Fresh-Pressed Olive Oil Club
Explore

Sherried Carrots

Posted on by The Olive Oil Hunter

The sherry intensifies the natural sweetness of the carrots and creates a rich glaze.

Ingredients

  • 1 pound carrots, scrubbed and peeled as needed
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon sugar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Pedro Ximénez sherry
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Cut the carrots on the diagonal into slices about 1/2 inch thick. Place them in a large frying pan and add just enough cold water to cover them. Place over medium-high heat and bring to a rapid boil.

Step 2

Reduce the heat to a low boil and add the olive oil, sugar, salt, and pepper. Cook for about 20 minutes, until almost all the water has evaporated and the tip of a knife easily pierces a few carrots.

Step 3

Add the sherry to the pan and continue cooking until it mostly evaporates and the carrots are nicely glazed. Just before serving, sprinkle with parsley and drizzle with olive oil.

Serves 4

Olive Oil and Lemon Pancakes

Posted on by The Olive Oil Hunter

Pancakes from scratch take breakfast (or brunch) to a whole new level. These are so tasty that you don’t need any syrup to enhance their flavor. If you want a nutritious garnish, top each serving with mixed berries. 

Ingredients

  • 1-1/2 cups all-purpose flour  
  • 1/2 cup white whole wheat flour
  • 3 tablespoons sugar or equivalent 
  • 2-1/2 teaspoons baking powder  
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 4 large or extra-large eggs   
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/3 cups milk or non-dairy alternative 
  • 1 cup ricotta cheese
  • 2 teaspoons vanilla  
  • Zest of one large lemon 
  • 4 tablespoons freshly squeezed lemon juice

Directions

Step 1

Mix all the dry ingredients in a large bowl. 

Step 2

In a separate bowl, beat the eggs until frothy, then add 3 tablespoons olive oil, the milk, ricotta, vanilla, and lemon zest. Whisk well, then fold in the lemon juice.

Step 3

Using a large spatula, scrape the liquid mixture into the bowl of dry ingredients and blend thoroughly, being sure to incorporate all the flour into the batter.

Step 4

Heat a griddle over medium heat. When ready, brush the griddle with the final tablespoon of olive oil. Use an ice cream scoop to make as many 4-inch pancakes as will fit without crowding. Cook for about 3 minutes, until the edges start to firm, then flip the pancakes and continue cooking for another 3 minutes. Repeat until you’ve used up all the batter. 

Yields 20 pancakes

Barley Bowl

Posted on by The Olive Oil Hunter

Barley is a nutritious whole grain that retains far more nutrients than pearl barley. It does take longer to cook and tends to require more water, but the taste is more than worth it, and you can make it up to 3 days in advance. I like to enhance this medley with pomegranate molasses. A staple in Mediterranean and Middle Eastern cuisines, it’s a luscious sweet-tart syrup made by boiling down pomegranate juice until it becomes thick. It’s available at spice and gourmet shops, but it’s easy enough to make on your own…with a little patience—expect a couple of cups of juice to take an hour or more to reduce (check the pot often and stand by when it gets close to the syrup stage to avoid burning it). 

Ingredients

  • 1 cup uncooked hulled barley
  • 8 cups water, divided use
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large sweet onion, chopped 
  • 1 teaspoon coarse sea salt 
  • 8 ounces white mushrooms, cleaned and thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon each chopped fresh flat-leaf parsley and thyme leaves
  • 8 ounces spinach leaves, rinsed, patted dry, and rough-chopped
  • 1 cup green peas, fresh or frozen (see Healthy Ingredient Spotlight in weekly newsletter)  
  • Optional: 1 tablespoon pomegranate molasses, more to taste

Directions

Step 1

Add the dry barley and 6 cups of water to a wide saucepan. Bring to a boil and then turn down the heat and simmer for an hour, stirring occasionally and checking that the water doesn’t evaporate before the barley is done; if needed, add more water, 1 cup at a time. For the last 10 minutes, stir continuously to prevent scorching as the last of the water gets absorbed.

Step 2

Defrost the peas if frozen. Heat a wok or wide sauté pan over medium heat. When hot, add the olive oil and onions; cook until the onions turn translucent, sprinkling them with salt after 5 minutes. Add the mushrooms, garlic, black pepper, and herbs; continue cooking until the mushrooms give up most of their liquid. Push the other vegetables to the side and add the spinach, a handful at a time, cooking each batch until wilted. 

Step 3

When all the vegetables are tender, fold in the peas, cooked barley, and pomegranate molasses, if using. Serve in deep bowls with a drizzle of olive oil.

Yields 4 servings

Hot Honey Sweet Potatoes

Posted on by The Olive Oil Hunter

The “hot honey” trend is as popular as ever, and it’s definitely not limited to wings. This recipe revs up the flavor of nutrient-dense sweet potatoes. It’s perfect if you’re looking for a meatless Monday dish any day of the week—just add a salad to get in your greens.

Ingredients

  • 2 large sweet potatoes (see Healthy Ingredient Spotlight in weekly newsletter)
  • 3 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces pecans
  • 3 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 3 ounces mascarpone cheese

Directions

Step 1

Heat your oven to 425°F. Scrub then thoroughly dry the sweet potatoes and pierce them in about a half-dozen places with the tip of a sharp paring knife. Place them on a rimmed sheet pan lined with parchment paper and rub with about 1 tablespoon of olive oil. Roast until tender, about an hour; the tip of a knife should easily slide through to the centers. Remove from the oven and let cool slightly. 

Step 2

Meanwhile, heat a small frying pan. When hot, add the pecans and dry roast them, shaking the pan often for about 2 minutes or until the nuts become fragrant. Add the remaining 2 tablespoons of olive oil, the honey, and cayenne, and toss well. Remove from the heat.

Step 3

Peel the potatoes and cut them into even rounds, about 1/2-inch thick. Place them on a serving platter and top with the pecan mixture. Place a small dollop of mascarpone over each slice and drizzle with olive oil.

Yields 4 servings