How to Use Olive Oil & Balsamics

How to Use Olive Oil & Balsamics

How to Taste
Olive Oil

Whether you were raised on olive oil or are new to the quality oil scene, it never hurts to have a full understanding of how to taste this amazing product.

Tasting extra virgin olive oil (yes, you definitely want it to be extra virgin) is quite an enjoyable experience, much like tasting varietals of wine. Your taste buds will pick up on a wide variety of flavor notes and textures that you never knew existed amongst these seemingly simple oils. Forgo using bread for tasting to avoid over looking any of the delicious characteristics in each olive oil.

There are 3 levels of Intensity, or how strong or mellow an olive oil may be:
Mild – Medium – Robust

The more mild oils will be softer, delicate, less pungent – suitable for fish, eggs, raw dipping and salads. More robust oils will have a kick in your throat. That’s due to the high amount of antioxidants present in fresh extra virgin olive oils. – suitable for heavier cooking, stews, & tomato bases. Always listen to your taste buds!

Steps for the Serious Tasters

  • POUR
    Select your oil choice and pour about 2 tsp. into a sample cup. We recommend trying from the mild end and working your way to the robust side.

  • SWIRL
    Much like swirling wine, olive oil needs to be warmed and swirled to release the aromatics. Nest the cup in one hand, cover with the other hand, and twist and swirl the oil to warm it.

  • SMELL
    Uncover the cup and immediately inhale the aroma. This will reveal the “nose” and gives you a clue as to what major flavors the oil holds. If it seems heavily fragrant then the “nose” is big. {Did you know about 80% of what you taste is actually from what you smell?!}

  • SLURP
    Don’t be shy! Take in a small noisy slurp. This properly sprays the oil over your taste buds while aerating it to unlock all the flavors.

  • ENJOY
    At this point your nose and taste buds have all the information they need. What do you notice? Pungent, green fruity or vegetable notes? Is it very grassy or more mild and creamy? The flavor profile and use will determine your choice!

Now, you officially have the basic steps in tasting extra virgin olive oils covered! Welcome to the wonderful world of unwavering quality. Stop by Pour Olive where we hand bottle any Ultra Premium Plain or Flavored Olive Oil & Balsamic Vinegars for you.

Steps for the Serious Tasters

  • POUR
    Select your oil choice and pour about 2 tsp. into a sample cup. We recommend trying from the mild end and working your way to the robust side.

  • SWIRL
    Much like swirling wine, olive oil needs to be warmed and swirled to release the aromatics. Nest the cup in one hand, cover with the other hand, and twist and swirl the oil to warm it.

  • SMELL
    Uncover the cup and immediately inhale the aroma. This will reveal the “nose” and gives you a clue as to what major flavors the oil holds. If it seems heavily fragrant then the “nose” is big. {Did you know about 80% of what you taste is actually from what you smell?!}

  • SLURP
    Don’t be shy! Take in a small noisy slurp. This properly sprays the oil over your taste buds while aerating it to unlock all the flavors.

  • ENJOY
    At this point your nose and taste buds have all the information they need. What do you notice? Pungent, green fruity or vegetable notes? Is it very grassy or more mild and creamy? The flavor profile and use will determine your choice!

Now, you officially have the basic steps in tasting extra virgin olive oils covered! Welcome to the wonderful world of unwavering quality. Stop by Pour Olive where we hand bottle any Ultra Premium Plain or Flavored Olive Oil & Balsamic Vinegars for you.

How to Use
Olive Oil

Olive oil has been used for thousands of years. From medicinal uses to cooking and beauty, it’s run the gambit. North America is relatively new to the olive oil quality craze and a lot of us have been misinformed for years on olive oil standards and uses. Fresh is best when it comes to using olive oil, no matter the situation. Treat it like fruit juice, it’s at its best just after crushing (unlike balsamic which gets better with age). It’s great for many cooking techniques, health benefits internally and externally as well as household use.

MOISTURIZER
…rub fresh raw olive oil (preferably a robust oil for the most antioxidant power) into your skin.

  • face
  • extra dry areas like heels, elbows, knees, and hands
  • cuticles

LIP/ BODY SCRUB
…combine coarse sugar and a few tablespoons of fresh olive oil (and lemon juice for extra health benefits) then scrub into your chapped lips or all over the body.

EYE MAKEUP REMOVER
…this will not clog your pores, it’s a different type of oil than your skin naturally creates and sticks to other oil based products to lift them from your skin. Just rub in and wipe off!

SHINE SERUM
…rub a few drops of oil between your hands and rub onto fly-aways and the end of your layers to add natural and healthy shine to your ‘do.

(Use an olive oil that is getting older, keep the fresh stuff for the best stuff- food!)

FURNITURE POLISH
…have some aging oil laying around? Buff your wooden furniture back to its natural shine.

FREE A STUCK ZIPPER
…rub on a bit of oil with a Q-tip and give it a try.

RESTORE STAINLESS STEEL AND BRASS
…rub a bit of oil on a clean rag and wipe over your ware to prevent streaks and tarnish.

FIX A SQUEAKY DOOR
…apply to the problematic hinge and enjoy the silence.

Olive Oil in Cooking

Keep in mind that olive oil, whether plain or flavored, is like a condiment or seasoning. A recipe is not needed, just an idea. You can’t go wrong with a splash of it here and a drizzle there…

  • DRIZZLE
    …over salad or mix it into salad dressing, over cooked pasta or veggies, over grilled or roasted meats and fish, over hummus for extra flavor, over ICE CREAM and YOGURT to add amazing flavor (no , you won’t know there is oil on it!)

  • MARINADE
    …for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated. Combine with balsamic for a top-notch marinade

  • FINISHING
    …add at the end of cooking/sauteing for a burst of flavor!

  • BAKING
    …replace your melted butter or vegetable oil in brownie and cake recipes. Freeze the oil into the shape of a stick of butter, grate into your dry biscuit mix for airy biscuits with a twist.

  • SAUTE and ROAST
    …use this oil anywhere you use butter or vegetable oil in the beginning stages of cooking.

  • REPLACE BUTTER
    …as a healthy dip for bread. Pour a little olive oil into a small side dish and add a few splashes of balsamic vinegar. Replace in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste. Brush on your pizza crust for extra flavor.

  • EASY APPETIZERS
    …toast baguette slices under the broiler, rub them lightly with a cut clove of garlic, and add a little drizzle of olive oil. Use as the base olive oil for pesto and hummus! Try bacon wrapped dates with a splash of balsamic, like fig.

  • SAUCES
    …add olive oil to your pan sauce for extra flavor. Whisking will help emulsify, or blend, the liquid ingredients with the oil in the sauce.

Olive Oil in Cooking

Keep in mind that olive oil, whether plain or flavored, is like a condiment or seasoning. A recipe is not needed, just an idea. You can’t go wrong with a splash of it here and a drizzle there…

  • DRIZZLE
    …over salad or mix it into salad dressing, over cooked pasta or veggies, over grilled or roasted meats and fish, over hummus for extra flavor, over ICE CREAM and YOGURT to add amazing flavor (no , you won’t know there is oil on it!)

  • MARINADE
    …for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated. Combine with balsamic for a top-notch marinade

  • FINISHING
    …add at the end of cooking/sauteing for a burst of flavor!

  • BAKING
    …replace your melted butter or vegetable oil in brownie and cake recipes. Freeze the oil into the shape of a stick of butter, grate into your dry biscuit mix for airy biscuits with a twist.

  • SAUTE and ROAST
    …use this oil anywhere you use butter or vegetable oil in the beginning stages of cooking.

  • REPLACE BUTTER
    …as a healthy dip for bread. Pour a little olive oil into a small side dish and add a few splashes of balsamic vinegar. Replace in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste. Brush on your pizza crust for extra flavor.

  • EASY APPETIZERS
    …toast baguette slices under the broiler, rub them lightly with a cut clove of garlic, and add a little drizzle of olive oil. Use as the base olive oil for pesto and hummus! Try bacon wrapped dates with a splash of balsamic, like fig.

  • SAUCES
    …add olive oil to your pan sauce for extra flavor. Whisking will help emulsify, or blend, the liquid ingredients with the oil in the sauce.

How to Use Balsamic

There are so many uses of balsamic, it’s seriously incredible. The combo of sweet and tangy marries so well with various dishes and cooking techniques. Look at it as a condiment or seasoning, there is no recipe necessary! The first thing that comes to your mind is salad dressing, and YES our traditional and flavored balsamic make some of the most amazing vinaigrettes you will ever have the pleasure to enjoy! But try using your favorite flavors for much more…
Before this vinegar is deemed balsamic it must go through a long and loving aging process similar to wine. That’s what creates this magnificent product, like all things- time and the love of good quality crafting!

Balsamic in Cooking

Keep in mind that balsamic, whether plain or flavored, is like a condiment or seasoning. A recipe is not needed, just an idea. You can’t go wrong with a splash of it here and a drizzle there…

  • DRIZZLE
    …on roasted veggies or proteins after cooking. Like a splash of maple balsamic on sweet potatoes or honey lace ginger balsamic on carrots berry infused balsamic on your YOGURT or ICE CREAM for a splash of flavor (combine with a citrus olive oil for extra points!)

  • MARINATE
    …combine with a plain or flavored olive oil in a 1:1 or 1:2 ratio for amazing marinades. It’ll blow your socks off!

  • DRINK MIXER/SYRUP
    …many of our white or dark balsamics pack such a punch they work well as a natural flavor syrup in lemonade, tea, sparking water or soda and cocktails. Just add a splash to your drink and give it a swirl. For example: Lavender balsamic in lemonade, strawberry balsamic in tea, jalapeno balsamic in a Mexican Mule, cherry balsamic in sprite or sparking water. Fold your favorite balsamic in whipped cream or mascarpone to create a sensational MOUSSE for topping your ice cream, cakes, waffles, coffee, and much more!

  • DRESSING or VINAIGRETTE
    …for green salads, fruit salads, pasta, quinoa, farro, and bean salads. Almost any salad can be tossed with a nice mix of balsamic with or without a good olive oil.

  • SAUCES
    …create a simple pan sauce by adding chicken stock or wine and balsamic to your hot saute pan and allowing it reduce, similar to this glazed carrot recipe.

  • DIPS or SPREADS
    …mixing oil and balsamic is a wonderful dip for bread or fresh spring rolls. It’s perfect to mix into sour cream, mayo, or greek yogurt to use as a spread on sandwiches and wraps. Imagine a mayo or yogurt mixed with fig balsamic smothered over a lamb burger or a strawberry balsamic spread across a turkey sandwich!

  • PICKLING
    …simple allow your choice of veggies to hang around in a mix of pickling vinegar and Pour Olive’s select flavored balsamics to create a healthy and simple snack. Like carrots with honey laced ginger balsamic or beets and serrano honey vinegar. Delicious!

Balsamic in Cooking

Keep in mind that balsamic, whether plain or flavored, is like a condiment or seasoning. A recipe is not needed, just an idea. You can’t go wrong with a splash of it here and a drizzle there…

  • DRIZZLE
    …on roasted veggies or proteins after cooking. Like a splash of maple balsamic on sweet potatoes or honey lace ginger balsamic on carrots berry infused balsamic on your YOGURT or ICE CREAM for a splash of flavor (combine with a citrus olive oil for extra points!)

  • MARINATE
    …combine with a plain or flavored olive oil in a 1:1 or 1:2 ratio for amazing marinades. It’ll blow your socks off!

  • DRINK MIXER/SYRUP
    …many of our white or dark balsamics pack such a punch they work well as a natural flavor syrup in lemonade, tea, sparking water or soda and cocktails. Just add a splash to your drink and give it a swirl. For example: Lavender balsamic in lemonade, strawberry balsamic in tea, jalapeno balsamic in a Mexican Mule, cherry balsamic in sprite or sparking water. Fold your favorite balsamic in whipped cream or mascarpone to create a sensational MOUSSE for topping your ice cream, cakes, waffles, coffee, and much more!

  • DRESSING or VINAIGRETTE
    …for green salads, fruit salads, pasta, quinoa, farro, and bean salads. Almost any salad can be tossed with a nice mix of balsamic with or without a good olive oil.

  • SAUCES
    …create a simple pan sauce by adding chicken stock or wine and balsamic to your hot saute pan and allowing it reduce, similar to this glazed carrot recipe.

  • DIPS or SPREADS
    …mixing oil and balsamic is a wonderful dip for bread or fresh spring rolls. It’s perfect to mix into sour cream, mayo, or greek yogurt to use as a spread on sandwiches and wraps. Imagine a mayo or yogurt mixed with fig balsamic smothered over a lamb burger or a strawberry balsamic spread across a turkey sandwich!

  • PICKLING
    …simple allow your choice of veggies to hang around in a mix of pickling vinegar and Pour Olive’s select flavored balsamics to create a healthy and simple snack. Like carrots with honey laced ginger balsamic or beets and serrano honey vinegar. Delicious!

THANK YOU!

…for you support over the last 8 years and especially in 2020!

THANK YOU!

…for you support over the last 8 years and especially in 2020!