Fresh-Pressed Olive Oil Club
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Olive Oil Scrambled Eggs with Feta

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 green bell pepper (or more red), stemmed, seeded, and diced
  • 4 large eggs, beaten
  • Coarse salt (kosher or sea)
  • 2 ounces crumbled feta cheese (optional)
  • Freshly ground black pepper, for serving

Directions

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Code Red Basil Pesto

Posted on by The Olive Oil Hunter

This pesto is also great with steamed, roasted, or grilled vegetables.

Ingredients
  • 1 cup of basil leaves, loosely packed (see Note below)
  • 3 cloves garlic, peeled and coarsely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts
  • Pinch of hot red pepper flakes (optional)
  • 1/3 cup fresh-pressed extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
Directions
  1. Place the basil, garlic, lemon zest, lemon juice, pine nuts, and hot red pepper flakes in a blender
  2. or food processor and pulse until mixture is finely chopped. 
  3. Slowly add the olive oil while the machine is running, until the pesto is emulsified. 
  4. Add salt and pepper to taste.
  5. Use as a drizzling sauce on steak, burgers, chicken, shrimp, salmon, or spiral zucchini “noodles,” or as a marinade for chicken or shrimp. 

Note: If desired, you can make it an herb blend rather than using only basil. I like thyme, flat-leaf parsley, and rosemary; any blend is delicious!

Makes about 2/3 cup — Recipe adapted from coderedlifestyle.com

Fancy Roasted Broccoli

Posted on by The Olive Oil Hunter

To make a quick and easy version of this dish, toss whatever broccoli you have in a plastic bag, drizzle with fresh-pressed extra virgin olive oil until well-coated (you can even do this a few hours in advance and pop in the fridge).

Ingredients
  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and very thinly sliced
  • 1/3 cup plus 2 tablespoons fresh-pressed extra virgin olive oil (divided use)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons julienned fresh basil leaves
Directions
  1. Preheat the oven to 425 degrees.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Discard the rest of the stalks or save them for another use. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the florets on a rimmed sheet pan large enough to hold them in a single layer. 
  3. Toss the garlic on the broccoli and drizzle with 1/3 cup of olive of olive oil. Season with salt and pepper. 
  4. Roast for 20 to 30 minutes, until the florets are tender-crisp and browned to your liking.
  5. Remove the broccoli from the oven and immediately toss with the remaining 2 tablespoons of olive oil, the lemon zest, lemon juice, pine nuts, and basil. Serve hot.

Variation: Easy Roasted Broccoli

  1. Spread oiled broccoli on a rimmed sheet pan in a single layer and season with salt, pepper, and hot red pepper flakes, if desired. 
  2. Roast at 425 degrees until tender-crisp and browned to your liking. (I prefer mine with a bit of extra char and crispy edges!) 

    Enjoy while hot!

Serves 6 to 8 — Recipe adapted from coderedlifestyle.com