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Olive oil can be substituted for butter in most recipes using the following conversion chart:
Butter Olive Oil
1 tsp = 3/4 tsp
1 tbls = 2 1/2 tsp
1/4 cup = 3 tbls
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tbls
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tbls
1 cup = 3/4 cup

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Extra Virgin Olive Oil

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Balsamic Vinegar

Our Kitchen

Great food starts with great ingredients and the quality of the olive oil you use will determine the overall flavor of any dish. Olive oil should be thought of as a seasoning and an ingredient. Look for olive oil bottled in dark glass with the harvest date on the label and store away from heat and light – resist the temptation to keep it next to your range.

You can turn any of our balsamic vinegars into a thick and intensely flavored glaze that can transform a simple dish.

Basic recipe

1 cup

balsamic vinegar

Put balsamic in saucepan and bring to boil. Reduce heat to low boil and continue cooking 20 - 30 minutes, stirring occasionally until thick and syrupy and will coat the back of a spoon. Volume will be about 1/3 of original volume.


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For sweeter glazes: add brown sugar and cook or add honey after reducing. For savory glazes add any of the following before reducing: garlic, rosemary, dijon mustard, soy sauce, ginger. Strain before using.

Serving suggestions

strawberries, salmon, scallops, steak, cheese, figs, meatloaf, beets, chicken skewers, tomatoes, pound cake, polenta, pizza.........

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