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Pork Tenderloin with Blueberry Balsamic Sauce

Posted on October 11, 2017 at 2:00 PM



1.5- 2 pounds pork tenderloin

2 tablespoons Milanese Gremolate Olive Oil

3 tablespoons shallots, minced

2 cloves garlic, minced

1/4 cup port wine

1/2 cup Blueberry Balsamic Vinegar

1/4 cup reduced sodium chicken broth

2 sprigs fresh thyme

1 cup fresh blueberries


Trim pork tenderloin of excess fat.

Rinse and dry with paper towels.

Salt and pepper, to taste. 

Heat Milanese Gremolata Olive Oil in skillet over medium high heat.  Add tenderloin and lightly brown on all sides for about 2 minutes.

Preheat oven to 400 degrees. 

Place tenderloin on rimmed baking dish and cook until internal temperateure reads 145 degrees.  Remove from oven and tent with aluminum foil to rest.

Place shallots in the skillet in which you have browned the meat.  Add a little more olive oil if needed.  Cook for a few minutes until the shallots are soft. 

Add garlic and cook another 2 minutes.  Deglaze the pan with port, scraping up bits whie stirring.  Cook until port is almost absorbed. 

Add balsamic and simmer until reduced by half. 

Add chicken broth, thyme and blueberries.  Bring to a boil and then turn heat to medium.  Cook until sauce thickens and blueberries burst slightly.  Add any pan juices from resting tenderloin to the sauce pot and stir.

Slice tenderloin into 1/2" slices.  Fan slices on a serving platter and spoon blueberry sauce over all.  Decorate with a sprig of thyme.


Recipe from THE INFUSED PALATE, available in our stores.

Salad in a Jar Dressing Recipes

Posted on August 23, 2017 at 11:30 AM



In case you missed our Salad in a Jar event, or just in case you want some nice dressing recipes, here is a list of the dressings we provided that night!


Raspberry Vinaigrette

  • 1 cup Raspberry Balsamic Vinegar
  • 1 cup Lemon Olive Oil
  • Bologna Herbal Salt to taste


Tuscan Herb/Sicilian Lemon

  • 1 cup Tuscan Herb Olive Oil
  • 1 cup Sicilian Lemon White Balsamic Vinegar


Blood Orange/Cranberry Pear

  • 1 cup Blood Orange Olive Oil
  • 1 cup Cranberry Pear White Balsamic Vinegar


Balsamic Dijon

  • 3 tbsp. Dijon Mustard
  • 3 tbsp. Honey
  • 1 cup Extra Virgin Olive Oil (I recommend using a mild one for this dressing)
  • 1 cup A-Premium Balsamic Vinegar
  • Bologna Herbal Salt to taste


Greek

  • 2 tbsp. Kalamata Olives
  • 1-2 large cloves of Garlic
  • 2 tbsp. Oregano
  • 2 tbsp. Lemon Juice
  • Bologna Herbal Salt to taste
  • 1/2 Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil (I recommend using a medium or robust one for this dressing)


Lemon/Blueberry

  • 1 cup Lemon Olive Oil
  • 1 cup Blueberry Balsamic Vinegar


AWESOME OLIVE OIL

Posted on July 6, 2017 at 1:40 PM

The American Chemical Society’s Reactions has recently released a video about THE AWESOMENESS OF OLIVE OIL! The video explains why olive oil is healthy, offers tips on how to select a good olive oil and explains how to store olive oil.


It is suggested in the video that olive oil should be used with in six weeks of opening. I have seen research citing olive oil is good for up to 18-24 month; if stored properly. However, my personal opinion is that olive oil should be used within 6 months of opening.


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Replacing Butter with Olive Oil Chart

Posted on June 26, 2017 at 2:50 PM


Butter                  Olive Oil

1 teaspoon          ¾ teaspoon

1 tablespoon       2 ¼ teaspoons

¼ cup                  3 tablespoons 

1/3 cup                ¼ cup

½ cup                  ¼ cup + 2 tablespoons

2/3 cup                ½ cup

¾ cup                  ½ cup + 1 tablespoon

1 cup                   ¾ cup

Heart of Palm Salad

Posted on May 6, 2017 at 5:40 PM



The salad was adapted from a recipe by From Argetina with Love and contains lettuce as a base, but adds delicate slices of hard-boiled egg, wedges of red tomato, chopped celery ribs, glistening sliced hearts of palm, and topped off with thick chunks of beets.


It's easy to make and fun to arrange!  Top it with our delicious vinaigrette.


Ingredients

1 head of lettuce, leaves washed and torn (I used a 50/50 mix of Organic Spinach and Salad Greens)

1 tomato, sliced into wedges

1 rib of celery, sliced into pieces cross-wise

1 can hearts of palm, drained

1 can cut or sliced beets, drained

1 hard-boiled egg, shelled and sliced

salt, to taste

pepper, to taste


Vinaigrette Dressing:

1 teaspoon Dijon mustard

1 tablespoon Organic Red Wine Vinegar

1 tablespoon Honey Serrano Vinegar

1 teaspoon lemon juice

1/4 teaspoon salt (or more to taste)

1/4 teaspoon pepper

1/4 cup Manzanillo Extra Virgin Olive Oil

***Amounts of oil and vinegar can be adjusted to suit your personal preference***

Greek Salad

Posted on May 6, 2017 at 5:30 PM

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced

1 yellow bell pepper, large-diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half-rounds

1/2 pound feta cheese, 1/2-inch diced (not crumbled)

1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup Red Wine Vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup Olive Oil


Instructions

Place the cucumber, peppers, tomatoes, and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.


Notes

Add fresh or dried basil, if desired.

Ceviche

Posted on May 6, 2017 at 5:25 PM



Ingredients

2-16 oz Bags Scallops Bay

1-12 oz Bag small raw deveined tail off shrimp

1 cup Key Lime juice

1/2 cup lemon juice

1-2 jalapenos

1 half red onion chopped

2 avocados sliced

1 bunch of cilantro chopped

8 small sweet peppers chopped

3 tablespoons fresh garlic minced

15 oz Cherry tomatoes halved

1 cucumber seeded and diced

Persian Lime Olive Oil

Serve with Bread of choice to be toasted


Instructions

Rinse scallops and shrimp and drain. Cover with lemon and lime juice. Let sit in refrigerator for two hours. Add diced cucumber, chopped red onion, chopped peppers, garlic, tomatoes, and jalapenos to the sea food mix. Refrigerate for fifteen minutes and mix well. Serve with chopped cilantro and toasted bread of choice. Drizzle with Persian Lime Olive Oil. Serve in a martini glass.


By Chef Megan Alig (Creative Cuisine)

Curry Chicken Salad

Posted on May 6, 2017 at 5:25 PM

Ingredients

1/2 precooked rotisserie chicken (deboned, about 2 cups of chopped chicken)

1/3 cup full fat, plain Greek yogurt

1/2 cup shredded carrot

1/4 cup celery ribs, chopped fine

1-2 teaspoon curry powder (try one and if a stronger flavor is desired add another)

1 tablespoon fresh lemon juice

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon celery seed

2 minced scallions

1 tablespoons fresh minced parsley

Salt (to taste)

Pepper (to taste)


Instructions

Cut the meat from the precooked rotisserie chicken into small, bite-sized pieces.

Combine chicken with all of the other ingredients and mix well.

Let the mixture sit in the fridge for at least 15 minutes to let the flavors develop.

Add chicken salad to a bowl of greens, spread between two pieces of toast, or enjoy with crackers!

Black-Eyed Pea Salad

Posted on May 6, 2017 at 5:20 PM

Ingredients

2 (15.5 ounce) cans of black-eyed peas

1 large tomato, chopped

1 medium red bell peper, chopped

1 medium green bell pepper, chopped

1/2 red onion, diced

1 stalk celery, chopped

1 tablespoon chopped fresh parsley

3 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper to taste


Instructions

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.

In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Roasted Pears

Posted on May 6, 2017 at 11:40 AM



Peel and slice pears into bite sized pieces. Lightly coat with Blood Orange or Lemon Olive Oil. Bake at 400 degrees until pears are lightly browned.

Serve warm and drizzle with Cinnamon Pear Balsamic Vinegar or Cranberry Pear Balsamic Vinegar.

***I have also added raspberries to this dish and that is great drizzled with Blackberry Ginger Balsamic Vinegar***


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