Olive Oil and Balsamic Vinegar are both delicious...but what do you do?
Use olive oil and balsamic vinegar as a marinade
To marinate, mix equal amounts of Olive Oil and Balsamic Vinegar
- Macerating fruit is actually the process of preserving fruit.
Due to the high acidity of the marinade, it is best to avoid using an aluminum dish for marinating. Use a Ziploc bag or a glass, ceramic, or stainless steel dish instead.
Mix enough marinade to coat the food that you're marinating. Keep the food covered and in the refrigerator for at least an hour. Turn the food half way through the marinating process. To allow the food to reach room temperature, take it out of the fridge for at least 30 minutes.
Make a Vinaigrette
For a great complement to your salads, mix 2 parts Olive Oil and 1 part Balsamic Vinegar.
Mix well in a sealed container.
This will result in a thick, smooth mixture that has the flavors perfectly blended.
Do a reduction or "Balsamic Glaze"
- Bring 2 cups Balsamic Vinegar to a boil in a saucepan.
- Once the mixture has boiled, reduce heat to low and let the Balsamic Vinegar simmer for 20-30 minutes. This will allow the Balsamic Vinegar thicken enough to coat a spoon.
- When it is done, you will have an average of 1/2 cup glaze.
To saute, use olive oil and balsamic vinegar
To quickly saute vegetables, fish, and chicken in a skillet, use 2 tablespoons Extra Virgin Olive Oil. Extra Virgin Olive Oil, a premium extra virgin olive oil, can withstand heat.
To add some amazing flavor, drizzle a little Balsamic Vinegar onto your food after it has been almost cooked.
Fry with Extra Virgin Olive Oil
Premium extra virgin oil has a high smoke point of 410 degrees Fahrenheit. This is much higher than the 250-350 degrees required for most cooking.
Olive oil is a better choice than fried food, but it's not as economical.
Caramelize with Olive Oil and Balsamic Vinegar
Use 1-2 tablespoons Extra Virgin Olive Oil to coat your pan. Your Balsamic Vinegars should be applied to your meats, poultry, fish, and vegetables. Cook on medium heat.
The Balsamic Vinegar's natural sugars will thicken and stick to the food when heated, browning it (caramelizing) and making it more sticky.