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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Olive Oil Cruet Bottles Grape Bunch Design

Wednesday, January 24th, 2007 11:29pm

Oil and Vinegar Cruet Sets

Olive Oil Cruet Bottles

All oils are best kept (or stored) away from heat and light. This is especially so for unrefined oils such as extra virgin olive oil. A cool dark pantry or cupboard is the best location for olive oil when it is not on the prep counter being used as an ingredient. There are certain gourmet oils that are unstable and should be refrigerated, i.e. walnut and hazelnut oils. Fine gourmet olive oil is not an oil to store in the frig. Never store olive oil in a plastic or reactive metal container. 


Olive Oil Cruet Bottles Grape Bunch Design

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

Baked Italian Steak With Gourmet Extra Virgin Olive Oil

Wednesday, October 08th, 2014 6:54pm

Here is one of many best voted Gourmet Italian Recipes

• One tablespoon Gourmet Extra Virgin Olive Oil
• Three pounds bottom round steak cut
• One eight ounce can tomato sauce
• One half cup beef broth
• One half cup chopped onions
• One half teaspoon black pepper
• One half teaspoon rosemary
• Two garlic cloves
• Two tablespoons minced parsley
• Two teaspoons salt

Chop the garlic cloves into small chunks. Cut some of the fat off of the steak as you wish. Put the olive oil in a saucepan, and then place the garlic, onions, and then the steak and cook the steak until browned on one side. Add the parsley, tomato sauce, beef broth, and then pepper and salt, and place the uncooked side up and then cover before placing in the oven. Bake at 350 degrees for one hour or less so that the steak will be tender. Serves seven.


Italian Home Style Pizza Cooking With Extra Virgin Olive Oil

Monday, October 06th, 2014 4:13pm

• Four cups peeled diced tomatoes or canned drained tomatoes
• Four tablespoons butter
• One and one half cups flour
• One egg
• One half cup extra virgin olive oil
• One half envelope yeast
• One half pound mozzarella cheese
• One half teaspoon black pepper
• One teaspoon oregano
• One third cup lukewarm water
• Two cans anchovy fillets
• Two teaspoons salt

Thinly slice the cheese and then beat the eggs. In a bowl, add water and pour in the yeast. Add the flour and then one teaspoon of salt. Add the butter, and then the eggs. Mix well together with the yeast and then stir until soft dough. Add more water depending on how firm you want the dough. Knead until smooth in a bowl coated with olive oil. Cover with a paper towel and keep warm for two hours so that the dough will rise. Pound the dough flat into a circle and roll out. Add the olive oil to the dough, then the tomatoes, and season to taste. Add the oregano and then place in the oven, set at 400 degrees for twenty minutes. Remove, add the mozzarella cheese all over, and return to the oven for another five minutes. Slice into even slices and serve warm. Serves five to seven.

Italian Baked Trout With Extra Virgin Olive Oil And Aceto Balsamico

Friday, October 03rd, 2014 7:14pm

• Four trout of your choice, any type, any size
• One bay leaf
• One carrot
• One cup flour
• One half cup Aceto Balsamico Modena Balsamic Vinegar
• One half cup Masserie Extra Virgin Olive Oil
• One half teaspoon freshly ground black pepper
• One quarter cup dry bread crumbs
• One quarter teaspoon marjoram
• One stalk celery
• Three sprigs parsley
• Three tablespoons butter
• Two cloves garlic
• Two teaspoons salt

Slice the carrot into quarters. Wash and dry the trout. Slice off the heads and tails. Wash and dry again. Combine the flour, pepper, and salt together and dip each fish in it. Pour the olive oil in the pan and place in the pan and brown each side. Remove the fish and empty the pan. Add in the carrots, garlic, marjoram, celery, bay leaves, and balsamic vinegar. After adding the rest of the parsley, cook all together for fifteen minutes and then strain. In a baking pan large enough to fit the fish, pour the strained juice into the pan and place all the fish in the dish over it. Spread the bread crumbs over it, sprinkle the remaining olive oil over it and add the butter. Place in a 400 degree oven for ten minutes. Ready to serve at any time to four.

Modena Aceto Balsamico Balsamic Vinegar On Desserts

Thursday, October 02nd, 2014 1:04am

Modena Aceto Balsamico Balsamic Vinegar

Aceto Balsamico From Modena Has Been The Best Balsamic Vinegar For Centuries

Modena Balsamic Vinegar is great on desserts and pastries as a topping. Ice cream, cakes, and other novelties can also be well flavored with Italian Aceto Balsamico balsamic vinegar. Cake and pastry making, as we know it, began with the Italians. The gastronomic arts developed at the same time that the city state of Venice was at its peak of power. Venetians were rich, the richest group of people in all of Europe, and they turned their minds to fine foods and wines. Banquets held in l8th-century Venice were remarkable affairs that went on for hours, occasionally even for days. The marriage of the children of two prosperous families of Venice was an occasion that brought forth displays of the greatest skills of the cooks and chefs of the city.

Modena Balsamic Aceto Balsamico Brought Kitchen Specialty Chefs Into Existence

It was during this period, for the first time, that specialists in the kitchen arts first appeared. The first meat chefs, the first cake makers came into being at that time, for so involved had the culinary art of Italy become, that only specialists could hope to create the complicated creations which Venetians expected. Cake making is still regarded in Italy as a fine art, calling for the utmost devotion by its practitioners. Any person, man or woman, with a light hand in pastry-making is highly regarded by his neighbors.

Extra Virgin Olive Oil Italian Appetizers

Sunday, September 28th, 2014 2:57pm

Sauteed Mushrooms With Oregano And Extra Virgin Olive Oil

  • Four tablespoons extra virgin olive oil
  • One and one half pounds of fresh mushrooms
  • One quarter teaspoon freshly ground black pepper
  • One quarter teaspoon oregano
  • Three cloves garlic, minced
  • Three quarters of a teaspoon salt

Wash and dry the mushrooms. Pour the olive oil in a small saucepan and add the mushrooms, oregano, garlic, salt, and pepper. Cook over low heat for eleven minutes and stir often.


Other Italian Recipes Also Can Be Variations Of Salads

Extra Virgin Olive Oil With Parsley And Peas

  • One quarter cup olive oil
  • One pound peas, shelled or I package frozen, thawed peas
  • One clove garlic
  • One half cup diced ham
  • One half cup water
  • Two tablespoons minced parsley
  • One teaspoon salt
  • One quarter teaspoon white pepper

Mix all together in a large saucepan. Bring to a boil and then let simmer on low heat for fifteen minutes. Salt and pepper and season to taste.

Italian Cooking With Extra Virgin Olive Oil Antipasta Recipies

Tuesday, September 23rd, 2014 9:49pm

The traditional selection of antipasto includes some of the following: a few slices of salami, several shrimp, slices of cheese, olives, stuffed eggplant or peppers, prosciutto, baked clams, radishes, sardines, but of course, these are only suggestions. It is of particular interest to mention the origin of the word antipas-to Pastais the Italian word which covers all of the various dough preparations (like spaghetti, macaroni, ravioli, and so forth) that form an integral part of so many Italian meal Anti-pasto, thus, literally means “before the pasta,” the appetizer served before the pasta course.


Spaghetti And Noodles With Olive Oil, Garlic, And Parsley

• Four whole cloves garlic
• One half cup extra virgin olive oil
• One pound spaghettini (thin spaghetti) cooked and drained
• One quarter cup minced parsley

Begin by heating the extra virgin olive oil in a sauce pan and add the garlic. Let it sit to add flavor until it turns brown then remove and throw away.


Baked Clams With Olive Oil

• 30 hard shell clams or the equivalent mussels
• One quarter cup dry bread crumbs
• One quarter cup finely minced parsley
• One quarter cup grated Parmesan cheese
• One quarter cup olive oil
• One quarter teaspoon freshly ground black pepper
• One quarter teaspoon oregano
• Two cloves garlic

Dice the garlic. Scrub the clams under cold running water until shells are shiny. Dry, then place in a skillet. Cover and place over low heat until shells pop open. Remove and throw away the top shells. Place the clams on the bottom shells in a baking dish. Sprinkle with a mixture of the parsley, garlic, cheese, pepper and oregano, then sprinkle with the oil and finally the bread crumbs. Bake in a 425 degree oven for five minutes.

Raw Vegetables Dipped In Olive Oil

Friday, May 30th, 2014 9:33am

A mix of raw vegetables that are dipped in olive oil seasoned with a touch of salt and perhaps fresh black pepper is the perfect way to “test” the flavors of extra-virgin olive oils. When different olive oils are applied to the vegetables with a pinch of salt, you can most certainly pick your favorite. The following is simply a suggestion of the vegetables you might include. Arrange them attractively in a large bowl of ice water, to keep them cool.


  • Tender ribs celery with leaves washed
  • Baby artichokes
  • Cherry tomatoes
  • Fresh baby fava beans in their pods
  • Fennel bulbs, cut in halves
  • Red, and, green bell peppers, quartered, lengthwise
  • Carrots, peeled and diced
  • Fresh baby onions or scallions
  • Cucumbers, minced
  • Spanish extra-virgin olive oil
  • Fine sea salt and freshly ground
  • Black pepper to taste
  • Fresh country bread


Olive Oil Cruet Set

Tuesday, March 18th, 2014 3:29pm

Olive Oil Cruet Among The Many Oil and Vinegar Cruets

Olive Oil Cruet

There is a reason the olive oil cruet has become a kitchen and dining table essential. More and more Americans are starting to acknowledge the differences between saturated fats and monounsaturated fats due to the high number of deaths produced by chronic diseases. Saturated fats have been associated with breast, colon and prostate cancer, unlike monounsaturated fats.

However, our diets should include a small amount of healthy fat since cells need it to function properly and they play an important role in good health as well. Since olive oil is composed mostly by monounsaturated fats, we can say that this ingredient should not miss from any of the Western diets. Considering the benefits of monounsaturated fats found in olive oil, it is safe to say that following a Mediterranean diet will surely improve our health and help us prevent several chronic diseases. A women’s risk of developing heart related diseases can be reduced by nearly 50% if she replaces just 5 percent of total daily calories that come from saturated fat with unsaturated fat.

This information has resulted from the Nurses Health Study performed at the Harvard University. Women can achieve these benefits simply by broiling and baking foods instead of frying them, and by changing dairy choices with other varieties that contain small amount of fat. By replacing 2 percentages of calories from saturated fats with unsaturated fats, people who consume high amounts of fat can reduce the chance of developing heart disease by nearly 50%.

Olive oil is a remarkable ingredient that can easily replace margarine or other similar processed foods, which is why an olive oil cruet set on the table is becoming more popular, especially in restaurants. Changing the saturated fats from your current diet with the monounsaturated fats contained by olive oil will not only help you improve your health, but it will also lower the risks of heart diseases. It is really important for us to keep cholesterol and saturated fat consumption at really low levels, and this can be achieved simply by adding enough monounsaturated fats in our diets.

The fat intake exceeds 35% of total daily calories consumed, in some particular regions surrounding the Mediterranean Sea. If we take under consideration the recommendation of North American experts, we can observe that this is really a high percentage of fat consumption. However, we also need to consider the type of fats included in the two pyramids. While the North American diets contain a combination of unsaturated and saturated fats, the Mediterranean diet relies mostly on monounsaturated fats that come from olive oil. Therefore, we can say that the last diet is much more beneficial for our health and can also help us prevent several heart diseases.

Olive Oil Cruet From

The olive oil cruet is most needed for storing the olive oil properly. Without it, the olive oil can become deteriorated or loose flavor. The Grape Olive Oil Cruet is specifically designed for storing and pouring olive oil quite frequently.

Oil and Vinegar Cruet Sets Spanish Olive Oil

Tuesday, March 04th, 2014 3:29pm

Oil and vinegar cruet sets
When purchasing the right flavorful olive oil for your Oil and Vinegar Cruet Sets, not all olive oil is the same.

Oil and Vinegar Cruet Sets

When the medical experts recommend a good balance of omega-3, omega-6 and omega-9 fatty acids and articles mention Spanish extra virgin olive oil to be a very good source of these fatty acids, people face many questions regarding oils, especially when purchasing Oil and Vinegar Cruet Sets. They need answers as to how olive oils are produced, how they differ from fat, what are their nutritional properties, whether they increase cholesterol levels and which oils are healthier than others before using them on the table in cruet sets. Olive oil can be very healthy when used as a topping or dressing, and that is why Oil and Vinegar Cruet Sets are becoming more popular on restaurant tables and now home dining tables. With the right kind of olive oil, known as Spanish extra virgin olive oil, you have found a healthy addition to cook with and add as flavoring. To store the olive oils in a proper fashion to avoid spills, and lost flavor, a glass cruet set as shown above is the perfect answer to easy storing and continual use of olive oil.

Spanish Extra Virgin Olive Oil

Unfortunately, the manufacturers don’t find it rewarding to invest in informative advertising. Their marketing campaigns may be accurate or inaccurate, honest or deceptive, but hardly provide sufficient information to promote informed buying decisions. In fact, marketing campaigns are not supposed to educate people and promote right buying choices. The consumers have to research about the products in order to make the right decisions for them. If you have the right information about products, it’s not difficult to get the right product. This is the reason why the Food and Drug Administration has geared up its efforts to revise labeling restrictions and other mandatory obligations for the right advertising practices. The authorities intend to curb the practice of misleading advertising, and marketing campaigns to influence the buying decision of the consumers at the psychological and subconscious level.

The manufacturers craft misleading advertisements by exploiting the general public awareness created by modern research. For example, when the World Health Organization and national governments launched the awareness campaign against the epidemic dimensions of obesity, food-processing companies quickly responded by claiming low calorie content in their food and launching a massive onslaught to victimize fat based products and gain from the psychological mindset of the customers. The ongoing research about food and nutrition has created unprecedented avenues of misleading advertisements. Some manufacturers claim low calorie or cholesterol in their products while others highlight the lack of certain substances to influence the customers by playing with their fear, emotions and ignorance. You can easily spot the highlighting labels like No Cholesterol, No Salt, Olive Oil Lite and many other manipulative statements on the products. People hardly realize that virgin olive oils don’t contain salt and simply prefer the brand with No Salt label. Similarly, all olive oils contain approximately 125 calories in one tablespoon, but the manufacturers have successfully created market imperfection by claiming their olive oil to be lighter than others.

The American public is reeling under the pressure of preventing obesity, and the companies create confusion to gain from the consumer’s cynicism. Many people don’t know that vegetable oils have always been and will remain cholesterol-free, but manufacturers find it very convenient to engage consumers by claiming Cholesterol-free vegetable oil.

How you can avoid the misleading traps created by these manufacturers? First of all, if you are looking for Spanish extra virgin olive oil, make sure to check the ingredient list which is mandatory for all packaged or bottled products, especially before you fill up your Oil and Vinegar Cruet Sets with it. Obviously, you will not expect any mixture of soybean, cottonseed or other vegetable oils. There can be no justification for mixing sesame oils, flavorings and other components, which should be added by the cook while preparing the dish. The method of extraction is another very important factor to be considered while buying the Spanish extra-virgin olive oil. You have to see whether it’s refined or unrefined. The tag ‘Product of Spain’ doesn’t mean that olive oil was extracted from native plants. So, unless the labels clearly specify that the extra virgin olive oil were extracted and processed from estate grown olive trees, there are chances of imported oil from Greece or other Mediterranean countries being processed, bottled and marketed as Spanish extra virgin olive oil.

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