Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Archive for the Category 'Oil and Vinegar recipes'

Oil and Vinegar Cruet For Italian Cooking

Tuesday, October 07th, 2014

oil and vinegar cruet

Did you know that the World’s Finest Oil And Vinegar Cruet is available today for your kitchen?

There are so many oil and vinegar cruets available to buy, but there is a distinct difference when some of the most popular designs are featured on gourmet restaurant and Italian Restaurant tables and the others are not. What it comes down to is one important difference. Quality. Made of the highest durability glass, the integrity of the Grape Cruet is very high and is made to last for years. Many other cruets may look similar, but unless they come from, beware that they may not stand the test of time when you have your valued balsamic vinegar and olive oil, they may break. But not so with this unique Grape Cruet, New York Restaurants and Italian Restaurants feature them on their tables for this very reason. They want a fine gourmet appearance that will last for many years without breakage.

Featured on many restaurant tables, the Grape Oil And Vinegar Cruet is perfect for storing and using your olive oils, vinegars, or salad dressings without a mess and while preserving flavor, especially when making Gourmet Italian Recipes.

Even though the Grape Cruet is found in many different restaurants, that doesn’t mean that your kitchen should go without one! When you begin cooking Italian recipes and making Italian food, you will quickly realize the need of an oil and vinegar cruet, and your kitchen or dining table will soon feature the same ambiance of the grape cruet, just like on the restaurant table!

For starters, here is an Italian Recipe:

Italian Cheese Omlets

• Two tablespoons extra virgin olive oil
• One eight teaspoon oregano
• One eight teaspoon white pepper
• One half cup Bel Paese Italian cheese
• One quarter teaspoon salt
• One tablespoon parsley
• One tablespoon water
• Three eggs
• Two tablespoons butter

Chop the parsley leaves. Then slice or grate the cheese into small slices. Beat the eggs and then mix in a bowl with the oregano, water, and then add salt and pepper. Add in the cheese and parsley and mix well. Place the butter with the olive oil in a saucepan on medium heat. Before it begins to bubble, add the mixture in and begin to brown. Turn over carefully after wrapping in the edges and begin to brown the other side. Serves two on a serving platter. For more great Italian recipes, please visit

The Olive Oil Cruet Is Part Of The Mediterranean Diet

Friday, October 03rd, 2014

One of the largest parts of the Mediterranean Diet is olive oil, and the popular olive oil decanter is the Olive Oil Cruet.

Thus, for all your Italian recipes, you will need a quality olive oil cruet, one that will last for many years.

Shrimp, seafood is another category of the Mediterranean Diet. In Italy, shrimp is a very popular treat and is known as scampi. Here is an Italian shrimp recipe, that uses only the finest gourmet extra virgin olive oil for the shrimp.

• Two pounds raw scampi or shrimp
• Three quarter cup extra virgin olive oil
• Three quarter teaspoon sea salt
• One half teaspoon freshly ground black pepper
• Two cloves garlic
• Three tablespoons of chopped parsley

Dice the garlic. Wash the shrimp, remove the entire shells, and remove the veins. Wash again and drain well, then mix the garlic, olive oil, parsley, salt and pepper together. Place the shrimp in the combination for one hour and marinate, turning them often. Remove the marinated shrimp and spear with long skewers before placing them on a baking sheet. For ten minutes broil the shrimp and baste to marinate and turn the skewers several times. Serve five or less with sliced lemon wedges for extra flavor.

Wrapped Shrimp With Olive Oil Drizzled From An Olive Oil Cruet

Wednesday, February 05th, 2014

  • Twenty deveined precooked jumbo shrimp
  • Three tablespoons extra virgin olive oil
  • Ten thin slices prosciutto
  • Few sprigs of Italian flat leaf parsley
  • Lemon wedges for decor

Cook the shrimp however long the instructions on the packaging say. In the meantime, slice the parsley and cut the prosciutto in half lengthwise. Then cut the prosciutto into six by one inch slices and wrap the shrimp with them like a blanket. Use toothpicks to hold them in place. Drizzle three tablespoons of olive oil from an oil and vinegar cruet into a sauce pan. Heat right up before it begins to smoke and then put the shrimp in.

Cook each side of the shrimp for less than one minute to prevent them from being overcooked. Then remove the shrimp and neatly organize on a plate. Take the handblown cruet again and drizzle more olive oil to taste over the shrimp. Toss the shredded parsley on top and place the lemons on the side. Serves five right away.

Oil And Vinegar Grilled Trout

Friday, January 31st, 2014

Serves four

  • Four whole 11 oz rainbow trout
  • One tablespoon olive oil
  • Salt and pepper to taste
  • One teaspoon rosemary, thyme, parsley
  • Three tablespoons extra virgin olive oil
  • Four shallots
  • One half cup Modena Aceto Balsamico balsamic vinegar
  • Two cups vegetable stock
  • Two cups red grapes

Mince the fresh herbs. Cut the grapes and remove the seeds. Dice the shallots and clean the fish. Preheat your grill to medium high heat. Spread olive oil, salt and pepper, and sprinkle one tablespoon of the herbs all over the inside and outside of each fish. Grill for four minutes on each side. Place the fish in a dish with a lid to help keep warm.

To make the sauce:

Over medium heat in a medium saucepan, sauté the shallots in the olive oil for five minutes. Then mix in the balsamic vinegar. Add the grapes and pour in the vegetable stock. Boil for one minute and then let simmer for two minutes. Pull out the grapes and turn up the heat, for five minutes, then add the grapes back in. Salt and pepper to taste and spill the sauce over the fish.

Bread Dipping With Italian Bruschetta In An Olive Oil Dipping Dish

Thursday, January 30th, 2014

Serves four

  • 4 large cloves garlic
  • One crusty Italian sourdough loaf
  • One quarter cup extra virgin olive oil
  • Salt and pepper to taste

Peel and cut the garlic cloves in half. Slice the bread into thick slices. On a grill, grill the bread until it is well browned on both sides. Remove the bread from the grill and rub each slice with the garlic half for flavor. Place the bread on a plate and drizzle each slice with the olive oil. Add salt and pepper to your choice. Serve right away. Can dip with more olive oil on the side, it would be ideal to use an olive oil dipping dish. An olive oil cruet would greatly help make things easier every time to have to use olive oil.

Olive Oil Cruet Used In Making Italian Seafood Recipes

Wednesday, January 29th, 2014

The Olive Oil Cruet Is Essential In All Italian Seafood Recipes

How Often Do You Make Italian Seafood Recipes, Only To Realize How Much You Need An Olive Oil Cruet?

EVOO, or extra virgin olive oil is commonly used in cooking and dining. The Olive Oil Cruet was made specifically for this purpose. They can store both olive oil and vinegar separately because they are a two in one decanter. Found on many restaurant tables, the highest grade olive oil cruet gives an elegant look and adds fine décor for any dining experience. Olive oil cruets are also frequently needed in the kitchen to make storing, pouring, and reusing olive oil much easier without spills, especially when preparing Italian seafood, or even just as importantly needed, on your dining table.

Here Is An Easy Italian Seafood Recipe That An Olive Oil Cruet Can Help With

  • One three pound striped bass, grouper, or red snapper
  • One quarter cup bread crumbs made from hard crusty bread
  • Two tablespoons lemon juice
  • Three tablespoons chopped fresh parsley
  • Three tablespoons extra virgin olive oil
  • Six anchovy fillets packed in oil
  • Salt and pepper to taste

Preheat your oven to 400 degrees. Wash the fish well and dry. Drain the anchovies from the oil and dice up. Drizzle one tablespoon of the oil into a shallow baking dish large enough to hold the fish, and tilt to coat the pan with the oil. Sprinkle three tablespoons of the bread crumbs over the bottom of the dish, then add one tablespoon of the parsley before seasoning with salt and pepper. Slit open the fish and lay open the fish on the seasoned crumbs. Over medium heat in a saucepan, heat the remaining two tablespoons of olive oil. Add the anchovies in the olive oil and stir for one minute. Drizzle the mixture over the fish. Sprinkle the remaining bread crumbs and parsley over the fish and season with salt and pepper. Bake for thirty five minutes so that the fish is thoroughly cooked and the bread crumbs are well done. Drizzle the lemon juice over it to taste and serve right away. Serves six.

Baked Flounder Fillets In An Envelope

Thursday, January 23rd, 2014
  • Two tablespoons and one quarter cup extra virgin olive oil
  • One tablespoon fennel seeds
  • Seven oz flounder fillets
  • Six sixteen inch square sheets of parchment paper
  • Three tablespoons lemon juice
  • Two tablespoons flat parsley
  • Pepper and salt to taste

Preheat the oven to 400 degrees. Slice the parsley. Fold each sheet of the parchment paper in half and then brush with olive oil. Combine the fennel seeds, all the olive oil, parsley, salt, pepper, and lemon juice in a small bowl. Unfold each parchment paper and place on fillet on each one and gently sprinkle the blend from the bowl over the fish. Fold the paper over and seal by pressing the edges after brushing with water. Place on a baking sheet and bake for 15 minutes. Serve right away on a dinner plate.

Mediterranean Diet Style Summer Pasta With EVOO

Monday, January 20th, 2014

Made with the most fragrant tomatoes and the finest Italian cheeses, this gourmet Italian pasta is one of the summer’s most gastronomic pleasures.

  • One quarter cup extra virgin olive oil
  • One pound ripe plum tomatoes
  • Eight ounces fresh mozzarella cheese
  • One half cup fresh basil leaves
  • One quarter cup fresh Parmigiano Reggiano cheese
  • One pound rigatoni
  • Fresh ground sea salt to taste
  • Cracked pepper to taste

In a large bowl, pour in the olive oil and mix the mozzarella, basil, and tomatoes. Salt and pepper to taste. Get out a large pot and fill with water and lightly salt. Pour in the pasta and boil for ten minutes. Remove and pour the tomato mixture on the pasta. Put on the Italian cheese and mix well before serving.

Italian Salad Dressing Poured From Oil And Vinegar Cruet

Friday, January 17th, 2014

Oil and Vinegar Cruets For Pouring Dressing On Italian Salads

An Oil and Vinegar Cruet Is Essential For Italian Salads

Oil and vinegar cruets are ideal for salad preparation. Made out of the most durable break resistant glass, this durable handblown cruet is sure not to fail you. It can really help by making it easier to store and use readily available olive oil, without the hassle of the factory packaged bottle. It will also make it easier to avoid drips. Unique elegant cruets like these are hard to find. An oil and vinegar cruet will help make things more convenient and faster when it comes to cooking with olive oil.

Italian Vinaigrette Dressing Poured From An Oil and Vinegar Cruet

Stocked by Italian grocers, Bresaola is an Italian specialty of air dried beef. It goes very well together with salads and olive oil.

Arugula Salad Olive Oil And Balsamic Vinegar Salad Dressing Recipe
Here’s How To Make Arugula Salad With Bresaola And Parmesan Cheese

  • One third cup of extra virgin olive oil ( EVOO )
  • Four ounces of Bresaola
  • One ounce Parmesan Cheese
  • Two tablespoons of lemon juice
  • One pound Arugula leaves
  • Cracked pepper to taste
  • Ground sea salt to taste

Thinly cut up the Bresaola into small slices and cut off the Arugula stems. Wash thoroughly and then dry off the Arugula leaves. Arrange the Bresaola on four dinner plates. Mix the pepper, salt, olive oil, and lemon juice together in a mixing bowl. Drizzle the olive oil salad dressing over the Bresaola. Place the arugula over the beef and then pour the remaining dressing over it. Sprinkle Parmesan Cheese over the top and serve.

Spicy Cheese Marinade With Herbed Olive Oil

Wednesday, January 15th, 2014

Italians marinate cheeses with herbed olive oil to add flavor and preserve the cheese. Cheeses can be custom marinated for individual special flavors. To help make olive oil pouring and storing easier, an oil and vinegar cruet, made of the most durable handblown cruet glass would be perfect for olive oil. It has two decanters in one, so you can put olive oil in one part, and balsamic vinegar in the other part. This will come in handy for other times when vinegar is needed.

  • 4 small round fresh cheeses
  • 6 large basil leaves
  • 6 large sage leaves
  • Two red hot chili peppers
  • 12 black peppercorns
  • One and one half cups of extra virgin olive oil

Boil one quart of water and pour in a wide neck canning jar. Let it sterilize the jar for 15 minutes then drain and wipe dry. Cut to fit and place the cheeses in the jar and completely cover the cheeses with olive oil. Then place the peppercorns, sage, basil, and chili peppers in the olive oil. Then seal the lid tightly and keep refrigerated for at least 24 hours. When you serve the cheese, let the olive oil drip off the cheese back into the jar. Always keep refrigerated.

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