Vinaigrettes, Marinades, & Glazes, Oh My!
Vinaigrette: Combine equal parts of 'Smashing Olive' Extra Virgin Olive Oil or Flavored Olive Oil with 'Smashing Olive' Balsamic Vinegar. Whisk (or shake in a lidded container) together to emulsify well and serve. For additional flavor, dab in a small amount of Dijon mustard and continue whisking. This will make the Olive Oil-balsamic mixture look creamy in appearance. Refrigerate remaining amount for up to 3 days.
Marinade: Combine equal parts 'Smashing Olive' EVOO with equal parts 'Smashing Olive' Balsamic Vinegar. We recommend preparing enough to cover the meat. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish, Seafood (catches from the water) we recommend rubbing the olive oil into the raw meat in the absence of the balsamic vinegar for approximately 30 minutes. We remove the balsamic during the marinade to eliminate the chance of the acidity in the vinegar from “cooking” the delicate meat. After cooking toss/drizzle meat with combination of Olive Oil and Balsamic.
Heat Applications: Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.
Reduction Method: Our true aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses. If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small sauce pan over medium to medium-high heat with constant stirring. As the balsamic starts to reduce it will pull to the sides of the pan. Remove reduction from heat just prior to desired thickness as the balsamic will continue to reduce until cooled. Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath. As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes. Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice-cream...or straight into your mouth :)
Vinaigrette: Combine equal parts of 'Smashing Olive' Extra Virgin Olive Oil or Flavored Olive Oil with 'Smashing Olive' Balsamic Vinegar. Whisk (or shake in a lidded container) together to emulsify well and serve. For additional flavor, dab in a small amount of Dijon mustard and continue whisking. This will make the Olive Oil-balsamic mixture look creamy in appearance. Refrigerate remaining amount for up to 3 days.
Marinade: Combine equal parts 'Smashing Olive' EVOO with equal parts 'Smashing Olive' Balsamic Vinegar. We recommend preparing enough to cover the meat. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish, Seafood (catches from the water) we recommend rubbing the olive oil into the raw meat in the absence of the balsamic vinegar for approximately 30 minutes. We remove the balsamic during the marinade to eliminate the chance of the acidity in the vinegar from “cooking” the delicate meat. After cooking toss/drizzle meat with combination of Olive Oil and Balsamic.
Heat Applications: Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.
Reduction Method: Our true aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses. If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small sauce pan over medium to medium-high heat with constant stirring. As the balsamic starts to reduce it will pull to the sides of the pan. Remove reduction from heat just prior to desired thickness as the balsamic will continue to reduce until cooled. Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath. As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes. Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice-cream...or straight into your mouth :)