Fresh-Pressed Olive Oil Club
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Peach Upside-Down Cake

Posted on by The Olive Oil Hunter

Juicy peaches and tender olive oil-based vanilla cake make the perfect summertime sweet treat. Feel free to get as artful as you’d like with the peach arrangement, but there’s no need to peel them.

Ingredients

For the peaches:

  • 4 medium peaches (more if needed)
  • 1/2 lemon
  • 1/4 cup brown sugar

For the batter:

  • 3/4 cup extra-virgin olive oil, plus more for the pan
  • 1-1/2 cups cake flour
  • 1/2 cup white or golden whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup Greek yogurt
  • 3/4 cup ricotta cheese
  • 2 teaspoons vanilla

For serving:

  • Vanilla ice cream or fresh whipped cream (optional)

Directions

Step 1

Halve the peaches and slice each half into thin wedges. Place in a large bowl and squeeze on the juice from the lemon half, then toss with the brown sugar. 

Step 2

Preheat your oven to 350°F. Lightly brush the bottom and sides of a 9″ springform pan with olive oil, line with parchment paper, and lightly brush the parchment with olive oil. Starting from the outer rim, arrange the peaches in concentric circles on the bottom of the pan; set aside. 

Step 3

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt; set aside. 

Step 4

Beat the eggs and sugar until thick and light yellow in color (if you have a stand mixer, use the paddle attachment for all the mixing). Slowly add the 3/4 cup olive oil, yogurt, ricotta, and vanilla. On the lowest speed, add the flour mixture and beat only until incorporated, scraping down the bowl as needed. 

Step 5

Carefully pour the batter over the peaches and use an offset spatula to smooth the top. Bake for about 60 minutes, until the cake is golden and firm to the touch and the blade of a sharp knife inserted in the center comes out clean (start testing after about 45 minutes). Let cool on a rack for 15 minutes, then carefully run an offset spatula around the pan ring, then take off the ring. Place a 10″ or 12″ serving dish over the cake and invert it. Lift off the pan bottom and gently peel away the parchment. Serve warm or at room temperature with ice cream or cold with whipped cream if desired.

Yields 10 servings

Burrata and Stone Fruit Salad

Posted on by The Olive Oil Hunter

This dish is delicious any time of day—from breakfast to dessert. I love to mix different varieties of the same fruit, such as yellow, red, and purple plums, and white and yellow peaches, but most important is to buy local for the sweetest, freshest fruits.

Ingredients

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey, preferably a variety local to your area
  • 1 tablespoon balsamic vinegar of Modena

For the salad:

  • 2 plums
  • 2 peaches
  • 4 apricots
  • 1/4 lemon 
  • 1 fresh burrata
  • Fresh thyme, oregano, or basil leaves
  • Black pepper

Directions

Step 1

Make the dressing by whisking together the oil, honey, and balsamic; set aside.

Step 2

For the salad, halve the fruit, remove the pits (the “stones”), and slice into wedges. Place in a large bowl and squeeze on the juice from the lemon.

Step 3

To compose the salad, cut the burrata in half and center a half on each of two plates. Arrange the fruit around the cheese and drizzle with the dressing. Top with fresh herbs and a few twists of black pepper from your grinder.

Yields 2 servings

Chinese Eggplant with Tangy Garlic Sauce

Posted on by The Olive Oil Hunter

I particularly love the sauce for the eggplant—try it on chicken, pork, and Asian noodles, too. A common misconception is that olive oil is too flavorful for Asian cooking, but that myth was dispelled some time ago by Melissa Wong, a great friend of the Fresh-Pressed Olive Oil Club and a consummate foodie. You’ll read more about Melissa in the Pressing Report that comes with our next quarterly shipment of olive oils—she’s the force behind one of my amazing Australian selections. If you’re not currently a member of the Club, please click here to join now, so you don’t miss my sumptuous trio of Oz oils in September.

Ingredients

For the sauce:

  • 2 teaspoons cornstarch 
  • 1 tablespoon extra virgin olive oil 
  • 1-1/2 teaspoons finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1/4 cup rice wine vinegar
  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 teaspoon dried red chili flakes, more to taste
  • 2 teaspoons low-sodium soy sauce 

For the eggplant:

  • 2 small purple or white Chinese eggplant (about 8 ounces), sliced into 1/2-inch discs
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2 scallions, thinly sliced

Directions

Step 1

Make the sauce: In a small dish, dissolve the cornstarch in 1 tablespoon water; set aside. Heat a saucepan over medium heat. When hot, add the olive oil, garlic, and ginger, and cook until the aromatics soften. Add in the rice wine vinegar, sugar, water, chili flakes, and soy sauce. Bring it to a boil, stirring constantly. Add in the cornstarch mixture and cook for 1 to 2 minutes more until the sauce thickens. Remove from the heat. 

Step 2

Make the eggplant: To extract excess water, place the eggplant discs in a colander set over a bowl and toss with the salt. After 15 minutes, rinse with cold water, then pat dry with paper towels.

Step 3

Heat a large skillet or flat-bottom wok. Coat the eggplant discs with the cornstarch. When the pan is hot, add the olive oil, garlic, and ginger and cook until the aromatics soften (don’t let them burn). Add the eggplant in a single layer and cook undisturbed for 5 minutes, then flip and continue cooking until brown on both sides. 

Step 4

Transfer the eggplant to a serving bowl and top with 1/2 cup sauce; serve the rest separately.

Yields 4 servings

Tropical Shrimp Salad

Posted on by The Olive Oil Hunter

This shrimp salad refresh uses a light vinaigrette to bring out the flavors of the shellfish as well as the mango and avocado. For ease, zest the citrus fruits before juicing them.

Ingredients

For the vinaigrette:

  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 2 tablespoons lime zest
  • 1/4 cup fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon low-sodium soy sauce
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely chopped fresh cilantro or flat-leaf parsley

For the salad:

  • 1 pound jumbo or extra-large shrimp, preferably wild caught, peeled and deveined if needed
  • 1 large ripe mango, diced
  • 1 large ripe avocado, diced
  • 12 cherry tomatoes, halved
  • 6 cups mixed lettuces such as arugula, radicchio, and green leaf, rough chopped

Directions

Step 1

Boil the shrimp in a large pot of salted water until they turn pink, 3 to 5 minutes; drain and set aside to cool.

Step 2

In a small bowl, whisk together the zests, juices, honey, and soy sauce. Keep whisking as you drizzle in the olive oil. Fold in the cilantro or parsley.

Step 3

In a large bowl, combine the shrimp, mango, avocado, and tomatoes. Drizzle on half the vinaigrette and toss gently. 

Step 4

Divide the lettuces among four plates and top with equal amounts of the shrimp mixture. Pass the rest of the vinaigrette separately.

Yields 4 servings