We hope you enjoy some our recipes we have gathered from a variety of sources, some altered using Olive Oil Marketplace Products, some sent in from customers, & some that just sounded great.
Please feel free to Contact Us if you have some favorites you would like to see posted on our website.
Butter to Oil Conversion
This conversion chart will help you use healthy Olive Oils rather than saturated and hydrogenated fats found in butter.
TRY USING THE BUTTER OLIVE OIL!!!!!!!!
BUTTER vs EVOO
1 teaspoon = ¾ teaspoon
1 Tablespoon = 2 ¼ teaspoons
2 Tablespoons = 1 ½ Tablespoons
1/4 cup = 3 Tablespoons
1/3 cup = ¼ cup
1/2 cup = ¼ cup plus 2 tablespoons
2/3 cup = ½ cup
3/4 cup = ½ cup plus 1 tablespoon
1 cup = ¾ cup
Vinaigrettes can be used on any recipe and will be healthier than some sauces and heavy dressings, they will last in the refrigerator for weeks.
Vinaigrette made with flavored olive oil will add flavor and ease.
If you remember nothing else about vinaigrettes, remember this: the magic ratio of Olive Oil Marketplace’s oil to vinegar is 2 to 1 (Normally it is 3 to 1 but because our Balsamics are already reduced 2 to 1 if the magic ratio).
As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember two parts oil to one part vinegar and you’ll be all right. If you get them backwards and do two parts vinegar to one part oil, your puckered mouth will ensure you don’t make that mistake a second time.
So, is this 2:1 ratio set in stone? Yes! OK, actually, it’s not. Different vinegar’s have different strengths, so the ratio might need to be adjusted somewhat. You also might want a more tart dressing sometimes, and other times something a little milder. For the most part, though, the 2:1 ratio represents the vinaigrette sweet spot. Get it somewhere in the vicinity and you’re going to do just fine. You may want to add a tsp or two of White Aged Balsamic to help thin it down.
The Mixing Approach…One of the biggest challenges or issues people have in using Vinaigrettes is getting the Oil and the Vinegar to mix (emulsify) appropriately. If you follow the instructions below, you will have a well emulsified Vinaigrette every time! Begin with slowly adding room temperature Oil (considering ratio to vinegar and amount you would like to make) into a small bowl. Be sure to use a glass, stainless steel or ceramic bowl. Aluminum bowls will create a metallic taste. With a small whisk or fork, slowly add the appropriate ratio of vinegar based on your taste preference. Through brisk whisking, the Oil and Vinegar will begin to emulsifies into a smooth sauce.
By the way, the best way to test the flavor of your vinaigrette is to dip a piece of lettuce in, shake off the excess and then take a bite. This will give you a better sense of how your salad will taste than by tasting the vinaigrette “straight.