run around searching for a gourmet grocer either. Simply visit your local supermarket and look for the olive oil section. Be prepared to spend that little bit extra for a bottle of extra virgin olive oil. Being the highest quality oil, it has a wonderful flavor, and is the best option for bread dipping. It’s likely you might already have some pure olive oil at home, but this is best left for cooking, as the flavor pales in comparison to extra virgin olive oil. 

Despite the name, extra light olive oil does not contain any less calories than other olive oils. The lighter color and flavor is what is referred to in this instance. It makes a great substitute to canola or vegetable oil when baking.

With a bread dipping dish, you can serve several oils and sauces at once. Place flavored oils such as fresh basil, lemon juice or roasted garlic in one of the olive oil dipping dishes to accompany the bread.

If you’re keen to create your own unique oil for bread dipping, consider adding some prepared basil pesto, Kalamata olive tapenade or sun dried tomato pesto to the oil. Mix well and to ensure that the flavors develop, leave the blended ingredients to stand for a minimum of 15 minutes.

If you want things spiced up a little, add a teaspoon of Italian seasoning and a dash of crushed red pepper flakes to a quarter cup of olive oil. For another flavor, fill one of the olive oil dipping dishes with freshly grated Parmesan cheese. First, dip a piece of bread into the oil, and then into the dish containing the cheese. Your guests will be stunned at the taste sensation.

And don’t think you need to stick to the standard french bread stick. Breads that a great for bread dipping include ciabatta, focaccia and sourdough, all of which can be found at your local deli or bakery. On a cold winter’s night, serve a loaf of warm French bread dough. 

The bread dipping dish is versatile and functional. Try filling with steamed vegetables instead of bread, and dip the vegetables into the flavored olive oil. For the perfect Italian appetizer, place your favorite oil in the olive oil dipping dish and then dip bread or vegetables into the oil. Olive oil bread dipping dish can be found in white stoneware with color graduations in the dish when filled with olive oil. It makes a wonderful wedding present, especially for a visual presentation on the newlyweds dining table. Once the oil is placed in the olive oil dipping dish, lovely green tones will filter through, providing both a work of art and a feast. bread dipping, dipping oil, dipping appetizer  

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Glass Oil and Vinegar Drizzler Set.

Hand blown glass oil and vinegar cruets from Europe. Drip free cruets are made for easy and consistent oil and vinegar drizzling over any dish.

Ideal for serving oil and vinegar for bread dipping. Drizzle gourmet olive oil and flavored vinegar over green salads, tossed pasta, grilled vegetables, fresh greens, and roasted meats. Drizzle cooking oil or vinegar while cooking and serving. Drizzle red raspberry wine vinegar or cold pressed gourmet olive oil, these drizzle cruets dispense with fine condiments with perfection.

A cruet set is a great selection, the unique gift idea for birthdays, anniversaries, and Christmas gifts.

Each drizzle cruet holds 6 oz. Glass cruets are dishwasher safe.

Price $39.95

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The simple, yet elegant design makes it easy for pouring, serving and storing.The grape cruet is made of SIMAX glass, this is a technical grade glass similar in characteristics to that of PYREX. A grape cruet is an ideal housewarming gift or wedding shower present. This item is popular for unique gift ideas ranging from birthday gifts to housewarming presents.

We offer the Grape Cruet with gourmet Spanish olive oil and Italian balsamic vinegar as a gift set. The grape cruet, oil and vinegar set, is popular for housewarming or hostess presents. cruet, cruit, grape cruet, oil and vinegar cruet

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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 stoneware dipping dishes and bread dipping accoutrements. Four custom designed stoneware 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 stoneware 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 stoneware 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 stoneware which has been highly fired with a shiny gloss for pleasing table appearance. Microwave and dishwasher safe.

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

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Care: Wash before first use with dish soap. Occasionally, empty the cruets and wash thoroughly with hot water and dish soap, avoid using abrasive pads. Glass cruets are dishwasher safe.

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Choose to send this gift item by USPS  Priority Mail. This oil and vinegar gourmet set makes a perfect gift selection for any occasion. It is popular for Mother’s Day, housewarming and birthday gifts.

Gourmet Gift set comes with Italian coldpressed olive oil and aged balsamic vinegar from Modena Italy. Cold pressed gourmet olive oil and aged balsamic vinegar add a healthy flourish to salads, pastas, and Italian cuisine.

Perfect pantry additions for every cook.

Includes with the gift set:

• Italian Masserrie di Sant’Eramo Virgin Olive Oil 8.5 fl oz.
• Italian Masserrie di Sant’Eramo Balsamic Vinegar 8.5 fl oz.
• An exquisite crystal European hand blown Grape design Cruet Give a holiday gift of a gourmet oil and vinegar. Imported Italian gourmet Extra Virgin Olive Oil and aged Balsamic Vinegar from Modena.
• (The glass oil and vinegar cruet decanter is included).

Price $56.95

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A new Bread Dipping Dish. As people become more health conscious, many are turning to the Mediterranean Diet in order to eat a healthy diet without feeling like they’re depriving themselves. A great appetizer originating from Italy, and fitting perfectly with the Mediterranean Diet is bread dipping.

Creating a bread dipping appetizer is simple. All that is required is a bread dipping dish, bread and some olive oil and vinegar. Slice or cube your chosen bread (sourdough and foccacia are great for this), and place some extra virgin olive oil or balsamic vinegar in the bread dipping dish. Now all that’s required is to choose a piece a piece of bread and dip it into your desired condiment. Nothing could be more simple.

Our new bread dipping dish provides the perfect dish to use for bread dipping. A simple swirl on the bottom of the dipping dish becomes an artistic focal point when extra virgin olive oil is added. The swirl will appear to get darker as the dipping dish gets deeper.Made from restaurant grade white porcelain, our dipping dish is perfect for any occasion. Elegant and functional, the dipping dish is 4.5 inches wide, and is dishwasher safe, making cleaning a breeze. Should you create your own flavored oils to use in the dipping dish, it is also microwave safe, so oil can be warmed in the microwave to disperse the flavor.

To obtain the best quality flavor, extra virgin olive oil should be used in the dipping dish. While you may already have olive oil in your kitchen cupboard, extra virgin olive oil contains the most flavor, and lends itself perfectly to bread dipping, so it’s worth buying some extra virgin olive oil to use for this purpose. To make your own flavored oils for the dipping dish, simply add some fresh herbs and spices to the oil. Basil, lemon juice, sun dried tomato’s and black pepper all work well. Simply allow the flavors to blend for at least 15 minutes before serving. If you do need to use the oil immediately, place the dipping dish in the microwave and heat for 10 seconds. This will help the flavors to disperse so that you can serve straight away.

If you haven’t already tried it, consider making bread dipping appetizer for your next function. You’re sure to start a trend, and the bread dipping dish makes a wonderful table centerpiece, sure to gain many comments. You can be assured that this is one appetizer that will be devoured by all. Bread dipping is a healthy alternative to many other snacks, and doesn’t have to be saved for special occasions. If the kids are hungry after school, bring out the bread dipping dish along with their favorite bread, and they’ll be satisfied in no time. If unexpected guests drop in, it’s no trouble to quickly throw together a quick platter. Slice up some bread, fill the dipping dish with extra virgin olive oil, and it’s ready to serve.

Next time you need to buy a gift, remember that the beautiful American Porcelain Bread Dipping Dish makes a wonderful present. Classy and useful, it’s suitable to give as an anniversary, birthday, engagement or wedding gift. Team it with a quality extra virgin olive oil and vinegar, or a flavored oil you’ve created yourself, and you’ve got a sure winner. bread dipping dish, oil dipping

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1/2 cup Masserie of Modena balsamic vinegar
1/2 cup delicate extra-virgin olive oil
2 tablespoons raw honey
2 cloves garlic, peeled an crushed in a garlic press
pinch of dried red pepper finely grated
1 tablespoon Tamari soy sauce

In a food processor or blender (at a low speed), mix together Masserie balsamic vinegar, soy sauce, honey, garlic, and grated red pepper. Add olive oil in a thin stream, while blender is running. This way you will mix the oil and vinegar which are two liquids that normally would not combine easily.

More Cruets.com recipes 

Search our online balsamic recipe collection

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Glass oil and vinegar cruets are a perfect gourmet gift selection for any occasion. olive oil storage, olive oil decanter, drizzle cruets

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The only cruet design available wholesale is the Grape Cruet. If you wish to participate with one of our custom orders please contact us at 888-884-3755.

We will give you pricing and availability over the phone.

The glass cruets we have custom made are NOT the cruets you see on Amazon.

The $10 cruets on Amazon are NOMINAL glass and made in China.
They shatter relatively easily.

Our cruets are borosilicate glass, handblown in Europe.
This glass is laboratory glass. The trade name is Simax glass. There is a
huge difference in quality.
Numerous fine resturants use our cruets everyday.

Online gift shopping; when you want to find that “just right” gift for someone special. After thumbing through a few catalogues and browsing through numerous stores, you have pretty much made up your mind that online shopping is the way to go. This time it is an anniversary gift you are hunting for and not just any anniversary gift. You are of the mind that a glass gift will be just perfect, but not any glass gift. Anniversary is special. It occurs one time a year. You don’t want to just buy anything for just anybody. This person is very special to you. And this is a well thought out plan and you want to make sure that special somebody will cherish it as well as the feelings that go with it. Sometimes it is the unspoken word with a gift that tells all.

There are many online specialty stores. And they provide many unique anniversary gift ideas. This is not an ordinary anniversary gift that you are looking for. It is to be a very special gift, a gift from the heart.

There are many reasons to shop for an anniversary gift. Perhaps it is the day of your wedding, the day you announced you were going to have a baby, the day someone special in your life passed away or the day your child first learned a special word. It doesn’t matter what event happened on what day. It matters that it was very special to you and the person who is to receive your gift. Such anniversary gifts provide a sense of caring and the gift needs to be one that will be around for many years as will as one that brings back a flood of delightful memories.

Perhaps a kitchen gift that represents the special person’s unique talents is suitable. There are so many online specialty stores, that you are bound to buy something that will “say it all.” Not only is the gift hand selected, it will be delivered already complete for that special day.

Shopping online saves a trip to town, the dealing with increased traffic, the lack of parking spaces and, at times, poor customer service. With online shopping, there is no traffic, no need to park the car and customer service is always above board. At the check out line, you are always first.

Online shopping is becoming increasingly a popular way to purchase anything you want. You can do it from the privacy of your own home. You don’t have to get dressed. You don’t have to rub shoulders with shopping mall crowds. Online shopping is a time saver in all respects. You can browse as long as you want at an online store and pick out that perfect gift for that special someone. After all, you will want to pick something that represents memories which were created and enjoyed together. Only you can do that and do it with all the love in your heart. Happy Anniversary.

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Our most popular glass grape cruet is by far our best seller, consisting of a cluster of grapes inside of glass. Just for Dad, we highly recommend our tall bottle of exquisite Balsamic Vinegar which we call, Simply the best aged Balsamic Vinegar. If you’re looking for a special gift set for Dad, we strongly suggest our Gourmet Gift Set made up of Italian Balsamic Vinegar, Olive Oil, and our best selling glass Grape Cruet. If you want to be creative about putting together your own Gift Set for Dad, may we suggest our 2 square bottles of Balsamic Oil and Vinegar with a pair of elegantly designed glass Drizzle Cruets to hold his fine Balsamic Vinegar and Olive Oil in for the table.

These also make excellent year round gifts which are ideal and practical for Birthdays, Weddings, Anniversary’s, Housewarming, Christmas, or just to say Thank You. Please take a moment to browse through our website. Our friendly customer service staff is available for you toll free at 888-884-3755 to help answer any questions, or for placing your order by telephone. Come visit us and surprise Dad this Father’s Day with a lovely gift he will certainly enjoy!

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Cruets.com recently was featured on California Olive Ranch’s new blog catering to chefs. Based in Oroville, Calif., California Olive Ranch is North America’s largest producer of extra virgin olive oil. It’s aiming to do for California olive oil what Napa Valley winemakers did for California wine back in the 1970s. 

To make the freshest possible extra virgin olive oil, the company uses an innovative system that speeds up the process of harvesting the more than one million Spanish and Greek varietal olive trees it has planted in California. That way, it can rush the olives to the mill and quickly press them to extract the freshest possible flavor. 

More and more top chefs are turning to California Olive Ranch’s award-winning extra virgin olive oil to finish off their dishes. They drizzle the oil on grilled fish, roasted vegetables, salads and much, much more to kick up the flavor of the dish. A chef made the blood orange olive oil cake pictured here using California Olive Ranch extra virgin olive oil. Consumers, meanwhile, also are using the fresh, flavorful, aromatic oils in much the same way. 

California Olive Ranch makes four types of extra virgin olive oil: 

Find unique recipes, tips and information about extra virgin olive oil on California Olive Ranch’s chef blog as well as a new blog for consumers. The company also produces an eNewsletter chock full of information about seasonal vegetables and fruits as well as chefs and recipes.

California Olive Ranch’s extra virgin olive oil is a natural match for the hand-blown cruets offered by Cruets.com.

California Olive Ranch, California olive oil, extra virgin olive oil, EVOO, olive oil recipes, extra virgin olive oil recipes

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Perhaps a healthy alternative is preparing foods the old fashioned, simplistic way with no additives. Instead of pouring creamy dressing on your salad, why not try extra virgin olive oil with a splash of balsamic vinegar, drizzled over a crispy salad. You can even use this mixture over chicken and beef. What makes this even more interesting is that you can prepare your own balsamic flavoring, using your favorite herbs and spices, thus creating a personalized flavor. When prepared this way, a homemade balsamic vinaigrette that is used for green salads can also be used to marinate meats.

You don’t have to purchase expensive ingredients. There is no preparation lasting hours. Simplicity is the key in preparing balsamic vinegar. And…the health benefits far outweigh what you can purchase in the grocery store.

Balsamic vinegar is now being used by professional chefs and celebrities. No longer is balsamic vinegar only used as a drizzle over garden fresh salads. It is also being used as a marinade over prepared meats.

A quality bottle of balsamic vinegar can be used instead of the usual wine being brought to a family dinner. With the host’s contribution of extra virgin olive oil, each guest can provide their own unique blend and a taste testing evening will be enjoyed by all in attendance. A unique taste includes the following ingredients for a marinade, ideal for steak or chicken before grilling. 

½ cup aged balsamic vinegar
¼ cup extra virgin Spanish olive oil
2 tablespoons finely chopped fresh basil
1 tablespoon Dijon style mustard
2 cloves garlic, peeled and pressed through a garlic press
1 teaspoon brown sugar or honey

In a small bowl, mix all the ingredients and place the meat in a plastic bag which is then sealed. Pour the marinade mixture over meat and coat the meat. Leave the meat mixture in the refrigerator up to two hours for tender cuts or up to 24 hours for less tender cuts. While marinating, turn at least one time.

For a simple balsamic vinaigrette, use ½ cup Spanish olive oil, ½ cup balsamic vinegar, a garlic clove, 1 teaspoon ground mustard powder, 1 pinch of sea salt and pepper to taste. Combine the ingredients and you will have created a delightful vinaigrette.

With both vinaigrette and marinade, you will have a unique taste guaranteed to make the evening with friends a success.

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When inviting friends over, offer them fresh baked bread. Let them dip the bread in extra virgin olive oil in which herbs and spices have been added. Make sure you use quality dipping dishes which are custom made exclusively for bread dipping. When buying white stoneware dipping dishes spiral lines are featured for an artful table appearance. When extra virgin olive oil is added, the spiral design in the dipping dishes feature a floral rose inside the dish. When balsamic vinegar is added, the oil and vinegar separates and the vinegar settles to the bottom of the dipping dish with the oil floating on top.

Dipping dishes have multiple uses including adding gourmet sauce. Your freshly baked bread can be dipped into the dishes or you could use spring rolls, steamed vegetables or even pot stickers. You can also use dipping dishes to serve flavored oils or even to add spices to the olive oil. By adding a teaspoon of Italian crushed herbs with freshly ground peppercorns to a ¼ cup of extra virgin olive oil, you will have a delightful appetizer that is sure to compliment the main meal. Try sprinkling freshly grated Parmesan cheese into the olive oil filled dipping dish. By dipping warmed sliced bread, your guests will be pleasantly surprised at the unique taste and the blended flavors of the herbs and peppercorns.

If you are stumped in determining the best gourmet gift to give a friend or relative, consider high quality bread dipping dishes. They easily fit into anyone’s kitchen décor. Dipping dishes are made of fine American chip resistant stoneware and you can use them in the microwave and they are dishwasher safe.

Everyone deserves a special gift as well as a unique gift. Not too many people are aware that there is such as a thing as dipping dishes made of white porcelain with a spiral design which creates a delicate floral rose inside the dish. Instead of having the usual appetizers of celery sticks or crackers with cheese, why not go that extra mile and serve warm sliced French bread dipped in olive oil in which herbs and spices have been added. Even extra virgin olive oil can be served alone or with a balsamic vinegar. The added vinegar will create the floral rose as the vinegar settles to the bottom and the oil continues to float on top. So…surprise your guests and show them how much you appreciate them by inviting them over and tantalizing their taste buds with unique bread dipping dishes. 

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Vinaigrette is from the form of French vinaigre, which is commonly known as vinegar. It was first used in 1699 but it wasn’t until the late 19th century that Vinaigrette came onto the scene on its own. In French, vinaigrette was used to describe a carriage which resembled a vinegar seller’s cart. In Europe, Vinaigrette is also known as French dressing and it is the common salad dressing in the western world. Various flavorings to suit anyone’s taste is added to the mixture of oil and vinegar, using salt and pepper to taste. It is used on green salad and can be used to marinate various meat products, acting as a tenderizer.

By 1880, French dressing was becoming increasingly popular, mixing three parts oil to one part vinegar coupled with added seasonings like mustard or bleu cheeses. Presently, there are many new additions which has created Green Goddess, Thousand Island, Russian, Roquefort and ranch dressings. Dressings that were bottled had the greatest impact. In 1915, Hellmann’s deli style mayonnaise had the greatest impact. Kraft created the now popular Miracle Whip and the coral colored French dressing. Homemakers throughout the world enjoyed these convenience dressings. They seemed to taste even better than home cooked creations and of course cut the amount of time used in preparing these dressings. In the 1960’s, Julia Child, a master chef in her own right, instructed her viewers on how to make vinaigrette, using various herbs and spices to create a unique taste.

Using crisp mixed greens, or potato salad with the French flair, or the Mediterranean way of combining greens, vegetables, tuna, olives, eggs and anchovies, there is no doubt that vinaigrette is the dressing that compliments those dishes. The oil and the vinegar cannot be the “run of the mill” ingredients. For the authentic French dressing, you will need to use red or white wine vinegar; it cannot be very strong or pungent. Using this type of vinegar is a definite compliment to extra virgin olive oil, another classic with a very mellow taste.

Prior to 1880’s, French style dressings were simply known as dressings or salad dressing. Often this dressing contained egg, a carry over from the ancient Roman ways. The name French dressing did not show up in the American cookbook until after the 1880’s.

Whether you purchase a name brand bottled vinaigrette or choose to make your own unique signature dressing, always remember to use top quality extra virgin olive oil and either a red or white wine vinegar. With the added herbs and spices, you can create variations that are unique to your creative abilities. You just may have a winning creation that may taste better than Kraft’s and Hellman‘s dressings.

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bread dipping, olive oil dipping

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Combine these ingredients, using an oil and vinegar that complement one another and the foods that will be used…

• 2 tablespoons wine vinegar
• 6 tablespoons olive oil
• Fine sea salt and pepper freshly ground to taste

The olive oil should be whisked in the vinegar and seasonings combination. The finished dressing should be allowed to stand in place a few hours before using so that the numerous flavors can blend together. Before use, stir the dressing.

A variation to create Dijon vinaigrette is to add…

• 1 teaspoon Dijon mustard
• 2 tablespoons vinegar
• 6 tablespoons olive oil
• Fine sea salt and freshly ground pepper to taste

If you prefer herbed vinaigrette, simply add 1 tablespoon fresh finely cut herbs or 1 teaspoon dried herbs. Herbs that can be used are basil, tarragon, thyme, marjoram, and/or chives to taste.

By using extra virgin olive oil, you will taste the rich flavor of the oil. If the ingredients are robust, than use an oil that doesn’t have much flavor, such as corn, canola and light olive oil. If a tomato salad is being served, serve it with basil or rosemary infused oil. When preparing a vinaigrette with walnut oil, a salad prepared with green beans will taste so much better.

An easily prepared salad includes…

• Washing the salad greens and drying them in a salad spinner. Wet greens will not allow the dressing to cling to them. Storing wet greens will make them spoil faster.
• Red and white wine vinegars can be used on almost any salad. For milder flavors, use rice or champagne vinegar.

Before serving your salad creation, toss the salad with the applied dressing just before serving. The dressing flavors will evenly distribute throughout the salad. It is a good idea not to toss a salad with the dressing applied, since the greens will wilt in a matter of minutes.

It is so simple to grow your own greens to use in your salad and makes sense given how expensive vegetables have become. You also are guaranteed a healthy meal when picked fresh from the garden and prepared almost immediately. Also, you will be able to taste test your personal combinations and prepare your dressing accordingly.

An entire meal can be prepared around the tossed salad you will be serving. Depending on your preference, you can readily create a French dressing or vinaigrette that is either mild or robust in flavor. This dressing will definitely be a compliment to the various greens that has been mixed together in your salad bowl, allowing a colorful display that is lightly bathed in a delightful tasting combination of your chosen oil and vinegar.

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bruschetta, bread dipping, olive oil

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The Mediterranean region introduced bread dipping. It is very popular due to its simplicity and delightful taste. Bread dipping paves the way for the main course and of course lively conversations are prompted in a very relaxed atmosphere.

Usually, the typical appetizer served for a get-together are crackers and cheese or celery sticks and cream cheese. It has become a boring ritual and definitely does not invite a robust conversation. But…when you serve fresh sliced, toasted, freshly baked Italian bread with herbs and spices which are bathed in extra virgin olive oil, now that is a wake up call for a tasty before-the-main meal course. A good bread dipping seasoning has multiple uses. It can be used on salads as well as pasta dressings. Or steamed vegetables, roasts and chicken can also benefit from various herbs and spices which are also used for bread dipping.

By using flavored oils, added herbs and spices, extra quality oil, and vinegar, bread dipping can actually be made from scratch. Initially, you will have to re-hydrate, in water, the spices and herbs, that will be used, in a shallow dish for at least 15 minutes. The excess water is than drained and extra virgin olive oil is added. The various flavors of the mixed herbs and spices will have their aroma brought out as if the herbs were freshly picked from a garden. Depending on taste of your guests, you can add lemon juice, cracked pepper and grated parmesan cheese for an additional zestful dish.

A bread dipping entrée is only as good as the olive oil purchased and being dipped into. You should buy the best quality extra virgin olive oil that is on the market; it should be stored in a dark bottle to preserve the flavoring. As a variation, balsamic vinegar can be added. When using freshly baked foccacia, baguette, or sourdough bread, you can use the gourmet olive oil which will add extra flavoring.

When your guests arrive, on the table will be freshly sliced bread, bread dipping dishes and extra virgin olive oil and vinegar as an invitation to a delightful prelude to the main course. When balsamic vinegar is added, the vinegar will pool in the olive oil, adding an artistic design to the combined olive oil and vinegar. This is especially noted when bread dipping dishes are used as the shallow dish is conducive to the designs. The bread is sliced at an angle along the loaf and the slices can be halved, serving on an extra platter alongside bread dipping dishes.

For a quick and extra healthy mini-meal, bread dipping recipes are quick and can be prepared rather easily. For a planned party, the preparation can save time and energy for the hostess. Bread dipping is good for your health and the unique taste contributes to the finer aspects of old world cuisine. If you want to deviate from the run-of-the-mill appetizers, think about bread dipping and create an amazing entree that will be most welcomed by your guests.

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bread dipping set, oil and vinegar gift

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Bread dipping using a bread dipping dish has been around for many years. At one time, you only saw it being done in Italian restaurants since the traditional meal includes bread dipping. Now private homes enjoy this wonderful entrée to a meal. Dipping freshly baked bread into extra virgin olive oil that has been mixed with herbs and spices is a perfect excuse to invite friends to a social gathering.

Bread dips have many uses. Your dipping sauce can be added to pastas, salads and different meats. Extra virgin olive is the base ingredient and with vinegar, the mixture will be reflected in taste and appearance. You will want to use bread that is suitable. Italian Foccacia, Ciabatta, French baguette or sourdough work very well, dipping into a bread dipping dish.

Before your guests arrive, arrange the sliced bread in an attractive manner. When everyone has seated themselves at the table, provide your guests with flavored dipping sauce. Adding oil dressed with swirls of balsamic vinegar is eye catching and will add to this unique evening.

Bread dipping dishes make unique gifts for any occasion. This gift easily blends into any kitchen décor. Because the bread dipping dish is made of chip resistant porcelain, it is dish washer safe as well as microwave safe. A visual display of color funnels into the dish when filled with extra virgin olive oil. Olive green tints appear, providing a work of art that captivates the eye, when the olive oil is added. A lovely floral rose appears within the dipping dish. When Italian balsamic vinegar is added, the oil and vinegar separate and the vinegar settles to the bottom of the olive oil in the dipping dish.

The next time you are at a loss as to what to prepare for your guests, think Italian. Fresh, warm bread is all you will need to begin a meal. As an entrée, it is quite easy to carry on delightful conversation as your guests enjoy something totally new to them. You can be the first on the block to start a new fad and it hardly costs you anything.

Bread dipping is very common in Italy and at one time, only restaurants offered this entree to their customers. It is a very healthy way to enjoy a meal and now many homes have savvy hostesses who display their prized extra virgin olive oil in bread dipping dishes with the aroma of freshly baked bread permeating throughout the house. Coupled with a pasta dish and tossed salad, this meal time definitely will be remembered for a very long time. There is no reason to stand over a stove for hours on end when all it takes is a dipping dish, extra virgin olive oil and different breads.

Extra virgin olive oil is a healthy fat and can be enjoyed without feeling any guilt. Even the American Heart Association states that fat is not the cause of serious illnesses, only saturated fat. Now you have no reason not to dip your favorite bread in warmed extra virgin olive oil served in an attractive bread dipping dish.

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Is there such a thing as a perfect appetizer just by dipping bread? Yes, and it is the perfect addition to any Italian meal that has pasta as the main ingredient.

For oil dipping, using extra virgin olive oil, soft bread is most ideal. There are some dipping variations that allow for the toasting of bread before serving it. If tomatoes are in season, you can dry them and add to your oil dipping appetizer. Basil leaves chopped can also be added.

Try this oil dipping alternative and see if your guests won’t compliment your cooking abilities.

1 tablespoon garlic clove, peeled and pressed
1 teaspoon fresh basil leaves
1 teaspoon dried rosemary
1 teaspoon oregano
1 ½ tablespoon dried parsley
A dash of fresh ground black and red pepper to taste.

Combine all ingredients, whisking together. Place a teaspoon on a dipping dish and drizzle with gourmet extra virgin olive oil. Dip soft Italian bread and of course, adjust the seasoning to suit your guests taste. Add additional oil until the herbs on the plate are gone.

Bread dipping is used as an appetizer and when preparing a party, your guests will enjoy dipping a variety of breads and fresh vegetables into the dipping sauce. If meat is served, you can prepare ahead of time a dipping sauce marinade exclusively for dipping meat. A number of dipping sauces can be set out for your guests to try. Why not have each of your guest prepare a dipping sauce which they can bring to your party. Then everyone has an opportunity to try a different sauce.

A good quality bottle of extra virgin olive oil on hand will allow you to create dipping sauces that you particularly like. It may cost a bit more but it is well worth the money spent when purchasing superior olive oil. Always have a bottle in your kitchen cupboard for those special occasions. A fast appetizer can be created when unexpected guests knock on your door. Bread dipping dishes can be recreated over and over and you will never tire of the various ways that herbs can be blended, coupled with herbal seasoning.

Superior extra virgin quality oil will need to be purchased in dark bottles. Light will destroy the fragile taste and your money is wasted. Do not store your precious oil in plastic containers as a plastic taste or flavor will permeate into the olive oil. You can store the olive oil in a glass drizzle cruet if it is placed in the cupboard when not in use. Olive oil will need to be stored in a cool dark place. Any olive oil that has been affected by heat or intensive light will have a copper hue; this is characteristic of oxidization. When stored properly, extra virgin olive oil can be kept for up to two years. Olive oil is most flavorable the first two months after pressing. Olive oil should not be stored in the refrigerator; this will block its full delicate flavor.

For a pleasant dinner among friends, bread dipping adds to any exquisite Italian entrée. bread dipping, oil dipping, olive oil, Italian bread appetizer

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Now that you have finally learned the health benefits of olive oil, why not buy a unique gift to showcase this healthy oil. Olive oil is used to add flavoring to favorite dishes. Combined with vinegar, a meal seems to taste better. The perfect gift is an olive oil and vinegar drizzler.

Olive oil and vinegar drizzlers doles out the right amount of flavoring when used on salads or favorite pasta dishes. It is very important not to drown your meals with olive oil and vinegar and fussy chefs realize the need for the exact measure.

Hand crafted oil and vinegar drizzlers are made of durable borosilicate glass and holds six ounces. These glass drizzler cruets will not corrode when vinegar is stored in them and they are safe to clean in a dishwasher. Glass spouts fit into the flared neck, thereby eliminating messy drips that happens along the side of a regular olive oil bottle.

An attractive drizzle cruet can be left on the table as a unique centerpiece. It is readily handy to use with any meal. Drizzler cruets are a wonderful gift used to dispense olive oil, vinegar or flavored syrups.

Euro designed vinegar and oil drizzlers are hand blown glass. Because it is made of Simax glass, the drizzler cruets are durable and practical and can be compared to Pyrex. It is made of glass, therefore no metallic corrosion is noted when vinegar is stored in them. Due to the flared neck in which a pour spout is inserted, no oil drips along the side of the drizzle cruet. The flared neck also can be used as a funnel to pour olive oil and vinegar into the glass cruets.

If glass is not a preference for you, then you will be able to get drizzler cruets made of ceramic. Chefs, though, do prefer glass olive oil bottles because the content of the bottle is easily seen. A high class olive oil cruet will store extra virgin olive oil in a dependable and attractive container that can be used by your guests during many entertaining meals.

Another unique gift idea is a grape cruet which is a glass within a glass cruet. The design is of a grape cluster on the inside of the main cruet. Each grape cruet is hand blown by A European glass craftsman. It is easy for pouring, serving and storing and is made of Simax glass. A grape drizzle cruet is ideal for a housewarming gift or any special occasion.

 Need a unique gift for a friend who has invited you over for a special evening meal? Then think of purchasing a drizzler cruet. Your friend will be pleased and the mellow taste of extra virgin olive oil with a spray of vinegar drizzled on your salad will compliment any main course that has been planned. Your hostess will appreciate your practical gift that will last for many years and no doubt will create fond memories. 

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Containers and cruets for olive oil and vinegar need to be well-designed. There are few bottles used for oil and vinegar that are convenient in a table setting. Because oil and vinegar cruets come in a pair, being able to design bottles that eliminate drips is what you will need to be on the look out for and purchase. There is a new European design that holds both oil and vinegar in an elegant see through glass. It has been designed to mix the oil and vinegar and then served as vinaigrette from the same bottle with a drizzle spout. Mixing extra virgin olive oil and vinegar produces a different consistency and taste than when eaten separately. Vinaigrette is increasing in popularity. Prior to the main course of any meal, using a soft bread and dipping into a mixture of extra virgin olive oil and a vinaigrette is a wonderful and healthy appetizer. Especially is this common in restaurants with an Italian flair. Your appetite is awakened in preparation of the main course as you anticipate  the same thoughtfulness that went into using the right vinegar and oil container for this special meal.

Uniquely designed dipping dishes are used, although outside of the United States some may be made with lead paint which is a hazard to your health. Jincor designed a restaurant grade bread Dipping Dish that has great eye appeal and is very functional. This is the same company that designed the no drip Drizzle Cruets. The oil and vinegar are kept separate or they can be combined for a unique flavor. While this special container is being filled, a floral image is seen; a different design is noted with each use. It definitely is a one of a kind kitchen container and can be given as an extraordinary personal gift to anyone special in your life. Dipping dishes are not very common in the United States. A dipping dish that distributes the oil and vinegar according to the consumer’s wishes can indeed be very challenging. Dipping bread has become increasingly popular at most international restaurants and personal homes. With a dipping dish that caters to the customers or house guests taste buds, the meal is sure to be an instant success and of course memories of any special event will not be soon forgotten. 

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A cruet set for oil and vinegar is definitely a unique gift idea that can be shared during anniversaries, housewarming or as a hostess gift. They are made in numerous hand blown European styles and designs and are quite elegant. Most definitely are they pleasing to the eye. Glass cruets are used to drizzle oil and vinegar, and matching oil and vinegar glass drizzlers are wonderful table bottles in which fine extra virgin olive oil and balsamic vinegar can be used during the main meal. No more are there drips down the side of the bottles, the table or on guests. The glass cruets make excellent Mother Day’s gifts, especially when the gourmet chef is your mother or the mother of your children.

The country of Spain leads the world in first-class quality extra virgin olive oil. The best olives are picked and cold pressed within a few hours of picking and delivers deep rich flavor with a concentrated fruity taste. The end product is extra virgin olive oil which had its beginning while growing in the Mediterranean soil conditions and a microclimate only offered in the Southern province of Andalusia, Spain. This definitely is a delicious and healthy gourmet food gift since so much care has been taken from the time  the olives are picked until they are fully prepared.

Can vinegar be given as a gourmet food gift? Yes, and a gourmet Italian aged Balsamic vinegar is the authentic balsamic, especially Aceto Balsamico di Modena. The vinegar has been aged for at least 12 years in small barrels. This aging process creates a dense, syrupy sweet vinegar with just a hint of tartness. It’s flavor is delicate and can be included in oil and vinegar dressings. The balsamic vinegar can also be used as a compliment for desserts and is poured over fresh fruits. The fruity flavor of the fruits intensifies. You can also use this vinegar over vanilla ice cream and cake.

If you are looking for just that right and unique gift that no one really thinks of, than a gourmet gift of either an oil and vinegar cruet set, or a gourmet food gift of extra virgin olive oil or Balsamic vinegar will be sure to grace any special occasion. Thinking of your guests with these gifts will be remembered for a very long time and don’t be surprised if dinner invitations are not initiated by you but by your guests who were pleasantly surprised by your thoughtful gifts to compliment a gourmet meal fit for a king.

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Finding drip free olive oil bottles and cruets can be a difficult task.  After continual use, the sides of an olive oil bottle can become rather slippery, when trying to pour. This often occurs with the cheaper store bought olive oil bottles. These olive oil bottles often have a rubber or chromed metal spout, which can make pouring messy. Eventually the poorly made spouts will become corroded by the vinegar and be very distasteful for using at the dinner table. An olive oil bottle spout should be made from stainless steel, ceramic, or glass material to remain hygienic and easy to clean.

You will want to dispense the olive oil you use differently than you store it. If olive oil is stored in clear, large, type bottles it will be less likely to be protected from air and light. Most olive oils are stored in a colored or dark bottle to protect it from any ultraviolet light. The bottles also have a re-sealable cap or cork to try to keep the oil fresh after opening. Inexpensive olive oil bottles are not tasteful to use on the table when serving guests. A decanting olive oil bottle or drizzle cruet is usually recommended for everyday use at the dinner table. These hold about 6 to 8 ounces. The olive oil will stay fresh longer, but will require refilling more often.

The ideal olive oil bottle has two features which allow it to be used as a drizzle cruet and decanter. These serving bottles have a glass spout that will not corrode, and a large flared neck that will curb the annoying drips that occur with the cheaper store bought bottles.

Handmade glass cruets for olive oil and balsamic vinegar show off the artistic Euro design and are practical as well. Each cruet bottle is made of two piece borosilicate glass and is designed to dispense oils and vinegars in a distinct even flow. The flared neck of the bottles are especially useful as a built in funnel when it comes to refilling. The drip less feature of these olive oil bottles help prevent the slippery or sticky touch that always seems to accompany dispensing olive oil or vinegar.

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For at least 6,000 years the rich flavor of olive oil has enjoyed world wide acclaim. There are presently dozens of brands of olive oil on grocery stores shelves. Consumers are becoming choosy about which olive oil they will bring home, almost as much as deciding which fine wine to purchase. Like wine grapes, no two olives are alike. It all depends on the soil, climate, olive variety, age and the processing method. Olive oil can be nutty or spicy, delicate or mild and the color can range from clear to pale green, to golden, to deep olive green. When olive oil is properly processed, the flavor, aroma and vitamins are maintained. It is widely believed that the oil obtained from the same variety of olive tree cultivated in the same growing region can very greatly.

There are four basic types of olive oil available.

• Extra virgin in which the oil’s acidity level has to be under 1%. The olives are cold pressed without any refining. Olive oil that is unfiltered is preferred by some people for its full-bodied flavor.
• Virgin is when the oil’s acidity is between 1% and 3%. It has a slightly sharper taste.
• Pure olive oil has a greater than 3% acidity level and must be processed further with chemicals and bleaching clay. It is then mixed with virgin oil to produce “pure” oil.
• Lampante olive oil or “light” olive oil has the same amount of fat and calories as other olive oils. This oil does have a tendency to lack taste.

The natural acidity of the oil at the time of packaging and testing is done by at least eight testers who determine how the olive oil is classified, using smell, sight and taste. The smell test figures the intensity of the oils’ scent while visual analysis clarity, density, and color of the oil. The oil is required to have a good balanced flavor and to note if there is any unpleasant aftertaste.

In many regions, the olives are still picked by hand using wooden tools or the olives are beaten from the trees with poles and caught in large nets. The entire olive is used to make olive oil and they are crushed using stainless steel grindstones. This paste is then mixed with water and placed on circular hemp mats where it is stacked and pressed. Oil and water is produced and later separated. The cold press method allows olive oil to maintain its flavor, color and nutritional value.

In order to remove sediment and produce extra virgin olive oil a filtration process is used. If the oil is more than 1%, extra refining is done to remove almost all traces of color, aroma, taste and acidity. This process results in extra light tasting olive oil. To produce pure olive oil, extra virgin oil is added to the extra light, thereby achieving the desired level of flavor and aroma. Fine wine is graded by tasting and measuring acidity before bottling. So is it with the many varieties of olive oil. 

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Olive oil was once a very much maligned fat but now has gained honor in the kitchen. Olive oil is healthy due to monounsaturated fatty acids. The oleic acid found in olive oil is very stable at high temperatures. The body processes oleic acid easier than any other fatty acids.

When you buy organic extra virgin olive oil you also are purchasing a product that is high in antioxidants which fight free radicals, preventing premature aging. The oxidation process is neutralized by the antioxidants.

Obviously, the safest vegetable oil for frying is olive oil as it resists oxidation at higher temperatures. When preparing a recipe from the Mediterranean area of the world, frying is very much a common preparation of the Mediterranean cuisines.

When frying, there are some olive oil tips that can be used in the kitchen.

• Use smaller quantities of olive oil when cooking since the oil expands in volume and it is less absorbed by the food being prepared.
• You can reuse your olive oil up to five times. 
• Never fry meat in the same olive oil that you fried fish in. Flavors will blend.
• Even though olive oil looks thicker than other oils, it has no more calories than sunflower oil.

In the 20th century, it was learned that the olive oil based Mediterranean diet reduced cardiovascular disease as noted by the late Dr. Ancel Keys. Since people living in the Mediterranean have better cardiovascular health, the initial medical study was around the use of olive oil. It was proven that the use of olive oil will balance the cholesterol levels, reduce the risk of heart attacks, fight high blood pressure and can prevent arteriosclerosis.

Other areas of the body were researched as to the effects olive oil had. So far, the results have been very positive. With just two tablespoons of virgin olive oil taken daily, the health benefits will be like that of the people living in the Mediterranean.

There are many ways olive oil can be integrated into your diet. Dipping slices of soft bread into olive oil, using it instead of butter and adding olive oil to salads with some salt. Anywhere you go in Europe, you will find people who have their unique ways of instilling the use of olive oil into their dietary habits.

A popular snack is Catalan bruschetta which is bead with tomato. Preparation is very simple. Cut a very ripe tomato crosswise, rub the bread with one half of the tomato on both sides. Drizzle olive oil liberally over the bread, sprinkling with salt. You can add cooked ham, cheese, tuna fish, anchovies, figs and olive for a prosciutto style meal. Include in your meal, salads with olive oil dressing, romesco, a cold sauce and sopa de farigola which is thyme soup.

Recent studies have indicated that the consumption of olive oil is not merely in the olive oil but from the Mediterranean diet as a whole. With this in mind, bon appetite and enjoy Mediterranean way of eating with the liberal use of virgin olive oil.

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Olive oil and wine have something in common. We should decide which olive oil to purchase much the same way we purchase wine, by determining the thickness, richness and color of the product.

Olive oil comes in three selections…

• Extra virgin oil which is considered the best and least processed olive oil. The olives are first pressed, releasing this exquisite oil. Extra virgin oil has a peppery taste and coats your mouth like melted butter.
• Virgin oil which is pressed twice. This particular oil is perfect for all purpose cooking.
• Pure oil which has been pressed as well as processed. It has also been filtered and refined. Extra light olive oil has been processed quite a bit and will retain a very mild olive flavor. Olive oil that is organic tends to be light with less flavor and less structure.

There are many uses for olive oil as well as eliminating or reducing many diseases.

Olive oil aids in digestion, therefore sustaining your metabolism. It is rich in vitamins A, B1, B2, C, D and iron. The body’s strong level of vitamin E is maintained by the use of olive oil, thereby delaying the aging process.

Olive oil has no cholesterol. It helps keep “things moving along” in the digestive tract. It also helps the stomach fight ulcers.

Olive oil can be substituted for salad dressing and to fry your favorite fried dishes. When sautéing your vegetables, use olive oil to coat your pan.

Olive oil is also good for your baby’s bottle, so add a few drops. Also, drop a few teaspoons in the bath water or on your lufah.

Many health complications associated with diet can be minimized with the use of olive oil. The Greeks diet, rich in salt and fats, were able to live longer than the Japanese. They also had less heart disease, stomach cancer, strokes and other forms of cancer. All of this because of their use of olive oil. As a pain killer, researchers have found that 50g of extra virgin olive oil was the same as to a 1/10th of a dose of Ibuprofen, an anti-inflammatory medicine.

Olive oil is a monounsaturated fat. Other oils are polyunsaturated fats as well as pure fat. Olive oil’s properties lower the risk of getting colon cancer much the same way as fish oil does. Cholesterol levels are lowered and even weight loss is achieved with the use of olive oil. Excess fats from both the lower and upper body is lost with the use of olive oil as opposed to losing weight primarily in the lower body.

There is one note worth mentioning. Not all olive oils have a high phenolic content. So the health benefits may not be realized. The reason for this is that the ‘extra virgin olive oil’ may be diluted with other oils so the phenolic content is diminished. No substitutes should be accepted when it comes to purchasing olive oil. The taste and the flavor are more than enough reasons to add extra virgin olive oil in your daily diet. 

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Where did olive oil get its start? For thousands of years, the ancient Greeks and Romans told tales of their gods creating olives. Hercules was credited with the birth of olives; he struck the ground and caused an olive tree to sprout according to Roman mythology.

In Greece, olives were created by the goddess Athena and only virgins and chaste men could tend to the groves of olives. To lovers of fine food, olives had become a precious commodity.

Ancient trading ships kept track of their olive oil cargo as they weaved their way through many routes along the Mediterranean. Not only was olive oil used for food, it was also used as a beauty treatment and fuel for lamps. The early Egyptians used olive oil to ease the movement of the great stones used to build the gigantic pyramids.

Civilization was spread by the Roman Empire as was the cultivation of olive groves. The southern regions were built up around oil districts. The collapse of the Roman Empire brought the cultivation of olive groves into a bad light. Only a few places high in the hills of Tuscany could olives be found.

Around 1100 AD, olive groves once again began to flourish and Tuscany became a well known region of numerous olive tree groves. There were strict laws instilled during that time and some of these laws are still in place to this date. Approximately 300 years later, Italy became the largest producer of olive oil in the world. Wars of 1400 AD marked a critical time for oil production but olive oil soon rebounded and became the prime staple on the Renaissance tables of Europe. Because of taxation issues, the olive oil production did slow a bit in the late 1600’s but still maintained its growth due to civilization spreading around the globe. By the 1700’s, Francisca missionaries brought the first olive trees to the new world. In the 1800’s, due to Italian and Greek immigration, olive oil made its commercial entry in America. As an initial ethnic specialty, olive oil soon gained prominence with American chefs.

Now some two hundred years later, olive oil continues to gain in popularity. Already there are over 800 million olive trees around the world and more are being planted each day. In the mid-1970’s, several nutritional diets pointed to the Mediterranean diet and the lessening of health problems. Foods prepared in the Mediterranean region were not only delicious but were good for people. A typical diet is based on fresh vegetables, seasonal fruits, grains and of course, olive oil.

The olive tree is an evergreen and does not bear fruit until it is almost eight years old. The average tree produces up to 44 pounds of olives per year and there are 70 varieties of olives grown throughout the world. Botanists claim that a normal lifespan for an olive tree can be up to 600 years although some claim that in the Mediterranean Basin, there are olive trees 1,000 years old. No wonder longevity is claimed when one incorporates olive oil in their diet.

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Can it be true that olives inhibit cancer cells? Researchers have found a compound present in the leaf and the olive skin wax, extracted from crushed olive pulp, known as maslinic acid. Maslinic acid can prevent cancer and regulate programmed cell death (apoptosis) in the formation of cancer.

Maslinic acid has the capacity of regulating cell growth. It controls hyperplasia and hypertrophy which is typical of cancer and is used in treating cancer. How maslinic acid works from the molecular point of view when applied to developing tumor cells has been observed by scientists.

There are three advantages of maslinic acid carried out by PhD student Fernando Zuirta and directed by Professor L. Cara of the Department of Biochemistry and Molecular biology I.

• Maslinic acid is a natural compound and is therefore less toxic

• Maslinic acid is selective, acting only on cancer cells

• Maslinic acid prevents cancer by inhibiting cancer cells appearance
  in cells who have a higher predisposition to developing cancer.

Maslinic acid can be used in different types of tumors, including colon cancer. Rats fed a diet supplemented with olive oil had colon cancer almost as low as those diets supplemented with fish oil. Several studies have suggested that fish oil reduces the incidents of colon cancer. Olive oil, in the prevention of colon cancer, has as yet to be proven in humans. Yet as a chemo preventative agent of natural origin, olive oil may prove a cheap and effective way of controlling colon cancer and other diseases. This is done by intervening in the activation of cancer, DNA repair, cell cycle arrest, cell differentiation and a programmed cell destruction of a cancer cell in the body.

Maslinic acid is a pentacyclic terpene which has anti-inflammatory and antioxidant effects on the body. This property can be found in high concentrations in the olive skin wax. At the moment, the only facility producing this substance is at the Faculty of Sciences at the Universidad de Granada.

There is so much to learn about the olive. When it is made into a juice, the taste, aroma, vitamins and properties of the olive are preserved. Olive oil is well tolerated by the stomach.

Olive oil extra virgin, virgin, or plain olive oil. Which is better? The difference between these oils is their acidity level which primarily affects the taste and not the nutritional content. The lower the acidity, the more antioxidants are found; this is the case with extra virgin olive oil. Antioxidants may help in preventing heart disease and caner so using extra virgin olive oil seems to be the better choice. The taste is mild and will not overwhelm any recipe.

Because cancer seems to be on the rise, either due to the environment or poor eating habits, it would only make sense that incorporating something as healthy as olive oil into the diet would be the most sensible advice given. How can cancer cells survive in an environment that includes the eating of olives as a healthy anti-cancer dietary food? 

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A study was conducted by researchers at the Hospital Universitario Reina Sofia de Cordoba to see if the consumption of micronutirients of certain fats would modify the inflammatory process of healthy people in regards to cancer, diabetes and cardiovascular diseases. It was determined that a diet rich in butter has a damaging effect, a diet rich in nuts has an intermediate effect and a diet rich in extra virgin olive oil has a moderate effect on the downward trend of health.

The American Journal of Clinical Nutrition, Journal of Clinical Endocrinology and Metabolism or Atherosclerosis, journals which are devoted to the nutrition field, support the finding of Doctors Francisco Perez Jimenez and Jose Lopez Miranda and their team at the Lipids and Atherosclerosis Unit of the Reina Sofia University Hospital and has been collaborated with the Jimenez Diaz Foundations Laboratory of Experimental Nephrology and Vascular Pathology.

Observations were made during the study that olive oils reduced the plasmatic concentration of molecules that favor inflammation and express in the walls of blood vessels. This is further confirmation that consumption of olive oil and its properties leads to an improvement in the inflammatory states. A high level of micronutrients in the olive oil is believed to be the reason for this effect. Even though scientists are still not sure of the remainder of the effects of these micronutrients, they do believe that one property they posses is a similar characteristic of anti-inflammatory medications.

Properties of Antioxidants

At the Reina Sofia Hospital, the Lipids and Atherosclerosis Unit is researching what the long term benefits of the actual consumption of olive oil are; “The main property of olive oil is its richness of antioxidants, which makes it a unique fat. Therefore, we must clarify which is the added value of its components, as that is the only way to establish that a healthy diet must contain live oil as its main fat” are the words from Doctor Pablo Perex Martinez. He further states that “olive oil is a key food in the Mediterranean diet as it is its main source of fats and provides it with high-nutritional-value micro-components.” Through his research, he believes that your LDL (bad cholesterol) is reduced by a diet featuring olive oil. He also believes that this diet will improve the condition of diabetes, reduce the likelihood of those that are suffering from thrombosis and will also bring down arterial pressure. As technology improves each and every year, we are realizing the production of other oils that have similar traits to olive oil. These are the oils that are extracted from things like canola, soya and sunflower seeds. The doctor believes that there is a major difference though as he states, “olive oil is a natural juice, which contains hundreds of non-fatty micro-components of biological interest, such as Vitamin E, carotenes, scalene, chlorophyll and, especially, phenolic compounds.”

Benefits of Micronutrients

The benefits of having a diet that is modeled after the Mediterranean diet is again confirmed by a study conducted by Doctor Perez Martinez as he states, “a model of feeding with a high monounsaturated fat content from virgin olive oil, able to induce a wide range of biological effects on the cardiovascular system”. Furthermore, Consuming olive oil that is rich in micro-components, such as those found in extra virgin olive oil, current studies are defining that there are benefits or conditions are turned in your favor regarding anti-inflammatory conditions.

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What is it about the winter that makes us crave pasta in red sauce? Maybe it is the chill in the air, not really sure but something about this time of year begs for this dish and it brings that homey feeling to your kitchen. Good pasta is lets us stare all those anti-carb diets in the face with defiance. Opening up your door after a day digging the car out from a foot of snow or shoveling your payment goes from tired and weary to smile and appreciation when you get a whiff of that incredible red sauce. Here is a recipe for a base sauce, you can adjust it to taste or allergies as you like.

You will need the following ingredients for this dish:

Salt 
Pepper, fresh ground 
Two cans peeled tomato product, unseasoned and large 
Garlic, one full head, peeled
2 white onions, chopped or diced, try a Walla Walla sweet
Parsley, oregano, basil, (fresh thyme rosemary or oregano if you like) 
1 bunch fresh basil torn or diced leaves
8 oz chopped mushrooms
1 C red wine, DO NOT USE COOKING WINE
1/2 C balsamic vinegar
2 pounds chunk or ground meat, you can use beef, veal or pork
3 T olive oil or butter
1 C stock: parmesan, beef or chicken broth (recipe to follow, you can also use water if necessary, 1 parmesan rind (if you have it)

You are also going to need a large lidded pot, cutting board and knife, and something to stir with (a rubber spatula or wooden spoon is preferred).

Directions:

Keeping ingredients separate, cut down to small portions. Over medium heat, warm the pot and then add your oil or butter. When that has been brought up to temp, add meat and constantly stir until it is well browned. (Ground meat may cause fats to be gathered in dish so you will want to strain them off before going forward.)

Put onions in pan and combine with meat.

Continue stirring until the onions turn to a golden brown color and then add some garlic. Continue stirring until the garlic is browned and then put mushrooms in. Stir everything together and then place lid on the pot. As the mushrooms are cooking, they will purge their natural water, continue cooking until pan gets dry again. At this time, you can add the tomatoes.

Upon emptying cans, rinse them with the broth (or water) so you get the remains of any tomato that was left behind in the can. Add the rest of the garlic, herbs (both fresh and dried), wine and parmesan rind.

Lower the heat to a simmer and allow to cook while periodically stirring.

Allow to cook for as long as possible up to about 5 hours. The longer it cooks, the more flavor you will get. On occasion, return to stir and taste. Ideally, you want it to taste better than store bought sauce and that is achieved after about one hour. For best results, you will want it to cook from 2-5 hours, anything longer tends to be too much.

If you find that the sauce is thickening to the point of sticking to the bottom of the pan and burning, thin it out with more red wine, water or your stock.

If you did use fresh herbs and a parmesan rind, remove them and then season to taste. This dish will serve well on the cooking day (season with fresh basil) or will hold well for many days. The longer you hold this sauce, the more the flavors will blend together. Many people believe that the sauce is so much better the second day that they let it sit overnight before serving.

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While most of us are used to the plain white cauliflower, there are many varieties currently available today: purples, light green and pale oranges are examples. They all have similar tastes so you can liven up your recipes by substituting them for each other at any time.

Cauliflower is a member of the cruciferous vegetable family which feature phytonutrients and enzymes, in fact, it is loaded with them. These will help neutralize damaging toxins that can hurt your bodies cells. Cauliflower is also loaded with other beneficial properties such as the vitamins, B5, B6, C, and K. It is also rich in folate and dietary fiber along with being a great source of omega-3 fatty acids and manganese. This is more than enough reason to make sure that you include it in your diet plan.

If your children are like most and grimace when you put a big bowl of steaming cauliflower on the table, try serving it raw. For whatever reason, the kids who scream the most about eating veggies will actually gobble up raw cauliflower.

Goat Cheese Topped Cauliflower Gratin

This is a great vegetarian dish and super easy to make.

2 pounds of cauliflower, broken into florets
3 T olive oil, extra-virgin
Salt
Pepper, Fresh ground
6 oz goat cheese, fresh
1 garlic clove, shoot removed and cut in half
5 T milk, low fat
1 t thyme leaves, fresh (you may use a ½ of dried if fresh is not available)
1/4 C breadcrumbs, dried

1. Get a 2 qt gratin dish and oil it up while pre-heating oven to 450 degrees.

2. Bring water to boil and place cauliflower in steaming basket about one inch above the waterline. Place cover over basket and allow to steam for one minute. After one minute, allow steam to escape for 15 seconds by lifting the lid. Replace cover and stead for an additional 6-8 minutes, cauliflower will be tender. Remove from steaming dish and run under cold water, pat dry with paper towels and then place in gratin dish.

3. Add an ample amount of salt and pepper and then toss with half of the thyme and 2T of olive oil. Evenly spread in dish.

4. In a mortar, place garlic and 1/4t of salt, use pestle to mash into paste. Move over to food processor and combine with goat cheese and milk and blend until smooth. Combine remainder of thyme and pepper to taste. When complete, spread mixture evenly across the top of the cauliflower.

5. When you are ready to place gratin in the over, sprinkle with breadcrumbs and then drizzle the remainder of the olive oil on top. Place in over and bake for 15-20 minutes. You should see a light brown color and dish should be sizzling. Serve immediately.  Yield: Serves 4

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There is not an authentic Italian dish around that does not feature olive oil. It is not coming to light that it may have the ability to help in the struggle against Cancer.

At the University of Granada and the Catalan Institute of Technology, researchers have found that high quality extra-virgin olive oil may has properties that have been known to trigger cancer cell death. These are chemicals called photochemical polyphenols.

Javier Menendez, the study coauthor, has been quoted saying. “Our findings reveal for the first time that all the major complex phenols present in extra-virgin olive oil drastically suppress over expression of the cancer gene HER2 in human breast cancer cells,”

Lab experiments have been conducted by researchers where they separated the oil into fractions and then tested them against breast cancer cells. It was found that the extra virgin olive oil that contained the photochemical polyphenols effectively inhibited the HER2.

It has been concluded by the study authors that a new anti-breast cancer drug may be developed using these polyphones as a safe platform.  SOURCE: BMC Cancer, 2008;8:377

…Fighting breast cancer with olive oil

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There are special chemicals that are known to kill cancer cells: photochemical polyphenols. The chemicals were discovered at the University of Granada and the Catalan Institute of Oncology. These chemicals are found in fine extra virgin olive oils. According to the coauthor Javier Menendez his research has found that the major complex phenols contained in extra virgin olive oil can extremely hold back the rapid growth of HER2, a cancer gene that is found in breast cancer cells.

During lab experiments when researchers separated the parts of oil into fractions and tested those the portions that had extra virgin photochemical polyphenols, it was discovered that they constrained HER2 gene. It was discovered that the polyphenols, found in olive oil, could contribute a safe and great base for the creation of anti-breast cancer medicine.

Source: BMC Cancer, 2008:8:377

Olive oil may be able to fight breast cancer.

Since researchers have discovered that olive oil contains chemicals that keep cancer cells from multiplying, it may become a new way of making new medicines to help fight certain cases of breast cancer. We can protect ourselves against types of cancer by using olive oil, a popular Mediterranean diet.

A group of researchers at the University of Granada, located in Spain, have discovered two isolated chemicals that may be an important component in olive oil, that would block a protein that is linked with certain types of breast cancers.

About one fifth of the tumors that are found in breast cancer patients contain the HER2 protein and can spread more rapidly that any other types of cancer. A drug known as Herceptin, can help to fight these forms of cancer and possibly aid in controlling them if they should return.

A new study according to the journal of BioMed Central shows that secoiridoids and lignans produce the similar result as Herceptin does.

When olives are pressed without the use of chemicals or heat, extra virgin olive oil is the result. Extra virgin oil has phytochemicals that can be lost in the conversion process.

A cancer information officer, Dr Joanna Owens, at the Cancer Research in the United Kingdom concludes that if one uses a Mediterranean diet containing olive oil, and by decreasing the amount of saturated fats contained in Cakes chocolates and other foods then they can help protect themselves against cancer.

The oil used in the lab experiments done by researchers have a lower concentration than those of people who actually consumed olive oil in their diets. Learning more about plant chemicals is still at a beginning stage, but is a good step in the direction for developing medicines that can prevent cancer.

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Food will absorb less olive oil when used during cooking because when it gets hot it will expand in amount, thus requiring a smaller amount of olive oil. Olive oil can be reused up to three times. Many argue five times, but it is best not to use more than twice. Olive oil can transfer flavors from one food to another. It is best not to fry meats in it after you have fried fish. It can be helpful to keep a jar for meat and a jar for fish in the refrigerator, so they don’t get mixed up. Lastly, Olive oil may have a thick appearance but really contains no more calories sunflower oil.

Olive oil for health purposes. During the 13th century, doctor Amau de Vilanova for the Catalan royal family, discovered that a regular intake of olive oil could help the bodies vital functions. Later in the 20th century it was discovered by American doctor, Ancel Keys, that cardiovascular disease could be lowered by using a Mediterranean diet.

Modern nutritional research has proved that the Mediterranean people knew and used their instinct all this time. Heart Disease has been a big stumbling block of modern society, and is rapidly growing. It has been discovered by Dr. Keys and his followers that the people who live in the Mediterranean have better cardiovascular health. The first medical studies were done on olive oil in that area.

The researchers found that olive oil can reduce the risk of heart attack by keeping cholesterol levels in balance. It can also help reduce high blood pressure and prevent arteriosclerosis. More research was done later on for digestion, diabetes and cancer. Olive oil was beneficial to a lot of these problems.

One study involving virgin olive oil, included using two tablespoons daily until the positive effects were achieved like those of the Mediterranean people. 

Adding olive oil to you diet is simple.

To begin using olive oil in your diet simply sprinkle over salads with salt, use it for your sandwiches in place of butter, and put olive oil on toast and bread. Most all people in Tunisia, Morocco, Provence, Italy, Andalusia, and several other parts of the Mediterranean will be found eating raw olive oil with their bread. Many people like to enjoy Catalan bruschetta, It is made quickly by adding tomato to bread or toast.

To make Catalan bruschetta, simply rub a slice of bread with olive oil, sprinkle some salt, and cut a ripe tomato and rub it on bread and enjoy.  If you would like to add more to this basic recipe, just incorporate a topping that you like, such as, tuna fish, figs, olives, cheese, cooked ham, or anchovies.

Many other recipes using raw olive oil may include, thyme soup, authentic allioli, cold sauces such as romesco, and sopa de farigola. A complete Mediterranean diet has been shown to have many health benefits, not just from olive oil alone. 

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In the past extra virgin olive oil has had a bad reputation for raising harmful cholesterol levels, but in fact has become a accent of eating healthy.

Now that we understand fats better it is no longer considered to be bad for us. Since our bodies can process oleic acid more easier than other fat containing acids, olive oil is beneficial. It consists of monounsaturated fatty acids which are about 75% of the monounsaturated fat found in oleic acid.

Another reason that organic extra virgin olive oil is healthy is because it has vitamins A and E that can prevent early aging. Olive oil contains phenols, which are high levels of antioxidants. They can be found to help buffer the oxidation process, and help save the properties of olive oil.

High temperatures will not affect the oxidation of olive oil like seed oils, therefore making it the best vegetable oil for frying foods. Frying is a widely used method for cooking that is used in Mediterranean dishes. Whereas many non-Mediterranean countries do not feel comfortable frying with olive oil, when a Mediterranean recipe calls for it. This plays a big role in the healthy Mediterranean diet as much as eating raw olive oil with salads and breads. 

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It has been found at the University of Granada that maslinic acid prevents cancer and regulates apoptosis in cancer growth. This ingredient is found in olive skin wax taken from the broken olive pulp.

Maslinic acid regulates cell growth and helps control the hypertrophy and hyperplasia process. This is beneficial in cancer treatment. Professor L. Cara from the department of Molecular Biology and Biochemistry, and Ph D student, Fermando Zurita found three advantages of Maslinic acid. The first is highly cytoxic, which is different from anti-carcinogenic products. Second, it is a less toxic and more natural compound that only acts on carcinogenic cells. Third, it prevents cancer appearance and has a preventative nature.

Even though Professor L.Cara studied the effect of maslinic acid for treating colon cancer, the acid can be effective in many types of tumors. This has only been tested on mice, but could easily be tested on humans in the near future.

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As a rule of thumb, clean the oil and vinegar cruets as often as you empty them. Leaving oil and vinegar inside the cruets for a long extended length of time is not recommended. Residue will build up and the cruets may be difficult to clean.

The Cruets are very easy to clean. For best results, we recommend cleaning the Cruets by hand with a Gel Dishwasher Detergent. We found “Palmolive Gel Dishwasher Detergent” to be outstanding. If there are several different Palmolive Dishwasher Gels to choose from, be sure to select one that says “sparkling shine” and “no powder residue” if possible. We recommend the “Baking Soda Fresh Scent.” After cleaning the grape cruet, it will  have condensation on the inside because it is a “glass within glass” double vessel. It is easy to dry the cruet in a heated oven, (and perfectly safe) because the glass cruets are made from a special Simax glass, similiar to Pyrex, which can withstand high temps without breaking. FYI, Simax glass is a borosilicate glass, which is also used to make laboratory glassware.

Clean the Glass Cruets as follows:

1. Put on a pair of rubber gloves.
2. Empty Cruet and rinse well, shaking the Cruet with very warm to hot tap water.
3. Place the empty Cruet in the sink.
4. Pour small amount of Palmolive Gel Dishwasher Detergent in Cruet (2–3 Tablespoons) 
5. Then add very warm to hot tap water to fill the Cruet about 1/2 full.
6. Cover Cruet spout opening/openings with fingers.
7. Gently shake Cruet to mix Palmolive Gel and water.
8. Then slowly add enough warm to hot tap water to completely fill the Cruet.
9. Set the filled Cruet in the sink, and let it soak for about 5 minutes.
10. Shake soapy mixture well. 
11. Rinse several times, very well.
12. Carefully set Cruet upside down on a clean dish cloth to remove any excess water.
13. Preheat Oven to 325 degrees. 
14. Place Cruet on oven pan right side up. Place in oven for 20 min. to dry. 
15. Using an oven mitt, carefully remove pan with Cruet from oven.
16. Let it cool for about 15-20 minutes.
17. Refill Cruet.

Note: For the drizzle cruets, we recommend hand washing the spouts after each use, this will keep them looking pristine for the next table presentation.

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You should especially not be using a matching pair of these type of olive oil bottles to dispense vinegar as well as oil. Spouts made from anything other than ceramic or stainless steel will become corroded from extended exposure to vinegar, … another unattractive table presentation to avoid.

It is very important that olive oil be stored in a different manner than it is dispensed. Large, clear bottles with spouts are ineffective for storage as they do not protect the contents from light and air. You will usually find that the manufacturer has used dark colored bottles to shield the precious oil from ultraviolet light, and provided cork stoppers or reusable caps to seal the bottle once it has been opened.

As effective a means of storage as the darkened, air-tight bottle provides, it is not the best means for dispensing the oil at the dinner table. For normal table use, it is recommended you use a decanting olive oil bottle, durable and practical. Add a smaller quantity of oil (6 to 8 ounces) to the bottle. You will have to refill it more often, but that will guarantee that the oil is always fresh and the delicate flavor is preserved.

The ideal olive oil bottle will also double as a drizzle cruet. These handmade serving bottles, with an elegant Euro design, provide a lovely way to present your finest olive oil and balsamic vinegar to your dinner guests or family. Most importantly, their flared necks prevent unsightly drips and their glass spouts are non-corrosive and more hygienic. In addition, these two piece olive oil bottles are made from the most durable of technical grade glass and drizzle perfectly any manner of oil, vinegar or flavored syrups. The flared necks also act as funnels when refilling, and help prevent the sticky, oily unpleasant touch of handling bottles that drip.

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For the simplest salad dressings, you need only blend an acid like vinegar or the juice of a citrus fruit, with a healthy oil such as olive, nut or one with a neutral flavor, and season it with salt and pepper.

With a brisk whisk, the complementary flavors of the oil and vinegar blend together beautifully. You’ll need to restore the balance by whisking the oil and vinegar again before dressing the salad. Without an emulsifying ingredient the two will always separate.

So if you’d like the oil and vinegar to not separate, you may add mustard to emulsify the mixture in a creamy dressing. As good cooks know, after whisking the vinegar and mustard together, the oil must be gradually added or you’ll risk the dressing separating, resulting in what kitchen parlance calls a “break”. Nor can you add mustard to the oil at the end of the procedure. It will clump up in the dressing and cause the oil and vinegar to separate.

A kitchen towel provides a handy assist to keep the bowl from moving about while you are simultaneously whisking and slowing pouring in the oil. Simply fold it lengthwise, twist it tightly, and form a ring the size of the base of the bowl.
When the bowl is placed on top, it will remain stable and make your whisking and pouring much easier.

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In today’s world, time is of the essence. We rush, we cut corners, we sometimes even compromise. In no area is this as prevalent as in food preparation. In the not too distant past, many hours of each day were devoted to planning, shopping for and preparing tasty meals. We simply don’t take the time necessary these days to create good, wholesome dishes. And all this corner-cutting could prove detrimental to our health as we choose foods that are fast rather than good for us.

If you don’t want salad dressings full of preservative, additives, damaged polyunsaturated oils like soybean or canola, sugar and sodium and even sometimes hydrogenated fats, stay away from those that are commercially prepared. You can make your own healthier versions in very little time.

It’s simple to make a perfect vinaigrette with just three basic ingredients: a healthy fat, an acid and, if you want a consistent “creamy” dressing, an emulsifier. Here is an easy recipe which will take less than five minutes to prepare:

The juice of half a lemon, squeezed into a small bowl, provides the necessary acid. Be sure there are no seeds or pulp. Next, a tablespoon of Dijon mustard serves as an emulsifier when it is mixed with the lemon juice. Finally, one cup of extra virgin olive oil – the healthy fat – is added to the mixture, poured in a thin stream while vigorously whisking. And that’s it: a beautifully blended, rich and creamy dressing in just a few minutes.

If you’d like, you might add a bit of unrefined sea salt and freshly cracked pepper to enhance the flavor. Or you can substitute flax oil for about ¼ of the olive oil to add healthy omega-3 essential fats. If you are not fond of Dijon mustard, a raw egg yolk will serve well as the emulsifier.

Creative cooks will find this basic recipe perfect for adding their own unique touch. An authentic Caesar dressing can be conjured up with the addition of an egg yolk, finely chopped garlic anchovy paste and maybe chopped capers. Or make grapefruit vinaigrette by adding freshly-squeezed grapefruit juice. With your favorite, finely-chopped herbs, you will discover new flavors. Substitute balsamic vinegar for lemon to produce a balsamic vinaigrette. Or find another flavored vinegar to subtly alter the flavor– how about pear vinegar in a salad of fresh pear slices and Roquefort? And a raspberry vinaigrette is as easy as mashing up fresh raspberries (but be sure to use a strainer to keep out the seeds).

Order of operation is important, here. Just remember to add all ingredients to the emulsifier and acid mixture before slowly pouring in the oil. A hand-blender or food processor may be used to save time and save a tired arm when preparing more complicated dressings, like the Caesar.

You can create a better and healthier version of any grocery store dressing with this basic recipe and your own imagination, and you can do it quickly and at home. Who knows, you may come up with a fantastic new taste destined to become your signature dressing.

Healthy and inexpensive, this one little step takes you away from the processed food aisle and introduces healthier and tastier flavors to your table.

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As more and more people realize the healthy benefits of the Mediterranean diet, olive oil is becoming more popular not only to cook with, but to add flavoring to favorite dishes. A drizzle of oil and vinegar improve the tastes in any diet. A perfect gift idea, therefore, Is an oil and vinegar drizzler to use for both cooking and serving.

Our oil and vinegar drizzlers are designed to dispense a light stream, just the right amount of oil and vinegar when dressing fresh salad greens or flavoring pasta dishes. Gourmet chefs recognize the importance of the right measure of quality olive oil or cooking oil used in the preparation of an entrée.

An elegant display of oil and vinegar for any table or kitchen, the Euro designed vinegar and oil drizzlers are hand crafted from durable clear borosilicate glass. The oily and sticky residue which can coat the decanter are not a problem with the special non-drip design. Each oil and vinegar drizzler fits nicely in your hand and is easy to use, with a capacity of 6 ounces.

Beautifully hand-crafted, the oil and vinegar drizzlers are made of two piece glass composition. They will not corrode when exposed to vinegar and can safely be put in a dishwasher. Each drizzle cruet, perfectly balanced, features glass pour spouts which fit into a flared neck to prevent drips from running down the outside. Use drizzlers for just the right amount of olive oil over antipasto, salads, baked focaccia bread or hot pasta.

Leave your oil and vinegar drizzler on the table as a lovely centerpiece. You may want to use it during any meal. As a unique gift, drizzlers are ideal for dispensing oils, vinegars, dressings or flavored syrups. Any host or hostess will welcome one as a gift.

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This gourmet gift set delivers flavors reminiscent of old Tuscany in a blend of the Italian Bread Dipping Herbs and Spices. The quality blend of ingredients, all natural, includes garlic, sun dried tomatoes, parsley, basil and oregano, with no MSG and no trans fats. Add to favorite recipes to enhance the flavors or used as a dip for freshly-baked bread, For even more flavor, you can soak 1 tablespoon of spices in 2 tablespoons of water for about 10 minutes. Drain the water and pour in extra virgin olive oil. 

Bring old world Tuscan charm to your table with quality stoneware bread dipping dishes of bone white color. Beautifully designed with artistic spiral lines, the durable dishes are made of fine American stoneware with a pleasing appearance enhanced by a shiny gloss resulting from high firing. The simple beauty of the design means these dishes will coordinate well with existing tableware or be welcome in a new home. They are both microwave and dishwasher safe.

• Fine quality, durable kitchen stoneware
• Chip resistant and dishwasher and microwave safe
• Made exclusively in the USA
• A Cruets.com Exclusive gift

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Each year the holiday season brings the familiar question, ‘where do we look for Christmas gift ideas?’ Taste and personal preference matter, as well as the budget, so a good selection of holiday gift ideas must be affordably priced to suit every person on the gift list. Shopping online for Christmas gift ideas is easy and will save a tremendous amount of time without the commute to the mall or the gas pump.

Cruets.com is a wonderful place to shop for that perfect gift. Here, you will find very special and unique Christmas gift ideas for about $50.00 or less. You’ll not only enjoy the pleasure of shopping online, but will be amazed at the delightful assortment of exclusive Holiday gifts affordably priced to fit any budget.

Because good food always goes with the Holiday Season, why not consider gourmet food gifts for everyone on your Gift list? Gourmet Oil and Vinegar condiments are not only welcome flavors of gourmet food for any kitchen, but very healthy for you too. For the health conscious, Cruets.com offers a quality Gourmet Gift Set of Olive Oil and Balsamic Vinegar which includes a uniquely hand blown glass-in-glass Grape Cruet. The Grape Cruet is a unique kitchen gift that makes quite a fantastic table presentation, perfect for Christmas, or any occasion, and may also be purchased individually. Each Grape Cruet includes air tight cork closures for freshness and quality.

Everyone loves oil and vinegar, but there is one drawback and that is the drip. If that is a concern, you may want to select the elegantly crafted matching Drizzle Cruets that do just that; “drizzle” rather than “pour” an undesirable amount over a salad or dish. The Drizzle Cruets are very lovely to hold and are specifically designed not to drip! They may also be purchased as a Gift Set with the Olive Oil and Balsamic Vinegar if you desire. Another delightful gift idea is the elegantly designed Bread Dipping Dishes, sold as a Gift Set of 4 dishes with gourmet Bread Dipping Herbs and Spices and imported Extra Virgin Olive Oil. For the Balsamic Vinegar connoisseurs we suggest what is called “Simply the best Balsamic Vinegar we offer.” A superb gift idea to accompany this incredible Balsamic Vinegar, we recommend the dessert toppings of hand made Chocolate and 100% Pure Red Raspberry. For the tight budget, you may want to select the classic Glass Teapot that whistles to let you know the water is ready hot!  Visit Cruets.com and check out the Christmas gift ideas for yourself. You’ll be pleasantly surprised.

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Traditionally, good wishes of friendship are brought with a housewarming gift to warm the new home or residence. Traditions have somewhat changed over the years in regards to house warming presents and with what kinds of gifts are given. The typical house warming gift mainly consisted of something practical, helpful or of necessity. When thinking of a housewarming gift, which area of the house usually comes to mind? Usually it is the kitchen. Because most people enjoy good food, gourmet Oil and Vinegar condiments are welcome flavors of gourmet food for any kitchen. But where can you find a practical house warming gift selection under $50.00 that is unique and creative?

Cruets.com is the perfect place to shop for that ideal gift. So why not make it easy on yourself by shopping online at Cruets.com? There you’ll find a good selection of gourmet gifts for that special housewarming gift. These days, housewarming gifts range from a bottle of wine and cut flowers to gourmet oil and vinegar cruets and bread dipping dishes. Its fun to get creative; and you can do just that at Cruets.com.

A housewarming gift should be unique and affordably priced. An accepted price range for a housewarming gift is usually a gift under $50. Practical and useful Gift Sets such as an Oil and Vinegar Gift Set which includes a glass within glass cruet and imported Italian Olive Oil and Balsamic Vinegar meet these criteria. A sensational matching set of Drizzle Cruets to hold Olive Oil and Balsamic Vinegar separately for the dining table; specifically designed to not drip oil or vinegar on a fine tablecloth. How about some elegantly designed Bread Dipping Dishes which can be purchased separately as a Gift Set, or as a Gift Set including Gourmet Herb Dipping Spices, or a Gift Set combining the Herb Dipping Spices and imported Italian Olive Oil? Perhaps a simple hard-to-find Glass Teapot that cannot be found anywhere in the shopping malls? We invite you to come to Cruets.com and browse through our delightful assortment of gourmet gifts. See for yourself. You’ll be amazed at the variety of gift selections there are to choose from for that perfect housewarming gift. All for under $50.00!

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Holiday shopping is approaching, that time of year we both anticipate and unfortunately sometimes dread. The anticipation we welcome and embrace as family and friends gather to celebrate and delicious food and drink are set out for us to enjoy. The foreboding feeling comes from the age-old shopping dilemma. What should you get and who should you be buying for this year? Heightening the anxiety is the looming trip to the shopping mall with its hordes of shoppers and parking problems. Fortunately, the solution to what to buy and where to buy it from is much closer than the mall: it’s at the keyboard of your computer and the online array of original gift ideas. Among these is a gift which combines an activity everyone enjoys with a sense of innovation and openness to new experiences. Most everyone loves to eat good food and it can be fun to display innovative ways of preparation and presentation. Cruets.com has the gifts you’ve been looking for.

Here are two unique gifts which can be ordered online and sent directly to deserving friends and family. By shopping early for Christmas, when inventory is high, you’ll be assured your selections will be in stock.

Gourmet Oil and Vinegar Gift Set

Every pantry should contain two treasured condiments: olive oil and vinegar. This year, give the gift of a gourmet oil and vinegar set. Fill the beautiful, hand-blown crystal cruet with Imported Italian Extra Virgin Olive Oil and fine balsamic vinegar and allow the exquisite flavors to enhance salads, pastas and dishes such as bread dipping sauces.

Included in the gourmet gift set are:

Exquisite crystal European hand-blown Grape Cruet
Italian Masserrie di Sant’Eramo Virgin Olive Oil 8.5 fl. oz.
Italian Masserrie di Sant’Eramo Balsamic Vinegar 8.5 fl. oz.

Glass Grape Cluster Design Cruet

Although beautifully hand-blown and elegant in design, this glass cruet is not delicate. The grape cruet is made by European artisans of SIMAX glass, the European equivalent of PYREX glass. It is durable and practical enough to use every day for your oil and vinegar. This popular gift item is shipped double-boxed and includes corks.

Gifts of Oil and Vinegar Appreciated All Year Long

What would the holidays be without tables laden with luscious foods and sparkling condiments? The Grape Cruet oil and vinegar decanter will not be put away after the holiday get-togethers, but brought out year-round to enhance everyday dining as well. And why shouldn’t your table be graced often with this elegant decanter hand-blown by European artisans?

Consider a fine oil and vinegar cruet for a wedding or anniversary gift, or as a gourmet surprise for a special birthday. This year, our customers have already begun raving about our exquisite new selections. In addition to an expanded selection of balsamic vinegars direct from Italy, we also offer our new matched drizzle cruet design and a handsome, custom-designed bread dipping dish gift set. A unique culinary experience for many, bread-dipping is both healthy and uniquely delicious. If you blend your own flavored oils, you may create a new favorite for the table.

Imagine the appealing presentation of a bread dipping dish designed to highlight the different hues of color in the oil. This stylish dish enhances your appetizer and draws all in with its promise of a new experience. A table set with crystal cruets and attractive dipping dishes provides an artistic focal point for the dining table. Any cook would be pleased to have such accoutrements available in their kitchen.

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The process of olive oil production, from the tree to the bottle, is probably one of the most breathtaking things to see in your life.

In Canneto, Italy stands the oldest living olive tree –  the oldest in all of Europe. This tree, certified and protected by the European Union, dates back to more than 2,000 years.

Olives, when they start growing, begin with a yellowish green color and, as they reach their fully-grown size, turns in a darker, greener color. Once they are fully ripe, they are already black or purple-black in color, although some turn into a slightly copper-brown shade while others remain green.

Olives are harvested at different stages. Table olives are usually harvested by hand; workers use a fork-like tool to gently remove the olive from the trees. In Sicily, where olives are abundant, there are many family owned orchards in the countryside. Family members all participate during the harvest, with members actually leaving their jobs to help gather the olives during this time. During harvest season, which provides only a very small opportunity or gathering every single olive in the countryside, orchards and hillsides are covered with harvesters gathering the olives from the trees. Huge nets are spread below in order to be able to catch every single piece.

Amazingly, even the elderly participate in the gathering of olives. Most of the olives that are gathered during the harvest are used to make olive oil. Upon harvesting, they are packed and are immediately taken to the olifecio or olive processor.

The processing of olive oil in Sicily makes use of an antique method of using a giant millstone grind, which grinds the seeds and the olive together in order to create a paste. The resulting paste will then be sandwiched in straw mats, and these will be piled one on top of the other. Sometimes, this pile of mates reaches up to more than twenty feet in the air. Next, these mats are pressed together and the liquid that comes through is called the first press olive oil. This is done without ay use of heat. The smell of this first press is exciting – rich, fruity, and even peppery.

This process is completely natural and uses no heat in order to extract the first press of oil from the olives. This first press produces an oil that is foggy in consistency and has a grayish sediment a good grade oil will proudly say that it is “first cold pressed”. Aside from this, there are basically 5 other classifications of olive oil that play important roles in the kitchen.

Extra virgin olive oil, which is very fragrant and flavorful. It has an acidity level of less than one percent. It is great for drizzling over meats, fish, vegetables, and pasta. Virgin olive oil is a less fruity and lighter version of extra-virgin, though with a higher acidity. Refined olive oil, on the other hand, is made from lower quality virgin oils. It is chemically treated in order to remove the flaws in its flavor and aroma and is usually used for frying, cooking, and dressings. Pure olive oil is a low-cost blend of refined and virgin live oil. It has a mild flavor and is used as the al purpose cooking oil in salads and dressings. The fifth grade is pomace, which is made from the olive oil residue of the previous pressings and is treated with solvents to extract any residual oil. It carries a bland flavor and is mostly used for frying.

One tip in storing you olive oil is to keep it in a cool dry place away from the sun. Glass and ceramic containers must also be used to prevent it from turning sour or rancid. Store the oil in glass or ceramic containers as well – the prescribed storage – to prevent it from losing its flavor and aroma. Avoid placing your oil in the refrigerator, as it will result in a cloudy mix; always make sure your olive oil should never be exposed to light, heat, or air. Finally, be sure to use all your olive oil within 2 years to enjoy its maximum flavor and freshness.

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One vegetable that goes great with olive are baby artichokes. Spring and fall are the two seasons when artichokes are abundant and at their peak. The name may be deceiving, but baby artichokes are actually full grown artichokes. They are the ones that grow on the branches of the artichoke plant rather than on the main stem, which carries the typical large artichokes. The largest ones can be found growing on top of the plant. Baby artichokes are a great vegetable as they are easy to clean and do not have any of the bothersome, fuzzy fibers that can usually be found in the larger artichokes. Everything in the baby artichoke is practically edible, which is why it makes for a great dish alone, served with pasta, or in an artichoke salad. Here you will find a recipe for roasted baby artichokes, a perfect dish that everyone can try and enjoy, and you will only need 3 simple ingredients: artichokes, oil, and seasoning. They are delicious and incredibly easy to make.

For roasted baby artichokes, the ingredients you will need are:

2 pounds baby artichokes
¼ cup extra virgin olive oil
Salt and pepper to taste

Prepare your artichokes by cleaning them first. Do this by trimming the stem and pulling off the outer leaves. Leave the lighter green leaves. Place the outer leaves in a cold water lemon bath, which is simply made of 1 part lemon and 3 parts water. Let them sit for a while and then take them out of the lemon bath. Next, cut the larger artichokes in half, leaving the really smaller ones whole. Place all the artichokes in a pot of water and cover. Simmer the artichokes for about seven or eight minutes until they soften and are just tender. Take them off the flame and drain them well. Once they have cooled, toss them in olive oil and arrange them in one layer in a baking dish. Bake them for about seven or eight minutes in a 450 degree oven. Once cooked, take them out and sprinkle the dish with some salt and pepper to taste. Your roasted artichokes are now ready to be served and enjoyed!

These artichokes are a great accompaniment to any meat dish or it can be tossed with pasta and a good quality Parmesan cheese for a satisfying and delicious meal. Artichokes are very healthy and tasty and can be cooked in any way you like! They are a good source of vitamin C, folate, fiber, and other minerals such as potassium, phosphorous, and magnesium.

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There are so many regarding olive oil: What is the difference between an extra virgin olive oil, a 100 percent pure olive oil, and a simple virgin olive oil? How should olive oil be stored? How long does it keep? What are the various uses for olive oil? There is an answer for each of these questions to quiet the minds of olive oil users everywhere.

The key traits that characterize olive oil are its smooth and fragrant bouquet to the nose and its delicate non-oily flavor on the tongue. The types of olive oil are based on which pressing they come from. The first cold press, which is the first press of the olive without the use of any heat, produces the first press of olives. The second press is where virgin olive oil comes from. The third and final press involves the use of heat or even chemicals and produces what is simply olive oil.

When it comes to talking about storage, always remember to store your olive oil in a cool dark place away from sunlight, which can turn your oil more rancid in a shorter time. Most Italian producers recommend that olive oil be used within eighteen months of bottling in order to enjoy its best flavor. Nowadays, we see bottles with a “use by” date more often, and this is being practiced by more and more producers.

So what kind of olive oil works best for what? There are several good tips that one must remember when using olive oil; for drizzling, it is best to use a good quality extra virgin olive oil – on top of vegetables, meats, and salad dressings. For sautéing, 100% olive oil works well. Most chefs prefer to use this kind of olive oil for frying since it has a higher heating point than extra virgin olive oil and is, of course, considerably cheaper.

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1 tablespoon sherry vinegar
1½ tablespoons pink peppercorns, or 1½ teaspoons green peppercorns mixed with 1 tablespoon of raw honey
1/3 cup olive oil
2 tablespoons balsamic vinegar
¾ – 1 pound boneless, skinless chicken breast halves, (3 breast halves, minus tenderloins)
Kosher salt
Freshly ground black pepper
2 cups pink grapefruit segments, plus juice
½ teaspoon Dijon style mustard
3-4 chives
7-8 ounces or 1 bag of arugula leaves, washed and dried

In a small cup, combine the sherry vinegar and peppercorns. Leave them to soak as you prepare the chicken. In a separate, large shallow, plate, combine two tablespoons of the oil with the balsamic vinegar. Take your chicken pieces and put them in between pieces of plastic wrap and pound them to a thickness of about ¾ of an inch using a rolling pin or mallet. After pounding, dip the chicken in your oil and vinegar mixture, coating each side evenly. Season each piece lightly with salt and pepper, then cover them and let stand for about 15 minutes in order for the flavors to sink into the chicken.

Prepare the grill and put it to high heat. If using a gas grill, prepare the grill to medium heat, getting ready to fan flames if they get too out of control. Before laying your chicken down on it, lightly coat your grill rack with oil.

Prepare your grapefruit by cutting off the top and bottom of the fruit and removing the white pith from the fruit. Start the cut from above going downwards. Once you’ve peeled the fruit completely, put the meat in a fine strainer and cut between the sections of the fruit using a paring knife. Collect al the fruit and the juice in the bowl, making sure to squeeze the extra juice out of any remaining pulp.

After all that, the chicken is done marinating and is ready to be grilled. Cook each side for about four minutes until the chicken is just cooked through. Once cooked, transfer them to a chopping board and cut them into ¼ to ½ inch wide strips. Cover the pieces loosely to keep them warm. Drain the grapefruit segments and reserve the juice for later on.

While the chicken is grilling, the vinaigrette can already be prepared. Whisk together the remaining oils, 1 tablespoon reserved grapefruit juice and mustard in a large mixing bowl. Snip the chives and whisk them well into the mixture. Don’t forget to ad salt and pepper and adjust as you go along. Finally, add the arugula to finally toss and lightly coat each leaf.

Now, you can plate your salad. Arrange some of the arugula leaves on a plate, topping it with chicken slices and some of the grapefruit segments. Drizzle each plate with some vinaigrette and top it off with soaked peppercorns. Serve the salad immediately and enjoy.
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If you thought that vinaigrette is exclusively a salad partner, then you are highly mistaken. As a matter of fact, vinaigrette can be used with a number of dishes, including pasta, fish, and grilled vegetables. It is a very handy thing if you know how to make vinaigrette, as this sauce is simple, very easy to make, and can come from the ingredients that you already have stored in your pantry. A homemade vinaigrette is more economical and tastes leagues better than store-bought vinaigrette.

The two basic ingredients for vinaigrette are oil and vinegar, and the ratio between the two plays a very important role. Generally, it is three parts oil to one part vinegar, but if a milder, less acidic ingredient is used instead of vinegar, the proportion of the oil lessens. As with all things cooked and prepared, the best results will come from using the best and freshest ingredients.

You will need two hands in making vinaigrette: one hand to whisk the ingredients together, while the other is used for pouring in the oil. This is why it is important that your bowl is stationary as you work. Using a rubber bottomed bowl is most helpful, but if you don’t have one, shape a round towel into ring around the bottom of the bowl to provide the needed traction.

Begin by dissolving a bit of salt in the vinegar. This is done because salt dissolves more readily when it is mixed in the vinegar directly; you can still season and adjust the taste of your dressing at the end. Next, add a small amount of Dijon mustard and whisk until all of it is combined well into the vinegar. This acts as an emulsifying agent, which binds the oil and vinegar together. Now, pour in the oil in a slow, steady stream while whisking continuously and vigorously, until everything is incorporated well and emulsified. Season to taste with salt and pepper and your vinaigrette is done and ready for the taking.

Don’t be afraid to experiment and play around with this basic recipe by using a different type of oil or vinegar, such as garlic infused olive oil or balsamic or red-wine vinegar. You can also alter and increase the flavors of your dressing by adding herbs, shallots, garlic, or even citrus zest. As a way to top off your dishes, this vinaigrette can be tossed over salad greens, drizzled over grilled fish, meat or vegetables, or mixed with pasta.

Note: Your vinaigrette dressing will be as good as the ingrediemts you use to make it. Be sure to use a quality extra virgin olive oil as well as a fine vinegar.

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If you’ve got a blender at home, then you should know that these things aren’t just for purees or shakes. Blenders can also help you greatly in concocting great salad dressings. Here is a recipe for a wonderful and easy-to-make basil dressing.

The ingredients for this recipe are as follows:

2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
4 to 5 tablespoons coarsely chopped fresh basil
1 tablespoon granulated sugar
2 cloves garlic, chopped
¼ cup canola oil
¼ cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper

Add the vinegars, basil, sugar, garlic, oils, salt, and pepper in a blender. Pulse the mixture, or mix it in short bursts so that the ingredients combine thoroughly and the basil do not get chopped too fine. A combination of butter lettuce, freshly shredded Parmesan cheese, marinated mushrooms, juicy red ripe tomatoes, and even some ripe wedges of Haas avocado make for a delightfully superb salad. This recipe yields about a cup dressing.

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One of the great things about vinaigrette is that it is so versatile and flexible. All you need is a reliable basic vinaigrette recipe and all it’s other variations stem from just this. Below is a basic recipe for vinaigrette, which you can adjust and alter to create several variations.

You will need:
4 to 6 cloves garlic, peeled
About 1 teaspoon salt
About 2 cups red or white wine vinegar
1 tablespoon sugar
About ½ teaspoons freshly ground black pepper
About 2 cups extra virgin olive oil (or 1 cup olive oil and 1 cup canola oil)Method:

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This Italian pasta sauce is typical of the simple home made pasta dishes served throughout Italy.

1 package of chitarra pasta, (1 lb.)
   (Note: chitarra pasta is a flat pasta, typically made with eggs, and has a shape somewhat similar to fettuccine)
½ cup Italian extra virgin olive oil
1 small stalk of celery, chopped fine
2 red ripe tomatoes peeled, seeded, and diced
1 handful of Italian parsley, chopped
A small handful of basil, chopped
1 clove of garlic, peeled and minced
1 small sweet onion, diced

Method:

Bring a large pot of water to a rolling boil and add 1 heaping tablespoon of sea salt. After water has came to a boil, carefully add the pasta and cook until al dente.

While you are waiting for water to boil, you can prepare the sauce. Mix together the celery, tomatoes, parsley, basil, garlic, and onion. Heat the olive oil over a low heat and add the vegetable mixture. Simmer gently for about 5 minutes, the cover and let rest. Drain the pasta as soon as it is done and toss with the heated sauce. Serve immediately. Will make 4-6 servings.

You can serve this pasta dish along with a bread dipping appetizer of olive oil and balsamic vinegar, with herbs and spices.

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It never changes – the two basic elements of vinaigrette will always be oil and vinegar. This is why it is so surprising that for some people, making the perfect vinaigrette is such a trial and error procedure.

The creation of the perfectly balanced vinaigrette is heavily dependent on the other ingredients that come into play: balancing the hints of Dijon mustard with the just the right amount of garlic and touching up with dashes of pepper. Making these ingredients work together requires that the one preparing the vinaigrette understands the importance of each ingredient, and how it contributes to the overall taste of the finished product

A Vinaigrette that tastes excellent doesn’t follow a formula, nor is it a procedure governed by strict rules. The key to making the perfect vinaigrette is one easy rule: taste as you go. Who knows, on certain days, your ingredients may not be at their best tastes, and following a formula could mean life or death for the success of your dressing. Adjust with your taste as you go along, that’s the key.

The preparation of a fine vinaigrette, like we said, follows no rules. Yes, there are a set of guidelines, and suggestions, but generally, everything can be adjusted to suit each one’s preferences. For example, it is not a strict rule that the ratio would be one part vinegar for every three parts oil; it may be recommended, but nowadays, with most people cutting back on fatty intake, this ratio has definitely adjusted. Although from some professional chefs, vinaigrette follows a one to one proportion, most individuals are happy with a one to two mix.

Vinaigrette making is only limited to how far you are willing to go and experiment. There are a wide variety of vinegars and oils out in the market all ready for the taking. Experiment with rice wine vinegar or balsamic vinegar. Rice vinegar gives a more delicate flavor, whilst the balsamic kind, having been aged, is milder than the other. These vinegars carry flavors that are strong on the senses, so although they are exciting alternatives, go easy on them as using too much might overpower the dressing.

Just like vinegar, olive oils come in a plethora of flavors, strengths, and blends. There are so many variations to olive oil nowadays; there are those infused with garlic, chilies, herbs, fruits, and even nuts. Just remember to proceed with caution if using flavored oils as they also carry flavors that hit the senses heavily, and the thing to achieve is just the right balance of things. Also take into account, for  both olive oil and vinegar, you get what you pay for. For excellent results, choose a quality extra virgin olive oil, and an authentic Italian balsamic vinegar.

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This wonderful vegetable salad yields about 4 servings and is excellent as a main course.

You will need:

1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon green onion or reconstituted onion flakes
1 teaspoon Dijon mustard
¼ teaspoon white sugar
¼ teaspoon fresh ground black pepper
3 tablespoons extra virgin olive oil
1 pound medium red potatoes, not peeled and cut into thick slices, or an equal amount of canned potatoes
1 head lettuce, if available
8 ounces canned French-style green beans or regular green beans
12 cherry tomatoes (if available), each piece cut in half
1 (12 ounce) can tuna packed in water, drained and flaked
2 large hard cooked eggs, each peeled and cut into quarters
½ cup olives

Prepare your dressing first; for the dressing, mix in a small bowl the vinegar, lemon juice, green onion or onion flakes, mustard, sugar, and pepper until everything is well blended. Boil the potatoes in a pot over high heat, or use drained canned potatoes to save you from the trouble.

After the potatoes have been cooked, your salad is now ready to be assembled. Pour half of the prepared dressing into a medium sized bowl and tossing the lettuce leaves in it, making sure to evenly coat each one. Line the dressed lettuce leaves on a platter. Arrange the other ingredients of the salad – potatoes, green beans, cherry tomatoes, tuna, eggs, and olives – in separate piles on top of the lettuce leaves. Drizzle the remaining dressing over the salad and serve.

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Pasta with a tomato basil sauce is one of the healthiest and most refreshing meals one can prepare. What’s more, it’s quick and easy to prepare. This pasta recipe yields about four servings and you will need the following ingredients:

12 ounces pasta, cooked according to package directions
1 tablespoon olive oil
1 clove garlic, finely chopped or about ½ teaspoon garlic powder, if fresh garlic is unavailable
5 tomatoes, coarsely chopped
About 2 tablespoons basil, finely chopped, or 2 teaspoons dried basil
Grated Parmesan cheese (optional)

Cook the pasta according to its package directions. Heat a large skillet and once hot, add the olive oil. One the oil is hot enough, sauté the garlic for a few minutes, being careful not to brown it. Then, add the tomatoes and basil over medium heat and cook until the mixture has warmed through.

Place your cooked pasta in a large bowl or on individual plates. Top each serving with the tomato sauce and garnish with grated Parmesan cheese if desired.

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The Heirloom tomato salad makes use of five different varieties of Heirloom tomatoes, all at room temperature. Additional ingredients for this recipe include the following:

½ oz fennel, shaved
1 oz Point Reyes blue cheese
2 oz extra virgin olive oil
1 oz aged balsamic vinegar
5 small basil leaves
Fleur de sal (salt) and fresh pepper to taste

Trim the ends of the tomatoes so that the core is approximately one and a half inches thick. Using a small round cookie cutter, cut the cylinders of the tomato and reserve them in a mixing bowl.

Next, trim your fennel so that you will have just the bulb left. Shave the fennel bulb thinly using a mandolin. Place the fennel in ice water and allow it to crisp.

The next step is to add the oil and vinegar to the mixing bowl with the tomatoes. Toss this mixture well in order to coat each tomato thoroughly and evenly and season with salt and pepper to taste. Reserve the resulting liquid after tossing, which will be used for the tossing the fennel later on. Arrange the tomatoes in a straight line in the center of a plate, about one inch apart.

Plate the crumbled cheese in the spaces between the tomatoes. Take your fennel from the ice water and drain it well. Add it to the liquid from the tomatoes. Toss the fennel in the liquid and place it on top of the tomatoes. Finish up your plate by garnishing each tomato with basil leaves.

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It’s definitely easy and fun to put together various fruits and vegetables to make an interesting and superb salad. But what is really mind boggling in the end is the dressing – what dressings go best with the salads we’ve put together.

Different dressings go best with different types of salad. For example, a mango and shrimp salad on Boston lettuce with avocado, red pepper, and cilantro would taste great with a dressing of olive oil, peanut butter, soy sauce, lime juice, and jalapeño pepper. How about a salad of spinach, capers, and hard boiled eggs with onions and feta cheese? A blueberry dressing would provide the perfect accompaniment to this salad mix. A lemon dill dressing would be the perfect match to a salad of hard boiled eggs, beets, blanched green beans, cucumbers, and yellow and red tomatoes on green leaves. Finally, a romaine and strawberry salad goes really well with a sweet molasses dressing.

If we stretch our imagination and creativity a little, the dressings we make at home for our salads can become innovative and interesting. Salad dressing is easy to make, as most of them have oil and vinegar as their base ingredients, with salt and a little spice. A sweet ingredient is also often added to the mix to round off its flavor. Given this base, the possibilities for new dressings are endless.

Here are some dressings you may want to try at home.

Blue cheese dressings are great with loose-leaf lettuce, such as a Boston lettuce. For a blue cheese dressing, you will need:

3 egg yolks
1 tablespoon Dijon mustard
1/2 teaspoon salt
Juice of half a lemon
½ cup olive oil
1 cup vegetable oil, or canola oil
1/3 cup blue cheese
1 tablespoon fresh sage, minced

In a small pan, heat the olive oil over a medium flame (about 140 degrees). Next, mix the egg yolks and mustard in a blender for about 20 seconds. Add the salt and the lemon and blitz for another few seconds. Run the blender at a slow speed and slowly blend in the heated olive oil. One it has been fully incorporated into the mixture, add the canola or vegetable oil until it is well blended. Pour this mixture into a serving container and mix in the crumbled blue cheese and sage.

A blueberry dressing works best with simple green salad without tomatoes. For blueberry dressing, you will need:

1 cup frozen blueberries, thawed
1 tablespoon brown sugar
¼ cup rice wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon mint, chopped
Salt and black pepper to taste

Simply combine all the ingredients into a Mason jar, or similar container, and shake vigorously to combine.

A sweet and sour Dijon dressing would work great with a salad of shredded Brussell sprouts. You will need:

½ cup cider vinegar
1 cup brown sugar
Juice of 1 lemon
3 cloves garlic, minced
3 tablespoons Dijon mustard
Salt and balck pepper to taste
¾ cup extra virgin olive oil

Using a medium sized saucepan, combine the vinegar, sugar, lemon juice, and garlic. Bring this to a simmer for about two minutes to cook the garlic. Once simmered through and garlic has cooked, whisk in the mustard, salt and pepper, and olive oil. Transfer your dressing to a container and it is ready to serve.

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Tomatoes are one of the most versatile and flexible vegetables, and what you can do with them is only limited by your imagination. Below, you will find a recipe, which is one creative way of showing this delicious vegetable’s versatility.

In order to make Panzanella or Italian style bread appetizer, you will need the following ingredients:

6 cups day-old crusty peasant-style bread, cut or torn into bite size pieces
1/3 cup to ¼ cup olive oil
Sea salt and fresh ground pepper to taste
3 cloves garlic, minced 
2 table spoons balsamic vinegar
4 medium tomatoes diced
¾ cup red onion, sliced
10 fresh basil leaves, shredded
½ cup pitted green olives, halved
1 cup mozzarella cheese (marinated, if desired), cut into bite size pieces

Before anything else, preheat your oven to 400 degrees. Toss the bread in 1/3 cup olive oil, sea salt, pepper, and garlic. When everything is fully coated, lay the bread on a baking sheet and toast in the preheated oven for about 15 to 20 minutes, or until the bread has turned into a golden brown color.

Remove the bread from the oven and cool slightly. In a separate bowl, whisk together ¼ cup olive oil and vinegar. Stir the toasted bread with the rest of the ingredients. Finally, add the vinaigrette. Let stand for about 20 minutes before serving, in order for the flavors to be fully absorbed and blended.

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Pollo Con Funghi

Ingredients:

1 broiler chicken (3-4 lbs.)
1 lb. fresh mushrooms
2 cloves garlic
1 large onion, sliced
6 tbs. olive oil
1 tbs. butter
½ cup sherry 
Salt and Pepper to taste

Method:

Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste. Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 minutes. Lower flame; cover; continue cooking for 25 minutes.

Sauté sliced onion in 2 tablespoons of olive oil in separate saucepan for 5 minutes. Add cleaned, sliced mushrooms and 2 tablespoons of water. Simmer 15 minutes; add to chicken. Cover. Simmer chicken and mushrooms. 15 minutes longer. Pour in ½ cup sherry; boil up quickly for 1 minute. Serve very hot. Serves 4.

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Beefsteak Milanese

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In order to make Panzanella or Italian style bread, you will need the following ingredients:

6 cups day-old crusty peasant-style bread, cut or torn into bite size pieces
1/3 cup to ¼ cup olive oil
Sea salt and pepper to taste
3 cloves garlic, minced 
2 table spoons balsamic vinegar
4 medium tomatoes cut into small wedges
¾ cup red onion, sliced
10 fresh basil leaves, shredded
½ cup pitted green olives, halved
1 cup mozzarella cheese (marinated, if desired), cut into bite size pieces

Before anything else, preheat your oven to 400 degrees. Toss the bread in 1/3 cup olive oil, sea salt, pepper, and garlic. When everything is full coated, lay the bread on a baking sheet and toast in the preheated oven for about 15 to 20 minutes, or until the bread has turned into a golden brown color.

Remove the bread from the oven and cool slightly. In a separate bowl, whisk together ¼ cup olive oil and vinegar. Stir the toasted bread with the rest of the ingredients. Finally, add the vinaigrette. Let the salad stand for about 20 minutes before serving, in order for the flavors to be fully absorbed and blended.

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This simple yet delicious recipe combines fresh, simple ingredients with some of the most delicious and rich ingredients that can be found. This yields four to six servings.

Take a head of crisp Boston lettuce, or crisp leaf lettuce. Clean the head, core, and dry and separate into individual leaves. Nest, take two large, firm and ripe tomatoes; core them and slice them into thin wedges or slices. You will also need to firm, ripe avocados. Peel the fruit and remove the seeds. Slice them thinly and sprinkle the avocado with lemon juice to prevent the avocado from discoloring.

Other ingredients needed will include: extra virgin olive oil and balsamic vinegar (as desired); salt and freshly ground black pepper for seasoning; crumbled Gorgonzola or Roquefort or Stilton or blue cheese – whichever is desired – at room temperature; and about one to two tablespoons chopped parsley or Italian parsley.

Arrange the lettuce leaves on a serving platter. Arrange the tomatoes and avocado on top of the lettuce leaves and sprinkle them with salt and pepper to taste. Take your olive oil and balsamic vinegar and drizzle the desired amount over the vegetables and fruit. Be careful, though, not put too much of the oil and vinegar as it will make the tomatoes and avocadoes soggy. Top it all off with the crumbled cheese and a garnishing of fresh or Italian parsley. You can now serve your salad and enjoy it immediately.

There are several variations that can be made with this recipe as well. You can add a small Vidalia onion, thinly sliced and separated into rings. Any other sweet variety onion will do as well too. You may also add green onions and ripe or black olives over your appetizer.

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Anywhere you go, the basic ingredients behind the vinaigrette salad dressing is something acidic, and an oil. Some of the most popular acids used in vinaigrette are vinegar and citrus juice, mixed with olive, nut, or neutral flavored oils.

In preparing the dressing, all you have to do is to briskly whisk the oil and vinegar together in order for their flavors to mesh together. When your dressings are not emulsified, the mixture of the oil and vinegar always separate afterwards, which is why whisking the ingredients before using them is always a good idea. If you want to keep the two substances together, an emulsifier is needed. Some of the most common emulsifiers being used are Dijon mustard. For a successful emulsion, the trick is to mix the emulsifier and the acid together before gradually whisking in the oil. Adding the oil too quickly will only result in the separation of the two ingredients – or a kitchen “break”. Similarly, adding the mustard to an acid oil mixture will only result in the clumping of the mustard.

One of the best tricks in whisking involves the use of a kitchen towel. This simple yet effective method helps the process of whisking. If your bowl is jostling around, take a kitchen towel and twist it until taut. Form the towel into a ring and set your bowl atop your towel ring. This helps to stabilize your bowl and facilitate the whisking.

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Question from one of our business customers.

Hello…I am a real estate agent that sells A LOT of real estate. Recently, my husband and I took a vacation for our anniversary and the restaurant we ate at had your grape cruets. I insisted that the waiter find out where I could get one for myself and he did and I order one and got it today. I LOVE it! I am thinking this would be the PERFECT closing gift for each of my clients forever. Is there ANY chance you sell them in bulk and they can be engraved with my name and phone number? Please let me know.
Thanks – Alexis

…

Hello Alexis,
The Grape Cruet is indeed a very popular gift item, in fact every Christmas, several companies choose it to send out to their client gift list. We do offer it wholesale to businesses. We have a wholesale minimum of 12
units. As a realtor, you can certainly purchase from us in wholesale quantities. Regarding the engraving: we do not offer engraving as the glass is a laboratory borosilicate glass of restaurant grade and durability. Any mistake with the engraving process will ruin the cruet. We sell this item to high end hotels and gift shops and they simply add their card or stamp to the white box the cruet comes in. The cruet is hand blown in Europe and is unique in nature that most people who receive them as gifts do not forget who it was who gifted it to them. 

If you plan on any type of Christmas quantity purchase, please consider doing so before Nov 10. As we get closer to Christmas the retail sales will absorb our inventory. FYI, during the rest of the year, we always have the Grape Cruet in stock.

If we can be of further assistance please do not hesitate to us.

cruets.com.   888-884-3755

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There are also unique dripless drizzling cruets for drizzling just the right amounts of vinegar and oil onto breads and salads. They are also hand blown by European artisans and would look lovely on any table. 

Save the gas, the parking hassel, and the time spent traveling to and from the shopping centers this year. Gourmet gift sets and unique gift ideas are only a few clicks away at Cruets.com this Holiday Season.

online gift shopping, unique gifts, unique holiday gifts

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