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Drizzle Oil and Vinegar

Archive for the Category 'Oil and Vinegar recipes'

Italian Bread Dip

Friday, March 14th, 2008

bread dipping recipeIngredients
1 Tablespoon Minced Fresh Basil
1 Tablespoon Minced Fresh Parsley (Italian Best)
1 Tablespoon Fresh Minced Garlic
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Black Pepper
1/2 Teaspoon Minced Fresh Rosemary
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Crushed Red Pepper Fakes
1/2 Cup Olive Oil
1/8 Teaspoon Fresh Lemon Juice


Place all the ingredients except the olive oil and lemon juice in a small blender or similar appliance and blend until the ingredients are all roughly the same size. In a separate bowl, add the olive oil and lemon juice and mix them well. Add 1 ½ teaspoons of mixed herbs for every 4 tablespoons of olive oil mixture and serve in olive oil dipping dishes.

Dip warm bread in the sauce and enjoy.

[tag] Italian Bread Dip Recipe, bread dipping spices[/tag] 

Italian Eggs With Extra Virgin Olive Oil

Tuesday, October 07th, 2014

• Four eggs
• Four slices buttered toast
• Four tablespoons extra virgin olive oil
• One and one quarter teaspoons salt
• One quarter cup canned tomato sauce
• One quarter cup chopped onions
• One quarter cup dry white wine
• One quarter pound chicken livers
• One quarter teaspoon basil
• One quarter teaspoon freshly ground black pepper
• One tablespoon parsley

Wash the chicken livers very well and then slice each piece in two. In a saucepan pour in the olive oil and begin to heat on a medium setting. Place the onions in and sauté them for five minutes. Then place the chicken liver pieces in and cook for another five minutes while frequently mixing them together with the onions. Then put in the wine, basil, tomato sauce, pepper and salt. Let it begin to boil and then return to low heat for another five minutes. Crack open the eggs and let fall into the pan, then cover the pan and let cook for three more minutes. Place an egg per slice of bread and then coat with the sauce and sprinkle to taste with parsley. Serves three.

Porcini Mushrooms With Pasta And Olive Oil

Thursday, April 03rd, 2014

The best porcini mushrooms are probably found in Parma, and this recipe is inspired by this Italian city. These mushrooms absorb a particular acid called tanino and they usually grow under the chestnut trees. Even though these mushrooms have a special nutty flavor that makes any dish distinctive, the best time to collect them will be in the fall months.

The estimated preparation time would be twenty minutes and here is what you need for the sauce:

  • One half cup of olive oil
  • One half cup of Parmesan or pecorino cheese
  • One cup dry porcini mushrooms
  • One cup of tomato sauce
  • Three cups of chicken broth
  • Three cups of chicken broth
  • Three quarters of a pound fresh tagliatelle or fettucine pasta
  • Three tablespoons of Italian pancetta arrotolata
  • Two peeled shallots that are chopped fine
  • Salt

Boil salted water into a large pot. You will need to soak porcini in chicken broth for about a quarter of an hour to start preparing the sauce. However, avoid soaking the sauce. The next step would be to sauté shallots until you obtain a golden color while heating the olive oil in a medium-sized skillet. Add pancetta to this combination. Drain the oil when you obtain a golden color. Mix the tomato sauce with the porcini and add the mixture to the skillet. Simmer the mixture until the sauce is on the thick side. Cover the pot to keep it warm. The next step would be to add the fetuccini or tagliatelle to the boiling water. Server the recipe with porcini sauce and grated cheese when al dente. Serves four.

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.


Greek Chicken healthy low fat

Saturday, July 05th, 2008

Greek Chicken healthy low fat recipe


4 chicken breast skin removed
2 teaspoons extra virgin olive oil
1/2 medium sweet onion chopped fine
1 clove garlic peeled and pressed through a garlic press
14 1/2 oz. can diced tomatoes
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Sea salt and black pepper to taste
1/2 cup Greek olives pitted and sliced, Kalamata olives will work
1 Tablespoons fresh squeezed lemon juice
1/4 cup fresh parsley, chopped fine


Heat olive oil in a large skillet and brown chicken using medium heat. Add pressed garlic and chopped onions. Cook for about 2 minutes. Add tomatoes, cinnamon, cayenne, sea salt, black pepper and olives. Simmer in covered skillet for 15 minutes. Turn chicken over and cook another 10-15 minutes, until cooked through. Remove chicken from skillet and keep warm. Bring tomato mixture to a boil, add lemon juice and parsley to pan, and simmer until slightly thickened. Pour sauce over chicken and serve with pasta or rice. A Greek salad goes well with this recipe as well.

[tag] greek chicken recipe[/tag]



Vinaigrette Recipe

Monday, June 16th, 2008

Luscious strawberry vinaigrette with yogurt This recipe will give you about 1 ½ cups or 375 mls of dressing

1 cup or 250 ml of extra virgin olive oil

1/3 cup or 75 ml of vinegar (aged balsamic)

½ teaspoon or 2ml of kosher salt

½ teaspoon or 2ml of black pepper, freshly ground

1/3 cup or 75 ml of preferably plain Greek yogurt, or plain fat-free yogurt if Greek style is not available

3 tablespoons or 45 ml of strawberry jam (all fruit type)


This dressing is made by combining all the ingredients and transferring to a blender. Blend until perfectly smooth and serve. If the dressing has stood for some time you will need to quickly pulse the ingredients before use.

Vinaigrette Mexican Style

This recipe will give you 1 ½ cups or 375 ml

1 cup or 250 ml olive oil

1/3 cup or 75 ml cider vinegar

Half of a peeled and destined avocado

1/3 cup or 75 ml of cilantro that is fresh and has been chopped

½ teaspoon of both: kosher salt, black pepper freshly ground

1 tablespoon or 15 ml (amount can be adjusted according to preference) jalapeno pepper, chopped

This dressing is made by combining all the ingredients and transferring to a blender. Blend until perfectly smooth and serve. If the dressing has stood for some time you will need to quickly pulse the ingredients before use.

[tag] vinaigrette dressing, vinaigrette 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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