Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Processing Olives For Olive Oil

Friday, February 21st, 2014 3:28pm

Here’s how to process olives for their oil…The fruits must be inspected for defects and sorted by how ripe they are. This is important because the ripeness of the fruit will determine how much acidity the oil has. Often debris (such as leaves and twigs) is often removed with blowers or done by hand. To prevent early fermentation and to condition the olives for oil extraction, the fruit must be milled within a few hours of being picked and no later than three days for optimum oil extraction.  Next, the olives are cleaned in a cold wash and allowed to dry.

The next step involves crushing the fruit in order to break up its tissues and aid in the easy release of the oil. Traditionally, the crushing was done with mechanical rollers. In modern times, the crushers also rub and cut the fruit while crushing it.  Although the modern method works faster, it tends to allow tiny metal pieces to get into the oil. Once the fruit has been crushed, it is then ground—including the pit—into a paste to allow the oil to freely flow.  The first cold press of the olive oil (which requires only a minimal amount of pressure) involves spreading the paste onto stacked mats that will be smashed in a vertical press.

Another, more modern cold press process involves using a centrifuge.  After the paste is made, the paste is placed into the centrifuge and spun at an incredibly fast speed to remove the pulp from the oil. The resulting oil from this method or the traditional method will be a red-tinted mix of oil and water. The old process manually separated the oil from the water, but the more modern process uses another centrifuge to separate them. It is determined that five kilos of olive oil produces a liter of oil when pressed.

At this stage, the resulting oil is still not properly filtered. The smoky oil is stored in a container until time to be filtered. There are two chief ways in which the oil can be filtered. The more traditional approach allows the sediment to settle at the bottom of the container as the temperature warms up in the springtime. The more modern approach actually involves filtering the oil. It is said the more traditional approach produces oil with a smoother taste. It doesn’t really matter which way is primarily done because the resulting oil is still considered to be “virgin” olive oil. When olive oil is considered “pure,” the oil undergoes a second press (and sometimes more than that) before being filtered.  In Europe, pure olive oil is simply known as olive oil, and the oil doesn’t get the name “extra virgin” unless it has an acidity of at least 0.21%. The acidity of olive oil can be no more than 1.5% acidity because the potential for the oil to become toxic tends to increase with the increase of the oil’s acidity. You can also hot press—hot water press—the olive oil paste and add solvents in it to make soap (or use it for other commercial purposes). The oily vegetable sediment from pressing the olives can also be recycled as fuel, fertilizer, and cattle food.

Vegetable And Olive Oil Dipping Sauce

Wednesday, January 15th, 2014 3:58pm

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.


Olive Oil Health Benefits

Monday, March 09th, 2009 12:19pm

The Health Benefits Of Olive Oil

For many years, the use of olive oil in preparing meals has been considered a heart healthy investment. The taste of olive oil is not too popular with many people and therefore is not used in their diet. Which is a shame because olive oil has been proven to be a heart healthy fat.

Besides the heart being benefited by the use of olive oil, the gall bladder is able to function better, breast and colon cancer can be reduced in number and olive oil has also been used to treat arthritis. Because of poor eating habits, or the numerous low fat diets being advertised, many people are deficient in the essential fatty acids that olive oil provides.

Olive oil is used as a source of energy, keeping arteries flexible and reducing the risk of heart disease. There are small amounts of Omega 6 and Omega 3 found in olive oil which helps in maintaining the function and fluidity of the cell structure. There is no cholesterol in olive oil.

Beta carotene and tocopherols are also contained in olive oil. Olive oil’s color is rich in magnesium and it is widely known that individuals with a history of cardiovascular disease are deficient in magnesium.

Squalene is another make up of olive oil. It is a precursor of phytosterols which protects against cholesterol absorption from foods. This helps in delivering oxygen to the body’s tissues. Squalene dilates blood vessels, thereby decreasing atherosclerosis and increasing the heart’s activity.

As you have guessed, olive oil is widely known to be a healthy fat needed by the body in order to carry out its mission of maintaining health. Take for instance your skin. The healing properties of olive oil counter acts chapped lips, dry skin and brittle hair that are so common during the winter months. Dab a little olive oil on chapped lips; apply to the dry areas of your skin and treat your hair to a few tablespoons of warmed olive oil, leaving the oil in your hair for about 30 minutes before rinsing it out. Your entire body will benefit with an olive oil soak. Add ¼ cup olive oil in your bathwater along with a few drops of lavender. What an absolutely wonderful way to end your hectic day – with an olive oil soak in which few drops of soothing lavender has been added. Who needs a spa?

The heart and the entire cellular structure of the body reap untold health benefits with the addition of olive oil in the diet. Olive oil is not a dangerous fat that people should avoid. It is a fat that prevents certain illnesses that may endanger a person’s life. By incorporating the use of olive oil you just may experience what many people already know about olive oil. It is a skin and body friendly addition to the diet.

Vinaigrette Dressing homestyle

Monday, February 23rd, 2009 7:01pm

People are becoming more and more health conscious, dressings for their salads are reflecting this. Going back only a few years, they were almost treated as a candy as they were rich and sweet. This defeated the whole purpose of eating a ‘healthy’ salad. While the obvious use of vinaigrette is as a dressing for your salad, they are also very flexible and can be used sauces for all courses, including your main entrée. Chefs are making up all sort of variations of this dressing and using it for just about everything. The beauty of vinaigrette is the fact that it can be served either at room temperature or warm. While these dressings are usually always called vinaigrette, they may not actually have vinegar as their base. Today, other acids such as lemon juice, are used as a substitute for vinegar. If you are using vinegar, you have plenty of options to explore different flavors. Using varieties such as champagne vinegar or cider vinegar will create a new twist. While the oil part of the dressing is usually a high quality olive oil, people now sometimes substitute things like herb infused oil, ginger flavored oil, sesame oil or oils that have been infused with nut flavors. While it may not seem typical, you can also make a vinaigrette using natural juices. For instance, you can use bacon fat to sauté your meat or fish and then add vinegar to the pan juices creating a vinaigrette that you would use as a sauce for the dish.

You could also sauté small pieces of bacon and then add the vinegar giving yourself a wonderful warm bacon dressing for a spinach salad. While people are making their own twist, it should only truly be called a vinaigrette if the flavors are combined equally. No one entity should dominate the dressing. The usual ratio for a proper vinaigrette 3 parts oil to 1 part acid. You will find that when using substitutes for the vinegar, such as orange juice, you can lessen the oil ratio to 2:1 to equal out the flavors. Vinaigrettes are much more than just dressing though. They are ideal for marinades for any type of meat, poultry or fish. The acid allows the flavors to penetrate leading to a wonderful flavor upon cooking. One thing you do want to remember though is that if you do choose to use your vinaigrette as a marinade, you should never remove the meat and then use it as a dressing. It will be loaded with harmful bacteria so you should just make up a fresh batch if being used as a dressing or heat it to a boil if you are going to use it as a sauce so you can kill of the raw bacteria that may have transferred from your meat dish.

Making a vinaigrette is extremely easy and modifiable. You can taste it as you go and continue to adjust the ratio’s to get the desired flavor. As you are adding components, you may find that you now have too much on your hands. Not to worry, this dressing will keep for a week or so in a sealed container. Something that frustrates a lot of people when they are making a vinaigrette for the first time is the fact that is separates so easily. To avoid this, it will have to be whisked or shaken briskly before serving. The natural components keep them separate unless this is done. Something you can do to combat this is adding a little Dijon mustard, it will act as an emulsifying agent. To add a new twist to your vinaigrette, try adding things like fresh fruit, herbs cheeses and other spices. You will be pleasantly surprised.


Adding Olive Oil To Your Diet

Thursday, February 05th, 2009 4:36pm

If you would like to eat and live more healthy, you can do so by cooking with olive oil, because it contains a high level of monounsaturated fatty acid. Olive oil is used to generously marinade, cook, and bake with in the Mediterranean area.

No one is sure where the use of olive oil began, but the use of cultured olives goes back more than 6,000 years. Stories were told by the ancient Romans and Greeks that the gods created olives instead of people. In Roman mythology is it said that the birth of olives originated when Hercules hit the earth causing an olive tree to grow.

The Greeks said that olives were created by the Greek goddess Athena. She was well respected and it was believed that only pure men and virgins could care for the olive groves. Olives were considered scarce and beloved food.

Some of the first documentation of olives were inventory catalogues found on old trading ships, that carried olive oil on the sea routes in the Mediterranean. When olives arrived in Greece they were adored for use as beauty treatment, oils in lamps, as well as food.

At the time of the Roman Empire civilization traveled and the growth of olive groves in southeast Europe. While olive oil was important to the Empires southeast parts, they arranged near the oil provinces. When the fall of the Roman Empire occurred olives groves would not flourish and for many years would only survive in very few places in the large hills of Tuscany.

Olive groves came back around in about 1100 AD when Tuscany became a acclaimed place of agriculture of olive trees. Some strict laws which are still followed today include regulating the cultivation of olives and the business of oil. Italy offered a great oil that appeared in renaissance restaurants in Europe, and soon became the top producer of olive oil on the continent. Because of taxation activities, the production of olive oil staggered, but still proceeded to grow as civilization increased throughout the world. During the 1700’s the first olive trees were brought to the new world by Franciscan missionaries. A century later, olive oil first appeared in North and South America when Greek and Italian immigrants started requesting it be brought over from Europe. Soon after this occurred olive oil was accepted by the American chefs.

Olive oil will continue to become more popular in the 21st century as it is a vital part of cuisine around the world. Now 800 million olive trees grow in the world today, while more will be planted daily.

[tag] olive oil information[/tag]


Italian Pesto

Friday, October 03rd, 2008 7:33pm

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]

Fried Chicken

Wednesday, July 16th, 2008 9:39pm

Fried Chicken

Chicken is a delicately flavored, tender meat, but it lends itself well to frying. it is one of the few meats that does not completely change character and flavor when it is fried. Through frying in the true sense of the word means to cook in deep fat/oil, in the case of chicken cookery we are using sautéing to mean
frying, too.

When selecting a chicken for frying, always watch the package label carefully. The label should read “broiler” or “fryer.” If you inadvertently get a stewing hen, no amount of frying will turn it into a very palatable dish.

Broilers or fryers are usually tender enough to need only 30 to 40 minutes of cooking. They should never be overdone, for then you get too much of the fried taste and not enough of the delicate chicken flavor.

Broilers or fryers can be skillet fried, French fried or oven fried. 

Pretzel Fried Chicken

2  two to three lb broilers, cut up into portion-sized pieces
2 eggs, beaten until lemon yellow
½ cup milk
3 cups finely crushed pretzels crumbs made from the cocktail type pretzels
Vegetable oil or shortening for deep frying

Dry the pieces of chicken with paper toweling. Mix the eggs and the milk thoroughly. Place the finely crushed pretzels in a paper sack. Dip each piece of chicken in the egg-milk mixture; then place in the crushed pretzels and shake sack until thoroughly coated. Drop into 350° F. oven for an additional 35 minutes. Serve piping hot. Serves 6.

[tag] fried chicken[/tag] 

Old Fashioned Stuffed Roasted Chicken

Saturday, July 12th, 2008 11:10am

Stuffed Roast Chicken Recipe Ingredients:

5 lb roasting chicken
1 teaspoon Accent
1 Tablespoon olive oil
½ cup butter
½ cup onion, chopped fine
¼ cup parsley, chopped fine
6 cups day-old bread, cubed in 1/2 – inch pieces
½ teaspoon pulverized sage
¼ teaspoon marjoram
¼ teaspoon thyme
1 ½ teaspoons celery seed
½ teaspoon salt
¼ teaspoon pepper
¼ cup additional melted butter (for outside of the chicken)
3 tablespoons flour
½ teaspoon paprika



Sprinkle the cavity of the chicken with Accent and set aside. Place the giblets in 1 cup of water in a saucepan and cook on top of the stove until they are tender. Chop them coarsely. Reserve the liquid until later. Melt the butter in a large skillet; add the onion and cook until it becomes glazed. Add the parsley, bread cubes, giblets, sage, marjoram, thyme, celery seed, salt and pepper and cook over low heat, mixing well while cooking. The bread cubes should be warmed through. Add ½ cup of the giblet broth, then mix until it is well distributed.

Spoon the filling into the neck cavity and into the large cavity with a light touch. Using skewers and string, close both openings securely. Place the chicken in a roasting pan. Mix the melted butter, flour and paprika and brush this over the outside skin of the chicken. Drizzle olive oil over chicken before placing the chicken in a 350°F. oven for approximately 3 hours. When it is done, the thickest portion of the breast should pierce easily with a fork.

Remove the chicken from the roasting pan to a hot platter. Return the warm oven while you make the gravy, as follows; Place the roasting pan over low heat and add the remainder of the giblet water. This should be about ½ cup. Add an additional ¾ cup of water. Using a slotted spoon, cook and stir until you have loosened all the browned juice from the bottom of the pan. There should be sufficient thickening left from the flour that you spread from the outside of the chicken with the butter and paprika. If not, mix 2 table spoons of flour with the water before you add it to the pan drippings. Cook until thickened stirring all the while. Serve piping hot with the chicken. Serves 4 – 6.

[tag] roast chicken with stuffing, roasted chicken recipe[/tag]

Greek Chicken healthy low fat

Saturday, July 05th, 2008 4:56pm

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]



Chicken Cacciatore

Friday, June 27th, 2008 2:20pm

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]


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