Archive for the Category 'Olive Oil'

Bread Dipping and Olive Oil

Friday, March 14th, 2008

Olive Oil Bread Dip

1 Cup Extra Virgin Olive Oil
2/3 Cup Balsamic Vinegar
15 Cloves Pressed Garlic
15 Cloves Finely Minced Garlic
1/4 Pound Chopped Fresh Basil
1/8 Pound Chopped Fresh Thyme
1 1/2 Teaspoon Salt
4 Ounces Seeded and Minced Jalapeno (Add more if you like spicy foods)

Add all the ingredients to a mixing bowl and whisk them together until an even distribution is obtained. Let the mixture settle for 15 to 20 minutes before serving over fresh French or Italian Bread.

Garlic Olive Oil Bread Dip

Carabba’s is a renowned restaurant that serves fresh sourdough bread, accompanied by a bread dip that mesmerizes the taste buds, leaving you wanting more. Spaghetti or Stromboli, prepared with the same dip, also make wonderfully tasty dishes.

Garlic-Olive Oil Bread Dip Recipe

1/2 c. extra-virgin olive oil
1 tsp. sea salt
1/4 tsp. course grind black pepper (or freshly ground)
3 cloves garlic, smashed and coarsely chopped
1 tsp. Italian seasoning
1/8 - 1/4 tsp. red pepper flakes

Add all the ingredients to a small bowl and mix until they are evenly distributed, then allow plenty of time for the mixture to settle. The longer you do so, the stronger the flavor of the dip. The dip can be used immediately or kept refrigerated for some time, but should always be served at room temperature. Bread, pizza, spaghetti – all taste excellent when accompanied by this dip.

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Aged Balsamic Vinaigrette recipe

Monday, March 03rd, 2008

Vinaigrette dressing as a commonplace food item found in most pantries. It is so simple to make and can be varied by adding different ingredients to the oil, vinegar and mustard base elements. The ingredients can be altered depending on individual taste.

Balsamic Vinaigrette Recipe

1 tbs soy sauce or tamari
2 tbs honey (clover variety)
2 cloves of garlic put through a garlic press
½ cup of extra virgin olive oil
Dried red pepper to taste (should be crushed)

Blend all ingredients together either in an average sized bowl or food processor. Pay attention to the mixing of oil and vinegar to ensure they are perfectly blended and the end result is smooth an even.

A crisp seasonal salad is the ideal accompaniment to your vinaigrette. When you have dressed your salad you should refrigerate your leftover dressing by storing in an appropriate sealed container. By creating your vinaigrette dressing at home to your specifications you can be confident that no fats that have been hydrogenated, which occurs in mass produced, shop bought products. During the manufacturing of off the shelf dressings, fats are hydrogenated to help stabilize the contents and prolong longer life of the product. The disadvantage, however, is that these hydrogenated fats turn into harmful trans fats. These are difficult to detect as there is no legal requirement for the manufacturers to display this information on the contents label.

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