Bread Dipping Appetizer

Bread Dipping Appetizer

Archive for the Category 'Olive Oil'

Extra Virgin Olive Oil Appetizers With Peppers And Italian Olives

Thursday, September 25th, 2014

STUFFED PEPPERS

• Six green peppers
• One half cup milk
• One half cup peeled chopped tomatoes
• One half teaspoon freshly ground black pepper
• One half teaspoon salt
• One quarter cup extra virgin olive oil
• Seven oz can tuna fish chunks in water
• Three quarter cup sliced black olives
• Two slices white bread

Cut the crust edges off of the bread slices. Soak the bread in the milk for ten minutes, and then empty out the milk and mash the bread until smooth. Remove the seeds from the peppers and then drain and flake the tuna fish. Add the tuna with the bread and mix while adding the olives, salt, pepper, and tomatoes. Stuff the peppers with the tuna and then place the peppers on an oiled baking dish. Sprinkle the peppers with the extra virgin olive oil. Cover the dish and bake in a 350 degree oven for 45 minutes. You can serve either warm or cold.

 

PEPPERS AND OLIVES

• One and one half cups Italian olives
• One half cup extra virgin olive oil
• One half teaspoon sea salt
• Six anchovy fillets
• Six green peppers
• Two cloves peeled garlic

Dice the garlic cloves and then chop the anchovies. Broil the peppers as close to the heat as possible, until the skins turn black. Rub off the skins and then cut the peppers into narrow strips, and throw away the seeds and fibers. Sprinkle with the salt. Heat the oil in a skillet and then add and sauté the peppers two minutes. Mix in the olives, garlic and anchovies; cook for another two minutes. Serve warm.

Olive Oil Dipping Dishes, The Healthy Essential Fat

Tuesday, March 11th, 2014

Olive Oil Dipping Dishes For Italian Bread Dipping Appetizers

Did You Know That Bread Dipping With Olive Oil Dipping Dishes Contains A Healthy Fat?

We all live with the perception that if we eat fat, we will totally ruin our health and increase the risk of developing various diseases. Practically every individual considers that a healthy meal should contain few or zero amounts of fat. However, there are some aspects that can contradict this perception. During the 1950’s, the Mediterranean diet used in the Greek Island of Crete produced the same fat consumption as in America, but the heart disease and other chronic disease rates were incredibly low. During this period of time, the Cretans were considered one of the civilizations with the longest lifespan on Earth. How can this be possible considering that their Mediterranean diet was full of fat?

The secret may be hidden in the incredible attributes of olive oil, since Cretans consumed from 3 to 5 ounces of olive oil each and every day, according to Ancel Keys. This can be made even more simpler, just by taking your favorite bread and dipping it in an olive oil dipping dish. Serve as an appetizer on a frequent basis. The famous researcher also pointed that Cretans used olive oil in practically every recipe; they even soaked the bread in olive oil. Instead of having breakfast, some Cretans simply drank a wineglass full of olive oil. Since most of the health problems that have affected the Americans during the 1950’s and 1960’s were associated with too much fat consumption, why weren`t the Cretans displaying the same symptoms?

We can`t say that Cretans were an exception to this rule since other countries have displayed the same results. People from the Mediterranean parts of Italy, Spain, and France consumed the same amounts of fat calories as the Cretans, and the heath disease rates were still surprisingly low. However, the Mediterranean diet could not be matched by any other diet from other countries. For example, in Finland, coronary heart disease was really popular amongst those who used to consume high quantities of fat. Moreover, Finland included the shortest life spans compared to any other European country.

How Can Olive Oil Dipping Dishes and Bread Help Reduce The Risk Of Heart Attacks?

Ancel Keys started a research to discover why coronary heart disease is so frequent in this country, so he compared the overweight American men with middle-aged men from Finland. The results confirmed the fact that Finnish men contained higher levels of cholesterol in their blood.

The dietary surveys that followed Keys’s research have proved the fact that Finnish people consume meals that contain high levels of saturated fat. Butter, rich milk, cheese and other similar foods that are rich in saturated fat were preferred by Finnish men.

By simply incorporating olive oil on a well enjoyed snack known as bread dipping with olive oil dipping dishes, you can receive the necessary good fat while you lower the possibility of the bad fats, as well as other health problems.

Following diets that were very low in fat helped the patients to decrease the high blood cholesterol levels within one week. The same studies have also revealed the act that, from all the different types of fatty acids (saturated, monounsaturated, and polyunsaturated), the saturated fatty acids increased the blood cholesterol levels the most. Therefore, we can conclude the fact that coronary heart disease and other chronic diseases can be triggered only by a particular type of dietary fat, not all fat in general.

Olive Oil Cruet Helps When Cooking With Olive Oil

Friday, February 21st, 2014

Gourmet Extra Virgin Olive Oil In An Olive Oil Cruet

Cooking with olive oil allows for the even transfer of heat when cooking a dish, making it a great way to cook that will give more even results than if you grilled or dry fried your meat or other food. But once you begin cooking with olive oil for frequently, you will see how easier it will be with the use of an olive oil cruet.

Cooking With An Olive Oil Cruet

Also, cooking with olive oil has the advantage that it can be heated to hot temperatures, hotter than a fan assisted oven or griddle pan, allowing for the food to be cooked evenly and quickly, the food being submerged in the oil in order to cook it quickly and evenly on all sides.
Your olive oil cruet will help keep your olive oil fresh at all times. It will also make it so much easier and quicker for you to store and pour as well as ready access to using olive oil. All you have to do is just pull a cork and pour!

The Different Types Of Olive Oil To Store In Your Olive Oil Cruet

However, when you cook with oil, you do need to be aware of the different types of oil that there are on the market and which ones are best for cooking. Different oils will begin to smoke at different temperatures, so this is the first point you need to be aware of. The smoke point of oil is the temperature at which the fat breaks down, and gives off gaseous products that are detectable to the human eye. The different smoking point of oils will depend on what type of oil it is and the concentration of fatty acids within. Animal fats are high in fatty acids, smoking at 375 degrees F; vegetable oil however has a lower concentration of fatty acids and will start to smoke at the very much higher temperature of 45 degrees F. As oil gets old and reused, it will smoke more easily due to the contamination of food particles within.

Deep Frying With Olive Oil

If you wish to deep fry food, you need to make sure that you do so with refined oils. If you use an unrefined oil, it will cost you more, but you will not benefit in any way as the flavors from the oil will be destroyed when it is heated up to such high temperatures. Also, unrefined oils are often totally unsuited to deep frying as they have a low smoke point. When oil begins to smoke, it begins to break down and the result of this being oil that is very greasy, will line the stomach, and give rise to stomach upset. You can often taste when oil that has smoked is used in cooking straight away, and your stomach will tell you too.

When deep frying food, what you need to remember is that the cheaper oils are actually better than using expensive oils. As the flavor of oil will disappear as it is heated up, there is no sense whatsoever in using an expensive oil for cooking. Perfect oils for deep frying are corn oil, sunflower oil, or peanut oil for an added nutty flavor. Alternatively, you may like to deep fry with olive oil, but if this is the case, stick to mild olive oil that is also much cheaper in price. Contrary to popular believe, olive oil does not have a low smoking point, so it is perfect for deep frying.

EVOO Pan Roasted Chicken Cacciatore

Wednesday, February 05th, 2014
  • Three pounds boneless, skinless chicken breasts
  • One quarter teaspoon fresh marjoram
  • One pound fresh tomatoes chopped in small pieces
  • One quarter cup extra virgin olive oil
  • One teaspoon salt
  • One quarter teaspoon pepper
  • One half cup dry white wine
  • One half cup chopped onion
  • One half bay leaf
  • One eighth teaspoon fresh thyme leaves
  • Eight ounces sliced mushrooms

Finely slice up the red tomatoes and dice the onions. Mince the mushrooms into small pieces. Cut the chicken breasts into three thinner fillets. Drizzle the olive oil from an olive oil cruet into a saucepan and turn to medium heat. Place the chicken breasts in there with the other ingredients. Put on the lid and let simmer for forty five minutes. Lift the lid and stir occasionally. On the side, put any excess pieces of chicken to serve with extra mushrooms. Goes great with green beans or broccoli and serves four.

Mediterranean Diet Eating Habits Focus On Olive Oil

Monday, February 23rd, 2009

People hear the phrase ‘Mediterranean Diet’ and they are looking for a standard diet plan. Unfortunately, this is a case of mistaken identity. The Mediterranean diet is based on the eating habits that are adhered to by those living in the Mediterranean. The Mediterranean Sea has 10 countries surrounding it and while they all have their own idiosyncrasies to their diets, they share the common emphasis on cereals, nuts, legumes, fruits, vegetables and of course Olive oil.

Monounsaturated fats in olive oil:

When researches try to figure out why the Mediterranean diet is so successful as related to people’s health, the first thing they look at is olive oil as it is usually the sole fat used in food preparation. It is a rare case that you will find someone in this region using something like butter. The fact that it is rich in monounsaturated fats is further enhanced with it also being a great source of antioxidants which are proven to help in heart disease and other major health issues. You must remember, they use this for everything from preparing sauces and vegetables to frying fish and it is the key ingredient to their salad dressings.

Compared to other regions, the people of the Mediterranean experience a much lower rate of heart disease. Research has been focused in this area for some time and it has been found that one of the major reasons is the type of diet that they have.

The Mediterranean diet features:

  • Low amounts of alcohol
  • Intake of large amounts of foods rich in antioxidants
  • Small or limited portions of red meat
  • Grilled and steamed fish in moderation
  • Moderate consumption of olive oil as it pertains to fresh vegetables and dressings
  • Large consumption of legumes and vegetables (5 different varities) and fruits (about 4 servings per day)
  • Large quantities of potatoes, bulgur, rice, pasta, breads, polenta, and couscous
  • Exercise is also a large part of their daily routines

The people of Spain, Southern France, North Africa (mostly Morocco and Tunisia), Portugal, the Balkans, Turkey, other regions of the Middle East and Italy all have a diet that is a variation of the Mediterranean diet.

 

Olive Oil in the Meditterranean Diet

Saturday, February 21st, 2009

The Mediterranean Diet’s Most Important Ingredient: Olive Oil

When we talk about the Mediterranean Diet, we are not speaking about a specific set or rules for a diet, instead we are talking about habits that have been adhered to that have been linked to the reduction in heart disease, mortality rates and cancer.

Health professionals are in agreement that the diet of those living in the Mediterranean have much healthier eating habits than those living in America and Northern Europe. They consume much larger quantities of things like vegetables, legumes, fruits, grains, nuts and of course, olive oil. Quality olive oil is loaded with antioxidants and monounsaturated fats. When adding an olive oil to your regular diet, look for brands such as Kalamata Extra Virgin Olive Oil, made in the Kalamata region of Greece, as it not only aids in your health, it will also give a flavor boost to you food!

Here is a quick dish that defines the wonderful flavors of the Mediterranean Diet:

Bruschetta with Tomato, Garlic stuffed Olives and Arugula

1 loaf bread, Ciabatta
¼ C olive oil, extra-virgin
2 C vine-ripe tomatoes, peeled and chopped
One half jar Iliada green, garlic stuffed olives, roughly chopped
Sea salt (to taste)
Black Pepper, fresh ground (to taste)
One bag baby arugula leaves (make sure you wash them)
Fresh basil, shredded and torn

Set oven to 350 degrees and allow to reach temperature. Take loaf of bread and cut into 2” thick slices. Lightly coat bread with olive oil. Place bread on baking tray and put into oven, cook for about eight minutes until you see that it has turned slightly brown around the edges. Combine all ingredients except arugula. When ready to serve, add arugula and combine.

Spread tomato mixture evenly across slices of bread and basil as garnish.. Serves 6

Makes an excellent appetizer for pasta and soups.

 

Mediterranean Salad With EVOO

Tuesday, June 10th, 2008

Mediterranean Style Salad

Ingredients:

  • 1 can artichoke hearts (15 ounces)
  • 1 can white beans (15 ounces)
  • ¼ to 1/3 cup of red onion, thinly chopped
  • 1 cup red peppers, roasted and chopped
  • ½ to ¾ cup fresh mint, chopped
  • Red pepper flakes
  • Extra Virgin Olive Oil
  • Fresh squeezed Lemon juice
  • About 1 cup feta cheese, crumbled

 

Method:

Open and drain each can. Rinse the white beans and artichokes by placing it under running water. Using a cutting board, chop the hearts into quarters. Set aside. Chop the red peppers. Dice the red onion very finely. If you are using fresh mint, take a handful and chop it. Mix all of these into a mixing bowl. Add a generous drizzle of extra virgin olive oil. Cut the lemon into half and add the juice of one half into the bowl.Add a pinch of red pepper flakes for some spiciness. Stir all ingredients together. Before serving, add some crumbled feta cheese. You may wish to add some kalamata olives, pitted and sliced.

 

 

Selecting Gourmet Olive Oil

Thursday, May 29th, 2008

Selecting the kind of olive oil you want is similiar to choosing a fine wine. In fact, olive oils are also similar to wine when it comes to the terms used. Different kinds of olive oil also have different color, thickness and richness. There is a range of oils you can choose from – starting from extra virgin to extra light. Like choosing wine, it is important that you select the best oil that will complement your food. For instance, when choosing wine, it is vital that you come with the right pair, such as port paired with a sumptuous desert or an excellent Chardonnay acting as the perfect counterpoint with shellfish.

Your choice of olive oil says something about you and the tastes you have, in the same way that you select a sharp tie or a pretty evening dress. The oil should also dress up the dish and bring out its flavor. The oil can dress up and improve the flavor of the salad or bring out the taste of duck breast. Oils you can choose from include:

Extra virgin oil: This is the best of olive oils. It is also the least processed olive oil and is made by pressing the olives. A genuine extra virgin olive oil is like melted butter in that it covers your mouth with a certain thickness. It also has a peppery taste.

Virgin Olive Oil: This is made with olives that are pressed two times. If you want to do some cooking, this oil is the oil you should use.

Pure Olive Oil: This is the most processed kind of oil. It is made of oil from pressed olives. The oil is also refined and filtered.

Extra light virgin oil: This does not refer to the calories or the amount of fat it has. This is considered light because of its flavor, which is very mild. There is also organic oil, which is also light in color and flavor.

[tag] olive oil, selecting olive oil, olive oil grades[/tag]

 

Select quality Olive Oil

Thursday, April 10th, 2008

Olive Oil selection

All gourmet preparation is only as good as the ingredients used. Keep in mind a good bread dipping mix requires quality olive oil.

Olive oils can be classified in much the same way as wine, with various types of body, thickness, richness and color. Selecting the right olive oil is much like selecting the right wine to accompany an evening’s main course – the right wine for the right dish. The olive oil you choose should be representative of you; it should not only complement the food you serve, it should say something about your personality and the type of person you are. Some of the best types of olive oil are listed below.

Extra Virgin: This type of olive oil is the best and most expensive, and has been through the least processing. It is obtained from the first pressing of olives, and is rich and thick, with a peppery tang.

Virgin: Virgin olive oil is obtained from olives that have been pressed twice. This type of olive oil is particularly suited for cooking purposes.

Pure: This form of olive oil is obtained by first pressing olives to obtain the oil, then filtering and refining the oil. Extra light pure olive oils are obtained after extensive processing and retain only a mild flavor. Organic pure olive oils are typically light with less structure and flavor.

[tag] select quality olive oil[/tag]

 

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