Drizzle Oil and Vinegar

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Archive for the Category 'Cooking with drizzled olive oil'

Olive Focaccia

Wednesday, March 19th, 2008

Olive Focaccia Bread

A great thing about this dough is that you can make it, let it rise, shape it and bake it. Or, you can make the dough several hours in advance, even the day before and let it rise in the refrigerator. It just depends when you want to bake it. By putting the dough in the fridge, you can come back to it when you want. Cold dough is also easier to work with.

2 cups warm water
1 package dry yeast (2-1/4 t.)
1 cup flour
4 tablespoons olive oil
1 teaspoon dried tarragon
1 teaspoon dried rosemary (crush it in the palm of your hand)
2 teaspoons salt
4 to 4-1/2 cups flour
4 tablespoons olive paste
olive oil for brushing
yellow cornmeal for dusting

Whisk together the water, yeast, and 1 cup of flour until smooth. Combine the oil, tarragon, rosemary, and salt. Add 4 cups of flour, stirring until the dough is too thick to stir. Then place the dough onto the countertop and knead for about 10 minutes or until the dough is moist but not sticky. You may need to use a little more or a little less flour to obtain the right consistency. Drizzle over a few drops of oil, place the dough back into the bowl and cover. Allow the dough to rise until it has doubled in size. This should take at least an hour or the dough can be allowed to ferment over night.

When you’re ready to bake the bread, heat the oven to 400 degrees. Dust the countertop with flour and turn the dough onto counter. Press out the dough. Spread the olive paste on one side leaving a bit of uncovered dough on the edges. Fold the dough in half and press the edges together.

Use a rolling pin to roll the dough to the size of your baking sheet. This must be done with care to avoid the paste oozing out. If any olive paste does come out, set it aside.

Brush your baking sheet with olive oil and dust with cornmeal. Place the dough on the cornmeal. Spread any olive past on top that has been set aside. Brush with olive oil and sprinkle with cornmeal. Place on the stove top to rise. After the dough has risen, approximately 20 minutes, bake for 30 minutes or until
golden brown.

[tag] olive focaccia bread[/tag]


Vegetable And Olive Oil Dipping Sauce

Wednesday, January 15th, 2014

Garlic, Anchovies, And Bell Pepper Olive Oil Dipping Sauce Recipe

For convenient storage and easy frequent use of the olive oil, a custom, high quality olive oil cruet was designed specifically for this purpose. Made out of the finest quality glass, the handblown cruet is a unique and one of a kind kitchen must have.

  • One quarter cup extra virgin olive oil
  • One tablespoon extra virgin olive oil
  • 4 canned anchovy fillets
  • Two red bell peppers
  • Two yellow bell peppers
  • Two garlic cloves
  • One quarter cup fresh basil or other herbs of choice
  • A touch of cracked pepper or more of choice

Begin by mincing the garlic and dicing the herbs. Then drain the anchovy fillets and slice small. Baste the bell peppers with the tablespoon of olive oil. For 11 minutes, grill the peppers until the skins are well done. Let the peppers cool and then pluck the stem, peel the skin, and slice open and remove the seeds. Then, slice into one inch slices. Put the peppers in a blender with the anchovies, garlic, and herbs. Make into sauce and then add cracked pepper and pour over the grilled bell peppers.


Italian Pesto

Friday, October 03rd, 2008

Perfect Pesto
Recipe makes about 2 cups

Pesto comes from the Italian word meaning “to pound,” and is a simple puree of garlic cheese, fresh basil and fine olive oil. Do not use just any olive oil in your pesto, however; it must be a fine, quality version. You’ll also want to drizzle olive oil over the surface of the pesto if you must store it, to prevent discoloration. If you rinse the basil, be sure and dry it thoroughly before using.

Italian Pesto

4 cups basil leaves, fresh
10 cloves garlic, peeled
¾ cup extra virgin olive oil
5 tablespoons fresh Romano cheese, grated
½ cup pine nuts

Blend basil leaves and garlic cloves at medium speed in a blender or food processor, slowly pouring in ½ cup of olive oil while blending. Occasionally pause to scrape off basil on the sides.
After the basil mixture has been finely pureed, spoon into a mixing bowl. Fold in softened butter, add grated cheeses and blend well. Now add the remaining olive oil, and stir pine nuts into the blend.

You do not cook pesto. You may use one or two tablespoons of hot water to thin it when serving over pasta or fish.
[tag] pesto, Italian pesto[/tag]

Chicken Cacciatore

Friday, June 27th, 2008

Chicken Cacciatore Recipe

1   3.5-lb Fryer, cut up into portion size pieces
one half cup olive oil
one half cup coarsely chopped onion
three cloves garlic thinly sliced
1   3-ounce can tomato paste
1 cup water
1   2-lb can Italian style tomatoes
1 cup mushrooms stems and pieces
one half teaspoon oregano
one half teaspoon salt
one quarter teaspoon black pepper
1 teaspoon granulated sugar

Heat the olive oil in a large skillet and then sauté the pieces of chicken until they are golden brown. Remove the chicken from the oil and set aside. Cook the onions and garlic in the remaining hot olive oil until the onions are transparent. Drain off any excess olive oil. Add the tomato paste, water, tomatoes with juice, mushrooms, oregano, salt, pepper and sugar. Bring to a boil and cook for five minutes. Now add the chicken, cover and cook for 30 minutes at a simmer. Serve with boiled spaghetti or broad egg noodles. As a variation, sprinkle with Parmesan cheese. Serves four.

[tag] Chicken Cacciatore recipe[/tag]


Rosemary Chicken

Thursday, April 10th, 2008

Rosemary Chicken recipe


¼ Cup of Lemon Juice, fresh
¼ Cup of Olive Oil
2 Cloves of minced Garlic
1½ Teaspoons of fresh Thyme, chopped
1 Bay Leaf, whole
1½ Teaspoons of Fresh Rosemary, chopped
½ Teaspoon of Sea Salt
4 large Chicken Breasts, boneless and skinless


Place the lemon juice, olive oil, thyme, garlic, bay leaf, rosemary and salt together in a mixing bowl and mix well. Then pour the marinade into a large zip-close bag and place the chicken breasts inside. Seal the bag and place it in the refrigerator for 24 hours. Remove the bag occasionally and shake it lightly.

When you are ready to start cooking, set the broiler to preheat to high. Place the chicken breasts on a baking sheet lined with foil or on a broiler pan, saving the marinade for later use. Allow the chicken breasts to broil for 8 minutes before flipping them and allowing them to baste and grill for a further 7 minutes. Serve with olive oil dipping dishes olive oil, and crusty bread, for a bread dipping dish on the side.

Serves 4.

[tag] rosemary chicken[/tag] 


Mediterranean style salad

Thursday, April 10th, 2008

Mediterranean-style salad


1 Can of Artichoke Hearts, 15 ounces
1 Can of White Beans, 15 ounces
¼ to 1/3 Cup of Red Onion, thinly chopped
1 Cup of Red Peppers, Roasted
½ to ¾ Cup of fresh Mint Leaves, chopped
Olive oil, to your taste
Lemon Juice
1 Cup of Feta Cheese, crumbled
Flakes of Red Pepper


First, on a cutting board, cut the artichoke hearts into quarter pieces. Then, under cold running water, drain the white beans and rinse them well.  Chop up the red peppers and fresh mint then dice the red onion finely.

Finally, place all of your ingredients in a mixing bowl and drizzle extra virgin olive oil over it. Then add the juice from half a lemon and sprinkle some red pepper flakes if you like spicy foods. Mix all of this well.

Before serving, sprinkle crumbled feta cheese onto the mix for a delicious addition to your meal.


This goes well with shrimp, salmon, chicken or pork. You could also add sliced and pitted kalamata olives or try tossing it with pasta.

[tag] antipasto salad, mediterranean salad[/tag]


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