Simple Uses for Our Olive Oils and Balsamic Vinegars

The delicate flavor of olive oil and the sweet and smoky taste of balsamic vinegar can work in tandem to enhance savory entrees, liven up salads and add sophistication to sweet desserts—and both of these kitchen staples are excellent sources of vitamins, minerals and powerful phytonutrients. Olive oil and balsamic vinegar will leave your dishes bursting with flavor and packed with nutrition, so what is the best way to use them? This article will cover the health benefits of extra virgin olive oil and balsamic vinegar and give you some ways to use their unique tastes together to improve the flavor of your food.

How to Cook With Olive Oil

Extra virgin olive oil tastes great uncooked and adds tremendous flavor to foods cooked at lower temperatures, but it is not a great choice for frying at high heat. Olive oil balances the acidity of foods like tomatoes, lemons and grapes, so determining just how much to use is a delicate process. This is also one of the reasons why olive oil and balsamic vinegar work so well together.

Olive oil is usually drizzled over salads or used as a healthy alternative to butter or margarine, but this amazing food is capable of so much more. Brushing meat with olive oil before grilling seals in juices and flavor and creates a pleasingly crisp exterior shell, and using olive can also be used to give cakes and pastries a delicate taste.

Ways to Use Olive Oil

You can use olive oil to make a healthy salad dressing or add a burst of flavor to veggies or pasta, but you can also get a little adventurous. Here are a few ideas to get you thinking:

• Blood orange ice cream: Use our premium extra virgin olive oil infused with the sweetness of blood oranges to turn a simple bowl of vanilla ice cream into an unforgettable treat. Most people grimace when we suggest the combination: “olive oil and ice cream?” But once tried, the grimace becomes a big, wide grin!
• Give everyday foods a pop: If you love eggs but just wish they had a little more kick, try drizzling on a little flavored olive oil. If you really want a breakfast that bites back, try an olive oil infused with organic cayenne and habanero peppers. Our hot pepper olive oil turns an ordinary slice of pizza into a sizzling experience!
• Veggies: No need to chop garlic anymore! Vines & Groves garlic olive oil becomes a kitchen staple. It’s great for sauteing your favorite vegetables or a substitute for any recipe calling for garlic. Toss them with any of our flavored oils before roasting . A light brushing of olive oil infused with rosemary or basil will add “that little extra” without overpowering the flavor of the vegetables. Rosemary olive oil on roasted potatoes is an especially tasty combination. Try boiled, quartered potatoes (skin on) with our lemon olive oil and a sprinkle of black pepper. Yum!

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Ways to Use Balsamic Vinegar

While not quite as versatile as extra virgin olive oil, balsamic vinegar can still do much more than add a bit of life to marinades or salads. Here are some ways to use this versatile condiment to add an extra dash of taste and nutrition to your dishes:

• Marinate
  Beef, pork, lamb, seafood and chicken love to bathe in Vines & Groves balsamic vinegar before grilling or roasting. Make sure all sides are covered, place in a bowl or marinade bag, and refrigerate. Salt and pepper after the marinate is done, not before.The longer the meat stays, the more penetration. In a pinch, one hour works to add a slightly sweet crunch to the outer layer.
  
  Recommended Marination time:
  - Seafood - 15 to 30 minutes maximum
  - Chicken - 2 hours
  - Pork and Lamb - 4 to 8 hours
  - Beef can marinate for 24 hours or more
• Cheese, please!
  A drizzle or two over ANY cheese lifts the savory flavor of the cheese while adding a sweet and slightly-tart finish. It’s an excellent choice before or after any meal. Toss on a few berries and a drizzle for an exquisite visual presentation.

Root Vegetables

Speared carrots, sweet potatoes, beets and parsnips tossed with our fig balsamic make a delicious and colorful spread for your holiday table. Lay them out on a baking sheet and roast until fork-soft and serve.

A solo dish of roasted asparagus or Brussels sprouts with our traditional barrel-aged balsamic will be another big hit anytime of the year.

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