Fresh-Pressed Olive Oil Club
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Concord Grape and Olive Oil Harvest Cake

Posted on by The Olive Oil Hunter

This cake includes one of my favorite nuts—pistachios—and, of course, extra virgin olive oil. You’ll love this cake with a scoop of ice cream for dessert or on its own for breakfast the next day…if you have any left!

Ingredients

  • 3/4 cup cake flour
  • 1-1/2 teaspoons baking powder
  • Pinch of salt
  • 1 cup Concord grapes
  • 1/2 cup unsalted, shelled pistachios
  • 4 tablespoons confectioner’s sugar
  • 2 large eggs
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup extra virgin olive oil
  • 4 large egg whites
  • 1 tablespoon sanding sugar (optional)

Directions

Step 1

Preheat your oven to 350ºF. Line the bottom of a 9″ springform pan with parchment paper, and lightly coat it with baking spray. In a large bowl, whisk together the flour, baking powder, and salt. Over another large bowl to catch the juice, slice the grapes in half and remove and discard the seeds; set aside.

Step 2

In a food processor, pulse the pistachios with the confectioner’s sugar until powdery. Add the 2 whole eggs, 3/4 cup of the sugar, and the vanilla extract, and then pulse about 6 times to incorporate the ingredients. Add half of the flour mixture, then the olive oil, and then the remaining flour mixture, pulsing a few times between each addition. Transfer the batter to the bowl you used for the flour, and fold in any juice that’s collected in the bowl of grapes.

Step 3

In a clean, large bowl, whisk the egg whites on a low speed until foamy, add the remaining 1/4 cup of sugar, and whip at high speed until stiff peaks form. Fold a large spoonful of the beaten whites into the batter to lighten the mixture. Then gently fold in the remaining egg whites, being sure to incorporate the batter at the very bottom of the bowl. Transfer the batter to the prepared pan, smoothing the top, and then sprinkle on the grapes and, if you’re using it, the sanding sugar. Bake for 50 to 60 minutes, until there’s no wobble in the center and a knife used to test comes out clean. Cool on a rack for 10 minutes, and then release the sides of the pan. Serve at room temperature.

Yields 10-12 servings

Argentinian Skirt Steak With Chimichurri

Posted on by The Olive Oil Hunter

Grilled meat with herbaceous chimichurri sauce is a South American staple, popular in Argentina, Brazil, and Chile. Substitute flank steak or hanger steak if you can’t find skirt steak.

Ingredients

For the chimichurri:

  • 1 cup fresh flat-leaf parsley, stemmed
  • 1/2 cup fresh cilantro
  • 3 to 4 cloves garlic, coarsely chopped
  • 1 tablespoon fresh or teaspoon dried oregano
  • 1 fresh jalapeño, stemmed and seeded, or 1 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 3 to 4 tablespoons red wine vinegar
  • 3 to 4 tablespoons water
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the Steak:

  • 2 pounds trimmed skirt steak
  • More kosher salt and freshly ground black pepper to taste

Directions

Make the chimichurri:

Place the parsley, cilantro, garlic, oregano, and the jalapeño or red pepper flakes in a food processor and finely chop, running the machine in short bursts. With the motor running, add the olive oil in a thin stream, followed by 3 tablespoons of the vinegar and 3 tablespoons of water. Taste the chimichurri, adding another tablespoon of vinegar to make it tarter, if desired. If necessary, add another tablespoon of water to thin the chimichurri to a pourable consistency. Season with salt and pepper to taste; it should be highly seasoned. Set aside for up to 2 hours.

Preheat your grill to medium-high. Season the skirt steak on both sides with salt and pepper. Grill for 3 to 5 minutes per side, depending on its thickness (medium-rare is best). Let it rest for 2 to 3 minutes, then thinly slice the meat on a diagonal. Arrange on a platter and serve with the chimichurri sauce.

Yields 4 to 6 servings

Roasted Shrimp With Corn and Burst Tomatoes

Posted on by The Olive Oil Hunter

This is a fun dish in the South American style of using round chunks of sweet corn on the cob. If you’d prefer, slice the kernels off the raw ears after husking and add them to the baking dish when you add the shrimp. For a variation, toss the finished dish with cooked pasta.

Ingredients

  • 1/4 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon hot red pepper flakes or more to taste
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 pint red cherry tomatoes
  • 2 ears sweet corn, husked, cut crosswise into 1-inch wheels
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro or parsley
  • Crusty bread for serving

Directions

Step 1

Preheat your oven to 350°F. In a large bowl, combine the white wine, lemon juice, garlic, teaspoon of salt, and pepper flakes. Whisk in the 1/2 cup of olive oil. Pat the shrimp dry with paper towels, add them to the marinade, and toss to coat.

Step 2

Place the tomatoes and corn in a large glass or ceramic baking dish and drizzle with the remaining 2 tablespoons of olive oil. Season to taste with salt and black pepper. Roast for 20 minutes or until the tomatoes begin to split.

Step 3

Tip the bowl of shrimp with its marinade over the tomatoes and corn and stir to combine, spreading out the shrimp in a single layer.

Step 4

Roast for an additional 15 minutes, or until the shrimp are opaque and cooked through. Stir in the cilantro or parsley. Serve with crusty bread to mop up the juices.

Yields 4 servings

Peruvian Purple Potato Salad

Posted on by The Olive Oil Hunter

The beauty of these potatoes is more than skin deep—they’re rich in antioxidants. Leave on the skins for maximum nutritional benefits. 

Ingredients

  • 2 pounds Peruvian purple potatoes, scrubbed 
  • 3 tablespoons Pear Balsamic Vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt, plus more to taste 
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Kalamata olives, pitted and roughly chopped
  • 1/4 cup red onion, peeled and diced
  • 1 jalapeño pepper, stemmed, seeded, and finely diced (optional) 
  • 1/2 yellow or orange bell pepper, stemmed, seeded, and diced
  • 3 tablespoons each chopped fresh cilantro, parsley, and chives 

Directions

Step 1

Boil the potatoes in salted water until just tender—20 minutes or so, depending on their size, but don’t overcook. Drain, let cool slightly, and quarter them. Transfer to a large bowl. 

Step 2

In a small bowl, combine the vinegar, mustard, salt, and black pepper. Slowly whisk in the olive oil until the mixture emulsifies. Pour the vinaigrette evenly over the potatoes while they’re still warm. Gently fold in the olives, onion, jalapeño (if using), bell pepper, and herbs. Season to taste with more salt and black pepper. 

Yields 4 to 6 servings