We often are asked “these olive oils and balsamic vinegars taste amazing…what do I do with them?” Here are some suggestions:
Use as a Marinade
Mix equal parts olive oil and balsamic vinegar to marinade meat, poultry, fish, vegetables, and fruit (actually called macerating when using fruit). It’s best not to use an aluminum dish to marinate in, because of the acid content of the marinade. Use a Ziploc bag, or a glass, ceramic or stainless steel dish. Mix enough marinade to cover the food you are marinating. Cover and refrigerate for at least one hour, turning the food halfway through the marinating time. Remove the food from the refrigerator before cooking (at least 30 minutes) to allow it to become room temperature.
Make a Vinaigrette
Mix 2 parts olive oil to 1 part balsamic vinegar (of course this may be adjusted per your taste) for a wonderful compliment to your salads. It’s best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously. This will create a thick smooth mixture with the flavors wonderfully blended.
Make a Reduction or "Balsamic Glaze"
Pour 2 cups balsamic vinegar into a saucepan, and bring to a boil. Once you’ve got a boil, reduce the heat and allow the balsamic vinegar to simmer for about 20-30minutes or until the balsamic has become thick enough to coat the back of a spoon. You will have approximately ½ cup glaze when it’s done.
Use to Saute
Use 2 tablespoons of Olive Oil Store’s extra virgin olive oil in a skillet to quickly sauté` vegetables, fish, chicken, or even scramble your eggs! Fresh premium extra virgin olive oil can definitely withstand the heat. Drizzle a small amount of balsamic vinegar on your food once almost done sauté`ing to add a splash of marvelous flavor as well!
Fry with Extra Virgin Olive Oil
Fresh premium extra virgin olive oil does have a high smoke point, 410 degrees Fahrenheit which is far above the 250-350 degrees that covers most cooking. Fried food is much healthier using olive oil, but just not very economical.
Caramelize
Coast your pan with 1-2 tablespoons of Olive Oil Store’s extra virgin olive oil. Then brush your meat, poultry, fish, or vegetables with any of our balsamic vinegars and cook over medium heat. The natural sugars in the balsamic will become thicker and sticky with the heat, and help to brown (caramelize) the surface of your food.
In Place of Butter
Instead of serving butter, fill a small condiment dish with extra virgin olive oil for your bread, potatoes or vegetables. To add flavor, try adding a few drops of balsamic vinegar and some Italian spices to the olive oil. See the butter conversion chart below:
| Butter/Margine | Extra Virgin Olive Oil |
| 1 Teaspoon | 3/4 Teaspoon |
| 1 Tablespoon | 2 1/4 Teaspoons |
| 2 Tablespoons | 1 1/2 Tablespoon |
| 1/4 Cup | 3 Tablespoons |
| 1/3 Cup | 1/4 Cup |
| 1/2 Cup | 1/4 Cup plus 2 Tablespoons |
| 2/3 Cup | 1/2 Cup |
| 1 Cup | 3/4 Cup |
FAQs
Oils and vinegars pair beautifully in dressings and marinades. A simple balsamic vinaigrette involves mixing olive oil and balsamic vinegar in a 3:1 ratio, with salt and pepper to taste. For marinades, try combining oregano olive oil with lemon balsamic vinegar.
What is the best way to combine oil and vinegar? ›
Oil and Vinegar are essential in creating an optimal emulsion – where the two ingredients bind together so well that you can't separate them even when shaken vigorously. An optimal emulsion happens when you combine these ingredients in equal parts with a ratio of three parts oil to one part vinegar (3:1).
What is the best vinegar for vinegar and oil? ›
Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic is a bolder choice, but lends a wonderful sweet/tart flavor to the mix.
What three ingredients can be used to emulsify oil and vinegar? ›
The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.
Which goes first, oil or vinegar? ›
If you're more concerned about even seasoning, drizzle in the vinegar first, so it has a chance to penetrate those cells before the oil steals the show.
What should the ratio of oil to vinegar be? ›
Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.
Do oil and vinegar need to be refrigerated? ›
While oils and vinegars don't need to be refrigerated on their own, once you add in ingredients like fresh-squeezed citrus juice, mustard and garlic to make a homemade vinaigrette, it's a good idea to pop any leftovers in the refrigerator.
How do you bind oil and vinegar? ›
To get the at-odds ingredients to mingle and develop that substantive consistency, you've got to break down the fat molecules and let the acid in. You do this by adding the oil to the vinegar or other liquid in a slow and steady stream while furiously beating with a whisk or blender.
What kind of oil and vinegar does Jersey Mike's use? ›
Red wine vinegar and an olive oil blend. It's how a Jersey Mike's sub gets its exquisite zing. It's how bites get boosted, and a great sub becomes an even better one. The Juice adds that certain something extra.
What doesn't mix oil and vinegar? ›
No matter how hard you try to shake, stir, or whisk oil and vinegar together, they eventually separate. This happens because vinegar and oil are made of very different types of molecules that are attracted to their own kind. ... Oils are a type of fat (like butter, shortening, and lard) and are considered non-polar.
A good emulsifying agent will keep the oil and vinegar mixed together, delaying the appearance of a clear boundary. Try variations with more egg white, or with other emulsifiers, such as egg yolk, balsamic vinegar instead of white vinegar, etc.
What is a good emulsifier for oil and vinegar? ›
Emulsifiers mix easily with both oil and water and act as the glue that keeps your vinaigrette from separating. Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others).
How do you infuse oil and vinegar? ›
Choose a jar and fill it 1/3 of the way full with your herbal flavorings of choice (I used a pint-sized Ball mason jar). Top off the remaining jar space with your vinegar of choice. Make sure all herbs are submerged. Allow the mixture to infuse for 2-3 weeks and then strain out the herbs.
