Fresh-Pressed Olive Oil Club
Explore Page 145

Broccoli Frittata

Posted on by The Olive Oil Hunter

This easy frittata is a great choice for either breakfast or lunch. 

Ingredients

  • 1 garlic clove, peeled and thinly sliced
  • 3 tablespoons olive oil, plus more for drizzling
  • 3 1/2 cups broccoli florets
  • 1/4 teaspoon hot red pepper flakes Coarse salt (kosher or sea) and freshly ground black pepper
  • 8 large eggs
  • 1/2 cup grated Parmigiano- Reggiano cheese (1 1/2 ounces) 

Directions

Step 1

Preheat the oven to 350°F. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool. 

Step 2

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Cut into wedges and serve warm or at room temperature with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from Food and Wine, March 2012 

Black Bean Hummus

Posted on by The Olive Oil Hunter

Unexpected company? You likely have everything you need in your pantry to quickly put together this twist on conventional hummus.

Ingredients

  • 1 cup black beans, cooked and drained, some juice reserved (canned okay)
  • 2 tablespoons tahini
  • 3 cloves garlic, peeled and coarsely chopped
  • 1/4 cup coarsely chopped cilantro
  • 1/4 jalapeño, deveined and seeded, or a few pickled jalapeño rings
  • 1/2 teaspoon ground cumin
  • 3 tablespoons fresh lime juice
  • 4 tablespoons extra virgin olive oil
  • Coarse sea salt, to taste

Directions

Put all the ingredients in a food processor. Process until the ingredients form a creamy purée. If the hummus is too thick, blend in a tablespoon of water or reserved bean juice. Serve with baked tortilla wedges, pita bread, raw vegetables, or tortilla chips.

Serves 4 — Recipe adapted from healthyseasonalrecipes.com

Chilled Tomato Soup with Créme Fraiche

Posted on by The Olive Oil Hunter

Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)

Ingredients

  • 4 pounds tomatoes, quartered and seeded
  • 2 cups low-sodium vegetable broth
  • 1/2 cup extra virgin olive oil
  • 1/4 cup tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sugar
  • Kosher salt and freshly ground pepper
  • 1/2 cup crème fraîche
  • 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish

Directions

Step 1

Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar, and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.

Step 2

In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves, and serve.

Serves 6 — Recipe from foodandwine.com

Chimichurri Shrimp

Posted on by The Olive Oil Hunter

The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. We have also enjoyed it with eggs and chicken.

Ingredients

  • For the chimichurri sauce:
  • 1/4 cup coarsely chopped sweet onion
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 bunch cilantro, washed and dried
  • 1 bunch flat-leaf parsley, washed and dried
  • 1/4 cup fresh lime juice (1 to 2 limes)
  • 1/2 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt, or more to taste
  • For the shrimp:
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon extra virgin olive oil

Directions

Step 1

Make the chimichurri sauce: Place the onion and garlicin the bowl of a food processor and pulse several times until chopped. Add the cilantro and parsley; pulse again until chopped. Add the lime juice. Slowly add the olive oil through the feed tube with the machine running. Season with salt.

Step 2

Heat the olive oil in a large skillet over medium high heat. Add the shrimp and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. (See suggested uses above.)

Step 3

Serve the shrimp with rice, pasta, or cauliflower “rice.”

Serves 4 — Recipe adapted from feastingathome.com