Fresh-Pressed Olive Oil Club
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Greek Eggplant Spread (Melitzanosalata)

Posted on by The Olive Oil Hunter

This popular Greek meze relies on simple ingredients, meaning they must be of the highest quality (like your fresh-pressed olive oil). If desired, the eggplant can be grilled indirectly on a charcoal or gas grill.

Ingredients

  • 3 large purple eggplants
  • 1 clove garlic, peeled and minced
  • 1/2 cup diced red onion
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • Coarse salt (kosher or sea), to taste
  • Chopped fresh parsley, for garnish

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Using a fork, pierce the eggplants all over and place them on a clean rimmed sheet pan. Transfer to the oven and bake until the eggplants are completely soft and the skins have browned, about 45 minutes. Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.

Step 3

Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplant flesh and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt. Drizzle with additional olive oil and sprinkle with parsley.

Serves 4 — Recipe adapted from saveur.com

Olive Oil Scrambled Eggs with Feta

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 green bell pepper (or more red), stemmed, seeded, and diced
  • 4 large eggs, beaten
  • Coarse salt (kosher or sea)
  • 2 ounces crumbled feta cheese (optional)
  • Freshly ground black pepper, for serving

Directions

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Code Red Basil Pesto

Posted on by The Olive Oil Hunter

This pesto is also great with steamed, roasted, or grilled vegetables.

Ingredients
  • 1 cup of basil leaves, loosely packed (see Note below)
  • 3 cloves garlic, peeled and coarsely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts
  • Pinch of hot red pepper flakes (optional)
  • 1/3 cup fresh-pressed extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
Directions
  1. Place the basil, garlic, lemon zest, lemon juice, pine nuts, and hot red pepper flakes in a blender
  2. or food processor and pulse until mixture is finely chopped. 
  3. Slowly add the olive oil while the machine is running, until the pesto is emulsified. 
  4. Add salt and pepper to taste.
  5. Use as a drizzling sauce on steak, burgers, chicken, shrimp, salmon, or spiral zucchini “noodles,” or as a marinade for chicken or shrimp. 

Note: If desired, you can make it an herb blend rather than using only basil. I like thyme, flat-leaf parsley, and rosemary; any blend is delicious!

Makes about 2/3 cup — Recipe adapted from coderedlifestyle.com