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<pre>Kraft (in Australia) produce a variety of evoo, vinegar (various types), and
herbs (various types inc garlic/oregano/basil/chilli/etc. They also use a
variety of oils (usually canola) mixed with evoo or just evoo. I do not
find them at all pleasing but they are convenient. I find it odd that such
products are not readily available in the States or UK. Why we even have
Paul Newman's own brand of various types as well as English Salad Cream
(with variations) on our supermarket shelves.

Mind you, none can best a high quality evoo alone! Without vinegar of any
kind.

On the other hand one of my products is evoo with lemon. Olives are hammer
milled with quartered lemons at a ratio of about 10:1 and the zest of the
lemon is extracted along with olive oil. I use this on all manner of
salads, fish, vegetables and so on. Fresh hot steamed asparagus, drizzled
with evoo & lemon oil with just a small twist of freshly ground green
peppercorn is quite delectable.

A hint to any who may want to emulate the above oil make sure you choose the
right type of Lemon otherwise the lemon oil emulsifies the evoo with the
water and you don't get anything. I learnt this lesson in 98. A whole batch
was lost. In Oz I have found the Eureka to be a good choice of lemon.

And those of you that like garlic as I do. Try putting about 10 segments of
peeled, slightly crushed, garlic in a bottle (375ml) of high quality evoo.
Use after about 2 weeks. It's something to rave about with mashed
potatoes. Use the evoo & garlic instead of butter. Serve hot mash and
indent the pile with the back of a spoon to form a resavoir. Fill this with
about a tspn of evoo/garlic. A meal on it's own.

Another I learnt from an Englishman. Take about 100 gms of fresh basil &
parsley (Italian), blend and then put in a 500ml bottle. Fill said bottle
with evoo. Start consuming after about 2 weeks. It wont last long.

Finally, let me say that I am apalled at all the recipes that are popping up
on this list. If people want to let others know of their favourite recipe
please use the appropriate venue.

Regards
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<pre>*This message was transferred with a trial version of CommuniGate(tm) Pro*

Alle 20.56 Thursday 25/05/2000 +1000, P Caird ha mandato a Marco questo
messaggio:


>And those of you that like garlic as I do.

Peter, there is an interesting sauce used in the whole Occitan area (from
western Piedmont through Southern France until Barcelona) called "aioli".
It's like a mayonnaise where the lemon is replaced with garlic.
I learn to eat it on Piedmont mountains, along with boiled potatoes.

About garlic: once I read on the "Readers Letters" of a German newspaper
the odd request of a lady. She asks on trains separated seats for
garlic/onion eaters, just like smokers/non smokers...

However the proposal of selling a "dressing kit" is interesting: must check
with our producers what can we do.
In our olive groves there is a lot of wild thyme... added to a salad makes
it really great, and being a natural plant is automatically classified
"organic".

Bye!

Marco Bernardini
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<pre>My own philosophy about food makes me steer away from the notion of
pre-packaged and mixed salad dressings, although I understand the market
forces that make them necessary. With my web site I try to educate people
about how to eat better, and that often means simpler providing you start
with the best ingredients you can find, especially good oilive oil.

So when I make salad, I first toss the lettuce with a very small amount of
vinegar (about 1 tablespoon for a medium head of lettuce)...my current
favorite is Spanish Sherry vinegar. It's important to toss the leaves well
so they all get a few drops of vinegar on them before the oil is added.

The I add about 3-4 times as much oil and toss again. I grind on coarse sea
salt and black pepper at the table, and I have the perfect salad.

Jim

www.realgoodfood.com
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