Substitute Olive Oil for Butter While Baking This Holiday!

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Substitute Olive Oil for Butter While Baking This Holiday!

If your recipe calls for:
1 cup of butter, use 3/4 cup of olive oil
3/4 cup of butter, use 1/2 cup plus 1 table spoon of olive oil
2/3 cup of butter, use 1/2 cup of olive oil
1/2 cup of butter, use 1/4 cup plus 2 tablespoons of olive oil
1/3 cup of butter, use 1/4 cup of olive oil
1/4 cup of butter, use 3 tablespoons of olive oil
2 tablespoons of butter, use 1 1/2 tablespoons of olive oil
1 tablespoon of butter, use 2 1/4 teaspoons of olive oil
1 teaspoon of olive oil, use 3/4 teaspoon of olive oil

Keep in mind, if you’re not using a fused or flavored olive oil, a mild traditional olive oil would work splendidly, such as our Picual, or, if you still prefer the taste of butter, give our butter flavored olive oil a try! Happy baking!

SAVE $1.00 with Blue Moon’s Recycle Program

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BMrecyclePurchase our 375 ml or 200 ml bottle and continue to use the same bottle over and over. Not only is it better for our environment- you are saving money each time. You don’t have to refill it with the same thing each time- change it up with over 50 different selections in our store to chose from!

 

All we ask is that you wash and dry your bottle with these easy steps…

1. Remove the blue foil seal completely off the bottle’s neck

2. Remove the cork or pour spout

3. Remove the label on the back of the bottle (This step is not necessary, but an easy way to removes from glass bottles is to soak them overnight in a container of water)

4. Rinse inside of the bottle with warm soapy water

5. Place bottle (upside down) in your next dishwasher load

6. Allow bottle to dry thoroughly

Bring you clean bottle in for a refill and SAVE $1.00 off your next purchase at Blue Moon Premium Olive Oil & Vinegar!

A little bit of Sochi, right in Collingswood, N.J.!

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We are proud to carry the SAME Olive Oils & Aged Balsamics, that were being served in ALL the Venues in Sochi!  Stop in today and sample from over 50 Uniquely Infused Products, at the most competitive prices in the area!  Not only do we carry these Fine Products, but we also have a full line of infused Sea Salts and Gourmet Pastas!  We want to see you, at BLUE MOON!

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Check out the press release, issued February 28th, about our products  at the 2014 Winter  Olympics in Sochi!

Click here to learn more about how Veronica Foods, our distributor, participated.

Learn more about Ultra Premium Extra Virgin Olive Oil

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UP_logo_lrgBlue Moon Premium Olive Oil is UP Certified.

View this chart to learn more about UP Standards 

Ultra Premium (UP) is a new category of olive oil that distinguishes the highest quality olive oil in the world. The UP standard was created by Veronica Foods in response to the growing need to separate high quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” olive oil markets, as well as the broader category sold in mass markets the world over under thousands of brands and private labels. The absurdly low standards created and fostered by numerous trade associations and government agencies responsible for policing them has only contributed to the confusion and misinformation. EU producers are actually given a perverse incentive in the form of government subsidies to keep their oils in storage until market conditions improve. This practice clearly demonstrates the governmental complicity with retailers and bottlers to sacrifice quality for price. Lack of enforcement and testing by these trade associations and governmental agencies has led to a marketplace dominated by inferior oils and rife with adulteration. These practices by some of the world’s largest olive oil producers and bottlers have led to a steep decline in prices of extra virgin olive oil and are driving quality oil producers out of business.

The self serving overemphasis on “Where” extra virgin olive oil is produced continues to dominate perceptions at the expense of the far more significant “When, What, and How” the oil is made. The UP standard has as its principal barometers Chemistry and Freshness. These two underappreciated variables can be objectively measured, quantified, and certified. Since the highest quality EVOO comes from high quality fruit coupled with high quality production processes, the UP standard encompasses strict requirements for both the end-product and the production process.

No matter how high the quality of fruit and production methods used, the best olive oils in the world are never as good as when they are fresh. There are no standards for shelf-life of EVOO, and the current IOC “best buy” date is intentionally misleading and utilized at the whim of the retailer and bottler. When a quality EVOO is fresh, there is significantly more positive sensory attributes detectable by the palate. As any EVOO ages, it naturally oxidizes losing positive sensory qualities as well as inheriting defects. Newly developed tests can objectively quantify the “Freshness” of an EVOO at various stages in its lifecycle and are referred to as the “Fresh Pack” tests encompassing both the Diacylglycerol Content (DAGS) and Pyropheophytins (PPP).

The UP standard is reserved for the finest extra virgin olive oils in the world, as such, the UP grade exceeds all existing European, Italian, Spanish, Greek, North American, Californian, or any other standard for the grade known as extra virgin olive oil. In order to qualify for the UP grade, the extra virgin olive oil must meet or exceed a comprehensive set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements as set forth in the following document. Instead of placing an overemphasis on what is less important (Terroir) to the detriment of the most critical factors (Chemistry and Freshness), the UP program is intended to reward farmers for producing high quality oil. The UP program is intended to promote Fair Trade practices and help create a demand for a higher quality product thereby increasing the value.

Chicken, Caramelized Onions, and Wild Mushrooms Over Pappardelle Sauced With A Creamy Bacon-Thyme-Balsamic Reduction

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Ingredients
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4″ piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic Condimento or Juniper Berry Balsamic Condimento
2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained

Directions
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat. Season the chicken on both sides liberally with salt and pepper Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary. Do not over-crowd the pan. Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with sea salt and fresh ground pepper. Serve over pasta, rice, or cooked whole grains.

Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach

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Ingredients
4 tablespoons Aged Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Ultra Premium extra virgin olive oil (your choice)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled

2 quarts young spinach leaves, stems removed, washed

Directions
Place spinach in a serving bowl.

Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking – remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm

Aged Raspberry Balsamic & Toasted Almond Vinaigrette

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Ingredients
3 tablespoons Aged Raspberry Balsamic
1 teaspoon lemon juice
2 tablespoons Toasted Almond Oil
1 teaspoon Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste

1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Cherve cheese
2 quarts of your favorite lettuce greens

Directions
Place all the ingredients in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.

Chicken Saltimbocca… With Liberties

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saltimboca

Ingrediants
4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick
4 pieces of thinly sliced provolone cheese
2 medium shallots, thinly sliced
3 garlic cloves minced
1 tablespoon drained capers
2 tablespoons chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock, preferably homemade
1 teaspoon kosher salt
fresh ground pepper to taste
1 cup all purpose flour for dredging
1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick such as Organic Mission

Directions
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn’t begin to burn in the oil)

Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.

Serves 4