January 24, 2012

Olive Oil How-Tos PLUS a Free Recipe

By: Leanne Ely, C.N.C


Happy Tuesday, y’all!

You know the drill, it’s time for Tricks, Tips and a Recipe, our regular Tuesday installment where you’ll learn a tip or a trick and you’ll get a great recipe to try it out with. Doesn’t get much better than that, now does it?

Today’s focus is on OLIVE OIL.

Here’s today’s TRICK:

Have you ever spilled olive oil or any other kind of oil for that matter? What a mess! The way to clean it up easily is to sprinkle a thick layer of flour over the top and let the flour absorb the oil (usually takes a few minutes). Then use a brush or some paper toweling to sweep it right into your dustpan and toss. Clean the area that was spilled on with some windex or something similar to remove the oil and flour residues.

And here’s a TIP:

If you buy your olive oil in huge gallon sized cans, you know the glug, glug, slosh problem resulting in spills that these big containers produce! The way around that is to even out the flow. You do that by introducing oxygen to the can on the opposite side of the pouring spout—use a church key and open ‘er up!

And your RECIPE:

Classic Vinaigrette
Makes a little over 1/2 cup (store in fridge)
Enough for a few salads, depending how big they are

1 tablespoon dijon mustard
4 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon sea salt
1/2 cup olive oil
Fresh ground pepper

In a bowl, plop all ingredients, except olive oil. Using a wire whisk, mix all ingredients well.

Keep whisking and add olive oil in a steady stream.  That’s all there is to it.

COOKING NOTES : Variations on a Theme:
You can add a clove of pressed garlic to make a garlic vinaigrette, snip fresh herbs in it or even change out the vinegar for a different flavor.  For an Asian flavor, try changing out the balsamic for rice wine vinegar and use 1/2 olive oil and 2 tablespoons of sesame oil.