We often are asked “these olive oils and balsamic vinegars taste amazing…what do I do with them?” Here are some suggestions:
Mix equal parts olive oil and balsamic vinegar to marinade meat, poultry, fish, vegetables, and fruit (actually called macerating when using fruit). It’s best not to use an aluminum dish to marinate in, because of the acid content of the marinade. Use a Ziploc bag, or a glass, ceramic or stainless steel dish. Mix enough marinade to cover the food you are marinating. Cover and refrigerate for at least one hour, turning the food halfway through the marinating time. Remove the food from the refrigerator before cooking (at least 30 minutes) to allow it to become room temperature.
Mix 2 parts olive oil to 1 part balsamic vinegar (of course this may be adjusted per your taste) for a wonderful compliment to your salads. It’s best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously. This will create a thick smooth mixture with the flavors wonderfully blended.
Pour 2 cups balsamic vinegar into a saucepan, and bring to a boil. Once you’ve got a boil, reduce the heat and allow the balsamic vinegar to simmer for about 20-30minutes or until the balsamic has become thick enough to coat the back of a spoon. You will have approximately ½ cup glaze when it’s done.
Use 2 tablespoons of Olive Oil Store’s extra virgin olive oil in a skillet to quickly sauté` vegetables, fish, chicken, or even scramble your eggs! Fresh premium extra virgin olive oil can definitely withstand the heat. Drizzle a small amount of balsamic vinegar on your food once almost done sauté`ing to add a splash of marvelous flavor as well!
Fresh premium extra virgin olive oil does have a high smoke point, 410 degrees Fahrenheit which is far above the 250-350 degrees that covers most cooking. Fried food is much healthier using olive oil, but just not very economical.
Coast your pan with 1-2 tablespoons of Olive Oil Store’s extra virgin olive oil. Then brush your meat, poultry, fish, or vegetables with any of our balsamic vinegars and cook over medium heat. The natural sugars in the balsamic will become thicker and sticky with the heat, and help to brown (caramelize) the surface of your food.
Instead of serving butter, fill a small condiment dish with extra virgin olive oil for your bread, potatoes or vegetables. To add flavor, try adding a few drops of balsamic vinegar and some Italian spices to the olive oil. See the butter conversion chart below:
|Butter/Margine||Extra Virgin Olive Oil|
|1 Teaspoon||3/4 Teaspoon|
|1 Tablespoon||2 1/4 Teaspoons|
|2 Tablespoons||1 1/2 Tablespoon|
|1/4 Cup||3 Tablespoons|
|1/3 Cup||1/4 Cup|
|1/2 Cup||1/4 Cup plus 2 Tablespoons|
|2/3 Cup||1/2 Cup|
|1 Cup||3/4 Cup|