Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Archive for February, 2014

Aceto Balsamico Balsamic Vinegar’s Wide Range Of Home Use

Monday, February 10th, 2014

Aceto Balsamico Modena Balsamic Vinegar

Even though Aceto Balsamico, commonly known as balsamic vinegar is great on the table, it can be used for more than just culinary purposes. A bowl of distilled vinegar placed on an end table is perfect for removing offensive tobacco odors in a room. It is great for cleaning teakettles and coffee pots. All you do is use a half a cup of vinegar and boil in the teakettle and run through the coffee pot to remove lime deposits and grime. Rinse thoroughly and you’re back in business! Remove that ugly bumper sticker right off by gently rubbing vinegar over it until it comes off.

As far as unconventional cooking methods are concerned, make perfectly poached eggs by adding a teaspoon of aceto balsamico balsamic vinegar to the water. Combine a teaspoon of sugar and a teaspoon of vinegar to rescue that sauce, stew, or soup that’s too salty. Or, enhance the taste of a variety of meals by adding the Italian balsamic vinegar as an extra seasoning. With this Italian balsamic vinegar, the possibilities are almost endless!

Preserving Food In Olive Oil With An Olive Oil Cruet

Friday, February 07th, 2014

Preserve Food With Just An Olive Oil Cruet

How often do you cook with olive oil, especially when you use your olive oil cruet in the kitchen? How would you like to keep food fresh for longer periods of time? If you frequently make Italian food, you will really want to know this secret. For centuries, the Italians have used this method and it has been passed down for many years, until now, it seems like a new discovery! Olive Oil Cruet For Preserving Food in Olive Oil
Olive oil has come a long ways since the French, Spaniards, and Italians would preserve their garden foods. Similar to canning, they used olive oil to keep the food fresh. You can preserve almost anything you want in olive oil and it keep fresh for a long time. Many vegetables, fruits, and even some recipes can be kept in olive oil. Now, you can too.

How To Preserve Food With Olive Oil From An Olive Oil Cruet

All you need is olive oil, an olive oil cruet, a large glass jar, goat cheese, and any other flavor ingredients you may like. You can then fill the jar full of olive oil and put the goat cheese in with rosemary, dried chilies, peppercorns, and even bell peppers. You can get even bigger glass jars that can accommodate almost anything you wish. Then, you can even tighten seal the lids for added longevity.

There are many other recipes that involve marinating meats in olive oil. You can even store meat in olive oil for an extended period of time. Even better, you might like preserving fruits and vegetables that you haven’t finished using yet while making your Italian recipes.

Artichokes are even more common in Italy. When you buy artichokes, you don’t have to not get enough. You can stock up and buy as many as you want because you can still preserve them in olive oil as well! Then, you are on your way to a fresh, gastronomic jubilee a month later when making an Italian recipe with artichokes in olive oil.

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.

The Extraction Of Olive Oil

Tuesday, February 04th, 2014

Olives are pressed into olive oil in a variety of ways, either using traditional methods or new technology. In order to press citizen’s olives, some remote villages have community olive mills. They combine everyone’s olives together and share the olive oil. Huge numbers of olives are pressed industrially using new centrifuges and mechanical olive mills. There are five stages to processing olive oil. First it is washed, then crushed, then ground. It is then pressed and then strained to separate the water from the oil.

Balsamic Vinegar Desserts With Cherries And Vanilla Bean Ice Cream

Saturday, February 01st, 2014

Ice Cream

  • One vanilla bean
  • Six egg yolks
  • Three quarter cup sugar
  • Two cps white vanilla cream
  • Two cps whole milk


  • One half cup Modena Aceto Balsamico balsamic vinegar
  • One pound fresh cherries
  • One half cup water
  • One half cup apple juice
  • One half cup teaspoon ground cinnamon
  • One half cup teaspoon grated lemon zest
  • One half cup granulated sugar

Crack open the vanilla bean and pour in a mixing bowl. Add the cream, vanilla pod, and milk. Bring to a boil for three minutes. Crack the eggs into a blender and pour the boiled mixture in, then add the sugar. Let cool and then place in the refrigerator for two hours. Freeze in an ice cream maker.

Blend the balsamic vinegar, water, lemon zest, apple juice, cinnamon, and sugar. Boil in a medium saucepan until the sugar is dissolved. Turn the heat down to a simmer and then add the cherries. Simmer for less than ten minutes. Let cool and then top the ice cream with it and serve.

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