Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Archive for March, 2008

Glass Oil Drizzlers

Wednesday, March 05th, 2008

Drizzle CruetsThere are many different types of oil drizzlers, made from different materials. For storage and dispensing of vinegar and olive oil, one must know which materials make the best oil drizzlers in order to avoid potential problems.

Vinegar is a form of acid and is corrosive. Different vinegars have different acid concentrations and their corrosiveness varies accordingly. Metal containers are therefore a bad choice for storing vinegar as it will slowly dissolve the metal. The only exception is stainless steel. Stainless steel, ceramic and glass make the best storage and dispensing containers for vinegar. Containers should also be capped with corks or stoppers that are corrosion resistant. Many inexpensive spouts and stoppers from China are mostly made of metal and are not recommended.

Glass is an excellent material for containers to hold oil and vinegar because it is not easily corroded and is also easy to clean. Our oil drizzlers are made with the highest quality Borosilicate Simax glass, which is a very hard type of glass not too different from the commonly used Pyrex? The glass is hand blown, so each container is different, but retains a high level of quality and aesthetic appeal. Vinegar does not cause our glass oil drizzlers to corrode, and they are easily cleaned using hot water and some dishwashing liquid.

The drizzle cruets pictured here are made of glass and consists of two parts – a body and a pour spout. A good oil drizzler is made of glass, and our cruets are constructed using only glass. They are non-drip, with friction-fitted glass pour spouts that prevent those little accidents that are all too common with other containers. The neck of the main body is flared, forming a funnel that makes pouring vinegar or oil into the cruet easy and convenient. A vent forms part of the spout, allowing pressure inside and outside the container to equalize during pouring, creating a smooth flow of liquid when dispensing from the cruet.

Cruets.com oil drizzlers are perfect for use in cooking or serving. Holding up to six ounces of fluid, our oil drizzlers allow oil or vinegar to be lightly drizzled over any desired dish and are also dishwasher safe.

Recipe for basic Vinaigrette

Tuesday, March 04th, 2008

Basic vinaigrette

For this recipe the ingredients can be adjusted according to taste i.e. oil and vinegar ration can be changed to suit.This recipe makes about ¾ cup.

2-4 Garlic cloves put through a garlic mincer (cloves should be large)
¼ cup of extra virgin olive oil
¼ cup of balsamic vinegar
2 tsps French mustard (Dijon)
1 tsp sugar
1 tsp salt
To taste ground black pepper, and, or, cayenne pepper (you choice)
Selection of chopped herbs.

All the ingredients can be blended together in one bowl. If stored for several days in a refrigerator you will need to let the dressing stand in a normal temperature for a while before serving.

[tag] basic vinaigrette recipe[/tag]


Tomatoes Vinaigrette Dressing over greens

Tuesday, March 04th, 2008

Red Ripe Tomatoes Vinaigrette Dressing

This is a recipe that makes excellent use of firm ripe tomatoes when they are in season which is ideally towards the end of the summer months.

Choose the best quality tomatoes and extra virgin olive oil. By adding ingredients such as onions, parmesan and parsley can result in an astonishingly delicious combination of flavours.Makes up to 8 generous portions.

1/3 cup wine vinegar
2 tsps oregano
1 tsp sea salt
2 cloves crushed garlic
½ tsp black pepper, freshly ground
½ tsp mustard powder
1 cup extra virgin olive oil
8 to 9 sliced, firm, ripe tomatoes
White parts of 3 green onions finely minced
1 tbs chopped parsley (fresh)
¼ cup of parmesan cheese, freshly grated


Blend dry ingredients with vinegar. Add olive oil and whisk to create a smooth blend. Cover sliced tomatoes with the vinaigrette dressing and refrigerate for about 3 hours. Every now and again, spoon mixture over tomatoes, recover and return to the refrigerator. The ripe tomatoes in vinaigrette are served on crisp salad leaves. Top with a little more vinaigrette and dress with your cheese, onions and parsley.

Recipe for a healthy green summer salad.

Fresh salads are enjoyed all year round but are perfect when the weather is warm and thoughts turn to healthy eating. To make a delicious, nutritious summer salad follow the recipe below:

For 8 portions you will need:

6 cups of spinach leaves, torn apart
10 cups lettuce leaves torn into smaller pieces
2 green onions – chopped
¼ cup of cider vinegar
2 tbs water
2 tbs olive oil
2 tbs brown sugar (or sugar substitute, if preferred)
4 grilled strips of turkey bacon – crumbled

Prepare your lettuce, onions and spinach. Place them all together in a large bowl and lightly combine. Place sugar, vinegar, olive oil and water into a small sized pan. Allow mixture to come to the boil.

Finally, dress your salad leaves and onions with this mixture and garnish with the bacon pieces. The salad is now ready to serve.

[tag] spring green salad, tomato vinaigrette, vinaigrette dressing[/tag]

Quick and easy vinaigrette

Tuesday, March 04th, 2008

Last Minute Vinaigrette recipe

Don’t waste time searching for vinaigrette outside the home when you can create one yourself in a fraction of the time it takes to go shopping.

You can always substitute ingredients to create your own exciting versions of this classic recipe. For example, use fruit flavoured vinegar instead of balsamic or French mustard and homey.

Basic Balsamic Vinaigrette

1 tbs balsamic (aged variety)
1 tbs French mustard (Dijon)
4 tbs extra virgin olive oil
1 pressed garlic clove
1 tsp best quality honey (if you desire)

Put all the ingredients into a container with a secure lid and shake vigorously. You now have four portions of vinaigrette to use either as a marinade or dressing for salads.

[tag] easy vinaigrette recipe[/tag]


Italian Bruschetta made the traditional way

Thursday, March 20th, 2008

Traditional Italian Bruschetta

This recipe provides for four portions

Italian bruschetta can be made in your kitchen on a ridged grill pan, toaster or the grill of your stove. This method works just as well as the traditional Italian way of grilling the bread over a wood fire.

Half a loaf of Ciabatta bread, or any similar type if not available
Four crushed garlic cloves (large)
Half a cup of extra virgin olive oil
To taste, coarse sea salt
Ground fresh black pepper

The bread should be cut into diagonal slices of no more than 3/4 inch thick. The bread should be grilled on both sides until it is toasted. The crushed garlic should be spread over each slice of grilled bread. Arrange the slices of grilled bread on the plate you wish to serve from. Drizzle olive oil over the grilled bread. Season with some freshly ground black pepper and a touch of coarse sea salt.

Serve your Bruschetta straight away. As well as offering extra olive oil, have some balsamic vinegar and olive oil in another bowl and offer with your Bruschetta.

[tag] simple bruschetta, Italian bruschetta[/tag]


Rosemary Infused Olive Oil

Wednesday, March 19th, 2008

Rosemary-Infused Olive Oil

Rosemary-Infused Olive Oil is ideal for pouring onto pasta, adding to soup, or as a dipping sauce for crusty Italian bread. Slow cookers are perfect for infusing olive oil with rosemary. It can be done on the stove top. However, it can be difficult to keep the oil from getting too hot.

Cooking Time: 1-1/2 to 2 hours on HIGH
Slow Cooker Size: 4 quart

Makes one cup 

1 cup mild olive oil
1/4 cup chopped fresh rosemary leaves

Pour olive oil into slow cooker and add rosemary leaves. Cook on uncovered on the HIGH setting for up to 2 hours. Turn the slow cooker off. Cool for about 20 minutes, and then remove the rosemary leaves from the oil by pouring it through a sieve or collider lined with a paper towel and placed over a metal bowl. After the oil has cooled completely pour it into a glass jar. Cover and refrigerate. Refrigerated the oil will last up to a month without losing its quality. Do not worry if the oil becomes a bit cloud within the month, it will become clear once it reaches room temperature.

Olive oil can also be infused with other herbs such as basil or garlic. Simply substitute the rosemary for the herb of your choice and prepare in the same fashion.

[tag] rosemary infused olive oil[/tag]


Olive Oil on your shelf or in the fridge

Sunday, March 16th, 2008

Preserving and Storing Olive Oil Like all other oils, extra-virgin olive oil should be stored in a cool, dark place. Its flavor is strongest immediately after it is extracted from the harvested olives, and its taste, fragrance and color are all at their peak. Olive oil undergoes oxidation while in storage and its flavor and taste will deteriorate at a steady pace. Mild olive oils are oxidized particularly  fast, and have a shorter shelf life. Although all olive oils will inevitably become too oxidized to consume, this process can take up to three years. Olive oils that are fruity or spicy tend to resist being oxidized longer than other olive oils.

In order to preserve the quality of the extra-virgin olive oil that you have at home, make sure you store it in a cool and dark area. A dry kitchen cabinet far from heat sources or even the refrigerator will suffice to keep your olive oil fresh for some time, although olive oil solidifies when stored in the refrigerator and will require several minutes of thawing before you will be able to use it again. Containers should be made of glass, porcelain or stainless steel and should never be made of plastic or reactive metals. Olive Oil Cruets from Cruets.com are perfect for storing and preserving oil and vinegar. The oil and vinegar grape cruet is specifically designed for this. 

[tag] store olive oil, olive oil storage[/tag]


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