For thousands of years, olive oil has turned into a versatile ingredient utilized for everything from sautéing and baking into a drizzle for soups and salads. Like anything else, different types of olive oil match different types of food. It is finding these combinations that make the culinary adventure all the more exhilarating!
In general, strong olive oils are best used for cooking meat & seafood, at a marinade, or as a drizzle over bold flavors such as peppers or garlic. For all those of you who like dipping your bread in a great EVOO, a moderate intensity oil is for you.
A well-rounded medium strength olive oil is also fantastic on mozzarella, used as vinaigrette, or drizzled on cooked vegetables. Finally, the delicate olive oils are ideal for baking or as a substitute for butter or mayonnaise. No matter what its application, the delicious flavor of fresh olive oil will add a new dimension to your favorite meal. EVOO really enhances the flavors in your dish, while also adding body and thickness.
Extra Virgin Olive Oil is also wonderful for sautéing or frying, thanks to its high smoking point (410 degrees Fahrenheit) and the fact that moderate cooking does not destroy the healthy polyphenols EVOO is famous for. Baking with olive oil is another great choice to reduce fat and make your baked goods more heart-healthy.
Substitute olive oil for butter in your cake and cookie recipes for a tasty treat without the large amounts of saturated fat or cholesterol! In fact, using olive oil in place of butter means that you can use three tablespoons of olive oil each quarter cup of butter you'd have used originally.
What is your favorite way to cook with olive oil? Here are just a few of the ways we use it on a regular basis:
Practically unknown in the U.S. until the early 90's, this fine Italian condiment has become a popular ingredient in numerous kitchen creations--here in the U.S. and all over the world.
Authentic balsamic vinegar owns deep dark color, created with all the must of Trebbiano grapes from Modena, Italy (the birthplace of balsamic). This vinegar is aged for months, years and even decades in some cases to develop its own rich, sweet and refined berry flavor and smooth, velvety texture. The longer the aging, the thick and candy.
Traditional balsamic (or aceto balsamico tradizionale) is a highly regulated Italian product, boasting a DOP certification. This vinegar must be aged for either 12 or 25 years, a protracted procedure that produces the ideal sweetness, depth and acidic balance. This balsamic goes for anywhere from $75 to $200!
Balsamic Glaze or Discount
An easy way to get a desired drizzling consistency for fresh cut fruits, roasted veggies and pasta plates is to purchase a glaze, such as Modenacrem Balsamic Glaze, or simply cook down your balsamic to create a milder ultra-rich reduction.
More Ideas for Balsamic from the Kitchen
Some of Our Favorite Recipes
What are some of the favorite ways to use balsamic vinegar or glaze?
Traditional balsamic vinegar originates from Modena, Italy, where families have been utilizing the same techniques for generations. Balsamic vinegar is made from pressing and fermenting grapes. It ages in wooden barrels for years, sometimes decades.
The longer it ferments, the more intense the flavor becomes and the thicker it gets. Balsamic vinegar has an array of health benefits, however you should not use to treat any sort of medical ailment.
Balsamic vinegar adds a lot of flavor to any dish, without packing in too many calories. According to the USDA National Nutrient Database for Standard Reference, balsamic vinegar provides a minimal five calories per teaspoon.
This is far less than a 1-teaspoon dose of olive oil that has 45 calories. Swapping out oil or fatty dressing for balsamic vinegar shaves a significant number of calories from the diet, making it a healthier alternative.
Balsamic vinegar is beneficial for stabilizing your blood glucose levels. Low-density lipoprotein, or LDL cholesterol, is the harmful cholesterol that blocks arteries, causing hardening and clogging. Researchers at the Tokyo Institute of Environmental Science for Human Life looked in effects of balsamic vinegar on cholesterol.
In 2010, researchers published their findings in the"Journal of Nutritional Science and Vitaminology." In the study, researchers observed that polyphenols from balsamic vinegar inhibit oxidation of LDL cholesterol. This benefit minimizes the risk of damage to cells from the harmful cholesterol. Drizzling balsamic vinegar on your salad at lunch can be helpful in keeping your cholesterol in a healthy range.
Your blood pressure is the amount of force your blood places on arterial walls. In 2006, researchers at Arizona State University looked to vinegar benefits on heart health and published their review from"Medscape General Medicine."
Since balsamic vinegar reduces atherosclerosis and hardening of arteries, it can also help normalize your blood pressure levels. Researchers explain that regular vinegar consumption has been shown to lower systolic blood pressure by as much as 20 millimeters of mercury, or 20 mmHg.
Blood pressure is the number on top of your blood pressure reading and measures blood pressure through heartbeats. It is important to be aware that this research was conducted on rats. Balsamic vinegar may be beneficial for blood pressure in humans, but further research has to be conducted.
Balsamic vinegar is reduced on the glycemic index. This system categorizes foods based on how much they affect your blood sugar. Low glycemic index foods cause your sugar to rise slightly and then gradually go back down over a period of time. High glycemic foods, like processed treats, cause a sudden spike in your blood sugar.
When it spikes, sugar drops sharply to below its original level. Low glycemic foods, such as balsamic vinegar, can keep you feeling satisfied for a longer period of time. Though balsamic vinegar is a low-glycemic food, it does contain sugar and you ought to watch your portion size if you are diabetic.
