http://www.theolivepress.com/recipes/ en KiMBo_D@msn.com Copyright 2012 2012-01-18T00:29:39+00:00 http://www.theolivepress.com/recipes/view/perfecting-homemade-pizza-with-high-heat-olive-oil-plus-a-recipe/ http://www.theolivepress.com/recipes/view/perfecting-homemade-pizza-with-high-heat-olive-oil-plus-a-recipe/#When:00:29:39Z We’re hugs fans of pizza, and recently we came across a great article at The Kitchn giving readers a tip on how to make it best: crank the oven as hot as it will go. We tried it, and we love it! The crust comes out bubbly in spots, while just barely charred in others—just like you’d expect a pizza from a brick oven at a restaurant. We have one more tip to add to this: coat your entire pizza dough lightly with olive oil before you add on any toppings—crust areas included. The olive oil helps to seal in the moisture on the dough, especially if you’re cooking it at temps as high as around 550°F in the oven. What type of olive oil to brush on? It depends on what toppings you’re putting on the pizza. We came up with this rustic Italian pizza that calls for our Basil Parmesan Dipping Oil. First, we rolled out a pizza dough very thinly, then brushed the whole thing with our Basil Parmesan Dipping Oil. Next, a very thin layer of good quality tomato sauce goes over the surface. Then, we tossed sliced Roma tomatoes and thickly sliced garlic cloves in more of the olive oil, and scattered the mixture over the pizza. Finally, we topped it with a smattering of mozzarella and Parmesan cheeses and baked it up. Ready to try it for yourself? The results are incredible! COURSES, Entree, RECIPES BY PRODUCT, INFUSED & DIPPING OILS, Basil Parmesan 2012-01-18T00:29:39+00:00 http://www.theolivepress.com/recipes/view/holiday-quinoa-pilaf-with-dried-fruits-olio-nuovo/ http://www.theolivepress.com/recipes/view/holiday-quinoa-pilaf-with-dried-fruits-olio-nuovo/#When:23:12:23Z Late autumn is the perfect time for Olio Nuovo to be released, just in time for the holiday season. Once you taste this unbeatable olive oil, you’ll be using it in all of your holiday recipes. Here’s one of our favorites this year, which is perfect for Thanksgiving and through the New Year: Holiday Quinoa Pilaf with Dried Fruits & Olio Nuovo. COURSES, Sides, Entree, DISHES, Salads & Dressings, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL 2011-11-17T23:12:23+00:00 http://www.theolivepress.com/recipes/view/grilled-steaks-with-black-currant-reduction-sauce/ http://www.theolivepress.com/recipes/view/grilled-steaks-with-black-currant-reduction-sauce/#When:18:20:10Z RECIPES AS SEEN ON OUR VIDEOS, COURSES, Entree, DISHES, Barbecue & Grilling, RECIPES BY PRODUCT, BALSAMIC VINEGARS, Black Currant 2011-09-15T18:20:10+00:00 http://www.theolivepress.com/recipes/view/fresh-strawberry-sauce/ http://www.theolivepress.com/recipes/view/fresh-strawberry-sauce/#When:18:23:37Z RECIPES AS SEEN ON OUR VIDEOS, COURSES, Desserts, RECIPES BY PRODUCT, BALSAMIC VINEGARS, Strawberry 2011-09-14T18:23:37+00:00 http://www.theolivepress.com/recipes/view/sherry-soaked-cherries/ http://www.theolivepress.com/recipes/view/sherry-soaked-cherries/#When:18:16:15Z Sweet, tart, and popping with bright flavor, these soaked cherries are versatile for all your seasonal recipes. Spoon over ice cream (did you know we make Olive Oil Ice Cream?), over grilled fruits, over roasted and grilled meats, or spooned into yogurt or whipped cream for a summer parfait. RECIPES AS SEEN ON OUR VIDEOS, COURSES, Sides, Desserts, RECIPES BY PRODUCT, BALSAMIC VINEGARS, Black Currant 2011-09-12T18:16:15+00:00 http://www.theolivepress.com/recipes/view/the-perfect-vinaigrette/ http://www.theolivepress.com/recipes/view/the-perfect-vinaigrette/#When:18:06:45Z Making YOUR Perfect Vinaigrette We get asked on a daily basis: how do I make the perfect vinaigrette? The benefit to making your own vinaigrette instead of buying one prepared is that you can make it your way and change it up depending on your taste, mood, or specific cuisine. Making the perfect vinaigrette for any and every occasion starts with a simple ratio of olive oil to balsamic, and you build up from that base.   The Vinaigrette Let’s begin by looking at what a vinaigrette is. At the most basic level, it’s an emulsion—or a mixture—of oil, vinegar, and any various added flavors and ingredients. Most cooks use a ratio of 3 parts olive oil to 1 part vinegar; this will yield a mild flavor. If you like more “bite” to it, use a ratio of 3 parts olive oil to 2 parts vinegar; this will yield a sharper, tarter flavor.   The Combination How do you know which olive oils and balsamic vinegars to use together? It’s all to taste, so use your own palate to tell you which combinations you prefer. Popular combinations at The Olive Press include: White Balsamic Vinegar and Limonato Olive Oil; Sherry Balsamic Vinegar and Arbequina Olive Oil; or Peach Balsamic Vinegar with our Ascolano Olive Oil. Visit the pages of specific olive oil varietals on our site to see which balsamics they pair best with.   The Emulsifiers Olive oil and balsamic vinegar are only the beginnings of a masterful vinaigrette. What happens when oil and vinegar mix? They separate almost immediately. If you are whisking your vinaigrette immediately before serving the salad, this won’t pose a problem. But to get your vinaigrette to become more emulsified, or blended, you’ll want to add an emulsifier to the mix to hold things together. Mustard, dry or wet, is the easiest and safest to use, and it adds a lovely brightness to the vinaigrette’s flavor. A pinch of dried mustard or a teaspoon or two of wet mustard is usually a good start for a single batch of vinaigrette. Otherwise, an egg yolk may be used (think of traditional mayonnaise, which uses raw eggs)—but be aware of the safety precautions regarding consuming raw eggs.   The Other Flavors Oil, vinegar, emulsifier—your perfect vinaigrette is almost complete. Now comes the really fun part, where you get to experiment with everything in the kitchen sink to make your dressing your own. Here’s a list of ingredients we love to add to homemade vinaigrettes: ·         Chopped garlic ·         Minced shallots ·         Minced fresh herbs ·         Dried herbs and spices ·         A few drops of high-flavor fruit balsamic vinegar (try Fig or Strawberry) ·         A few drops of fresh citrus juice (lemon or lime are great) or alcohol (try sherry, rum, or infused vodka) ·         Just a smidge of sweetener, such as honey, maple syrup, or agave ·         And, of course, ample sea salt and freshly black pepper   The Blending Now that you know what’s going into your vinaigrette, you’ll need to know how to blend it. In order to get the mixture to emulsify properly, there’s an order to the process. In a small mixing bowl (preferably not plastic), combine your chosen vinegar, “other flavors,” and emulsifier; whisk well. In a small drizzle, slowly stream in the olive oil to your mixture; whisking constantly. The point here is to slowly emulsify the oil directly as it hits the vinegar—a process which can take a few minutes to get just right, but when it’s done properly, will get your vinaigrette smooth and well blended. Once whisked, it’s time to test your vinaigrette. Take a lettuce leaf or other chopped vegetable that’s going into your salad, and dip it into your vinaigrette, shaking off the excess liquid. Now taste. The flavor of the vinaigrette should pop a bit and be well seasoned (i.e. salted); otherwise, adjust flavors and redip. When the flavor of the vinaigrette balances with the flavor of the vegetable you’re dipping, you’re all done.   To get ideas for vinaigrette and salad dressing recipes, check out the Recipe section of our site. RECIPES AS SEEN ON OUR VIDEOS, COURSES, Sides, DISHES, Salads & Dressings, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, ARTISAN EXTRA VIRGIN OLIVE OIL , CITRUS OLIVE OIL, BALSAMIC VINEGARS 2011-09-09T18:06:45+00:00 http://www.theolivepress.com/recipes/view/grilled-steak-with-spicy-mustard-chimichurri/ http://www.theolivepress.com/recipes/view/grilled-steak-with-spicy-mustard-chimichurri/#When:17:59:25Z Here, minimal works best: we grilled up a cut of steak with just salt and pepper, and blended up a traditional Argentinian steak sauce, called chimichurri. If you’re a purist (and usually we are!), you’ll want to serve this excellent dish simply, on a plate with a knife and fork for each guest. Otherwise, do what we did for leftovers, and chop up the steak for a green lunch salad. Toss the chimichurri over the whole thing, and you’ve got spring salad in a snap. {image1} RECIPES AS SEEN ON OUR VIDEOS, COURSES, Entree, DISHES, Barbecue & Grilling, RECIPES BY PRODUCT, PANTRY, Gourmet Mustards 2011-09-06T17:59:25+00:00 http://www.theolivepress.com/recipes/view/traditional-greek-salad/ http://www.theolivepress.com/recipes/view/traditional-greek-salad/#When:15:48:11Z We get asked all the time in our olive oil tasting room: how do you make the perfect Greek salad? It’s a simple salad often served at Mediterranean restaurants, and it’s actually very easy to make at home—especially if you are well-stocked with quality olive oil and balsamic. In our version, the classic Greek vinaigrette is made with our Koroneiki Olive Oil,  a robust oil that embodies the green, spicy, and exotic flavors of this type of cuisine, and our Sherry Balsamic Vinegar, which helps to round out the spice and throat tickle from the olive oil. You can’t go wrong with this salad. Chop up the vegetables in rough, non-uniform shapes to give the dish color, texture, and flare, and be liberal with the vinaigrette and herbs. It’s a refreshing salad that can complement any protein entrée or even stand on its own for a nutritious lunch. RECIPES AS SEEN ON OUR VIDEOS, COURSES, Appetizers, Sides, Entree, DISHES, Salads & Dressings, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Koroneiki , BALSAMIC VINEGARS, Sherry 2011-09-06T15:48:11+00:00 http://www.theolivepress.com/recipes/view/grilled-salmon-with-fresh-strawberry-salsa/ http://www.theolivepress.com/recipes/view/grilled-salmon-with-fresh-strawberry-salsa/#When:17:55:12Z What better way to serve grilled wild salmon than with a freshly tossed fruit salsa? How about a fresh, sweet, and slightly tart strawberry salsa? Hot diggety! RECIPES AS SEEN ON OUR VIDEOS, COURSES, Entree, DISHES, Barbecue & Grilling, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Sevillano 2011-09-04T17:55:12+00:00 http://www.theolivepress.com/recipes/view/heirloom-tomato-gazpacho1/ http://www.theolivepress.com/recipes/view/heirloom-tomato-gazpacho1/#When:17:51:42Z Gazpacho is a truly seasonal summer dish—it requires fresh produce at its best to be any good. Any when it’s good, boy is it great. Ripe tomatoes, green herbs, and lots of spice make up a good gazpacho, and the one and only thing to finish it off? Extra-virgin olive oil! Olive oil not only marries the flavors of the vegetables in the chilled soup, it is also necessary for your body to be able to absorb the nutrients from the vegetables. Taste + nutrition. That’s olive oil! RECIPES AS SEEN ON OUR VIDEOS, COURSES, Appetizers, Sides, Entree, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Ascolano 2011-09-02T17:51:42+00:00