Fresh-Pressed Olive Oil Club
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Rich Onion Dip

Posted on by The Olive Oil Hunter

No need for a dried onion soup packet to create a zesty chip-and-veggie dip. The shallots add just the right amount of sweetness. For a large crowd, double or triple quantities.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, peeled and thinly sliced
  • 1 cup sour cream
  • 2 teaspoons Caramelized Onion Powder
  • 1/2 teaspoon Purple Garlic Powder
  • 1/2 teaspoon Marash Red Chili Flakes
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1 teaspoon fresh lemon juice

Directions

Step 1

Heat a small sauté pan. When hot, add the olive oil and shallots. Lower the heat to medium and let the shallots cook until brown and slightly crispy. Remove from heat.

Step 2

In a medium bowl, fold together the sour cream, onion and garlic powders, chili flakes, salt, and pepper. Stir in the lemon juice, then the reserved shallots. Let the flavors meld for 20 minutes before serving.

Yields 1 generous cup

Jerk Seasoning

Posted on by The Olive Oil Hunter

This Caribbean-inspired blend favorite is a highly spiced dry rub that’s ideal for chicken and salmon but works with any protein. To impart the greatest flavor, rub it in well and let the food marinate overnight before cooking. Grilling is traditional, but you can use any method you like. Store any extra in the fridge for up to a month.

Ingredients

  • 4 tablespoons brown sugar  
  • 1 tablespoon Purple Garlic Powder
  • 1 tablespoon Caramelized Onion Powder 
  • 2 teaspoons Ground Buffalo Ginger Root
  • 1-1/2 teaspoons Marash Red Chili Flakes 
  • 1 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1-1/2 teaspoons Heirloom Vietnamese cinnamon 
  • 1 teaspoon freshly grated nutmeg 
  • 2 teaspoons dried thyme
  • 1 teaspoon fine sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cloves

Directions

Place all the ingredients in a large bowl and whisk until thoroughly combined.

Yields about 1/2 cup

Jhinga Manchurian

Posted on by The Olive Oil Hunter

This Indian dish with Chinese influences has just enough spice for a nice kick and is a deliciously exotic prep for shrimp. 

Ingredients

For the shrimp:

  • 1/4 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1/4 teaspoon Marash Red Chili Flakes
  • 1/2 teaspoon Purple Garlic Powder
  • Pinch of sea salt
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/2 pounds shrimp, peeled and deveined as needed

For the sauce:

  • 1 teaspoon Purple Garlic Powder
  • 1 teaspoon Ground Buffalo Ginger Root
  • 1 teaspoon Ground Sun-Dried Tomatoes
  • 1 teaspoon rice vinegar 
  • 1 teaspoon sugar
  • 2 teaspoons water
  • 1 tablespoon chili garlic sauce
  • 1 cup chopped scallion
  • 1 serrano chile, chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish 
  • 1 teaspoon cornstarch 
  • 1/2 cup water 
  • Optional: 2 cups of steamed broccoli florets

Directions

Step 1

Prep the shrimp: In a bowl large enough to hold the shrimp, add the black pepper, chili flakes, garlic powder, and salt; whisk well. Add 2 tablespoons olive oil and whisk again. Add the shrimp and toss to coat; set aside.

Step 2

Prep the sauce: In a small bowl, mix the garlic powder, ground ginger, ground tomatoes, rice vinegar, sugar, water, and chili garlic sauce; set aside.

Step 3

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and sauté the shrimp for 2 minutes on each side or until pink and cooked through. Use a slotted spoon to transfer the shrimp to a nearby bowl. Add the scallions, serrano, and cilantro to the hot wok and sauté until soft, about 3 minutes. Stir in the reserved sauce and bring to a boil. Mix the cornstarch with the water and add to the sauce; continue cooking until the sauce has thickened. Add back the shrimp and optional broccoli and toss to coat. Garnish with cilantro if desired.

Yields 4 servings

All-American Gingerbread Cookies

Posted on by The Olive Oil Hunter

The dough for these quintessential holiday cookies can be made a day in advance. After baking and cooling, glaze them with simple icing or use thicker royal icing to create fun patterns. 

Ingredients

  • 1 tablespoon Ground Buffalo Ginger Root
  • 1 tablespoon ground Heirloom Vietnamese Cinnamon
  • 1-1/2 teaspoons freshly grated nutmeg 
  • 1 tablespoonallspice
  • 1-1/2 teaspoons freshly ground Vine-Ripened Black Peppercorns
  • 1-1/2 teaspoons dry mustard 
  • 4 cups all-purpose flour, more if needed 
  • 2 cups white whole wheat flour 
  • 3/4 teaspoon baking soda 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter at room temperature 
  • 1-1/4 cups dark brown sugar 
  • 2 large eggs 
  • 2 tablespoons extra virgin olive oil
  • 1 cup molasses 

Directions

Step 1

In a small bowl, whisk together the ginger, cinnamon, nutmeg, allspice, black pepper, and dry mustard. In a large bowl, thoroughly whisk together the flours, baking soda, baking powder, and salt, then whisk in the spice mix (this helps to ensure even distribution).

Step 2

Cream the butter and sugar until light and smooth. Beat in the eggs, olive oil, and molasses. When fully incorporated, add the flour mixture at a very low speed, in two or three batches, and mix until a dough forms. If the dough is too wet, add more all-purpose flour, 1 tablespoon at a time. Transfer the dough to a large piece of parchment paper and flatten it, then wrap it up in the paper and chill until firm, about 3 hours. 

Step 3

To make the cookies, heat your oven to 350°F. Working with half the dough at a time, roll it out on a large piece of parchment paper dusted with flour to about 1/4-inch thick. Use cookie cutters to make your desired shapes and a large metal spatula to transfer the cookies to ungreased cookie sheets. Bake for 12 to 15 minutes depending on size. Cool for 10 minutes before transferring the cookies to racks to finish cooling. Ice as desired.

Yields approximately 50 3-inch cookies