Fresh-Pressed Olive Oil Club
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Red Wine Vinaigrette

Posted on by The Olive Oil Hunter

Simple and superb! This sweet and tangy sauce is great on ribs as well as roast chicken—and it makes a terrific topping for your favorite style of burger!

Ingredients

  • 1 tablespoon red wine vinegar, such as Vinaigre de Banyuls
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/8 teaspoon coarse salt, plus more to taste
  • 1/2 small garlic clove, peeled and minced  
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper to taste

Directions

Step 1

In a medium mixing bowl, whisk together the vinegar, mustard, honey, the 1/8 teaspoon of salt, and garlic.

Step 2

Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt.

Yields about 1/3 cup

Gastrique À l’Orange

Posted on by The Olive Oil Hunter

This quintessential French sweet-and-sour sauce is a wonderful way to dress duck and beef, especially when the meat is seared. The ingredients are simple: sugar, vinegar, and fruit juice or purée. Here is the classic gastrique recipe, but have fun experimenting with different combinations using this basic technique. 

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup red wine vinegar, such as Vinagre de Touriga Nacional
  • Juice of one orange

Directions

Step 1

In a sauté pan over medium heat and without stirring, slowly heat the sugar until it caramelizes. Lower the heat and carefully whisk in the vinegar.

Step 2

Next, add the juice, whisking continuously (if the mixture hardens, the heat will melt it again). Continue cooking until the liquid reaches a syrupy consistency, but don’t let it get too thick or it will solidify—take it off the heat just before you think it’s done.

Yields about a 1/4 cup, enough to sauce two portions of your chosen protein

Shrimp with Pimentón and Garlic

Posted on by The Olive Oil Hunter

This classic Spanish tapas offering is great for a delicious dinner that’s ready in about 5 minutes!

Ingredients

  • 4 garlic cloves, peeled
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon pimentón
  • 1 pound large or extra-large shrimp, shelled and deveined 
  • Juice of 1/2 lemon

Directions

Mince the garlic and set it aside for 10 minutes to allow its healthful compound allicin to develop. Heat a large skillet, add the oil, and sauté the garlic until soft. Stir in the pimentón and then add the shrimp in one layer (if they don’t all fit, cook them in two batches). Cook for 1 minute and then flip the shrimp and cook for another minute until opaque. Squeeze the juice of the lemon over the shrimp and serve.

Yields 4 appetizer or 2 main dish servings.

Spicy Roasted Almonds

Posted on by The Olive Oil Hunter

Add some spice to the healthful nuts you’re snacking on. Roasted almonds also make a great addition to a charcuterie or cheese board. Feel free to substitute other nuts such as hazelnuts, cashews, walnut halves, or pistachios for the almonds. If you own a smoker, try smoke-roasting the nuts the next time you fire it up. 

Ingredients

  • 2 cups whole skinless almonds (about 7 ounces)
  • 1/4 cup extra virgin olive oil
  • Coarsely ground sea salt to taste
  • 1-1/4 teaspoons Spanish smoked paprika (pimentón de la Vera) or ground cumin 

Directions

Step 1

Preheat your oven to 325°F. Put the almonds on a rimmed baking sheet and drizzle with the olive oil. Stir with a wooden spoon until they are evenly coated, then spread them out in a single layer. Roast the almonds until they are a light golden brown, about 20 to 30 minutes, stirring every five minutes. Drain on paper towels.

Step 2

Transfer the almonds to a bowl, season with salt and paprika, and toss to coat. Serve warm or at room temperature. Store in an airtight container for up to 3 days. 

Yields 6-8 servings