No collection of Chilean recipes would be complete without pebre. Every cook, it seems, has their own version. If you want to tame the onion, soak it in cold water for about 30 minutes, then drain well. Serve the salsa with bread, meat, seafood, or eggs.
Makes about 1 1/4 cups — Recipe courtesy of the Fresh-Pressed Olive Oil Club
This moist cake proves chocolate and olive oil have an affinity for each other. On its own, the cake itself is vegan, as it contains no eggs or dairy. You can leave off the ganache and simply serve the cake with a dusting of powdered sugar and a few raspberries.
Serves 12 — Recipe adapted from themerchantbaker.com
Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.
Serves 4 — Recipe from bonappetit.com
With nearly 3,000 miles of coastline, you can imagine how wonderful Chile’s seafood is. We prefer to grill salmon with the skin on, as it protects the fish from the high heat of the grill.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. We have also enjoyed it with eggs and chicken.
Serves 4 — Recipe adapted from feastingathome.com
Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)
Serves 6 — Recipe from foodandwine.com
Unexpected company? You likely have everything you need in your pantry to quickly put together this twist on conventional hummus.
Serves 4 — Recipe adapted from healthyseasonalrecipes.com
Feel free to substitute rib-eyes, T-bones, Porterhouses, pork chops, or even skirt steaks for filets mignons. (Cooking times may change, however.) You will love the way the olive oil-enhanced sauce complements the meat.
Serves 4 — Recipe adapted from Project Fire by Steven Raichlen (Workman, 2018)
Perhaps you have brined poultry in heavily salted water to season and tenderize it. But dry-brining accomplishes the same thing without taking up as much space in your refrigerator. A hot oven promotes crisp, golden-brown skin. The salsa verde (green sauce) is a piquant and colorful accompaniment.
Serves 2 to 3 — Recipe adapted from notwithoutsalt.com
Stuffed meat pies are part of nearly every culture. This very popular Chilean version builds on the pino—sauteed and beautifully seasoned ground beef—by adding a bounty of other flavors to the filling.
Makes 12 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
This refreshing salad is ubiquitous throughout Chile and is routinely served in homes and restaurants alike.
Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
One of our favorite restaurants in Chile is Fuegos de Apalta (Fires of Apalta) in the Colchagua Valley. It was opened by celebrity chef Francis Mallmann in 2017. Here is one of his recipes.
Serves 4 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan 2014)