Grapes wrapped in Goat Cheese

Here is a really simple idea for an appetizer:

6oz goat cheese
1tbls of finely chopped fresh mint
grapes, seedles green or red or both
approx 1 cup crushed pistachios that are salted, and spread on plate

Put cheese in bowl add mint and incorporate the two with a fork, take about 1/2 tbl of goat cheese and press into palm of hand, then take a grape place on top and gently pat the goat cheese to encase the whole grape, after roll in the pistachio crumbs and set aside. Once you are done with all the cheese, you can either refrigerate (they will hold for two days) or cut in half place on platter and serve.

Olive Oil Grades

Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping.

Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.

Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.

Olive oil is a blend of virgin and refined production oil, of no more than 1.5% acidity. It commonly lacks a strong flavor.

Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, rendering it the same health benefits. It also has a high smoke point, and thus is widely used in restauraunts as well as home cooking in some countries.

Lampante oil is olive oil not suitable as food; lampante comes from olive oil's long-standing use in oil-burning lamps. Lampante oil is mostly used in the industrial market.

Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. An obsolete equivalent is "pure olive oil".

Taleggio Kicked Up

Ok, so today to show off a different way of serving Taleggio or Brie or Goat Cheese, so I wondered around the store found the Truffle peelings, got an idea. . . grabbed the Porcini Oil.

Took a piece of Taleggio and cut in half, drizzled some Porcini oil on it and then put a layer of truffle peelings on it (note since they are sitting in water I lightly dried them with some paper towel) then drizzled a bit more Porcini Oil, put the top back on and let sit for about a 1/2 hour to get the cheese soft and served. . .

I used our Appennino Porcini Oil. . . this is a very quick and over the top way to serve your cheese!!

Pink Peppercorns

I recently displayed some goat cheese here at the shop, with some fresh thyme, crushed pink peppercorns and a drizzle of either our Meyer Lemon Oil or Blood Orange Oil, the response was overwhelming, glad you all liked it.

Some questions came up about Pink Peppercorns, I stated that they are not actually peppercorns, and was questioned so here are the facts:

Pink peppercorns are not true peppercorns but actually the dried berries from the Baies rose plant. They're cultivated in Madagascar and imported via France, hence their exorbitant price. These rose-hued berries are pungent and slightly sweet. Pink peppercorns can be found in gourmet stores either freeze-dried or packed in brine or water. Once opened, refrigerate water-packed berries for about a week, those packed in brine for 3 to 4 weeks. Freeze-dried pink peppercorns can be stored in a cool, dark place for about 6 months. Pink peppercorns are used as colorful, flavorful additions to a variety of sauces and meat and fish dishes. Though there was once widespread controversy regarding their safety, pink peppercorns have now been approved by the Food and Drug Administration. They should not, however, be confused with pink berries (also referred to as peppercorns) from an ornamental plant in Florida and California that can cause severe allergic reactions if eaten.

Hope this helps!