Holiday Entertaining at Oil & Vinegar

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

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

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!

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!!

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

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!