Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Archive for March, 2008

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] 

Bread Dipping in Olive Oil

Saturday, March 01st, 2008

Dipping bread in olive oil is a wonderful and delicious way to indulge in something that is actually good for you and can prevent the onset of coronary disease according to a report released by the American Heart Association.

Try bread dipping as an alternative to other less healthy appetizers. Bread dipping is essentially a Mediterranean practice whereby the texture and flavour of vegetables and bread are enhanced by dipping them into extra virgin olive oil. Bread dipping is enjoyed as a pre cursor to a meal of simply on its own.

Extra virgin olive oil alone is an ideal dip for bread but you may wish to experiment by adding subtle or intense flavours to your oil. Dried herbs and exotic seasoning can be used to create a dip that will excite your  taste buds. Use your favorite ingredients and your imagination.

Once you have made your extra virgin olive oil dip the possibilities for its use are endless! For example, pasta or a crisp salad can be transformed from the ordinary to the extraordinary when tossed in your unique dipping sauce. Or, simply pour over fresh steamed vegetables. And, don’t forget, all  types of meat can be infused with exciting flavours when left to stand in your dipping sauce prior to cooking.

Extra virgin olive oil is perfect for dipping sauces and should be the only type of oil used for this purpose. It is more expensive than virgin olive oil because of its rich flavour and the method used to extract the oil from the olive, but there is really no alternative as any connoisseur of olive oil will tell you. The flavour speaks for itself.

Dipping sauces are so simple to prepare and versatile to use. These sauces can be created and bottled in advance. If you have a hungry family or unexpected guests you will always be able to create a fantastic meal in no time at all! And, if you really want to impress add some cubed bread to some of your dipping sauces and enjoy the results.

If you haven’t made any dipping sauces in advance just add your choice of seasoning and herbs to your extra virgin olive oil and heat for a few seconds to allow the flavours to permeate the oil. However, because of the superb quality and flavour of extra virgin olive oil it can be served as it is ‘au natural’ with your choice of accompaniments.

It is easy to see why bread dipping in olive oil has become so popular. It’s fast and easy to prepare, good for your heart and a delight to serve at any time. 

[tag] bread dipping olive oil, olive oil bread[/tag] 


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]


Olive Oil in your daily diet

Wednesday, March 26th, 2008

It is essential for any diet to contain levels of fatty acids and these are contained in olive oil in the form of alpha linoleic acid and linoleic acid which are also known by their respective names of Omega 3 and Omega 6. For those whose nutrition intake is poor then the inclusion of these vital nutrients can be assisted by an intake of olive oil.

However, there are many types and levels of fatty acids found in olive oil some are essential and some are not. The greatest levels of non-essential fatty acid is known by its generic term omega 9 or Oleic acid and makes up to almost three quarters of the olive oil fats. The purpose of this non-essential fatty acid is to that it acts as an anti-oxidant and protects genetic structures in the body and acts as a defence against toxins to cell membranes.

The soft structure of healthy cells allow for the intake of nutrients and the release of hormones and proteins into the body. If the structure of the cell membrane compromised or damaged then nutrient intake would be hampered thus creating problems for the release of those hormones and proteins that enable the body to function properly.

For those concerned with keeping cholesterol levels low they should consider olive oil as an alternative to other fats as it does not contain any amount of cholesterol at all. Though olive oil does contain some saturated fat called palmitoleic acid, or omega-7, the levels are very low and only comprise a tenth of the fatty acids.

Protection from damage to arteries and stem cells can be found in certain anti-oxidants and anti inflammatories, known as tyrosol and hyroxityrosol which are contained in phenolic substances. So, although saturated fats are usually known to increase levels of cholesterol that is not the case in those contained in olive oil.

Other anti-oxidants contained in olive oil are derived from vitamin E and are known as tocopherols and beta-carotene. Olive oil also contains magnesium in the form of chlorophyll, which is found in all green plants and is the reason why olive oil has its distinctive colour. It is known to be beneficial to those who suffer from coronary related diseases as it contains high levels of magnesium, which is often found to be lacking in those people.

Healthy tissues rely on the efficient delivery of oxygen. Squalene is a substance contained in olive oil that assists in the delivery of oxygen to the body’s organs and also assists in the blocking of cholesterol intake from certain foods. The facts about olive oil should prove to be a convincing enough argument for you to include it into your daily diet.

[tag] olive oil in the daily diet[/tag]

Olive Oil, Diet and Health

Wednesday, March 26th, 2008

The health advantages of olive oil in the diet is proven through history

Olive has always played an important and in some cases focal part of diet. The properties of olive oil have been espoused for generations by those who understand its health benefits. Even from the advent of an age where our first tools were created, elements of the Mediterranean diet were instinctively used for the impact they have on our wellbeing.

There are many types of olive oil and they may not always suit an individual’s taste or palate. For some, the flavour of olive oil is not so appealing. For others, it is the saturated fat content that may cause some concern. In this vein it is well worthwhile researching the different types of olive oil available in the hopes of one being compatible with your particular needs. The type of olive oil that is most beneficial is extra virgin olive oil and to help you make a considered choice there are many different brands to choose from though the health benefits of each remain the same. The following are to name but a few: Pompeian, Spectrum, Tre Tomi, Bertolli, Antic and Italia.

The health properties of olive oil from countries in the Mediterranean have been thoroughly researched and the findings of many institutes that carry out such studies affirm that olive oil is indeed beneficial to health.

Olive oil contains monounsaturated fatty acids and well as other essential vitamins and as such is deemed to be an appropriate fat to maintain a healthy heart.

What the properties of olive oil do for you is to provide protection against coronary related illness, breast and colon cancer, arthritis and assist in enabling the gall bladder to operate efficiently. Olive oil also maintains a healthy heart by reducing arterial damage.

What may be of particular use to most people in their daily lives is that an intake of olive oil can be converted in the body to create energy.

[tag] olive oil health[/tag]


Olive paste or spread

Wednesday, March 19th, 2008

Olive Paste

Olive paste can be difficult to find unless you have access to specialty shops or upscale supermarkets. However, it is simple to create your own. Simply chop 3 cups of olives in a blender for about ten seconds, Then add 3 teaspoons of olive oil and 3 teaspoons of balsamic vinegar, and a couple of grated olive cloves. Blend until you have created a somewhat smooth paste. This should only take a few seconds. You have a paste that is truly delicious and will keep in the refrigerator for over a week.

[tag] olive paste[/tag]


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