|De La Rosa Real Foods|
Organic, Kosher for Passover Oil & Vinegar
At Kosherfest 2012 we found a wonderful selection of oils and vinegars by De La Rosa Real Foods. What a treat − their products are from Italy and are OU certified kosher and kosher for Passover. Founded 28 years ago by Rabbi Asher Devere Girshberg, the company focused predominantly on Extra Virgin Olive Oil, Grape Seed Oil, and Balsamic Vinegar. Two years ago they saw the need and opportunity to expand their product line and in January 2013 introduced several new organic products. From Yehudith Girshberg, " The objective of the company is to enhance and promote principles of environmental responsibilities... We want to help to educate people to eat healthier products. Our goal is to make AFFORDABLE Organic Products - or at least natural products - available to the marketplace, including the neglected kosher marketplace."
De La Rosa 100% Extra Virgin Olive Oil and Organic 100% Extra Virgin Olive Oil: Obtained from the first cold pressing of the olives, which are individually handpicked and harvested at their earliest and peak stage of ripeness to provide a special fruity and full bodied flavor. Made from a specially selected blend of Italian and other Mediterranean Olives – Italian Ogliarola, Greek Korenikeiki and Spanish Arbequina Olives. In Italian, the description for this olive oil is Fruttato, which means fruity. Both of the olive oils enjoy the same characters with the exception that one is organic– from organic olive estates and is USDA Certified Organic .
Try this delicious recipe for Chocolate Mousse with Extra Virgin Olive Oil by Chef Laura Frankel – perfect for Passover or any time of the year.
De La Rosa Grape Seed Oil: Originally put into capsules in Europe as a natural cure to reduce cholesterol, 28 years ago De La Rosa was the first to introduce Grape Seed Oil as a culinary gourmet specialty oil. Grape Seed Oil offers many significant advantages over other oils. It is known to be the lightest of all oils and is ideal for baking, cooking and frying and has been a favorite of European chefs for hundreds of years − it tolerates high heat up to 485 degrees Fahrenheit without losing nutritional value, burning or smoking. It is also ideal for favorite salad dressing recipes or your favorite pastry. The expeller pressed Grape Seed Oil is extremely rich in linoleic acid and an excellent source of Vitamin E and essential fatty acids.
De La Rosa Organic Balsamic of Modena – Aceto Balsamico di Modene P.G.I: Produced in Modena, Italy and imported, this fruity and sweet flavored vinegar is enhanced by the long aging process − aged and stored in oak and chestnut wooded casks until it reaches its peak flavor. Italy is very particular about producers labeling vinegar as being from Modena, and De La Rosa has special government approval to put these words on their label − PGI, protected by the Government. Balsamic Vinegar is ideal for dips and salads or to give that special “something” to the finest prepared dishes.
From Ina Garten, this fresh, delicious, and healthful recipe for Strawberries with Balsamic Vinegar. Fresh, plump strawberries are macerated for about 30 minutes in mixture of balsamic vinegar, a little sugar, and black pepper.
De La Rosa Organic Italian White Wine Vinegar – Aceto di Vino Blanco: Aged in special chestnut wood barrels − for a one−of−a−kind special taste of complex chestnut woody flavor − and aged like fine wine. The grapes go from the vine to the wine to the wine vinegar uninterrupted – under strict control by De La Rosa experts. Commonly used in Central Europe and the Mediterranean countries.
Uses: It is used in French Hollandaise and Béarnaise Sauces (recipe) and gives spicy marinades like teriyaki and salsas an unexpected zing. White wine vinegar is low in sodium. The tart, tangy flavor of white wine vinegar reduces the need for salt in recipes. Try it as a seasoning for vegetables such as cauliflower, green beans, broccoli and cabbage. A dash of white wine vinegar on steak and fish is a satisfying flavor booster.
De La Rosa Organic Italian Red Wine Vinegar – Aceto di Vino Rosso: Aged in special oak wood barrels − for a one−of−a−kind special taste of complex oak woody flavor − and aged like fine wine. The grapes go from the vine to the wine to the wine vinegar uninterrupted - under strict control by De La Rosa experts . Commonly used in Central Europe and the Mediterranean countries.
Uses: In addition to its popular use in salad dressings, replace fatty and cholesterol-rich sauces, condiments and marinades with red wine vinegar. It has a sharp flavor and use it to replace the need for salt in many dishes. Good for marinating fish or meat.
Chef Virginia Willis' recipe for Chicken Fricassee with Garlic and Red Wine Vinegar is a good use of red wine vinegar in cooking. Substitute Grape Seed Oil for the Canola Oil called for in the recipe and you are set to go for a great Passover entree.