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T. J.’s Mediterranean Salad

Posted on by The Olive Oil Hunter

Every country around the Mediterranean has its own version of a national salad, usually created with tomatoes, cucumber, and onions with a smattering of fresh herbs. My version brings in the sweet surprise of watermelon—on its own a great pairing with the feta. Speaking of feta, always buy blocks or rounds of feta, not crumbles, which often get dried out in the package. This combination makes a satisfying lunch or dinner, especially on hot days when you want to enjoy a light meal with no cooking needed. It takes only a few minutes to prep, but if you have the time, let it sit on the counter for about 30 minutes before digging in so that the flavors can meld.

Ingredients

  • 2 large cucumbers
  • 1 pound tomatoes, any variety
  • 1 pound watermelon chunks
  • 1 medium red onion 
  • 1/2 cup fresh parsley, minced
  • 1/4 cup fresh mint, minced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice, plus more to taste
  • Freshly ground black pepper and sea salt to taste
  • 6-ounce slice feta cheese

Directions

Step 1

Cut the cucumbers (leave the skins on), tomatoes, watermelon, and red onion into an even dice and place in a large glass bowl. Add the herbs, olive oil, and lemon juice, and toss gently. Taste and, if needed, add salt, pepper, and extra lemon juice to your liking.

Step 2

Just before serving, crumble the feta over the top.

Yields 4 servings

Vanilla Olive Oil Ice Cream

Posted on by The Olive Oil Hunter

Wonderful on its own or with a luscious sauce, use this as the base for flavor variations.The quantity is enough making for two different flavors. Divide the recipe in half if you want to make just one.

Ingredients

  • 4 cups heavy cream
  • 1-1/2 cups whole milk
  • 1-1/2 cups half and half
  • 1 cup sugar
  • 1/4 teaspoon coarse salt
  • 2 teaspoons vanilla paste or extract
  • 4 tablespoons extra virgin olive oil

Directions

Step 1

Heat the cream, milk, and half and half in a saucepan over medium heat until it reaches a simmer. With the heat off, add the sugar and salt, whisking thoroughly until the sugar is fully melted. Add the vanilla and olive oil and continue whisking. It’s OK if you see tiny beads of oil—they will be incorporated during the churning. 

Step 2

Let the base come to room temperature and then refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. (If making the full recipe, churn in two or three batches, depending on your machine’s capacity.) Transfer the ice cream to freezer-safe containers.

Yields about 3 quarts

Stone Fruit and Berry Buckle

Posted on by The Olive Oil Hunter

This recipe is sized to feed a crowd—any leftovers make a terrific breakfast the next day. Choose fruit based on availability—it’s as delicious with just one variety as it is with four or more! Right out of the oven, the buckle is exceptional when topped with olive oil ice cream, a simple frozen treat you can make at home.

Ingredients

For the crumble topping:

  • 4 ounces unsalted butter, cubed and chilled
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon 

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking dish
  • 8 ounces unsalted butter at room temperature 
  • 2 cups sugar 
  • 8 large eggs
  • 3 cups all-purpose flour 
  • 1 teaspoon fine salt
  • 1-1/2 teaspoons baking powder
  • 6 cups assorted berries and stone fruit chunks (skin on) 
  • Optional toppings: fresh blueberries, confectioners’ sugar for dusting, lightly whipped cream, or ice cream

Directions

Step 1

Preheat your oven to 350°F. Lightly coat a 13-inch by 9-inch baking dish with olive oil; set aside. 

Step 2

Make the topping: Use your hands or a pastry blender to turn the butter, sugar, flour, and cinnamon into small bits, ranging from the size of peas to the size of beans. Set aside.

Step 3

Make the batter: In a large bowl, cream butter and sugar with an electric mixer until fluffy. With the machine running on low, slowly pour in the olive oil and then add the eggs, one at a time, beating after each addition until combined. In a separate bowl, whisk together flour, salt, and baking powder. With your mixer on a low speed, gradually add flour mixture to the wet batter until incorporated.

Step 4

Transfer the batter to the baking dish and use a large offset spatula to smooth the surface. Arrange the fruit in a fun pattern over the top and then sprinkle on the crumble, being careful to get it into the corners of the dish so that every bite includes it. 

Step 5

Bake until the top of the cake is browns lightly and the tip of a sharp knife inserted in the center comes out clean, about an hour. Serve while still warm.

Yields 12 servings

Pasta e Fagioli Salad

Posted on by The Olive Oil Hunter

You know pasta e fagioli as a hearty soup that stars the tiny pasta tubes called ditalini and creamy white beans, perfect for chilly nights. But there’s no reason to “table” this great combination when you can give it a summery twist: a salad composed of all its delicious ingredients, plus a sweet-tart vinaigrette great for all kinds of salads. If you can’t find ditalini, you can use any small-sized pasta—the idea is to get a variety close to the size of the beans. For another layer of flavor, top with shavings of Parmigiano-Reggiano cheese.

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar of Modena 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon coarse salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/2 cup extra virgin olive oil
  • Freshly ground black pepper to taste
  • 3 cups cooked cannellini beans or one 29-ounce can, rinsed and drained
  • 3 cups cooked pasta, such as ditalini
  • 3 cups cherry tomatoes 
  • 1 medium red onion, slivered
  • 2 tablespoons each chopped fresh parsley and basil, plus more for garnish

Directions

Step 1

Make the vinaigrette: In a medium bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with salt and pepper. Set aside.

Step 2

Place the beans, pasta, tomatoes, red onion, and herbs in a large glass bowl and pour on the vinaigrette. Toss gently to coat. Serve at room temperature or chilled, garnished with more herbs.

Yields 6 generous servings