Fresh-Pressed Olive Oil Club
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Nutty Oat Muffins

Posted on by The Olive Oil Hunter

These muffins have a great crunch and are packed with whole grain goodness. 

Ingredients

  • 1-1/2 cups white whole wheat or whole wheat pastry flour 
  • 3/4 cup rolled oats 
  • 2 ounces almonds or walnuts, roughly chopped 
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar 
  • 1 tablespoon stevia
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon fine sea salt
  • 1 cup blueberries, rinsed and patted dry
  • 4 tablespoons extra virgin olive oil
  • 2 extra-large eggs
  • 1 cup milk, your choice of dairy or plant-based
  • 2 teaspoons vanilla extract or paste

Directions

Step 1

Preheat your oven to 400ºF if conventional, 380ºF if convection. In a large bowl, whisk together the flour, oats, nuts, baking powder, sugar, stevia, cinnamon, and salt. Add the berries and toss to coat (this will help them stay well distributed in the batter).

Step 2

In a separate bowl or measuring cup, whisk together the olive oil, eggs, milk, and vanilla. Pour the liquid ingredients over the flour mixture and use a spatula to fold them in just until no traces of flour remain.

Step 3

Use a large ice cream scoop to fill a 12-muffin tin and bake for 20 minutes or until the tip of a knife comes out clean. Cool for 10 minutes and then transfer the muffins to a rack to finish cooling. Store in a covered tin for up to two days and then refrigerate.

Yields 12 muffins

Chimichurri Aioli

Posted on by The Olive Oil Hunter

This olive-oil based recipe turns chimichurri into an aioli, a highly flavored, garlicky mayonnaise. It’s great as a veggie dip, a condiment, and even a dressing for cold pasta salad.

Ingredients

  • 1/4 cup best quality prepared mayonnaise
  • 1 clove garlic, peeled and coarsely chopped
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 1 tablespoon red wine vinegar, such as Vinaigre de Banyuls, plus more to taste 
  • 1/2 teaspoon dried oregano 
  • 1/4 teaspoon crushed red pepper flakes 
  • 1/4 teaspoon coarse salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil 

Directions

Step 1

Combine everything except the olive oil in the bowl of a food processor and process until the garlic and herbs are finely chopped. 

Step 2

With the motor running, slowly drizzle the oil through the feed tube until the mixture is smooth. 

Step 3

Taste, adding more vinegar or salt as needed. If the mixture is too thick, add a few drops of water and process for a few seconds. Cover and refrigerate until ready to serve. 

Yields about a 1/2 cup 

Cheddar Chile Cornbread

Posted on by The Olive Oil Hunter

This zesty take on cornbread makes a great accompaniment to so many meals—an egg-based breakfast, a lunch of hearty chili, or a gumbo dinner. Reheat any leftovers and top with red pepper jelly for a great snack. Along with the peppers, the cornmeal and white whole-wheat flour bring a little of the always-needed fiber.

Ingredients

  • 1/3 cup olive oil, plus more for the pan
  • 2 eggs
  • 1-1/4 cups milk
  • 1/2 cup sugar 
  • 1-1/2 cups 100% whole-grain, stone-ground cornmeal
  • 1-1/2 cups white whole-wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon cayenne pepper powder 
  • 2–3 chile peppers, such as serranos or jalapeños, seeded and finely chopped
  • 1 bell pepper, seeded and diced
  • 3 ounces sharp cheddar cheese, grated

Directions

Step 1

Preheat your oven to 400°F. Lightly coat a 9″ round cake pan with olive oil.

Step 2

In a small bowl, whisk together the olive oil, eggs, milk, and sugar. In a large bowl, whisk the cornmeal, flour, baking powder, salt, and cayenne to blend. Add the peppers and cheese, toss to coat, and then add the liquid mixture. Fold gently until combined and pour into the pan.

Step 3

Bake until a tester comes out clean, about 20 minutes. Let cool for 5–10 minutes before turning out onto a plate. Serve warm.

Yields 8 generous wedges

Spinach and Artichoke Dip

Posted on by The Olive Oil Hunter

So much better than store-bought, this dip for chips and crudités also makes a great topping for baked potatoes.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 8 ounces baby spinach leaves, rinsed, patted dry, and coarsely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cream cheese softened at room temperature
  • 1/2 cup plain Greek yogurt 
  • 4 ounces artichoke hearts, roughly chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh dill or 1/4 teaspoon dried dill 
  • 1 teaspoon lemon juice
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Red pepper flakes to taste (optional)

Directions

Step 1

Heat a sauté pan and add the olive oil and the baby spinach a large handful at a time. Sauté until completely wilted and all the liquid has evaporated. Let cool while you proceed.

Step 2

In a large bowl, use a spatula to fold together the mayonnaise, sour cream, cream cheese, and yogurt. When blended, add the cooked spinach, artichokes, garlic, dill, lemon juice, and onion powder.

Step 3

Season to taste with the salt, pepper, and optional red pepper flakes for an added kick. Drizzle with olive oil before serving.

Yields about 3 cups