- Food and Cooking
Bariani Olive Oil
Bariani Olive Oil Family Makers Choose Quality
Bariani olive oil traces its origin from Lombardy, Italy and now makes its new roots for the olive trees in Sacramento California. The Bariani family has committed themselves to producing an authentic extra virgin olive oil with their own unique approach to manufacture.
Bariani olive oil is cold pressed like most extra virgin oils but the difference is in the stone pressing of the olives. The final product is scrutinized by the family so much that they limit the quantity each year that they produce so as not to sacrifice any quality in the taste, color, and consistency of this fine oil.
Most treat this oil as they would a fine wine or champagne, while it is ideal for cooking most use it in its raw form as a salad topper, dish finisher, or even to soak bread slices.
Extra Virgin Olive Oil Uses
Although there are over a hundred uses for extra virgin olive oil, the most common ones are in the culinary arena. EVOO is mainly used as a finishing product to add flavor to just cooked dishes, cold or room temperature appetizers, salad dressings, and as mentioned before as a dipping liquid when seasoned or alone.
The reason for this specific use is that when the oil is heated at high temperatures the flavor is severely compromised. Remember this oil is made from the first pressing of the olives so there are no additives or refinements. If an olive oil is needed for cooking dishes then consider a lower grade.
Feeling daring? Below are two quick and easy recipes to use Extra Virgin Olive Oil
If you are new to using extra virgin olive oil then here are two very quick and very easy recipes to get you started enjoying the natural flavors of this healthy and delicious addition to any meal.
The is a simple dipping for crusty bread using a high quality extra virgin olive oil.
Prep Time: Seconds
Total Time: Less than a minute
- Bariani Olive Oil
- Peppercorns: black or blends
- Kosher or Sea Salt
- Your favorite crusty bread
- Use Bariani Olive Oil by pouring a silver dollar size portion in a bread plate.
- Make a few twists from a pepper mill filled with your favorite blend of peppercorns.
- Then hit the plate with a few crystals of kosher or sea salt
- The best types of breads are usually ones with a harder crust but soft and moist in the middle. Baguettes, focaccia, or even a french style loaf sliced an inch or two thick would make a great appetizer.
- (Image Credit to avlxyz - Licensed via Creative Commons with Attribution)
Basic Balsamic Vinegarette Salad Dressing - Easy Recipe #2 Using Extra Virgin Olive Oil
Get this easy recipe down and the sky is the limit for creating great dressings for salads and marinades. It's so simple to put together but the secret is in the quality ingredients that you use, like the Bariani Olive Oil and a Bariani California Balsamic Vinegar.
Prep Time: About 5 minutes
Serves: Makes 1 Cup
- 3/4 Cup Bariani Olive Oil
- 1/4 Cup Bariani California Balsamic Vinegar
- Kosher or Sea Salt to taste
- Few twists of the peppermill
- In a mixing bowl combine all of the above ingredients and emulsify with a wire whisk. Whisk until the oil and vinegar have combined where no separation is apparent. Other methods of combination include: putting the ingredients into a glass jar, tightening the lid and shake, or use a food processor to pulse them together. (note: don't leave in the processor for too long or you'll end up with mayonnaise)
- You can use this basic recipe immediately or refrigerate after use. Remeber to re-emulsify using one of the methods above before adding to your salad.
- This basic recipe can be turned into almost anything from a berry flavored dressing using pureed raspberries, blueberries, or strawberries. Or utilize the basic recipe with finely chopped fresh herbs like basil, cilantro, or tarragon to add an al fresco flavor.
- (Image Credit to I Believe I Can Fry- Licensed via Creative Commons with Attribution)