Fresh-Pressed Olive Oil Club
Explore

Cold Seafood Salad

Posted on by The Olive Oil Hunter

You can enhance this medley, perfect for a light lunch or dinner, with steamed mussels or, for pure indulgence, lobster chunks.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1/2 pound cleaned calamari, cut into rings 
  • 1 pound sea scallops, preferably the dry type
  • 20 cherry tomatoes, halved
  • 1 small red onion, cut into rings
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Yuzu Rice Wine Vinegar
  • Juice of half a lemon, plus more to taste
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Freshly ground black pepper to taste

Directions

Step 1

Prepare an ice bath: Set out a very large bowl and fill it halfway with water, then add 2 cups of ice. 

Step 2

Boil the shrimp in a large pot of water until pink, about 5 minutes; use a large strainer to scoop them out and into the ice bath to cool. Add the calamari rings to the boiling water and cook for 2 minutes; use the strainer to scoop them out and into the ice bath. Turn the heat in the cooking pot down to a simmer, add the scallops, cover, and take off the heat; wait 4 minutes, and then use the strainer to scoop them out and into the ice bath. After 5 minutes, drain the seafood and place in a serving bowl along with the tomatoes and onion rings.

Step 3

Whisk the olive oil, vinegar, and lemon juice in a small bowl. Add the parsley, then pour over the seafood. Toss lightly, taste, and season with pepper and more lemon juice as desired.

Yields 4 servings

Béarnaise

Posted on by The Olive Oil Hunter

Rich and buttery, this is the ultimate sauce for steak—and the perfect dip for roasted potatoes.

Ingredients

  • 1/4 cup Austrian Red Wine Vinegar
  • 1 shallot, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried
  • 12 tablespoons unsalted butter
  • 2 egg yolks
  • 1 tablespoon water
  • Coarse sea salt to taste

Directions

Step 1

In a small saucepan, bring the vinegar, shallot, black pepper, and tarragon to a boil. Lower the heat and cook until the vinegar is reduced by half. Pour into the top of a double boiler (or a metal or heatproof glass bowl that will fit over a saucepan) and allow to come to room temperature. 

Step 2

Melt the butter in the microwave or a small saucepan and set aside. Fill the bottom of the double boiler (or another saucepan) with 2 inches of water, bring to a boil, and then lower the heat to a simmer. Whisk the egg yolks and water into the vinegar reduction and place the mixture over the simmering water. Whisk continuously until it doubles in volume. Then slowly whisk in the butter, about 2 tablespoons at a time. Continue whisking vigorously until the sauce becomes thick but is still pourable. Taste and season with salt, if desired. 

Step 3

Remove the double boiler/saucepan from the heat. The sauce can sit while you cook your steak. Whisk gently before serving, if needed.

Yields a scant cup, enough for 4 steaks

Tabbouleh

Posted on by The Olive Oil Hunter

This salad features bulgur, a versatile whole grain that’s made from cracked wheat and packed with protein and fiber (it’s also great folded into just-roasted vegetables). This zesty dish can be a side or a meatless meal.

Ingredients

  • 3/4 cup uncooked bulgur 
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons Condimento Bianco Menta
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 2 ounces shelled walnuts
  • 2 large ripe tomatoes or 2 cups cherry tomatoes

Directions

Step 1

Bring 1 1/2 cups water to a boil and add the bulgur. Simmer, according to package directions, until the water is absorbed, about 15 minutes, watching carefully toward the end to avoid scorching. Remove from the heat and set aside to cool.

Step 2

In a large bowl, make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, and pepper. 

Step 3

Roughly chop the parsley, mint, and nuts and add to the bowl with the dressing. Coarsely chop the tomatoes (if using cherry tomatoes, halve them) and add along with the bulgur, folding them in well. Taste and add more salt and pepper as desired. Serve with a drizzle of olive oil. 

Yields 4 servings

Pan-roasted Cod with Tomatoes

Posted on by The Olive Oil Hunter

Cod tenderloin is a thick cut of fish that takes a few more minutes to cook than a thin fillet but stays wonderfully moist. The fresh tomatoes make a tasty pan sauce that’s delicious with any mild fish as well as shellfish.

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use
  • 4 garlic cloves, coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 1 small bell pepper, coarsely chopped
  • 1/2 teaspoon crushed red pepper flakes, more to taste
  • 1 pound cod tenderloin or fillets
  • 2 cups cherry tomatoes
  • 1/2 cup fish stock or white wine
  • 6 large basil or flat-leaf parsley leaves, roughly chopped 

Directions

Step 1

Heat a large wok or sauté pan over medium heat. When hot, add 3 tablespoons olive oil, the garlic, onion, and bell pepper and cook until the vegetables are tender, about 5 minutes. Add the red pepper flakes and cook for 1 more minute. Push the vegetables to the sides, pour the last tablespoon of olive oil in the center of the pan, and add the cod. Cook undisturbed for 5 minutes. 

Step 2

Place the cherry tomatoes in a ring around the cod and continue cooking until they burst, about 5 minutes, and then mash them with a large fork or potato masher to release their juices. Add the stock or wine and herbs to the pan and reduce the heat to a low simmer. Cover and cook for about 5 to 8 more minutes until the fish is cooked through. Use a fish spatula to transfer the cod to a platter. Turn the heat up under the pan and bring the pan sauce to a low boil; cook for another 5 minutes to reduce it. To serve, divide the cod among 4 dinner plates and spoon on the tomatoes and sauce.

Yields 4 servings