Great Tips On Cooking With Olive Oils & Balsamic Vinegars

Olive Oil and Balsamic Vinegar quite frankly taste amazing...but what can you do with them?” Here are some recommendation:

Use Olive Oil and Balsamic Vinegar As A Marinade

Mix in equal parts both Olive Oiland Balsamic Vinegar to marinate:

• Meat
• Poultry
• Fish
• Vegetables
• And fruit (actually called macerating when using fruit)

It is usually best not to use an aluminum dish to marinate in, due to the fact of the acid content of the marinade. Instead, use a Ziploc bag, or a glass, ceramic or stainless steel dish.

Next, make sure to mix enough marinade to cover the food you are marinating. Cover and refrigerate for at least one hour, turning the food halfway through the marinating time. Finally, remove the food from the refrigerator before cooking (at least 30 minutes) to enable it to get to room temperature.

Make A Vinaigrette

Mix 2 parts Olive Oil to 1 part Balsamic Vinegar for an amazing compliment to your salads.

It’s best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously.

This will create a thick smooth mixture with the flavors wonderfully blended.

Make a Reduction Or "Balsamic Glaze"

• Pour 2 cups Balsamic Vinegar into a saucepan, and bring to a boil.
• Once you’ve got a boil, reduce the heat and allow the Balsamic Vinegar to simmer for about 20-30 minutes or until the Balsamic Vinegar has become thick enough to coat the back of a spoon.
• You will have on average ½ cup glaze when it’s complete.

Use Olive Oil and Balsamic Vinegar to Saute

Use 2 tablespoons of Extra Virgin Olive Oil in a skillet to instantly sauté` vegetables, fish, chicken, or even scramble your eggs! Fresh premium Extra Virgin Olive Oil can for sure withstand the heat.

Drizzle a small amount of Balsamic Vinegar on your food once almost done sauté`ing to add a splash of marvelous flavor as well!

Fry With Extra Virgin Olive Oil

Fresh premium extra virgin olive oil does have a high smoke point, 410 degrees Fahrenheit which is far above the 250-350 degrees that covers most cooking.

Fried food is much healthier using olive oil, but just not very economical.

Caramelize With Olive Oil and Balsamic Vinegar

We recommend that you coat your pan with 1-2 tablespoons of Extra Virgin Olive Oil. Now brush your meat, poultry, fish, or vegetables with your Balsamic Vinegars and cook over medium heat.

The natural sugars in the Balsamic Vinegar will become thicker and sticky with the heat, and help to brown (caramelize) the surface of your food.

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