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True Fields Extra Virgin Olive Oil and the Cinder Grill

Whoever came up with “Everything old is new again” must have been thinking of handpicked olive oil. This ancient condiment fits perfectly into modern lives, more popular and more delicious than ever. Not only is olive oil extremely healthy, especially extra virgin olive oil, but current technology helps it stay fresher longer, giving the cook more time and opportunities. This blog post focuses on the tasty relationship between True Fields olive oil and the Cinder Grill, and how to make the most of both together.

Olive oil for Healthy Cooking

The premiere grade of True Fields olive oil is the famous extra virgin, but that’s not the only one available. One of the special aspects of extra virgin olive oil is its high level of polyphenols and other healthy compounds. However, polyphenols especially come in large molecules which break down over heat. For this reason, the best grade for cooking is actually plain, refined olive oil. Save the beautiful True Fields EVOO olive oil for toppings and condiments.

Olive Oil for Uncooked Sauces

Olive oil makes a healthy, luscious base for cold sauces such as salsas and relishes. Just chop up the herbs, vegetables, and other items that strike your fancy and turn the little pile into a condiment with salt, pepper, and a generous amount of EVOO.  This is the perfect application for extra virgin, taking advantage not only of its delicious flavor but of oil’s ability to dissolve other flavors.  This helps preserve and mingle the flavors for the best effect. Try making a chimichurri or a salsa and dolloping the cold sauce onto a freshly seared chicken breast or salmon steak for a flavor and temperature contrast that can’t be beat!

Olive Oil for Hot Sauces

A common finishing step in making many pan sauces is to “mount” them, or thicken and enrich them, often with softened butter. Lush EVOO can pull off this trick as well! Due to olive oil’s lack of water and emulsifiers you’ll have to whisk a little harder, but its large molecules will slip into your sauce with only a little effort. Of course, if you’d rather make a cooked roux, remember to use a drizzle of True Fields extra virgin olive oil at the very end.

Olive Oil as a Condiment 

Like many of the best foods, from coffee to cheese, wine to vanilla, olive oil can express that mysterious quality known as terroir. This is when the location of a food’s production greatly affects its qualities of taste and texture. Look at your olive oil, both on the bottle and online, to discover the special aspects of its terroir. Then take advantage of those qualities, whether your oil is peppery, buttery, grassy, or more, to use the oil itself as a condiment on foods from toasted bread to seared steak. 

Olive Oil Not for Searing

With all these possibilities, what can’t olive oil do? Well, in a word, sear. Because of its rich and complex makeup, extra virgin olive oil denatures and then burns at relatively low heat. Even refined olive oil has a smoke point of 360F, far below the Cinder Grill’s sear at 450.  Burning such a precious oil will do no favors to the oil, the food, or the chef. So don’t try to use olive oil to sear. 

Recipes Using Olive Oil

Of course we list quite a few dishes featuring olive oil on our Recipes page. Here are a few which demonstrate some of the points in this blog post: 

  • This Guinea Hen recipe by Michelin Starred Chef Critchley features an uncooked relish built on EVOO.  
  • Spaghetti Squash soaks in olive oil and garlic as it cooks, soaking up the rich flavors the oil carries.
  • An exception to the no-cook rule, these marinated Sungold Tomatoes use very gentle heat to bring out the flavors of the tomatoes and marinade.
  • A good drizzle of olive oil fittingly dresses this beautiful beet salad, making the roasted root vegetables glisten like jewels.

Take these recipes as inspiration but don’t stop here. The possibilities are endless when you combine True Fields extra virgin olive oil and the Cinder Grill!

Shrimp Rolls 

Celebrate summer’s seafood splendor with Shrimp Rolls – as delicious as lobster rolls with none of the fuss and at half the price! Also, the shrimp will always be perfectly cooked, toothsome yet tender, when you use True Fields EVOO when marinating.

  • 1 pound 21-25 count Shrimp, Peeled and deveined
  • 1Tbsp Salt
  • 1 cup water
  • 2 Tsp True Fields Extra virgin olive oil
  • 1 rib celery, diced
  • 1 Tbsp chives, minced
  • 1/4 Tsp Salt or to taste
  • Fresh lemon juice, to taste
  • Freshly ground black pepper
  • 4 top-split hot dog buns 
  • 4-8 leaves of a tender lettuce such as Boston lettuce.
  1. Preheat your Cinder Grill to 155 F. 
  2. Mix salt, sugar, and water until dissolved. Add shrimp and let sit for 15 minutes.
  3. Prepare an ice bath.
  4. Remove shrimp from brine and pat dry with paper towels.
  5. Lay out shrimp in cinder, close lid, and cook for 20 minutes.
  6. At the end of the 20 minutes quickly transfer shrimp to ice bath. Wipe down Cinder plates. Let shrimp cool 15 minutes.
  7. In a large bowl, mix True Fields evoo, mayonnaise, lemon juice, salt, chives, celery, and pepper. Taste for seasoning and leave in the refrigerator to chill.
  8. Remove shrimp from ice bath, pat dry, and cut into bite size pieces.
  9. Remove large bowl from fridge and mix shrimp into dressing.
  10. preheat Cinder to Sear.  pour one Tsp oil on Cinder Plate, spread around, and lay buns on their sides to toast. After 45 seconds or sufficient toasting, drizzle remaining oil  over, turn buns over, and toast other side. When fully toasted remove buns to platter.
  11. Line each bun inside with 1-2 lettuce leaves.  Divide shrimp mixture between buns and serve.

Marinating With Olive Oil

Extra virgin Olive oil is an iconic ingredient. Delicious, nutritious, beautiful, and rich with history, it can be used in endless ways.  One of the many places Handpicked True Fields olive oil provides both health and cooking benefits as in marinades. Many foods, notable meats, are improved by a flavorful soak. Furthermore, most marinades are improved by extra virgin olive oil in multiple ways. Read on with us to see why.

Carrying Flavors

Many flavor molecules are chemically related to proteins and sugars, especially those produced during the Maillard Reactions. During marination, these larger molecules can often travel better in fats than in water-based solutions, due to the different molecular structures. In addition to its triglycerides, Olive oil contains other large molecules which help carry the flavor molecules to their new destinations in your food.

Providing Flavor

Speaking of those large luscious molecules in olive oil, many of them have delicious flavors of their own, such as the richness of oleic acid and the sharpness of polyphenols. True Fields Olive oil not only carries flavors but contributes them, lending any food lushness and vibrancy. Lean foods, such as poultry breasts and boneless pork, particularly benefit from vivacious olive oil.

Viscosity is our Ally

Even the most flavorful marinade does no good if it runs right off. Here’s another way in which True Fields olive oil can help in marination. It’s an intrinsically viscous oil; also, like most oils, when blended with a water-based liquid the resulting emulsion is very thick indeed. Olive oil plus a little whisking can turn a thin marinade into a thick robe of flavor which clings to the food. 

Moisture is our Goal

A constant issue facing cooks is how to keep food from drying out while cooking.  The same heat which produces delicious changes in flavor and texture can drive the water-based moisture away. However, as the old saying goes, “oil and water don’t mix.” A coating of pure cold pressed True Fields olive oil – based marinade works as a barrier against escaping moisture. Furthermore, the olive oil lubricates the food itself, contributing to the moist and juicy mouth feel. 

True Fields handpicked Olive oil is delicious, healthy, and versatile. Using it in marinades and sauces will expand both culinary abilities and nutritious opportunities. So let the olive oil flow!  

Salmon Salad with Arugula, Grape Tomatoes, and True Fields EVOO

Salmon Salad with True Fields extra virgin olive oil

When the temperature rises few dishes are as simultaneously refreshing and sustaining as a nice salmon salad. The dressing can be doubled or tripled as a dipping sauce for good crusty bread, but there’s no need to increase the capers and green onion – just scatter those over the salad.

Ingredients:

  • 1 pound skinless boneless salmon filet
  • 1/2 tsp coarsely ground black pepper
  • 4 tbsp True Fields extra virgin olive oil, the good stuff
  • 1/2 tsp salt, preferably sea salt
  • 1/2 tsp dried dill
  • 4 oz baby arugula, washed and dried
  • 1-pint grape tomatoes halved
  • 2 tbsp white or champagne vinegar
  • A large pinch of red pepper flakes (optional)
  • 2 tbsp capers
  • 1 scallion, thinly sliced

Method:

  1. Season the salmon on both sides with the dill, salt and pepper, place in the oven, and cook to 300 F for 20 minutes. 
  2. Meanwhile, whisk together the dressing ingredients and some True Fields EVOO.  Taste for seasoning, then toss with the arugula and tomatoes in a large bowl. Spread on a serving platter.
  3. When the salmon is done, lay it atop the salad and serve!

Olive Oil in Recipes

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Celebrate Olive Oil!

We absolutely love olive oil and have included it in many of our recipes. Because of that, we thought it would be a good idea to highlight how olive oil is used in these recipes.  Not only can you make these delicious dishes using True Fields EVOO, but you can take inspiration and ideas from them. This will help you develop your own olive oil recipes.

In our recipe for Salmon Filet With Blistered Tomatoes, olive oil does double duty.  It functions as a lubricating cooking medium – the tomatoes and salmon wouldn’t stick when cooking, but the olive oil guarantees it. It also makes a luscious sauce all on its own, enriching the delicious fish even further.

Chef Critchley’s Beet Salad glistens with an easy, elegant vinaigrette.  The perfectly roasted beets, neither mushy nor heavy but sweet and toothsome, look like a pile of jewels when coated in olive oil, vinegar, and seasonings. Furthermore, they taste even better than they look!

Another vegetable that benefits from olive oil is the zucchini. Its fellow summer squashes do as well in this colorful recipe. Summer squash can be watery and bland, but not here! Then the olive-oil-based dressing enriches the vegetables and enhances their flavor.

Meat benefits from olive oil just as much as vegetables do. No meat demonstrates that better than lamb. The olive-oil-based marinade carries flavors much more efficiently than a water-based marinade, and the thickness of the oil helps the seasonings cling. 

Beef also benefits from olive oil, as in this Grass-Fed Beef Shoulder. For all of its richness, olive oil also has a lightness to it.  This helps elevate the beef from being stodgy to being satisfying. Also, the glistening glow that olive oil lends to all it touches makes the already gorgeous beef look absolutely mouthwatering.

Poultry and olive oil are natural partners, such as in this Cornish Game Hen recipe. Cooking such small birds evenly can be a challenge, but the olive oil provides crispness, succulence, and a delicious sheen to the seared hens, making them irresistible.

These recipes just begin to demonstrate the luscious versatility of olive oil.  We very much hope they serve as a delicious inspiration and also delicious meals!