NOTE:
Flavored olive oils and dressings make great gifts but watch out; there are safe and unsafe ways to make flavored olive oil. The unsafe way is to put anything in the oil that contains water. That would include garlic, lemon peel, fresh peppers, fresh herbs and spices. The oil will not support bacterial growth but the water containing herbs will. Botulism bacteria can grow in this type of environment.
The way it is done commercially is to first preserve the water-containing garlic, herb, etc. with a strong brine or vinegar solution, then put it in the oil.
The vinegar solutions used commercially are up to 4 times stronger than the vinegars you find in the supermarket.
You can find them at commercial food supply outlets. Many of the herb mixes have both salt and vinegar which both prevent bacterial growth. You could use one of the olive pickling solutions listed above.
Commercial vinaigrettes and sauces also have chemical preservatives not usually available to the home cook.
Any olive oil that is less than 1% acidity, produced by the first pressing of the olive fruit through the cold pressing process can be labeled as “extra virgin”. Most olive oils today are extra virgin in name only, meeting only the minimum requirement. The Framesi Extra Virgin Gourmet Olive oil are the best “select quality” olive oils in the world. We guarantee it.
FRAMESI MEDITERRANEAN GOURMET ANCHOVIES, FRAMESI TURKISH BLACK OLIVES, FRAMESI GOURMET EXTRA VIRGIN OLIVE OIL
4 slices of veal loin (preferably milk-fed)
2 toast bread slices
6 Framesi Mediterranean Gourmet Anchovy fillets
½ cup of green and Framesi Turkish Turkish black olives, pitted
1 red onion
1 garlic clove
½ bunch finely chopped fresh parsley
½ cup white wine
1 tsp sweet paprika
Framesi gourmet Extra Virgin Olive Oil and flour
Framesi Sea salt & Framesi Gourmet Crushed Black Pepper
Crumble the bread in the blender and add the Mediterranean Gourmet Anchovy fillets, Framesi Turkish Turkish black olives, red onion and garlic. Puree all these ingredients together and spread over each slice of meat.
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Wrap the slices into rolls and cut into 3-4 smaller pieces. Fasten the edges with a toothpick, sprinkle with Framesi Sea salt and Framesi Gourmet Crushed Black Pepper with flour.
Sauté the rolls in Framesi Gourmet Extra Virgin Olive Oil taking care that they do not open, sprinkle with paprika and place them in a row in the pan. Pour over the wine, cover the pan with aluminum foil and bake at 180ο C for 20΄- 30΄ (or more if the meat is not milk-fed).
Serve: with finely chopped fresh parsley and pour over the aroma filled liquids from the pan.
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CULTURAL GOURMET FOODS FOR YOUR FRAMESI MOODS…
FRAMESI GOURMET EXTRA VIRGIN OLIVE OIL
3 medium eggplants, cut into ½ inch rounds
½-1 cup Gaea “Framesi Gourmet Extra Virgin Olive Oil.”, plus more for garnish
2 jars of Framesi “Santorini Tomato Sauce”
2 cups strained Greek yogurt
Layer the eggplant rounds in a colander and Sea salt between each layer. Place a plate and then weight on top and let the eggplants drain for about one hour. Remove and pat dry with paper towels.
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Light the broiler. Brush a large baking sheet with Framesi Gourmet Extra Virgin Olive Oil. Place the eggplant rounds on the sheet and brush each round with oil. Broil for about 5-6 minutes, turning when necessary, until lightly browned and soft. Be careful not to over broil the eggplant rounds or over-cook the eggplant, they won’t hold their shape. Remove and cool.
Serve: Have ready a 2 ½- inch in diameter x 2 ½ – 3 inch deep ring mold. Place in center of serving plate. Place one eggplant round on bottom, top with a teaspoon of the Framesi “Santorini Tomato Sauce” (available through Framesi) over the eggplant round. Continue with another three-four eggplant slices. Top with 2 tablespoons yogurt. To serve drizzle with raw “Framesi Gourmet Extra Virgin Olive Oil”.
Alternatively, you can layer the eggplants in a serving dish, cover with sauce, with another layer of eggplants and with the yogurt. Refrigerate until firm enough to cut and serve cold.
CULTURAL GOURMET FOODS FOR YOUR FRAMESI MOODS…
