Fresh-Pressed Olive Oil Club
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Olive Oil Smoothie

Posted on by The Olive Oil Hunter

A couple spoonsful of antioxidant-rich extra virgin olive oil boosts the nutritional value of your pre- or post-workout smoothie. 

Ingredients

  • 1/2 banana
  • 1/2 cup frozen strawberries
  • 3/4 cup unsweetened almond milk 10 raw cashews
  • 1 handful baby spinach
  • 2 tablespoons extra virgin olive oil Pinch of salt (kosher or sea)
  • Dash of cinnamon (optional) 

Directions

Combine the fruits, almond milk, cashews, and spinach in a blender and run the machine until the mixture is smooth. With the machine running, add the olive oil, salt, and cinnamon, if using. Makes one 16-ounce smoothie. 

Serves 1 — Recipe courtesy of the Fresh-Pressed Olive Oil Club 

Japanese Eggplants with Olive Oil and Tomatoes

Posted on by The Olive Oil Hunter

A few years ago, I met Australian celebrity chef Kylie Kwong at the Eveleigh farmers’ market in Sydney. Kylie’s well known for her Asian fusion food, which often features extra virgin olive oil. Serve this as a starter or side dish. 

Ingredients

  • 1 1/2 pounds Japanese eggplants 1/3 cup plus 3 tablespoons extra virgin olive oil, divided use
  • 7 cloves garlic, minced
  • Several sprigs (about 1/4 bunch) fresh thyme
  • Coarse salt (kosher or sea)
  • 3 medium vine-ripened tomatoes, cored and thinly sliced
  • Juice of 1 lemon Freshly ground black pepper 

Directions

Preheat the oven to 350°F. Halve eggplants lengthways, leaving the stems intact. Place in a single layer, cut side up, on a rimmed baking sheet. Drizzle with the 1/3 cup of olive oil, sprinkle with the garlic and thyme sprigs, and season with salt. Tightly cover the baking sheet with foil. Bake for 45 minutes, or until eggplants are tender. Remove from oven and increase the oven temperature to 400°F. Remove the foil and the thyme sprigs. Bake the eggplants, uncovered, 15 more minutes, or until lightly browned. Arrange the eggplants on a platter and top with the sliced tomatoes. Drizzle with the lemon juice and remaining olive oil and season with salt and pepper to taste. 

Serves 6 to 8 — Recipe adapted from Cooking with Heart and Soul with Kylie Kwong, abc.net.au 

Tomato and Bread Soup (Pappa al Pomodoro)

Posted on by The Olive Oil Hunter

Fresh tomatoes usually get all the love, obscuring the fact that canned tomatoes, preserved at their peak in their own juices, are wonderful, too! This soup, though made of humble ingredients, is transformed when drizzled with exquisitely fresh olive oil. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Pinch red pepper flakes
  • 2 medium cloves garlic, thinly sliced
  • 1/2 medium onion, minced (about 1/2 cup)
  • One 28-ounce can whole plum tomatoes, crushed by hand, with juices
  • 2 sprigs fresh basil, plus torn leaves for serving
  • 1/3 pound (about 6 ounces) fresh or stale rustic bread, crusts removed, torn or cut into 1-inch chunks
  • 2 cups warm vegetable or chicken stock, plus more as needed
  • Kosher salt and freshly ground black pepper 

Directions

Step 1

In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden. Add the onion and cook, stirring, just until softened, about 5 minutes. Add the crushed tomatoes and their juices, along with the basil sprigs, and bring to a simmer. 

Step 2

Stir in the bread. Ladle the stock on top, stirring to combine. Simmer the soup, adding more stock as needed, until the bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard the basil sprigs. 

Step 3

Divide the soup between four bowls, generously drizzle the soup with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve. 

Serves 4 — Recipe adapted from seriouseats.com 

Grilled Halloumi and Greek Salad Wraps

Posted on by The Olive Oil Hunter

Halloumi, a brined goat’s milk cheese from Cyprus, is having a moment in Australia. On my most recent trip, it seemed to be everywhere! Because it has a high melting point, this firm, somewhat salty cheese can be grilled, fried, or sautéed without losing its shape. You can cut it into cubes, sauté it, then anoint with EVOO and coarse salt. Voila! An easy appetizer. 

Ingredients

  • 3 tablespoons extra virgin olive oil, plus extra for the cheese
  • 1 tablespoon lemon juice or good quality red wine vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 8 ounces baby heirloom tomatoes, halved
  • 1/2 hothouse cucumber, diced
  • One head romaine lettuce, washed, dried, and torn
  • 12 brined Kalamata olives, drained, pitted, and halved
  • 1/2 cup loosely packed flat-leaf parsley
  • 12 ounces of halloumi, cut crosswise into 1/3 inch thick slices
  • 4 flatbreads or wraps, or use lettuce leaves for a low-carb option
  • 4 tablespoons Greek yogurt 

Directions

Step 1

Make the salad: In a bowl, combine the 2 tablespoons of olive oil, the lemon juice, and oregano and season with salt and pepper. Whisk to combine. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing. 

Step 2

Coat the slices of halloumi with olive oil. (To do this easily, pour some oil on a rimmed sheet pan and gently dredge the cheese through it, coating both sides.) Heat a grill pan to medium and grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if needed.) 

Step 3

Spread each of the flatbreads (or a lettuce leaf) with a tablespoon of the yogurt. Top each with a quarter of the salad and the halloumi. Serve immediately. 

Serves 4 — Adapted from olivemagazine.com