Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Preserving Food In Olive Oil With An Olive Oil Cruet

Friday, February 07th, 2014 5:17pm

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 12:57pm

  • 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 5:11pm

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 5:09pm

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.

Oil And Vinegar Grilled Trout

Friday, January 31st, 2014 3:58pm

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 3:34pm

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 1:18pm

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 3:07pm

  • 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 5:13pm

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 5:54pm

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.

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