Saratoga Olive Oil Blog

What's the shelf life of olive oil?

Posted Tuesday Jan 28, 2014 in Question of the Week by Jenna Brower | 0 Comments

Generally speaking, an extra virgin olive oil maintains its freshness for up to 18 months from its crush date. A crush date indicates the date of the oil’s production. As an oil ages, it begins to degrade, losing healthful benefits, and eventually becomes rancid. 


Due to the range of variables that can affect an individual oil's characteristics, there is no definitive shelf life that can be applied to all olive oils. Depending on olive type and method of harvest, olives oils can range from more mild to more robust in flavor as well as in polyphenol content. Polyphenols, or antioxidants, help to preserve an oil’s freshness, so oils with a higher polyphenol count will last the longest. 

 

Saratoga Olive Oil Co. Extra Virgin Olive Oil

To help maintain the flavor and nutrients in your olive oil, store it in a cool, dark place and in a dark-colored glass bottle that light cannot easily pass through. Be sure the bottle is airtight so the oil does not oxidize. For more detailed instructions, visit our post on storing olive oil. The best way to ensure your oil won’t go bad is to use it up.



Remember that the best olive oil is the freshest olive oil - so, save the aging for your balsamic vinegar or vino! 

Sunday Snack: Turkey Quinoa Meatballs with Garlic Aioli

Posted Sunday Jan 26, 2014 in Sunday Snack by Clint Braidwood | 0 Comments

Turkey Quinoa Meatballs with Garlic Aioli

We’re gearing up for next Sunday - arguably one of the most widely appreciated Sunday Snack days across the country. Super Bowl Sunday is typically a time for the revered buffalo chicken wings and pigs in a blanket, but we thought we would experiment with putting an olive oil-inspired twist on some of the game day classics. 


Ask ten people their favorite way to prepare meatballs and you’ll probably get ten different answers. We’re willing to bet this recipe for Turkey Quinoa Meatballs with Garlic Aioli (recipe below) will oust the competition and become your new kitchen frontrunner.

 

Made with lean turkey meat and quinoa, these meatballs will sneak some healthy nutrients into your meal while while not sacrificing any flavor. Referred to as a supergrain, quinoa is packed with the good stuff - protein, fiber, iron, calcium, antioxidants. Lean ground turkey is a healthier alternative to the fattier ground beef. Together they’re a powerhouse and won’t leave you feeling as groggy as some other not-so-Super Bowl foods. 

 

The process for crafting the meatballs is relatively simple: mix all ingredients together then shape meat into 1” balls. To season the turkey meat, we used our Tuscan Blend spice, which features a wonderful mix of garlic, onion, black pepper, red pepper, basil, marjoram, oregano, thyme, rosemary, savory, and parsley - with no MSG! For texture and added flavor, ingredients also included fresh garlic, onion, and red peppers. The aioli is also simple - just four ingredients. Our Garlic infused olive oil, a customer favorite, combines two integral of aioli: garlic and olive oil. Using an electric mixer, emulsify ingredients, adding salt and lemon juice. 


For best results, accompany meatballs with a delicious, cold local beer! 


 Saratoga Olive Oil Co. Turkey Quinoa Meatballs with Garlic AioliImage: blog.vermont.com

 

Turkey Quinoa Meatballs with Garlic Aioli

 

Ingredients:

Meatballs

1 pound lean ground turkey

2/3 cup quinoa, cooked and cooled

1/4 cup yellow onion, diced

1/4 cup red bell pepper, diced

3 garlic cloves, minced

1 egg 

1 tablespoon Saratoga Olive Oil Co. Tuscan Blend spice

1/2 tsp Saratoga Olive Oil Co. Sicilian Sea Salt

1/2 tsp black pepper

 

Garlic Aioli

1 egg white

1 cup Saratoga Olive Oil Co. Garlic Olive Oil

2 tbsp fresh lemon juice

1/3 tsp Saratoga Olive Oil Co. Sicilian Sea Salt

 

Process: 

Meatballs

  1. Preheat oven to 450°. 
  2. Combine all ingredients in medium mixing bowl. Mix well with hands or spoon, allowing ingredients to combine evenly. 
  3. Shape mixture into balls, approximately 1 inch in diameter. 
  4. Arrange balls on greased baking sheet and bake for 13-15 minutes, until lightly browned.  

Aioli

  1. Using an electric mixer, beat eggs thoroughly. 
  2. While mixer is still running, slowly add garlic olive oil. Mix for about two minutes.
  3. Add lemon juice and sea salt and continue to mix until all ingredients are blended evenly. 
  4. Refrigerate for at least 30 minutes before serving.

 

Makes 25

Sunday Snack: Scrambled Eggs

Posted Sunday Jan 19, 2014 in Sunday Snack by Jenna Brower | 0 Comments

Mushroom & Sage Scrambled Eggs


It’s no secret... eggs are a breakfast staple. The possibilities are almost endless - Eggs Benedict? Breakfast burrito? Bacon-filled omelet? Decisions!


Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs


While the choices are many, usually the morning, especially before the coffee’s on, isn’t the time for whipping up an ingredient-filled and time consuming breakfast. But we wouldn’t recommend sacrificing flavor for convenience either. Here’s a quick trick for jazzing up your pre-workday eggs or a Sunday brunch feast: Mushroom & Sage Olive Oil

 

Infused with herbaceous sage and earthy mushroom flavor, this oil adds a distinct flavor to any dish. If you love adding fresh veggies like mushrooms to your scrambled eggs, but don’t always have them on hand (hey, it happens!), this oil will provide that flavor you’re seeking. 

 

The preparation of the eggs is as important as actually scrambling them. When whipping the eggs, add 1/4 teaspoon of the Mushroom & Sage Olive Oil, and continue to whip, allowing the flavor to permeate the mixture. Don’t be afraid to really whisk ‘em up - the air helps ensure fluffiness. Add eggs to a greased skillet on low-heat. It’s best to cook them slow and low, stirring gently and frequently. For a more fragrant dish, finish the eggs with a small drizzle of the oil once on your plate. 

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs 


The versatility of the Mushroom & Sage Olive Oil is one of its best features. It can enhance rice, pasta, and risotto dishes or elevate your favorite stuffing recipe. Use it as a marinade to add an earthy flavor to chicken or pork. Try pairing this oil with our Fig Balsamic Vinegar or Cranberry Pear Balsamic Vinegar to make a unique vinaigrette or marinade. 


 Mushoom & Sage Scrambled Eggs

Ingredients:
2 eggs

1/4 teaspoon Saratoga Olive Oil Co. Mushroom & Sage Olive Oil 

salt and pepper to taste

 

Process:

1. In a bowl or glass, whip eggs and 1/4 teaspoon Mushroom & Sage Olive Oil thoroughly. 

2. Heat olive oil-greased skillet on low heat. Add eggs. 

3. Stir eggs frequently, scraping the bottom of the skillet, until fluffy.

4. Finish with a drizzle of Mushroom & Sage Olive Oil.

Serves 1

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs

 

Saratoga Olive Oil Co. Mushroom & Sage Scrambled Eggs 



Sunday Snack: Lime & Blackberry Ginger Guacamole

Posted Sunday Jan 12, 2014 in Sunday Snack by Clint Braidwood | 0 Comments

Lime & Blackberry Ginger Guacamole

The polar vortex may be serving up some peculiar winter weather throughout the country, but today we’re serving up a little summer flavor in the kitchen.  

Saratoga Olive Oil Co. guacamole


The classic flavor of a perfectly made guacamole can be hard to resist. Add the perfect crunchy chip to complement it and having any leftovers is a long shot. Limes are a classic ingredient in any guacamole recipe - helping to add citrusy flavor and maintain the dip’s green color with its naturally occurring acidity. We used our Persian Lime Olive Oil and Blackberry Ginger Balsamic Vinegar to put a Saratoga Olive Oil Co. twist on this snack-time favorite. 

What makes our Persian Lime Olive Oil  unique? The oil created through a fusion process, meaning whole limes and Chemlali olives are crushed together for a full-bodied fresh lime flavor in the oil. While balsamic vinegar is an atypical ingredient in a guacamole dish, when used it adds a truly complex flavor. We chose our Blackberry Ginger Balsamic Vinegar to pair with the Persian Lime oil in this recipe because of its sweet, but subtly tart flavor. 
 

Saratoga Olive Oil Co. guacamole


Saratoga Olive Oil Co. guacamole


Saratoga Olive Oil Co. guacamole


In addition to whipping up an unforgettable guac, the Persian Lime Olive Oil is also a wonderful marinade for seafood (especially shrimp!) or chicken. It’s a great addition to any Mexican or Thai dishes, too. Consider using the Blackberry Ginger Balsamic Vinegar in your favorite pork or stir fry recipes.  

This month’s pairing special is the Persian Lime and Blackberry Ginger in both the Burlington and Saratoga Springs stores. Grab a 200ml bottle of each flavor for $22 and you’ll save $6.90 total.


Lime & Blackberry Ginger Guacamole 

Ingredients:

4 avocados - peeled, pitted, mashed 

1 tomato, diced

1/2 cup red onion, diced

1 Tbsp.  Saratoga Olive Oil Co. Persian Lime Olive Oil

1 Tsp. Saratoga Olive Oil Co. Blackberry Ginger Balsamic Vinegar 

1 Serrano chili pepper, minced

1 slice of lime

salt and pepper

 

Process:

  1. In a mixing bowl, combine avocados, tomato, onions, Serrano chili pepper, salt, and pepper.
  2. Mix in Persian Lime Olive Oil and Blackberry Ginger Balsamic Vinegar. Squeeze lime and mix.  

Serves 4. 


Sunday Snack: Moroccan Spice Ginger Cookies

Posted Monday Jan 06, 2014 in Sunday Snack by Clint Braidwood | 0 Comments

Moroccan Spice Ginger Cookies
A Saratoga Olive Oil Co. twist on a gingersnap classic

Ras el Hanout Cookies

 

So what gives these ginger cookies a Moroccan flair?

 

Ras el Hanout!

 

A Moroccan spice blend known as “the head of the shop” in Arabic because it features some of the most desired spices, Ras el Hanout is popular in North African cooking. Saratoga Olive Oil Co.’s blend of Ras el Hanout includes ginger, vanilla, black pepper, brown sugar, orange peel, cardamom, cinnamon, allspice, mace, nutmeg, turmeric, annatto seed, cayenne saffron. Not featured in this blend are salt and MSG - so it’s a spice packed with great flavor, but remains healthy.

 

These cookies (recipe below) are a perfect balance of the sweetness you would typically expect from a dessert, but the flavor of Ras el Hanout adds a fragrant  little kick. While you might associate gingerbread cookies with the holidays, these treats aren’t just for leaving out for Santa - they’re a great snack on a chilly winter evening with a cup of tea.

 

In addition to baking recipes, this spice blend works well with meats, such as lamb, chicken, or pork, pizzas, soups, chilis, and couscous. Interested in trying Ras el Hanout in your favorite dishes? This month in our Burlington store is featuring Ras el Hanout as the spice of the month for just $5 (normally $9).

 

Moroccan Spice Ginger Cookies

Ingredients:

2 ¼ cups flour

2 teaspoons baking soda

3 teaspoons Saratoga Olive Oil Co. Ras el Hanout spice blend

¼ teaspoon salt

1 cup brown sugar

¾ coconut oil, melted

¼ dark molasses

1 egg

¼ cup granulated sugar

Ras el Hanout cookies


Process:

1. Heat oven to 350°F.

2. In a bowl, mix flour, baking soda, 2 teaspoons Ras el Hanout, and salt.

3. In a stand mixer (or mixing bowl with electric mixer), mix brown sugar, coconut oil, molasses, and egg. Gradually add flour into the mixture.

4. Shape dough into small half inch balls.

5. Mix sugar and remaining 1 teaspoon of Ras el Hanout in bowl. Dip dough balls into sugar mixture.

6. Arrange on cookie sheet and bake for 8-10 minutes.

Recipe adapted from Smitten Kitchen

 
Ras el Hanout Cookies
Page:
  1. 3
  2. 4
  3. 5
  4. 6
  5. 7