Years ago, the jelly cupboard in the kitchen was the Tiffany's window of the home. Preserving and canning were a way of life before refrigeration and freezing. Today, convenience rules. Most food is available fresh or frozen all year round, and canning or preserving is a matter of preference rather than survival. So choosing to make someone a gift of jam, conserve, relish, or salad dressing is a gem, indeed.
Pressing details about olive oil
Olive oil is monounsaturated oil that hails from countries like Italy, France, Greece, and Spain, as well as from California. The flavor, color, and aroma can vary greatly from one country to the next. The best olive oils are made from ripe olives picked from the tree (not the ones that have fallen off). After the harvest is collected, the olives are ground into a paste and then pressed. The finest oils are cold pressed, with no heat or chemicals applied.
You can buy different types of olive oil:
- Extra-virgin olive oil: This variety is the product of the first cold pressing and has the lowest acidity of all. It's the fruitiest of all and most expensive. The best time to use it is when you can show off its flavor — such as drizzling it over fish or dipping bread into it. It's also perfect for a simple vinaigrette dressing.
- Virgin olive oil: This oil is also from the first pressing but has a slightly higher acidity. Use it for salad dressing, dipping, marinades, and cooking.
- Fino (fine) olive oil: This oil is a blend of extra-virgin and virgin oils. Use it for salad dressings, dipping, marinades, and cooking. It's also good for sautéing.
- Pure olive oil: This oil is a combination of extra-virgin or virgin olive oil and refined olive oil. (In refined olive oils, heat is applied — not a good thing — to an oil from a second or third pressing.) Use it for marinating, cooking, and sautéing.
- Light olive oil: This oil is highly filtered and loses much of its olive oil taste. Don't be fooled into believing it's lower in calories; it's just lighter in color and flavor. It's recommended for baking.
 | Remember, the more important the flavor of the olive oil, the better the quality should be. Keep that in mind when you stock up for gift oils to be presented in glass. |
Chive-Flavored Oil
The light oniony flavor of this oil enhances salad dressings. But don't stop there. Try dipping bread in it. Brush it on fish or poultry before grilling. Pour some in a pan before you scramble eggs. Even drizzle some over a baked potato. Include some of these suggestions on the gift tag so the recipient will know how versatile this present is. If you plan to give this oil as a gift, you need to remember that it takes two weeks for the flavors to develop. Plan your schedule accordingly.
Special equipment: 2-cup glass jar with screw top, funnel, paraffin (if desired)
Preparation time: 5 minutes
Yield: 1 cup
1 cup good-quality olive oil
1/2 cup dried chives
1. Combine the oil and chives in a glass jar.
2. Put the top on the jar and let it sit for two weeks in a cool place (not the refrigerator). After that time, taste the oil. If you want it stronger, let it sit for another week.
3. Before giving, strain the oil and pour into a gift bottle, using a funnel if necessary. Close the top and carefully seal with paraffin, if desired.
| Although many recipes call for fresh herbs in oil, fresh herbs can cause bacterial problems. Dried herbs are recommended here for safety reasons. You can sprinkle fresh chopped chives over a salad, potato, or into the serving portion of oil to enhance the flavor. |
Distilling facts about vinegar
In the fifth century B.C., Hippocrates recommended the medicinal power of vinegar. A bit later, the Romans reportedly dipped their bread into vinegar. But it took a long time for vinegar to be recognized as an indispensable pantry item — and the soul mate of olive oil.
As you prepare to make the flavored vinegar in this section, refresh your understanding about the wide, wide range of vinegars available at the grocery:
- Red and white wine vinegar: Made from red or white wine, this vinegar is the all-around hero of the kitchen. It has an assertive but not harsh flavor. Use it for just about everything, including salads, marinades, and sweet-and-sour dishes. Color is the only determining factor. Red wine vinegar makes potato salad look pretty yucky, so try white instead.
- Cider vinegar: Made from fermented apple juice, this vinegar is mild and slightly sweet, making it suitable for salads but best used in pickling. Some believe that apple cider vinegar has health benefits.
- Malt vinegar: This robust vinegar, made from beer, is popular in England for pickling and chutneys. It's an absolute requirement on fish and chips. Try it on your French fries.
- Distilled white vinegar: Made from grain alcohol, this vinegar is harsh. The job it does best is pickling.
- Rice wine vinegar: As you may have guessed, this vinegar is made from rice. It's delicate and slightly sweet. A must for sushi and other Japanese and Chinese dishes, it can also make a light vinaigrette for salads. Flavored rice wine vinegar is also available.
- Sherry vinegar: As the name implies, this vinegar is made from sherry. It has a slightly nutty flavor that adds a nice touch to a dressing for chicken salads. It's also good as a dressing for other types of salad.
Berry-Berry Vinegar
Capture the essence of summer in this colorful vinegar. Use it in salad dressings — it's particularly delightful on a spinach salad. Alternatively, add a little oil and try marinating poultry in it before grilling or broiling.
Special equipment: 1-quart wide-mouth jar, funnel, paraffin (if desired)
Preparation time:15 minutes
Cooking time: 2 minutes
Yield: 2 cups
1-1/2 cups raspberries
1 cup blackberries
2 cups white wine vinegar
1 tablespoon sugar
Garnish: (needed 10 to 14 days later)
6 to 8 raspberries
6 to 8 blackberries
1. Pick through the berries and discard any that are old or moldy. Rinse the raspberries and blackberries and drain on paper towels. Pat as dry as possible. Crush the berries slightly in a small bowl. Transfer to a wide-mouth jar.
2. Bring the vinegar to a boil in a small saucepan. Remove from the heat. Dissolve the sugar in it and pour over the berries.
3. Allow the berries to cool to room temperature. Screw on the cover and store in a cool spot (not the refrigerator) for 10 to 14 days.
4. Taste after 10 days for flavor. If it's not strong enough, let it sit longer. If the flavor is strong enough, strain out the old berries. Pour into a gift bottle. (Use a funnel if needed.) Add clean, fresh raspberries and blackberries as a garnish. Seal with top and dip in paraffin, if desired.
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