Cooking With Olive Oil:
• Olive oil has been used for thousands of years. It is the cornerstone of health eating and the Mediterranean Diet. It is very versatile
• Think of olive oil like wine. Use different olive oils for different purposes. Use olive oil for salads, roasting vegetables and meat, sautéing, baking or light pan frying. It is all a matter of taste.
• Heating and Smoke Point. The smoke point of Extra Virgin Olive Oils may vary but as a general rule we believe it is roughly between 365 degrees F and 400 degrees F.
As a reference point, the table for the IOOCA (International Olive Oil Council) shows standard cooking temperatures:
- Olive oil can be readily substituted in most dishes where margarine or butter is used. Butter and olive oil are often used together because they enhance each other’s flavors.
- Olive oil is great in baking, cakes, cookies, brownies and pastry recipes. Don’t be afraid to use it.
Here is a helpful conversion chart for cooking with olive oil:
Olive Storage Facts – Keeping Olive Oil Fresh:
- Olive oil is best keep in cool dark place away from heat (such as your stove), air (such as A/C vents) and light (out of direct sunlight). Place it in your cupboard not in the refrigerator. Note: Too much heat, air and light can cause oxidation which can make the oil turn rancid.
- It is best kept in dark green bottles.
- Do Not store in plastic, because the PVC (polyvinyl chloride) from the plastic can be absorbed by the oil.
- Avoid reactive metals such as copper or iron, because the there is a potential of chemical reaction that can make the oil unsafe.
- Stainless steel is safe, it is an unreactive metal.
- Keep the lid on tight. Cork stoppers work well.
- Use extra-virgin, olive oils and flavored olive oils within one year.
COOKING WITH BALSAMIC VINEGAR
Balsamic vinegar is not just about salads! If that is all you are using it for you are really missing out.
Use it to:
Finish Soups and Sauces – add a splash at the end of cooking it brings the flavors together
In Braised Dishes – using a little mixed with the liquid give the dish a deep, rich and slightly sweet tangy flavor.
Syrup – Drizzle use over fruit, cakes, or ice cream. Even great on fried rice!
Marinade – Great for steak, tofu and portabella mushrooms. Add some onions a full dollop of mustard mixed with the balsamic and you have an easy marinade.
Soda and Cocktails – Balsamic is sweet and can be diluted in soda water for a great fizzy drink. Or mix with in cocktails for an adult beverage.
Balsamic vinegar can be stored indefinitely. Once you open the bottle, oxygen is not a problem and will not cause deterioration. Store it in a cool, dark place away from heat. You may notice sediment in the bottle. This is a natural by-product of the process and is not harmful.
- Store in cool, dark area; keep tightly closed when not in use.
- Storage time shown is for best quality only — after that, the vinegar’s color or flavor may change, but it will remain safe to consume indefinitely if it has been stored properly.