Olive Oil

Lemon Pepper Olive Oil

October 8, 2013

Olive Oil

Lemon Pepper Olive Oil

Olive oil is well known for being high in heart protective monounsaturates, virgin olive oils also contain a range of antioxidant plant compounds and vitamin E.  The main type of fat in olive oil is monounsaturated, which helps prevent cholesterol being deposited on artery walls and therefore helps protect us from cardiovascular disease and strokes.  In addition, early pressings of the olives (as in virgin olive oil, particularly “cold pressed” oil) produce an oil that is rich in beneficial plant compounds.  These can protect against cancer and high blood pressure, lower cholesterol, and the particular compound oleocanthal, an anti-inflammatory with similar action to ibuprofen.  Finally, olive oil is a good source of vitamin E. 

Researchers in Italy have found that light destroys many of the disease-fighting compounds in olive oil.  Studies showed that after a year, oils stored in clear bottles under store lighting showed at least a 30 percent decrease in antioxidants.  Olive oil should be stored in the dark and used within one to two months.  When buying olive oil, choose a store that keeps it in dimly lit conditions and has a high turnover.  For the full benefit of olive oil, eat it cold in salad dressings or drizzled on bread or vegetables.  Don’t use extra virgin olive oil for cooking at high temperatures or the beneficial chemicals will be destroyed. 


Zest of 1 Lemon

1 Whole Lemon

2 Teaspoons Multicolored Peppercorns

1 Cup Olive Oil

Prepare a double boiler.  Bring the water in the bottom pan to a boil, reduce heat and simmer.  Cut the lemon zest into thin strips, making sure you omit the white pith.  Thinly slice the other lemon.  Crush the peppercorns in a mortar with a pestle.  Place the strips of lemon zest, lemon slices, peppercorns, and oil in the top of the double boiler.  Cover and cook over simmering water for 1 hour.  If you have a digital thermometer, test the oil.  It should reach a temperature of 250 degrees before you remove it from the double boiler.  Make sure you don’t let the oil burn.  Remove from heat, let cool, and then strain through cheesecloth into a clean jar.  Cover and store in the refrigerator.  You can also leave the lemon strips and pepper in the jar and store in the refrigerator, and then strain before using.  Brush over white fish fillets or chicken breasts before cooking.  Makes 1 Cup.


Burrata, Tomato & Basil Salad

July 6, 2012

Burrata, Tomato & Basil Salad

This salad is very similar to a caprese salad. The burrata is silky on the outside and creamy on the inside which boasts a richly sweet and milky flavor.  Since burrata is a delicate cheese it should be handled as little as possible.  I love this salad so much.  It is great as a main dish by itself or layered with strips of grilled steak.  It also makes a nice appetizer or side dish.  The perfect combination of flavors and textures make this delicious salad truly magical. 



3 Ripe Tomatoes

12 Ounces Burrata Cheese

25 Fresh Basil Leaves

Extra Virgin Olive Oil

Balsamic Vinegar

Kosher Salt

Freshly Ground Pepper


Cut the tomatoes into slightly thick slices.  Very carefully slice the burrata cheese into slices.  On a large shallow platter layer alternating the slices of tomatoes and burrata and top with basil leaves.  Drizzle the salad with the olive oil and balsamic vinegar.  Season with kosher salt and freshly ground pepper.  Serve immediately.  Serves 6

Grilled Split Chicken

May 28, 2012

Grilled Split Chicken


I love this recipe.  It is so easy to make and absolutely delicious. Goes well with grilled zucchini. 



1 Cup Olive Oil

1 Cup Black Olive Tapenade

2 Sprigs Thyme

1 Tablespoon Freshly Ground Pepper


Split a while chicken in half.  In a large size bowl combine the olive oil, tapenade, pepper and thyme.  Take the split chicken pieces and soak both sides in the olive oil mixture.  Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight.  Cover and place in the refrigerator.  Prepare your grill and remove the bowl of chicken.  Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes.  Remove from the grill and transfer to a serving platter.  Serves 2


Victoria’s Herb Olive Oil

February 26, 2012

Victoria’s Herb Olive Oil

Some people don’t like tomato sauce on their pizza or they just like to mix it up a bit. Italians call pizza made without tomato sauce “pizza bianco,” which means white pizza. It’s very tasty and far from bland. Brush this hearty mixture over your dough before topping with your favorite toppings. You may also drizzle Herb Olive Oil over tomatoes, shrimp, and clams or on top of your pizza.


1 Cup Olive Oil

1 ½ Teaspoon Garlic Powder

1 Tablespoon Dried Basil

1 Tablespoon Dried Parsley

1 Teaspoon Dried Oregano

1 Teaspoon Dried Rosemary

1 Teaspoon Dried Crushed Red Pepper

½ Teaspoon Spanish Paprika

½ Teaspoon Dried Thyme

1 Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Black Pepper

In a medium size bowl whisk all of the ingredients together for about 30 seconds. Pour into your favorite bottle or jar. Let the herbs steep in the oil for at least 1 hour before using. Before using shake well because the herbs will have settled. Store tightly covered in a cool dark place for up to two weeks. Make 1 cup.

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