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Chocolate Olive Oil Loaf

Posted on by The Olive Oil Hunter

This cake is delicious as an afternoon treat or with a scoop of coffee or vanilla (or both!) ice cream for dessert.

Ingredients

  • 2 cups all-purpose or pastry flour
  • 1/2 cup cocoa powder, sifted to remove lumps
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon instant espresso powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 2 extra-large eggs
  • 1 cup Greek yogurt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Directions

Step 1

Heat the oven to 350°F. Lightly coat a 9 x 5 loaf pan with olive oil and use a piece of parchment paper to line the bottom and long sides. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, espresso powder, and salt. In a second, larger bowl, whisk the sugar and eggs until well blended and then whisk in the yogurt, followed by the olive oil, milk, and vanilla. Slowly add the wet ingredients to the flour mixture, folding with a spatula as you go, until incorporated. Transfer the batter to the prepared pan and use a thin offset spatula to spread it into the corners of the pan and smooth the top (the batter is thick).

Step 2

Bake for 50 to 60 minutes, depending on your oven—it’s done when the point of a dinner knife inserted in the center comes out almost clean. Cool in the pan for 10 minutes and then lift out the loaf using the sides of the parchment paper. Let finish cooling on a rack. Serve warm or at room temperature.

Serves 12

Roasted Red Snapper with Patagonian Pebre Sauce

Posted on by The Olive Oil Hunter

Every Chilean household seems to have its own recipe for pebre, a table sauce that complements everything from eggs to grilled meats and seafood. Originally from the Spanish province of Catalonia, it is especially good when fresh tomatoes are in season.

Ingredients

  • 4 red snapper, each about 1 pound, scaled, cleaned, and gutted
  • Extra virgin olive oil
  • Juice of a lime
  • Coarse salt (kosher or sea)

For the pebre:

  • 4 plum tomatoes, peeled, seeded, and finely diced
  • 1 small yellow onion, peeled and finely diced
  • 1/4 cup finely chopped cilantro or flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons merkén or 1 1/2 teaspoons pimentón (Spanish smoked paprika)
  • Coarse salt (kosher or sea), to taste

Directions

Step 1

Rinse the fish inside and out under cold running water and pat dry. Rub them (inside and out) with a mixture of 3 tablespoons olive oil, the lime juice, and salt.

Step 2

Heat the oven to 400°F. Oil a baking dish or rimmed baking sheet large enough to hold the fish in a single layer. Drizzle the top of the fish with olive oil. Bake until the fish is cooked through and flakes easily, about 25 minutes.

Step 3

While the fish roasts, make the sauce: Combine all the sauce ingredients in a bowl. Taste, adding salt if needed. If tightly covered, the pebre will keep for a day or two in the refrigerator, but it is best when freshly made.

Step 4

Transfer the fish to a platter or plates and serve with the pebre.

Serves 4

Corn and Shrimp Salad with Serrano Salsa

Posted on by The Olive Oil Hunter

This recipe uses a simple technique for grilling corn, but you can make the corn on the stovetop in a hot cast iron pan by cutting off the kernels and charring them in 3 tablespoons of olive oil; boil the shrimp if not grilling. Calamari, steamed mussels, or lobster chunks make delicious variations.

Ingredients

For the Salsa:

  • 1 red onion, peeled and cut in eighths
  • 1 fresh serrano pepper, stemmed, seeded, and cut in chunks
  • 1 cup loosely packed fresh cilantro, leaves and stems
  • 2 cloves garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lime juice, or more to taste
  • 1/2 teaspoon coarse sea salt, or more to taste

For the Salad:

  • 1/4 cup extra virgin olive oil, plus more as needed
  • 6 cloves garlic, peeled and finely minced
  • 2 tablespoons fresh chopped flat-leaf parsley
  • 1 1/2 pounds jumbo shrimp (21 to 25 count), peeled
  • 4 large ears of corn, husks on
  • 1 red or orange bell pepper, stemmed, seeded, and diced

Directions

Step 1

Make the salsa: In a food processor, pulse the onions, peppers, cilantro, and garlic until finely chopped. Add the olive oil, lime juice, and salt, and pulse to incorporate. Transfer to a large bowl, season to taste with more salt, if needed, and set aside.

Step 2

Prep the shrimp: Add the 1/4 cup olive oil, the garlic, and parsley to a bowl along with the shrimp and toss well. Thread on skewers and place on a platter. Set aside near your grill while you make the corn.

Step 3

Preheat your grill to high. Prep each ear of corn by peeling down the husks and removing the silk, then peel off the outer leaves of the husks, leaving just two or three layers attached. Place the ears on a rimmed sheet pan, brush the kernels with olive oil, and fold up the remaining husks. Grill the corn, giving each ear a quarter-turn every 2 to 3 minutes. The ears should be nicely charred all on sides. Transfer them back to the sheet pan and let them cool while you grill the shrimp for about 2 minutes on each side, or until they turn pink.

Step 4

When the ears of corn are cool enough to handle, remove and discard any remaining leaves. On a cutting board, use a sharp knife to carefully remove all the kernels and place them in the bowl with the salsa. Add the cooked shrimp and diced bell pepper. Toss well and let marinate for 15 minutes at room temperature before serving.

Serves 6

Walnut-Crusted Fish

Posted on by The Olive Oil Hunter

This delicious and heart-healthy topping is the perfect upgrade from breadcrumbs, and a cast iron pan makes quick work of cooking the fish.

Ingredients

  • 1 cup shelled walnut halves or pieces
  • 4 tablespoons extra virgin olive oil, divided, plus more for drizzling
  • 1 tablespoon creamy Dijon mustard
  • 1 tablespoon fresh, chopped flat-leaf parsley 
  • 1 clove garlic, minced
  • 1-1/2 pounds thick white fish fillet, like cod, halibut, or bass, wild caught if available
  • Optional garnishes: lemon slices, fresh dill

Directions

Step 1

Preheat your oven to 375°F. Put the walnuts in a food processor or coffee bean grinder and pulse until they take on the texture of meal—go slowly because you don’t want the contents to turn to nut butter. Add 2 tablespoons of olive oil, the mustard, parsley, and minced garlic, and pulse just until blended.

Step 2

Heat a 10″ cast iron skillet until hot. While you’re waiting for it to heat up, pat both sides of the fish dry with paper towels and then press the walnut mixture evenly across the top surfaces. 

Step 3

When the skillet is hot, add 2 tablespoons of olive oil. As soon as it shimmers, use a long spatula to transfer the fish to the skillet. Cook for about 5 minutes, until the bottom browns.

Step 4

Transfer the skillet to the top third of your oven and cook for 8-12 minutes, until the fish feels firm (you can test on the side); this will depend on the thickness of your fish. 

Step 5

Turn your oven to broil to quickly toast the crust. Don’t walk away—this should only take 2 or 3 minutes. 

Step 6

Turn off the oven and, using high-heat-resistant oven mitts, carefully transfer the skillet to a heat-resistant pad on your counter. Drizzle the fish with more olive oil and garnish as desired.

Yields 4 servings