Passionate About Taste

Delicious Doughnuts!

2012-01-09T20:14:00.000-08:00

When I was a little girl, my grandma taught me how to make doughnuts. I remember spending hours making the dough, rolling it out and, of course, deep frying them to perfection. Every time I made them after that first lesson, was an all day affair. The recipe made dozens, so everyone in the neighborhood would get a plate; needless to say, as I grew older and got busier, I made doughnuts less and less often.

It has been years since I made doughnuts, so I can’t tell you how thrilled I was to be flipping through the January edition of Shape Magazine to come across a recipe for Rosemary – Olive Oil Fōnuts; quick, easy and the original recipe makes only two dozen. I adapted the recipe so I could use Oil & Vinegar ingredients, which made it even easier for me, and the ultimate bonus is they have only 143 calories per fōnut! (no deep frying!)

Here is the adapted recipe:

2 cups all-purpose flour
¾ cup sugar
2 ¼ teaspoons baking powder
1 tablespoon + 1 teaspoon of Rosa Maria Dipper
2 large eggs
¾ cup milk
¼ cup grapeseed oil
½ cup lemon olive oil
¼ cup pine nuts, toasted (for use after the Fōnuts are baked).

1. Preheat the oven to 350°F. Lightly coat two 12-slot mini doughnut pans with cooking spray.

2. In a large mixing bowl combine the dry ingredients.

3. In a medium mixing bowl whisk together the remaining ingredients minus the pine nuts.

4. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until just combined.

5. Spoon the batter into the doughnut pans, each about 2/3rds full and bake for 10-12 minutes until slightly golden. Let them cool slightly.

6. While the Fōnuts are baking, pulse the pine nuts in a grinder to form a powder, then take the Fōnuts out of the pan, lightly spray the tops with cooking spray and dip them into the pine nut powder.

The original recipe can be found in the January issue of Shape Magazine or on the shape.com website. It calls for salt, but our Rosa Maria Dipper has enough salt in it that you won’t need to add extra. You also won’t need the zest of the lemon; our lemon olive oil is crushed with the lemons. I used the zest of lemon as well, and think it would be more balanced with the rosemary if I hadn’t used the zest. Instead of making two dozen Fōnuts I made 12 Fōnuts and 36 holes, so if you are curious how they turned out stop by the store in Bellevue Square tomorrow, January 10^th for a taste!

Lemon & Garlic

2011-10-05T13:26:00.000-07:00

Two simple ingredients with exceptional flavor at Oil & Vinegar this October. Who new that lemon and garlic could be so fun! We are introducing Black Garlic to our foodie friends with this promotion; an amazing find from Korea. Black Garlic is where sweet meets savory; it is fermented garlic with a molasses-like richness and hints of tangy garlic. Here is a fantastic Creamy Cheese and Black Garlic Dip recipe right from the Black Garlic website, only I used our tzatziki dip mix instead of the chives and it was delicious!

http://blackgarlic.com/category/recipes/creamy-cheese-and-black-garlic-dip

IGP Balsamic Vinegar

2011-09-05T07:17:00.000-07:00

Oil & Vinegar is introducing its own private labeled Balsamics and we have carefully selected each one from the most respected producers in Modena, so I have decided to feature them here and revisit the intricate and sometimes complicated discussion about balsamic vinegar.

Because of the difficulties the consumer has in having to choose among a range of qualities, prices and descriptions of balsamic vinegar of Modena, along with the changes in the European laws regarding balsamic labeling, we have labeled our balsamics to give a clear, measurable level of quality to the balsamic lover.

Until July of 2009, most balsamic producers labeled their products with a number, implying the number of years that the balsamic was aged. (Because of how balsamics are aged, by law in the European Union, balsamics can no longer be labeled with numbers or descriptive (and possibly misleading) words such as Reserve, Grand Reserve, Special, etc. Balsamic condiments may still use numbers and descriptive labeling). Here is why:

As we know, balsamic vinegar is aged in wooden barrels, or a series of wooden barrels. Over time the grape must reduces, becoming thicker and sweeter, until the aging process is complete. The methods used today are the same as centuries ago, the balsamic is drawn out of one barrel with a pipette and added to the next each time mixing some of the previous barrel with that of the current and so on, each year until the balsamic is bottled. (Now to the reason we can’t use numbers anymore.)

Only the producer of the Balsamic knows how much he has actually drawn from one barrel and added to the next, so there is never a clear answer as to how aged a balsamic can be.
Each barrel is numbered and in some cases the balsamic maker would put the barrel number on the label yet let people believe it was the age of the balsamic.
Lastly, because there were no laws governing the production or labeling, what one producer was using as “15 year” could be another producers “5 year” in thickness and flavor.

Since the new laws governing the production and labeling of balsamic have taken effect, here is what you need to know:

The balsamic makers themselves developed the regulations and agreed that the only way to properly judge a balsamic is by the density, viscosity and sugar content and that in effect, an actual number means nothing.
IGP Balsamic Vinegar must have an acidity level of at least 6% and for that reason it will always have a percentage of wine vinegar in it.
DOP Tradizionale Balsamic is 100% grape must and is labeled “antico condimento…” It will not have the minimum 6% acidity required for the IGP.
The DOP Tradizionale balsamic will go through a series of blind tastings before it is approved by the Consorzio di Balsamico di Modena (consortium of balsamic of Modena) and if approved, it will always be bottled in the same bottle; only the label will change, depending on the producer.

Now for a longer story about balsamics and in particular, about the Oil & Vinegar labeled Balsamics for those enthusiasts who just can’t get enough of this fascinating world.

As we said before, with the new laws governing balsamic vinegar, the balsamic makers of Modena have agreed that the only way to truly judge the quality of a balsamic is by density, viscosity and sugar content.

Density which is its mass per volume. To give you an idea of density, the density of water is measured as a 1; salt water 1.03; a marinade 1.3, syrup 1.4
Viscosity is the liquids internal resistance to flow or the thickness of the product.

Please note that when discussing density in the world of balsamic the discussion of thickness (viscosity) goes hand in hand. To truly understand the difference here is an example: There are a lot of balsamic glazes and crèmes on the market that are becoming quite popular because they are very cheap in price, sweet in taste and thick in consistency. These products are actually less dense than the IGP Balsamic Vinegar, they only have higher viscosity.

Sugar content – the natural sugars that give the sweet flavor to the must.

The use of years, descriptive words such as “reserve”, “special” have been deemed misleading and inaccurate. The only acceptable term still used is aged, because all IGP Balsamic Vinegars are aged a minimum of 3 years.

You may hear of formulas that exist for estimating the age of Balsamic Vinegar but there can never be an accurate formula for age when only the balsamic maker knows the percentage of must moved from one barrel to the next each year.

Oil & Vinegar Red Label is an ideal choice for frequent use on salads, grilled vegetables and can even be sprinkled in omelets. It has a pleasant, delicate smell with a balanced flavor between sweet and sour. The density is 1.23 – 1.25. The Red Label Balsamic was harvested from raw material in barrels that are 20 years old.

Oil & Vinegar Bronze Label has a fruity bouquet and an even bittersweet flavor with a slight oak finish. This balsamic vinegar is also good for everyday use on salads, pasta and meat, but goes equally well on cheeses, ice cream and strawberries. The density is 1.25. The Bronze Label Balsamic was harvested from raw material in barrels that are 30-35 years old.

Oil & Vinegar Silver Label has a delicate aroma of fresh fruit. It is rich in flavor and has a full bodied taste. The silver label is recommended with seafood, cheeses and desserts. The density is 1.35. The Silver Label raw material was harvested from barrels that are 100 years old.

Oil & Vinegar Gold Label is rich in grape-must and has a distinct fruit flavor reminiscent of the Trebbiano grape with tasting notes of the various wooden barrels. Finish seafood and meat dishes; it is also recommended with ice cream, strawberries, wild berries or savor a spoonful straight from the bottle! The density is between 1.35 and 1.37. This spectacular balsamic is harvested from raw material from barrels from the 19^th century.

So stop by any of our stores and taste your way through this amazing new line of IGP balsamic vinegars of Modena.

Summer Salads

2011-07-18T14:04:00.000-07:00

This is my favorite time of year to shop the produce section for fresh greens, delicious fruits and light, summertime vegetables.

Oil &Vinegar has just the right ingredients to turn all your favorites into a delicious dish.

With record high temperatures covering most of the US, it’s not easy to think about cooking in a hot kitchen, so I’d thought I’d share some easy to make salad recipes from our website that can be served at any meal.

To view these and more recipes or purchase products click here

Beach BBQ

2011-06-15T10:14:00.001-07:00

Oil & Vinegar always celebrates the summer and Father’s Day with fun and tasty barbecue delights. This year we kick it off with a Beach BBQ theme. Our stores are full of new and easy to use ingredients and kitchen tools to make your grilling parties a success. My favorite way to finish the party; grilling dessert of course! Try this easy to prepare grilled peaches recipe:

Ingredients:

6 fresh peaches (or 1 can halved peaches)

150 ml Spanish dressing or 100ml of orange oil and 50 ml of sherry dressing

50 ml orange oil EV

Vanilla or chocolate ice cream

1/4 cup chopped pecans

Sugar to taste

Preparation:

Halve the peaches and marinate them overnight in the Spanish dressing (or 100 ml of orange oil with 50ml sherry vinegar), add sugar to taste. Sprinkle t50 ml of orange oil on top of the peaches just before grilling. Grill the peaches briefly on two sides on the barbecue. Serve the peaches warm with a scoop of ice cream. Garnish with chopped pecans.

View our new BBQ items and shop on line here

Celebrate Andalucia with Paella treats!

2011-05-11T16:29:00.000-07:00

I love two things about our products at Oil & Vinegar. First, they are easy to use, and second, they allow me to be creative with variations of my own. Our chefs in Europe created this fun, Paella Appetizer for our Andalucia theme which is happening in stores now.

1 package risotto quattro formaggi
5 saffron threads
1 cup white wine
2 cups chicken stock
1 tablespoon olive oil
3 artichokes alla Contadina
2 pinches of smoked paprika

12 prawns, peeled
1 tablespoon olive oil
2 cloves garlic
50 ml sherry vinegar
salt and pepper to taste

Prepare the risotto according to the package directions. Add the saffron to the risotto with the first ladle of chicken stock. Chop the artichokes and add them and the smoked paprika powder. Check if the mixture is still moist if not add some liquid. Keep everything warm. Meanwhile, squeeze the garlic cloves with a press and saute in olive oil. Add the prawns and sherry vinegar and saute until pink. Season the paella to taste with salt and pepper and divide over appetizer spoons. Place a shrimp on each appetizer spoon and serve hot.

I created my own variation as a main course for dinner. I prepared the four cheese risotto according to the directions, added the artichokes, but left out the saffron and smoked paprika. Instead of adding the prawns to the risotto, I decided to prepare them as directed in the appetizer recipe, sprinkle a touch of the smoked paprika on them and serve them alone as an appetizer before the risotto!

To view these and other Oil & Vinegar products click here

Celebrate Spain!

2011-05-02T13:45:00.000-07:00

Oil & Vinegar starts May by celebrating Southern Spain with our Andalucia promotion. Andalucia has a varied diet due to the many world influences of its past; from Portugal, to the Moorish and Moroccan influences of Africa; there is truly something for everyone in Spain and Oil & Vingar shares our favorite selections with you all month.

We start our journey by introducing a new Single Estate Extra Virgin Olive Oil from Alcuadete, in the province of Jaen. This oil is made from 100% Picual olives, from a family owned and operated grove dating back to 1850. To ensure the highest quality, the oil is made solely from olives grown on the estate and, from picking to pressing; the entire production is managed on the farm using entirely environmentally friendly techniques. All of the byproducts generated throughout the process are turned into compost and used to fertilize the olive groves, there by closing the production cycle.

The olives enter the production process within two hours of harvest. They are classified by quality level in different areas of receiving to ensure that the oils coming from the different qualities is separated, guaranteeing the highest quality of Extra Virgin Olive Oil.

The mill is completely cleaned after the production of EVOO each day, leaving it in perfect condition for the next day. Once extracted, the oil is stored in an underground cellar under optimum conditions in an inert atmosphere to preserve the aroma, flavor, natural antioxidants and vitamin complexes. The oil is bottled only upon request to ensure the maximum quality is maintained.

This oil is unfiltered and has an acidity of 0.1%

Click here to purchase on line. View more products from Andalucia here.

2011-04-04T12:29:00.000-07:00

Our Olive Oil Promotion is in full swing and it is so exciting to revisit the colors, flavors, aromas and especially the stories of our existing estate oils. We have taken such care in selecting not only the highest quality oils, but also capturing the passion of the families that produce them. There are those that say that you can taste the wind, sun and rain in an olive oil as well as the passion of the person who made it!

One of my all time favorite oils and the most popular with our customers is our Bonsecco; a delicious, medium bodied, fruity estate oil from Tuscany. Our relationship with Bonsecco goes back to the beginning of Oil & Vinegar to 1999; it was the start for both of us. Oil & Vinegar was two stores, and Bonsecco was a very small farm producing only enough oil to enjoy, and not enough to sell. As we have grown to 70 stores, Bonsecco has grown with us; and you can’t find it anywhere else!

Read all about Bonsecco, an interview with the producer, and our other extra virgin estate oils here, in this booklet about our oils, or stop in a store and receive the booklet free with a purchase of 250ml or more of extra virgin estate oil.

Extra Virgin

2011-03-21T15:46:00.000-07:00

For the next few weeks Oil & Vinegar is returning to its roots with our Extra Virgin Olive Oil promotion. After years of searching, Oil & Vinegar finally found a Moroccan olive oil that meets all the requisites to sit on our amphora wall. Produced from olives grown on three family owned estates located at the foot of the Atlas Mountains, the olives are constantly monitored to ensure optimal ripeness and make sure that there is only a 20 minute lapse between harvesting and grinding. This oil is made with 30% Moroccan Dahbia olives and 70% Spanish Arbequina olives. This oil has an acidity of 0.2%, a well-balanced taste and complex profile. The initial bouquet is of ripe olives with secondary aromas of apple and banana. It also has hints of almond, tomato, fennel and artichoke. On the pallet it is slightly sweet, and reminds you of almonds with a fruity, slightly bitter finish. It is kosher certified and has one an array of awards around the world.

Use this or any of our oils with this recipe for Parmesan Twists:

INGREDIENTS

· 1 package puff pastry

· 1 tablespoon EV Olive oil

· 1 tin Parmesan Dipper herbs

PREPARATION

Preheat the oven to 425°F. Mix the Dipper herbs with some water and olive oil to make a paste. Spread the Dipper herbs on a sheet of puff pastry and cut this in strips about 1/2 inch wide. Twist the strips 2 times so they form a spiral. Place on a greased cookie sheet and bake for 12 minutes until golden brown. Try with all our dippers for an array of great flavors!

For a printable version of the recipe or to purchase ingredients on line click here!

Easy to do Bleu!

2011-02-15T17:09:00.000-08:00

We recently introduced a scrumptious Roquefort Crème that is quickly becoming a favorite in our stores so I wanted to share some fun facts about Roquefort and delicious, easy recipes for you to try.

• Roquefort cheese is made exclusively from the milk of Lacaune Sheep.
• It takes 12 liters of milk to make 5.75 pounds of Roquefort
• A “master cheese ager” known as Maitre Affineur, cares for the cheese as it ages.
• Roquefort cheese is aged in caves.
• Roquefort cheese has a PDO and can only use the name if it is aged in the natural Combalou caves of Roquefort-sur-Soulzon.

Our Roquefort Crème has all the strengths of Roquefort Cheese, but has a softer finish that is easier on the pallet and won’t overpower lighter dishes. You can serve it right out of the jar on our fornelli crackers or use it as an ingredient in a variety of dishes.

Roquefort Crème puffs

For the cream puffs:

• 3 1/2 tablespoons butter

• 1/2 cup flour

• 2 eggs beaten

• 1/2 cup milk

• pinch of salt

For the filling:

• 1 jar Roquefort crème
• 5 oz cream cheese
• 4 tbsp whipped cream
• Piment d’espelette
• fresh parsley to garnish

PREPARATION

Line a baking sheet with parchment paper and preheat the oven to400° F. Put the milk in a saucepan and add the butter and salt. Bring the milk to a boil. When the butter has melted add all the flour and stir. Remove from heat. Stir in the eggs one by one; add each one only after the previous one is mixed in. The dough should be glossy. Put the dough in a piping bag and pipe about 30 small balls on the baking sheet. Bake the puffs 15 minutes until golden. Bake 30 puffs and allow to cool completely. Create the mousse by mixing all the ingredients, and then spoon the mousse into a piping bag. Cut the puffs in half and pipe the cream cheese mixture in. Serve with fresh herbs on a serving

Make a gourmet salad dressing:

1 Tablespoon Balsamic Vinegar IGP

3 Tablespoons Oulibo Extra Virgin Olive Oil

1 Tablespoon Roquefort Crème

3 Tablespoons of water

Salt & Pepper to taste

Try this vinaigrette over mixed greens with pears or dried cranberries with spicy walnuts

Looking for some other easy uses? Stuff olives with the Roquefort Crème and garnish a Martini, or try my new favorite; spread it on a burger and make gourmet blue cheese burgers! Visit an Oil & Vinegar store near you, or order the Roquefort Crème or other highlighted products online at http://www.oilandvinegarusa.com/

Valentine's Day at Oil & Vinegar

2011-02-08T18:52:00.000-08:00

With Valentine’s Day just a few days away I thought I would highlight some of Oil & Vinegar’s favorite choices for sharing your passion with that someone special.

For the traditionalists, you can’t go wrong with our Belgian Chocolate Fondue, available in Milk or Dark Chocolate. As we all know, chocolate fondue is delicious with bananas, strawberries, and pineapple, but why not try it this time with our Italian Amaretti Cookies, or Cantuccini?

Try something sweet with a twist with our Strawberry Balsam Vinegar. It’s red, it’s tasty and you can gift it in a heart shaped bottle or even our signature Message in a Bottle with your own sweet message inside.

Use the strawberry balsam vinegar with your favorite oil on a salad; our pairing of choice – white truffle oil; or, try this easy to make Strawberry Mascarpone Tart:

INGREDIENTS

1 sheet of puff pastry, thawed

1 egg, whisked

2 lbs strawberries, stemmed and quartered

1/2 cup strawberry balsam vinegar +

1 Tbsp strawberry balsam vinegar

12 ounces mascarpone cheese

1/2 teaspoon vanilla

1/3 cup confectioner's sugar

Roll out puff pastry sheet to 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Brush on egg wash and place in hot oven. Cook until evenly browned, about 15 minutes. Remove from oven to a rack and let cool completely.

Gently combine strawberries, half of the orange zest, and the ½ cup of strawberry balsam vinegar in large bowl so that the strawberries are coated. Let the mixture stand for 30 minutes.

Mix together the mascarpone cheese, the remaining strawberry balsam vinegar and the vanilla in a medium bowl until well combined. Refrigerate until needed.

After the strawberries have soaked for 30 minutes, drain the liquid out of the strawberry mixture into a small saucepan. Bring the liquid to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool.

Spread the mascarpone mixture over the puffed pastry. Arrange the strawberries on top of the mascarpone mixture and brush the strawberry glaze over the top.

Serve with a glass of sparkling wine with a drop of Strawberry Balsam Vinegar inside.

Want a bigger idea? Put all these ideas in one gift basket and have it wrapped, complimentary, in our signature style!

Passionate about 2011

2011-01-04T11:47:00.000-08:00

2011 brings some fantastic new promotions at Oil & Vinegar and I can’t wait to get started. Of course we started the year with our exciting grab bag promotion, “Winter Specials”. They are moving fast, so be sure to stop in and pick one up while supplies last!

We are upping things a notch in March with an exciting olive oil promotion called Extra Virgin where we will be introducing an award winning oil from Morocco, a late harvest, Novello from Italy, both from the tap and a prepackaged EVOO from Italy made with 100% Moraiolo olives for a fresh, fruity taste.

After that we will be exploring the Andalucía region of Spain with wonderful new tapas, oils and table accents. There is so much more, but I don’t want to give it all away, so check back in a few weeks for an in-depth story about Extra Virgin and more news about upcoming products, recipes and events.

Holiday Entertaining at Oil & Vinegar

2010-11-19T15:02:00.000-08:00

The holidays are right around the corner and Oil & Vinegar offers scrumptious ideas for the tastiest dishes. Whether you need ideas to spice up your Thanksgiving Dinner or easy recipes for an impromptu gathering with friends, we have all the ingredients to make your gathering memorable. This season we have added some amazing new products, so come on in for a taste and let our culinary specialists guide you through a tasteful experience!

Start the party right with these super easy appetizer recipes with some of our favorite ingredients:

Wasabi Deviled Eggs

6 eggs – Hard boiled

2 Tablespoons Wasabi Ginger Dressing

2 Drops Piri Piri Sauce

1/8 teaspoon salt

Piment d’espelette

To hard boil the eggs, place the eggs in a pot of cold water, bring to a boil for 5 or 6 minutes, rinse immediately with cold water. When the eggs are completely cool, peel the shell and slice them in half lengthwise. Remove the yolks and place in a bowl. Add the Wasabi Ginger Dressing, Piri Piri and salt and mash with a fork until well blended. Fill the mixture in a pastry bag with flower tip or a plastic bag with the tip cut off and squeeze into the egg white. Sprinkle the filled egg with Piment d’espelette and serve.

Holiday Brie En Croute

1 Puff Pastry sheet

1 Brie cheese wheel

½ to 1 jar fig spread (choose your flavor – plain, orange, cocoa, hazelnut)

1 egg

Preheat your oven to 375 degrees. Lightly flour your work surface so the puff pastry doesn’t stick. Roll the puff pastry out flat. Cut the brie wheel in half length wise, so you have two equal wheels. Place one wheel on the puff pastry, spread a generous layer of fig spread even on the brie, and then place the other wheel on top. Make an egg wash with the egg and about 1 tablespoon of water. Brush the edges of the puff pastry with the wash then fold the pastry over so the brie is completely enclosed. Trim the edges if necessary. Place the brie in a Baked Brie Dish and brush the top with a bit of egg wash. Bake in the center oven for 20-25 minutes. Serve warm with crackers or French baguette.

Olive Poppers

1 – 1 ½ jars Feta Stuffed Olives (approximately 24 olives)

3 tablespoons of shredded sharp cheddar cheese

½ cup of all-purpose flour

¾ teaspoon of piri piri sauce

½ teaspoon fleur de sel

3 tablespoons unsalted butter, melted

1 - 2 tablespoons milk, as needed

Drain the Feta Stuffed Olives and pat dry. Set aside.

With a wooden spoon, combine the Cheddar cheese, flour, piri piri sauce, and fleur de sel in a bowl. Add the melted butter and mix. Add the milk, starting with 1 tablespoon and using more as needed, and mix again.

Using your hands, knead the mixture for a minute until a soft dough has formed.

Preheat the oven to 375 degrees F. Pinch off small balls of dough about the same size as the olives and flatten each ball of dough with your fingers, then wrap each olive with it. Place the dough-wrapped olives on a parchment paper-lined baking sheet about an inch apart. Bake until golden brown, about 25 minutes.

Serve with Tzatziki Sour Cream Dressing

Mix ½ cup sour cream, 3 tablespoons of heavy cream with 1 to 2 tablespoons of Tzatziki spice mix.

(Items in bold are available at Oil & Vinegar)

Vive la France Part 2

2010-10-19T10:53:00.000-07:00

We've just started our third week of the Vive la France promotion and the response has been fantastic. The promotion has brought out a renewed interest in our French Extra Virgin Olive Oil which I find very exciting, so I thought I would share some interesting information about French oils.
France is not considered a major olive oil producer. In 1956 a devastating freeze killed most of the trees and many producers chose not to replant olive trees. Because France’s production is so small, they focus on the uniqueness of an oil instead of quantity in production.
Our French Extra Virgin Olive Oil comes from a cooperative that produces some of the best olive oils in France. Most French olive oils are blends, but our oil is an outstanding, single variety oil from Lucque olives. The Lucque olives are cultivated exclusively in the west part of Languedoc-Roussillon. The olives are picked by hand and pressed within hours to capture the sweet flavor of the oil and deep rich color. The oil has 0.5% acidity.
We have also introduced a new on-tap oil with Provencal Herbs, and a bottled Extra Virgin Olive Oil with Sundried Tomatoes both from the Provence region. They are made from an artisan producer whose name literally means garden of flavors. These two oils truly rediscover the qualities of Provence. The flavors are inspired from the traditions of the Provence region with an added breath of creativity. The oils are flavored with herbs and vegetables grown from the local hill sides, handpicked and packaged in traditional French packaging.
All three of these oils are easy to use and enhance any recipe, so if you get a chance, stop in a store for a taste and give one a try!

Vive la France

2010-09-30T10:23:00.000-07:00

Unquestionably, one of France's greatest treasures is its rich cuisine and October introduces some great new additions to our line of French products with the Vive La France promotion.
France’s culinary heritage is so vast and rich in tradition that it is impossible to present it in a single dish. Each region has its own specialties, products, and unique style. The Vive La France promotion highlights some of Southern France’s most well known flavors with easy to use recipe ideas.

As autumn sets in I enjoy creating delicious salads with heartier ingredients to make a complete meal, and with all these wonderful artisan products, what better salad to create than France’s renowned Nicoise Salade.

Nicoise Olives (pronounced nee-SHWAZ) are a style of prepared olives from the olives of the Cailletier olive trees which are grown around Nice, France. The olives are small, with a large pit and very little flesh. Ripened to a dark purplish-black color, they are cured in brine first and then packed in oil for a rich, nutty taste.

These are delicious right out of the jar, but here they are the ideal finishing touch to the renowned Nicoise Salade. The highlighted items are available at Oil & Vinegar.

Nicoise Salad

Make a dressing by whisking together the following ingredients and set aside:

3 Tablespoons lemon juice
3 Tablespoons Tarragon Vinegar
3/4 cup extra-virgin olive oil from France
1 medium shallot, minced
1-2 Tablespoons Herbes de Provence
1 teaspoon garlic mustard
Salt and freshly ground black pepper

Salad

2 cans of tuna
6 hard boiled eggs, peeled and quartered
10 small new red potatoes, cooked and quartered
Salt and freshly ground black pepper
1 large head of butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cut into wedges
1 small red onion, sliced very thin
8 ounces cooked green beans, trimmed and halved
1 jar nicoise olives
1 jar caper berries (optional)

Toss the lettuce in ¼ cup of the dressing mixture and arrange on a serving platter. Mix the tomato wedges, red onion, salt & pepper with a bit of dressing and arrange in a pile on the lettuce. Toss individually the potatoes, tuna, and green beans with two or three tablespoons of dressing and arrange in mounds on the lettuce, placing the tuna in the center. Place the egg, olives and other ingredients in mounds on the lettuce, drizzle with the remaining dressing and serve.

Stay tuned for more stories and recipes about our journey through France!

2010-07-14T13:04:00.000-07:00

The Spirit of Africa promotion has started in our Oil & Vinegar shops and I don’t know where to begin, because there are so many new and exciting products! Let me start by saying that all of the products have such an intense, fresh flavor that you can practically taste the richness of the soil they are grown in.

First on the list is a new product line of hot sauces and chutneys that carry the Spirit of Africa label. The peppers are locally grown, hand-picked and the sauces are hand-made with no additives, no preservatives or artificial coloring. The passion that goes into the making of the Spirit of Africa line is apparent in the flavor. We have four different heat intensities in the hot sauces, so everyone can enjoy them, not just the daring at heart!

This time of year I love to use hot sauces to add a lot of flavor with just a few drops in dips, sauces or directly on meats. The sweet jalapeno is great on the grill, just sprinkle a few drops on chicken or fish and it is a gourmet meal with no fuss. The chutneys in this line have already become a big hit. Chutneys are so versatile, it is nice to have them handy for impromptu dinners, hors d’oeuvres or just to add some zing to a traditional meal. They can be enjoyed with your favorite cheeses, melted as a glaze on meats, or as an accompaniment to curry dishes. Visit our website at http://bellevuesquare.oilandvinegarusa.com/new-products.html to view all the products and get more great recipe ideas.

The next product I must mention is a gift set of Rozendal Vinegars, including the Hibiscus Vinegar that just won The Best New Product of 2010 at the New York Fancy Food Show. The flavors of all four vinegars are incredible and instead of raving about them here just watch the video, hear the producer himself talk about his products and be inspired!

Visit your local Oil & Vinegar to taste the products and SHARE YOUR PASSION!!

2010-03-31T09:12:00.000-07:00

The Truffle Hunt
Next week starts a delicious Truffle promotion in our stores which got me thinking a lot about the most asked questions in our stores, our range of truffle products and easy ideas for a gourmet truffle taste.
We often hear “What is a truffle? A truffle is a subterranean fungi of the genus tuber. They grow under ground and are usually hunted by pigs or trained dogs. However, the white truffle in Oregon is often being hunted with only a trained eye.
The most asked question is by far is about our truffle oils, “which is better, white or black truffle?” The better of the two is really whichever tastes the best to you. We can certainly tell you the differences; white truffle oil has a more delicate, nutty, flavor with a hint of garlic, where the black truffle oil is more pungent and earthier. Both are delicious; it really just depends on your pallet. Italian white truffle is rarer, and for that reason is more expensive, but again, both are of the highest quality.

We have a wonderful variety of truffle products in this promotion, from truffle salt, black and white truffle oils, truffle pasta and risotto, truffle crème, my favorite, truffle salsa (black olive tapenade with champignon and porcini mushrooms and black summer truffle seasoned with spices, salt and pepper) and many more, so make sure you stop in for a taste!
Truffle, when added to even the most basic food can make a gourmet dish in an instant.
· Add a few drops of white or black truffle oil to scrambled eggs
· Use the truffle crème instead of mayonnaise on your favorite sandwich
· Add shavings of truffle to ravioli with Extra Virgin olive oil and parmesan cheese
· Drizzle truffle oil on macaroni and cheese
· Add a jar of the truffle salsa to your favorite pasta with a bit of garlic and crushed chili pepper.
· Sprinkle a bit of truffle oil on French fries
· Use our truffle crème in potato salad
And those are just a few to get you started!
Come on in, have a taste and share your passion!

Spice Up Your Life: Oil & Vinegar’s Tips for Getting Healthy in 2010

2010-01-12T07:50:00.000-08:00

January is always a good time to think about healthy eating and at the same time, do some experimenting in the kitchen. A great way to add flavor and keep things healthy at the same time is to add herbs and spices to any of your recipe creations. Herbs and spices are filled with anti-oxidants, vitamins and minerals that are essential to a healthy diet. In addition, they are low in calories and while still packed with great flavor. Using herbs and spices is a great a way to get healthy in 2010, without compromising taste.

At Oil & Vinegar, we have a wonderful selection of herbs and spices to choose from and some great recipe ideas to go with them. Here are some fun facts along with some of my favorite ways to incorporate herbs and spices in your daily life:

• Rosemary has anti-inflammatory properties; Add this when making oven roasted potatoes with our Rosa Maria dipper.

• It is said that chili peppers speed up the metabolism; Add a sprinkle of crushed chili flakes to tomato soup.

• Garlic is heart smart; Add a clove to dips, omelets or just shake it on pasta with your favorite olive oil.

• If the gloom of winter is getting you down, coriander (found in our fish wish grinder, masala rub, Mélange de France); rosemary, (in our Rosa Maria dipper) and black pepper, (try our Italian black peppercorns), all have depression fighting properties. Make a delicious crudité and for the dip add Mélange de France to a thick Greek yogurt.

• Saffron is known to have a calming effect, so make some Paella and relax!

• Our Bruschetta mix is certainly the most popular and easy to use product in the store. Make some up, spread it on crusty bread, melt some mozzarella on top and enjoy the many health benefits of the tomato at the same time.

Hope you enjoy these tips as much as I do and just remember a delicious meal is only a couple of pinches away!

Oil & Vinegar Will Be Featured on “Kick Back and Kook” December 28th

2009-12-20T08:06:00.000-08:00

On December 28th at 7:00 p.m. EST please join me for a radio interview with culinary specialist, Angela McKeller, on her cooking show, “Kick Back and Kook.” On the show Angela and I will be discussing some great new Oil & Vinegar recipes I have created that will turn any dinner party into a gourmet feast, where you will be sure to impress your guests. Below you will find the customized recipes. Please feel free to make them yourselves and we will be discussing them on the show. Also, if you have any questions you can also email the host Angela at angela@kickbackkook.com and she will ask me your questions on the show.

The podcast can be listened to live at: Kick Back and Kook

Truffle risotto
Ingredients:
1 package Truffle risotto
1 tablespoon butter
1 tablespoon white truffle olive oil
1 cup white wine
2 cups chicken stock
½ cup grated parmesan cheese

Heat the chicken stock in a saucepan. In a separate sauce pan, melt the butter and add the risotto mix. Toast over low heat, stirring constantly for a minute or two. Add the wine and stir until evaporated. Add a ladle of simmering chicken stock to the risotto and cook over low heat, stirring occasionally. As the liquid is absorbed, add another ladle of chicken stock, continue the process until the chicken stock is gone. About 20 minutes.

Turn off the heat, add the white truffle olive oil and parmesan cheese and serve immediately.

If you don’t have the Oil & Vinegar truffle risotto, you can substitute with 1 cup Arborio rice, 4 shallots finely chopped, 1 garlic clove finely chopped and 1 black or white truffle (optional).

Simple Romaine Salad
Ingredients:
4-6 cups of romaine lettuce
1 cup of croutons
Shaved or grated parmesan
Dressing:
4 tablespoons of Bonsecco extra virgin olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of garlic mustard
¼ teaspoon of flavors and flowers sea salt

Put the romaine and croutons in a salad bowl. Put all dressing ingredients in a dressing shaker, shake well and pour onto salad and toss. Top the salad with grated or shaved parmesan.

We used a fruity, medium bodied Tuscan extra virgin olive oil to complement the sweetness of the white balsamic and the savory of the parmesan cheese.

If you don’t have Oil & Vinegar brand products, substitute the Bonsecco with a high quality extra virgin olive oil, the white balsamic vinegar with a high quality white balsamic; for the garlic mustard, use dijon mustard with 1 clove of garlic crushed. The flavors and flowers sea salt can be substituted with plain salt and pepper.

Use Your Holiday Leftovers to Create Gourmet Dishes

2009-11-25T10:06:00.000-08:00

As the holidays approach, one of the most exciting aspects is all the delicious food. Thanksgiving is a day filled with turkey, stuffing, cranberry sauce, mashed potatoes and of course fun with your family. With this holiday comes a tremendous amount of leftovers, which can be just as tasty the following day. As a way to turn your holiday leftovers into a gourmet feast for your friends and family to enjoy, I have created a few recipes of customized Oil & Vinegar dishes. Below you can find some fantastic recipes to try out this holiday season and surprise your relatives with some new flavors even after Thanksgiving is over. Create Oil & Vinegar’s Savory Potato Pancakes and Turkey Mushroom Risotto and let me know what you think!

Savory potato pancakes

2 cups mashed potatoes
1 egg, beaten
1 small onion, minced
1 Tbsp parmesan dipper
3 Tbsp olive oil

Mix together the mashed potatoes, egg, onion, and parmesan dipper in a bowl. Heat the olive oil in a frying pan. Drop large spoonfuls of the mixture into the frying pan, making sure they don’t touch each other. Cook until the bottom is brown and crisp, turn over and cook the other side until brown and crisp.

Turkey Mushroom Risotto

1 package Boscaiolo Risotto
1 cup white wine
2 cups chicken stock
2 Tbsp Extra Virgin Olive Oil
½ cup parmesan cheese
1 cup chopped turkey

Make the Risotto according to the package directions then add 1 cup chopped turkey, mix well and serve.

Package directions: Put 1 tablespoon Extra Virgin Olive Oil in a pan with 1 package Boscaiolo Risotto, stir over medium heat for 1 minute. Add 1 cup white wine; bring to a boil, stirring occasionally. Reduce to a simmer. As the liquid is absorbed into the rice, add the chicken stock one ladle at a time until absorbed into the rice; about 20 minutes. Remove from heat and stir in the remaining olive oil and parmesan cheese.

Say Thanks to Your Loyal Customers & Staff This Holiday Season

2009-11-17T08:24:00.000-08:00

As a business owner, it is important to celebrate the holidays with your customers and staff as a way to connect with them on a personal level. Corporate Gifting is a trend that is becoming increasingly more popular and despite the economy it is more important than ever to foster relationships with your loyal customers and employees. The most important aspects with corporate gift giving are personalization, uniqueness and practicality.

At Oil & Vinegar, we offer personalized gifts with customized labels so our guests can share unique, gourmet products with their loved ones, colleagues and patrons, while still branding their company’s logo. We offer a selection of over 40 different types of on-tap olive oils and vinegars from around the world and this allows for variety and personalization depending on the gift receivers likes.

Also, we offer practical gifts that your employees and customers can enjoy on an everyday basis for cooking and entertaining. Also, Oil & Vinegar offers our customized labels with a lead time of only 3 to 4 days. Our labels can be customized with companies’ logos and photos, messages or other holiday greetings. This is a fun service we provide our customers because it is a way to personalize gifts and offer something that the receiver will really enjoy. The best part is the labels are very affordable; individual bottles start at $14, sets start at $26.

To purchase a unique and personalized gift for your customers or staff, please visit a local retail store or www.oilandvinegarusa.com.

Give Us a Call and We Can Help This Holiday Season:

Oil & Vinegar Bellevue: (425)454-8497

Oil & Vinegar Skokie: (847) 763-1446

Oil & Vinegar Charlottesville: (434) 975-5432

Oil & Vinegar Woodlands: (281) 419-6601

Oil & Vinegar Missoula: (406) 549-7800

Oil & Vinegar Charleston: (847) 763-1446

Oil & Vinegar Provides Hand-Crafted Turkish Pottery Line; Continues to Provide Unique, Gourmet Products to the Culinary Industry

2009-11-03T11:07:00.000-08:00

Here at Oil & Vinegar, we have just launched a holiday-specific product line, hand-made Turkish Pottery, which is not only perfect for home decoration and special occasions but it is also a unique collectors’ item.

In addition to supporting the everyday foodies’ craving to become top-chef, Oil & Vinegar’s we pride ourselves in providing unique products to the culinary gift-giving segment. Our guests can create their own gifts or meal flavorings with the “on-tap” oils and vinegars, along with mustards, pestos, tapenades, honeys, fig spreads, fondue chocolates, dried herb mixes, as well as a fine selection of ceramic table ware, cruets, kitchen accessories, salt/pepper mills, international cookbooks and other culinary accessories fill the shelves.

This season Oil & Vinegar introduces Turkish Pottery designed by world renowned ceramic artist Nimet Varli. Each piece is handmade, hand painted and signed by the artist. Created using techniques from the 14th-16th century, the patterns found in the collection are typical, yet have definitely taken a new dimension in the hands of the contemporary artist. Nimet Varli is the first woman to ever professionally produce ceramics in Turkey and in 2002 she was named “Artist of the Year”. Each piece is customized and tells a strong and dynamic story. The pottery collection that is inspired by the grace and beauty of nature is reminiscent of snowflakes.

This customized gift is extremely exclusive and can only be found in the U.S. at selective locations, including Oil & Vinegar. Prices range from 9 to 120 dollars depending on size and style of pottery selected; styles include bowls, plates, vases, etc.

We are honored to be able to offer these one of a kind pottery collections. The beautiful artwork of each piece tells a unique story and sharing it with our guests as gifts is a great way to offer history and richness at each of our stores. This is a perfect gift to share with someone you care about and want to find something original and meaningful.

Oil & Vinegar Launches Customized Vinegar Box, “Lo Scrigno,” Just In Time for the Holiday Season

2009-10-23T13:11:00.000-07:00

Growing Chain Continues to Provide Unique, Gourmet Products to Culinary Industry

SEATTLE —In addition to supporting the everyday foodies’ craving to become top-chef, Oil & Vinegar, an interactive gourmet culinary specialty shop packed with international flair, flavor and passion, has captured the culinary gift-giving segment. This holiday season, Oil & Vinegar, has launched its most unique product, “Lo Scrigno,” a customized Vinegar Box with some of the highest quality vinegars in the world, Giusti Vinegars. This customized gift is extremely exclusive and can only be found in the U.S. at selective locations, including Oil & Vinegar.

“We look forward to the Holiday season every year at Oil & Vinegar,” says Debbie Gokhan, COO and Chicago franchisee of Oil & Vinegar, “It is a time of gift-giving and we love being able to add some gourmet flavor through our customized gifts to families across the country.”

Giusti is the oldest and most awarded producer of Balsamic Vinegar of Modena. Founded 1605, first in writing Balsamic Vinegar recipe 1865, Giusti was awarded 14 gold medals during 1800’s prestigious exhibitions, granted Royal Seal of Approval in 1929 as supplier of King of Italy. Giusti boasts the largest and most recognized collection of ancient casks, dating back 1600-1800, drawing aromas and flavours created centuries before.

This collection of Balsamic Vinegars of Modena, originally created on the December 4, 2006 for a special request of the late tenor Luciano Pavarotti for a Red Cross Charity Auction, contains many different types of vinegars, each of which are made up of cooked must and wine vinegar.

The five types include “Silver Medal - Profumato,” which has a firm flavour, good balsamic acidity and intense bouquet of aroma. This vinegar is ideal for salads or raw vegetables and can be lightly heated to be added to sauces and condiments. The second type is “Gold Medals - The Classic”, which has a rich bouquet and perfect balance between sweet and sour that makes it and is the most versatile product. Its perfume makes it a high class choice for salads, meat and fish.

The third type is “Gold Medals - Riccardo Giusti” which is extraordinarily dense with a pleasantly sweet aftertaste. Rich and thick to the palate, it is ideal for barbecues, cheeses, fruit, and also devoured alone. The fourth is “Gold Medals - Fourth Centenary” which was extracted in limited quantity from casks from 1800’s, this quality, celebrating the four centuries of Giusti activity, is rich, full bodied and deeply aromatic Balsamic, to be used in drops for the highest culinary art.

And last is the “Gold Medals - Banda Rossa” which is the pride of the Collection, a very limited quantity of an irresistible Balsamic aged for many years in the most precious Giusti casks, dating from 1600s-1700s. This vinegar has a high density, intense perfume, and fruity notes. Gold Medals can be used for the most noble and special occasions. These five bottles are finished by hand with a selection of balsamic vinegars ripened in ancient casks of the “Gran Deposito Ace to Balsamico Giuseppe Giusti” collection and are matured respectively in oak, chestnut, cherry, mulberry and ash casks”

“We are honored to be able to offer this traditional, rare and high quality Vinegar Box for the Holiday Season,” said Gokhan, “We are looking forward to sharing it with our guests for gifts and to be able to have so much history and richness at each of our stores.”

In addition to the Vinegar Box, this holiday season guests can create their own gifts or meal flavorings with the “on-tap” oils and vinegars, along with mustards, sauces, pestos, tapenades, olives, marinated vegetables, sun-dried tomatoes, honeys, fig spreads, fondue chocolates, dried herb mixes, sea salts, spices and a variety of flavored pastas.

With Autumn Sprouts Some New Delicious Food

2009-10-07T08:24:00.000-07:00

Autumn is setting in and some amazing food is blossoming with the new season. It’s time for delicious soups, squash, and pumpkin. So many delicious vegetables prompt an endless list of recipes in my mind. One of the great flavors I enjoy using this time of year is Pumpkin Seed Oil.

Pumpkin seed oil is a staple in Austrian cooking, but it is just now making favor with chefs and foodies worldwide. At Oil & Vinegar we carry pumpkin seed oil from Styria, Austria which is considered the highest quality and is DOP protected.

Pumpkin seed oil has this wonderful, nutty flavor that blends so well with squash, pumpkin, potatoes, and other autumn vegetables, and an intense green color that comes from the husks of the seeds. Pumpkin seed, like many other oils, is cold pressed, and because of its delicate nature, it is used cold or as a finishing oil, so it won’t lose flavor or nutritional value. Pumpkin seed oil has valuable health benefits and is full of vitamins and minerals, but it is the culinary adventure you will experience that is truly a delight.

Pumpkin seed oil makes a simple dressing for a salad when mixes with muscat wine vinegar and a bit of fresh ground pepper. It is also amazing as a finishing oil in squash or pumpkin soup. You can even toss steamed vegetables in a bit of the oil. Though I haven’t tried it myself, I have even seen recipes for vanilla ice cream with pumpkin seed oil!

A Business to Fit Your Passion and Lifestyle

2009-09-25T10:06:00.000-07:00

Finding a unique niche community that seeks out your product/services and connects with you on a personal level, should be the goal for all franchise concepts around the country. Oil & Vinegar distinguishes itself in the franchise industry because unlike the restaurant concepts, it connects with people involved in all facets of the food industry. Whether it be chefs, food enthusiasts, or the average “foodie”; Oil & Vinegar is a great opportunity to get involved in their own business and still have an attractive lifestyle prospect.

Oil & Vinegar gives people who are looking for a unique, exotic, international concept, a chance to have that option here in the U.S. While you may live in America, it is always nice to experience international cultures, foods, and lifestyles. Joining the Oil & Vinegar brand is a great way to enjoy international flair on a day-to-day basis and also to share that experience with your community and neighbors.

Many entrepreneurs are interested in being a part of the “food community” when selecting their own business venture. Often people immediately think the restaurant industry is the only way to delve into this field. Unlike the restaurant industry, which requires extensive hours, retail concepts allow a more attractive lifestyle and “family-friendly” appeal. Oil & Vinegar combines the best of the both worlds allowing the opportunity to be involved in the food industry, for passionate foodies, and an accessible lifestyle that the entire family can be a part of.

Being able to tackle your life-long passion and open a business that fits your lifestyle are two incredibly important issues to explore before committing to a business investment. Oil & Vinegar allows the chefs and food enthusiasts to bring a unique concept of which they are passionate about to their local communities, giving consumers an exotic retail experience never done before.

Passionate About Pasta

2009-09-16T06:14:00.000-07:00

At Oil & Vinegar, celebrating Holidays, new seasons, and events is always an exciting time for us. We are entering a new season and to celebrate the beginning of fall, we have launched our newest promotion: “Passionate About Pasta”. As autumn is approaching quickly and it's back to school, back to routine and back to basics. Switching back to a routine is never easy, but Oil & Vinegar can help with quick, easy to use pasta recipes that are delicious and always a crowd pleaser.

Discover a new world of flavor prepared with old world traditions in our San Marzano Tomato Sauces available in 4 flavors; Marinara, Seafood Marinara, Artichoke and Garlic with Zucchini Flower

Our pastas are made by an expert artisanal pasta maker and contain wheat germ in the semola (bran) that the large commercial pasta makers are not able to use, giving our pasta an extraordinary, unique taste. The pasta is slow pressed, laid out by hand and slow dried at a low temperature to capture the fresh tastes. Available in traditional, squid ink, garlic & basil, saffron, tomato, truffle, lemon & pepper, salmon and chili pepper.

Here are some customized recipes for your enjoyment, come visit Oil & Vinegar for some of these ingredients:

Papardelle Pasta Salad
Cook 1 bag of Tomato Papardelle Pasta according to the package directions, drain, rinse with cold water and mix with a bit of Extra Virgin Olive Oil to keep the pasta from sticking together. Add 1 ½ cups of diced vine ripe tomatoes, 8 oz package, drained of boccocini mozzarella, or 1 large fresh mozzarella, diced, 1 ½ Tbsp Miscuglio spice mix, ¼ cup Bonsecco Extra Virgin Olive Oil, 1 Tbsp Garlic Olive Oil and 1 Tbsp series 7 balsamic vinegar. Mix well and serve cold

Seafood Tubetti
Cook 1 package of Tubetti al Limone e Pepe Pasta according to the package. In another pan sauté in Extra Virgin Olive Oil 3 cloves of crushed garlic together with 2 stalks of chopped celery and 4 ounces of fresh tuna. When the tuna is fully cooked add ½ glass of white wine and 2 Tbsp of Muscat Vinegar. Puree the mixture in a blender until creamy. Return the mixture to the pan, add 1 can of tuna fish and 6 Pomodori Sunpomo, cook until hot. Mix the sauce well with the Tubetti al Limone e Peppe pasta.

Tagliolini with truffle salsa
Lightly sauté two sliced cloves of garlic and 4 chilli peppers finely chopped or 2 tsp of crushed chillies in extra virgin olive oil. When the garlic begins to become transparent, remove from heat. Cook the tagliolini in plenty of boiling water with sea salt, ‘al dente’. Drain the pasta and add it to the oil, garlic and chilli, add one jar of truffle salsa and draw the oil mixture and truffle salsa through the pasta until evenly coated. Top with grated parmesan cheese.

The World of Balsamic Vinegar (Part Two)

2009-09-01T13:54:00.000-07:00

Well, now that it is clear to us what actually is recognized as balsamic vinegar, here are a few more questions that Claudio clarified for us:

D: Sometimes we see Balsamic Condiment on a label; what is the difference between a Balsamic Vinegar and a Balsamic Condiment?

C: Actually, there is no such thing as a Balsamic Condiment. Remember, the only recognized Balsamics are those we discussed before. Using the name ‘condiment’ is for marketing purposes because the producers are not allowed to label it as vinegar unless they follow the rules we talked about. Often the acidity level is lower than the required 6% for a balsamic.

D: How can a consumer know if they are buying a quality aged Balsamic Vinegar?

C: No one can tell you how aged a Balsamic Vinegar is. In fact it is prohibit by law. If it is from the consortium you will know it is high quality, if it is not, the consortium has created a classification with ‘leaves’ for other balsamics. It is rated from 1 to 4 leaves (4 is the maximum). So the more leaves the higher the quality; you can assume the higher the number of leaves the more aged, but no one can indicate it.

D: We see ‘white’ balsamic in the market, yet have heard that there is no such thing. What is it?

C: White balsamic is an unaccepted denomination that is supposed to be less and less on the market since the IGP will make more controls. Technically it is a condiment which is white as the must is “decolorated”, filtered. There is no connection to the fact that white grapes are used, in fact white grapes are the grapes for normal Balsamic Vinegar of Modena, they become black because the must is cooked and therefore becomes black. It is possible that a “white condiment” tastes like balsamic, but it is not recognized as balsamic and there are no rules to the making of or ingredients of the “white condiment”.

So there you have it. As you can see, balsamic vinegar is such an interesting subject and we could probably talk about it for weeks!

There are a few things I would like to add from my own experience with balsamic vinegar. First of all, because there is such a wide variety of qualities and flavors out there, the most important thing is that you enjoy the taste.

Remember that traditional balsamic vinegar is extremely expensive and used for special occasions, or for special uses, such as an aperitif, drizzled on fruit or on ice cream. There are no rules, but I wouldn’t recommend a traditional extra vecchio balsamic for salads!

Keep in mind that balsamic vinegar is made from grape must, so read the label. You can find anything from pure grape must, to white wine vinegar with caramel additives and just a small quantity of grape must. Be wary of super inexpensive “aged” balsamics, as we learned, there is no such thing, and you get what you pay for!

The World of Balsamic Vinegar

2009-08-14T06:26:00.000-07:00

Later this year we are introducing a beautiful collection of vinegars in an exclusive box from the Giusti Family; the oldest producer of Balsamic Vinegar of Modena. Lo Scrigno, as the box is called, was produced for a charity auction at the special request of Luciano Pavarotti. The sale of Lo Scrigno was a huge success at the auction and Oil & Vinegar is fortunate to have, later this year, a limited edition, numbered replica of the original. I’ll tell you more about Lo Scrigno another time, but I wanted to let you in on a conversation I had with Claudio Stefani Giusti, 17th generation Giusti about the art of Balsamic Vinegar.

At Oil & Vinegar we have the good fortune of meeting the best producers of oils, vinegars and artisan food products from around the world and our franchisees and their staff reap the benefits by sharing their knowledge and passing it along to the guests in our stores.

There are a lot of Balsamic Vinegars out there, with a vast range of quality and a wide variety of prices which can be confusing to say the least and we receive a lot of questions on a regular basis.

My conversation with Claudio should help clear things up and introduce you to the complex and intriguing world of Balsamic Vinegar. I will publish the introduction of our conversation this week and will continue publishing our interview next week.

The first question most people ask is what makes a balsamic a balsamic, so that is where I started my conversation with Claudio.

D: What makes a Balsamic a Balsamic?

C: There are three registered products that are recognized as Balsamic Vinegar.
Balsamic Vinegar of Modena which also recently received IGP certification. (Indication of Protected Origin)

Traditional Balsamic Vinegar of Modena which is DOP, tasted by a panel of Consortium members and bottled only by the Consortium. (Denomination of Protected Origin)
Traditional Balsamic Vinegar of Reggio Emilia which is DOP (Denomination of Protected Origin)

All three recognized Balsamic Vinegars must be made from Trebbiano and Lambrusco grapes and must have 6% acidity.

Traditional Balsamic Vinegar of Modena is always bottled in the same 100ml bottle (designed by Giugiaro in 1897), by the Consortium of Traditional Balsamic Vinegar of Modena, regardless of the producer. Only the label will change according to who the producer is.

Traditional Balsamic Vinegar of Reggio Emilia is also bottled in the same 100ml bottle regardless of the producer by the Consortium of Traditional Balsamic Vinegar of Reggio Emilia, but not the same bottle design as the Modena bottle.

Balsamic Vinegar of Modena (not labelled traditional) must be bottles in 250ml or 500 or 750 or 1 litre or superior. The choice of the bottle is free.

Balsamic Vinegars that are labelled Traditional, whether from Modena or Reggio Emilia are VERY expensive products, (more than 100 euros per 100ml bottle), and are also extremely protected with a DOP. The rules imposed by the DOP are quite severe and having your balsamic judged and bottled by the Consortium is very costly.

Balsamic Vinegar of Modena (not labelled traditional) can be very cheap, or very good. In fact the rules are much less severe, as they only require that the balsamic ages at least 60 days in wood, which is hardly anything and therefore the product can be very cheap. This is why you find in supermarkets large bottles of Balsamic Vinegars of Modena for a very low price.

Balsamic Vinegar of Modena can also be very good; in fact, there is a broad range of quality Balsamic before arriving at the Traditional Balsamic Vinegar of Modena. A producer can still do a great Balsamic Vinegar of Modena and bottle in their own 250ml bottle. In the case of our Giusti Balsamics, for example, our same bottle has been on the market for more than 100 years, so we were not interested in doing only the Traditional Balsamic Vinegar of Modena in the 100ml Giugiaro bottle, because our 250ml Giusti bottle is recognized as it is.

To be continued next week...

Oil & Vinegar Surprise Gift Bags

2009-07-30T13:28:00.000-07:00

The big question from our guests this summer is when are you doing the bags again?! Well, for those of you that are not familiar, twice a year Oil & Vinegar has fun with surprise bags and they’re starting next week! Created after a Japanese shopping tradition, ‘fukibukuro’ or ‘lucky bags’ are the highlight of every sale event. The bags are full of interesting items at incredible prices.

The surprise bags at Oil & Vinegar are filled with five items from the store. Usually it is a combination of three food items and two non-food items and it can be anything from oils, vinegars, dried herbs, sauces, dip dishes, kitchen gadgets, and more. You have to be adventurous, but it is a great way to try new products, and, if you’re lucky, you’ll find one of the four gift cards that are hidden in the bags in every store.

The bags are double the value, so a $20 bag has $40 worth of products in it, and so on. They are packed randomly, so not even the staff in the shops knows what is in each bag or where the gift cards might be. It is so fun to see the excitement about this promotion. Besides our guests who have experienced it before, asking “when are the surprise bags coming?”, when the promotion starts, some guests will buy one for themselves and one for a friend, or co-worker just to brighten their day. Everyone has their own technique in finding the perfect bag; it might be closing your eyes and picking, wandering around lifting them and picking by weight, or just grabbing the first one you see! Anyway, it is fun and exciting and our most popular promotion ever!