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Repurposing Your Bottle's Cap

Dec 17, 2013 2:45:25 PM

So, you've used up the final drops of your favorite flavor of oil or vinegar. You're getting ready to clean out your bottle (facedown in the dishwasher or with hot soapy water) and let it dry so you can refill it with any flavor for 10% off.

But what do you do with the bottle's cap? 

Since we replace the cap when you come in for a refill, you don't need to save your cap. But we suggest you do for the following reason: it fits in a wine bottle!

Fix a Broken Wine Cork Problem
How many times have you searched for the wine cork only to find it tossed in the garbage or broken into unusable pieces? Once you've decided you've had enough vino for the evening, cork it up with one of our caps and keep it fresh until the next time you enjoy it. A simple, but fun way to repurpose our bottle's caps when you're not using them to store oil & vinegar. Do you have any tricks to share?

Saratoga Olive Oil Co wine bottle fix

Saratoga Olive Oil Co wine bottle fix

1 Comments | Posted By Jenna Brower

Refilling a Bottle

Sep 26, 2013 5:59:05 PM

Wondering what to do with your empty Saratoga Olive Oil Co. bottle when you've used up the final drops of oil or vinegar?

Consider a bottle refill. Reusing and refilling your bottles not only reduces waste, but also saves you money - 10% off the regularly priced bottle.


How to clean an empty bottle:
Wash bottle thoroughly. If you have a dishwasher, simply run the bottle through it. If not, hot, soapy water will do the trick in removing the oily residue.

Let the bottle dry thoroughly by removing the cap. It's important to ensure that no moisture is present in your empty bottle, as it can affect the quality of the oil or vinegar. 


How to refill:
Bring your clean, dry bottle to either store location and ask a staff member for help with a refill.

As long as your bottle is clean, it can be filled with any flavor - it doesn't necessarily have to be the flavor you originally purchased. Feel free to taste out different oils and vinegars before making a decision - refills are a great way to experiment with new flavors.

Once you've selected a flavor, we will fill the bottle, replace the cap with a new one, reseal the bottle, and add the coresponding label. 

 

To recap:
Clean 'em out!
Dry 'em out!
Refill 'em for 10% off!

0 Comments | Posted By Clint Braidwood

Last week members of the Organizzazione Nazionale Assaggiatori Olio di Oliva (ONAOO - National Organization of Olive Oil Tasters) gathered in San Francisco to conduct classes and exams for olive oil industry professionals. Founded in Imperia, Italy in 1983, the ONAOO is a group of respected experts whose goal is to protect and enhance the technical and cultural art of tasting olive oil. 

Hayley Stevens Miller, manager of Saratoga Olive Oil Co. in Saratoga Springs, NY, attended the course, learning about production of olive oil, potential sources of defects in oil, and methods for identifying defects through smell and taste. The two-day, 18-student sensory aptitude course detailed chemical components related to an oil’s ability to be constituted as extra virgin as well as the differences between high quality and poor quality oils. The process - were the olives picked directly from the tree or were they gathered from the ground? Were the oils rushed to press or piled and left to sit? - affects the taste and quality of an oil. 

ONAOO olive oil tasting            ONAOO olive oil tasting sensory aptitude certificate

The course allowed Hayley the opportunity to be immersed in tasting of poor quality oil. She learned key words - rancidity, fusty, grubby - as well as theory - for example, an oil tastes fusty because it used olives that were improperly transported to production and then begins to ferment. The ONAOO professors lined up over a dozen oils with varying defects for students to taste, providing Hayley a chance to differentiate the oils' defects. “People are used to that fusty smell. They describe it as ‘olivey,’” said Hayley of mass-produced grocery store olive oils. The reason for these defective oils derives primarily from the fact that these oils are produced by big companies desiring a high yield, not a high quality. 

The class provided a truly experiential education in which Hayley and other participants learned through tasting. Requiring an application of knowledge, the culminating exam challenged students to identify specific defects in four separate exam trials. In three of the trials, students identified defects in an oil based on smell, then place the oil back in order. In the fourth and final trial, students applied the same process to bitterness. 

Hayley successfully navigated tasting and identifying defects, earning the ONAOO’s Sensory Aptitude Certificate. Prior to this class, only one individual in the United States had passed and earned the same award. With this certificate, Hayley ranks among the most prominent olive oil tasters in the country. Saratoga Olive Oil Co. is extremely proud of Hayley’s accomplishment and eager for her to share her knowledge with the rest of our staff.

ONAOO olive oil tasting sensory aptitude certificate

 


5 Comments | Posted By Clint Braidwood

We’re pleased to announce chef Amy Rosen will be crafting culinary creations using different Saratoga Olive Oil Co. products. 

A lifelong enthusiast of cooking and food design, Amy is a third generation chef from Westchester, New York. In addition to culinary pursuits within her own kitchen, Amy shares her knowledge and passion for cooking with others through teaching. At Westchester Center for Continuing Education, her most popular classes include Simple Gluten Free Cooking, Poultry Five Ways, and Quick & Fresh Fall Meals. Additionally, Amy offers in-home private cooking lessons throughout the metropolitan area. Learn more about Amy here

In this recipe, Amy used the Persian Lime Fused Olive Oil to create Santa Fe Chicken, a chicken dish that packs a spicy kick. Sautéing the chicken with the Persian Lime oil on low heat adds a citrusy zip that offers balance to the spicy flavor.

 

Santa Fe Chicken
Serves 6-8 people

Ingredients:
1 ¾ lb chicken breasts, cut into strips
2 fresh corn
1 red pepper, diced
1 can black beans, rinsed and drained
1 onion, cut apple style
1 can of tomato puree
2 tbsp Saratoga Olive Oil Co. Persian Lime Olive Oil
4 to 5 fresh garlic cloves, sliced
Chili powder or chipotle chili powder
Fresh parsley or cilantro

 Directions:
Add chicken, Saratoga Olive Oil Co. Persian Lime Olive Oil and sliced garlic and sauté in a pan until done. In a separate pan, sauté onions, corn, red peppers, beans and then add tomato puree. Cook until vegetables are tender.  Add fresh ground pepper and chili powder or chipotle chili powder. Then add chicken to tomato-vegetable mixture. Simmer for 10 minutes. Serve over rice, add shredded cheese if desired. Can be serve with tortilla chips.

 

Santa Fe Chicken

 

Santa Fe Chicken

0 Comments | Posted By Clint Braidwood

While visiting our stores, many customers will ask for recipe inspiration when they discover a new oil or vinegar flavor they enjoy. We’re always happy to offer suggestions and share our own personal favorites. After all, we each do a lot of experimenting in our home kitchens and are always exchanging cooking tips. So it only seemed logical to share them with all of you on our blog, too!

Staff from the Burlington shop recently gathered to create, cook, and enjoy a meal together using products from Saratoga Olive Oil Co. and many local food products. 

For dinner, we had baked cod, marinated with Persian Lime Fused Olive Oil & Coconut White Balsamic, giving it a summery, citrus flavor perfect for a summer evening. We also added a touch of Chimichurri seasoning and Himalayan Pink Sea Salt to a little extra flavor. 

Coconut Lime Cod
Directions: 
1. Cover the cod in the oil, vinegar, spice, salt marinade and add a small amount of plain bread crumbs to the top. Marinade at room temperature for approximately 20 minutes. 
2. Bake at 350 for 20-25 minutes. 
3. For the last two minutes, cook in the broiler until the breadcrumbs are lightly browned. 

 

Our side dishes were inspired by our recent staff farm share vegetable pick up. Our wonderful farmers at Full Moon Farm in Hinesburg, Vermont provided us with sweet corn and lots of good looking green beans (and tons of other fresh veggies too!) To prepare the corn, we simply boiled it in water. Instead of butter on the corn, we used Organic Butter Olive Oil, which we froze, making it easier to spread on the corn. There’s nothing quite like sweet corn in the summertime! 

Honey balsamic glazed green beans accompanied our cod and corn. We used Organic Garlic Olive Oil, 18 Year Traditional Balsamic Vinegar, and Green Mountain Bee Farm Autumn Harvest Honey in our recipe. 

Honey Vinegar Glazed Green Beans
Directions:

  1. Boil water and blanch green beans for two minutes. After, cool the beans in an ice water bath then drain.
  2. In a covered sauce pan, cook green beans with Garlic Olive Oil over low-medium heat for approximately 5 minutes. 
  3. Add 1 tablespoon of balsamic vinegar and 1 tablespoon of honey and continue to cook uncovered for another 2 minutes.  

 

Of course, no meal is complete without dessert so we made a Dark Chocolate Cake with Strawberries that we discovered in the new book Cooking Techniques with Olive Oil. We used our Spanish Melgarejo Arbequina Extra Virgin Olive Oil instead of butter, a healthier option for a delicious dessert. 

 

 Let us know: Have you cooked with our Persian Lime Olive Oil or Coconut White Balsamic? What's your favorite use? 

0 Comments | Posted By Clint Braidwood
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