Fresh-Pressed Olive Oil Club
Explore Recipes

Olive Oil and Lemon Pancakes

Posted on by The Olive Oil Hunter

Pancakes from scratch take breakfast (or brunch) to a whole new level. These are so tasty that you don’t need any syrup to enhance their flavor. If you want a nutritious garnish, top each serving with mixed berries. 

Ingredients

  • 1-1/2 cups all-purpose flour  
  • 1/2 cup white whole wheat flour
  • 3 tablespoons sugar or equivalent 
  • 2-1/2 teaspoons baking powder  
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 4 large or extra-large eggs   
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/3 cups milk or non-dairy alternative 
  • 1 cup ricotta cheese
  • 2 teaspoons vanilla  
  • Zest of one large lemon 
  • 4 tablespoons freshly squeezed lemon juice

Directions

Step 1

Mix all the dry ingredients in a large bowl. 

Step 2

In a separate bowl, beat the eggs until frothy, then add 3 tablespoons olive oil, the milk, ricotta, vanilla, and lemon zest. Whisk well, then fold in the lemon juice.

Step 3

Using a large spatula, scrape the liquid mixture into the bowl of dry ingredients and blend thoroughly, being sure to incorporate all the flour into the batter.

Step 4

Heat a griddle over medium heat. When ready, brush the griddle with the final tablespoon of olive oil. Use an ice cream scoop to make as many 4-inch pancakes as will fit without crowding. Cook for about 3 minutes, until the edges start to firm, then flip the pancakes and continue cooking for another 3 minutes. Repeat until you’ve used up all the batter. 

Yields 20 pancakes

Barley Bowl

Posted on by The Olive Oil Hunter

Barley is a nutritious whole grain that retains far more nutrients than pearl barley. It does take longer to cook and tends to require more water, but the taste is more than worth it, and you can make it up to 3 days in advance. I like to enhance this medley with pomegranate molasses. A staple in Mediterranean and Middle Eastern cuisines, it’s a luscious sweet-tart syrup made by boiling down pomegranate juice until it becomes thick. It’s available at spice and gourmet shops, but it’s easy enough to make on your own…with a little patience—expect a couple of cups of juice to take an hour or more to reduce (check the pot often and stand by when it gets close to the syrup stage to avoid burning it). 

Ingredients

  • 1 cup uncooked hulled barley
  • 8 cups water, divided use
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large sweet onion, chopped 
  • 1 teaspoon coarse sea salt 
  • 8 ounces white mushrooms, cleaned and thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon each chopped fresh flat-leaf parsley and thyme leaves
  • 8 ounces spinach leaves, rinsed, patted dry, and rough-chopped
  • 1 cup green peas, fresh or frozen (see Healthy Ingredient Spotlight in weekly newsletter)  
  • Optional: 1 tablespoon pomegranate molasses, more to taste

Directions

Step 1

Add the dry barley and 6 cups of water to a wide saucepan. Bring to a boil and then turn down the heat and simmer for an hour, stirring occasionally and checking that the water doesn’t evaporate before the barley is done; if needed, add more water, 1 cup at a time. For the last 10 minutes, stir continuously to prevent scorching as the last of the water gets absorbed.

Step 2

Defrost the peas if frozen. Heat a wok or wide sauté pan over medium heat. When hot, add the olive oil and onions; cook until the onions turn translucent, sprinkling them with salt after 5 minutes. Add the mushrooms, garlic, black pepper, and herbs; continue cooking until the mushrooms give up most of their liquid. Push the other vegetables to the side and add the spinach, a handful at a time, cooking each batch until wilted. 

Step 3

When all the vegetables are tender, fold in the peas, cooked barley, and pomegranate molasses, if using. Serve in deep bowls with a drizzle of olive oil.

Yields 4 servings

Hot Honey Sweet Potatoes

Posted on by The Olive Oil Hunter

The “hot honey” trend is as popular as ever, and it’s definitely not limited to wings. This recipe revs up the flavor of nutrient-dense sweet potatoes. It’s perfect if you’re looking for a meatless Monday dish any day of the week—just add a salad to get in your greens.

Ingredients

  • 2 large sweet potatoes (see Healthy Ingredient Spotlight in weekly newsletter)
  • 3 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces pecans
  • 3 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 3 ounces mascarpone cheese

Directions

Step 1

Heat your oven to 425°F. Scrub then thoroughly dry the sweet potatoes and pierce them in about a half-dozen places with the tip of a sharp paring knife. Place them on a rimmed sheet pan lined with parchment paper and rub with about 1 tablespoon of olive oil. Roast until tender, about an hour; the tip of a knife should easily slide through to the centers. Remove from the oven and let cool slightly. 

Step 2

Meanwhile, heat a small frying pan. When hot, add the pecans and dry roast them, shaking the pan often for about 2 minutes or until the nuts become fragrant. Add the remaining 2 tablespoons of olive oil, the honey, and cayenne, and toss well. Remove from the heat.

Step 3

Peel the potatoes and cut them into even rounds, about 1/2-inch thick. Place them on a serving platter and top with the pecan mixture. Place a small dollop of mascarpone over each slice and drizzle with olive oil.

Yields 4 servings

Pasta with Green Sauce

Posted on by The Olive Oil Hunter

This is a tasty yet simple prep for pasta, perfect for a weeknight meal. Roasted garlic adds great depth of flavor—spread any leftover cloves on slices of toasted crusty bread. The garlic can be made in advance and kept in the fridge for about a week (after cooling, squeeze out the softened garlic from each clove and store in a sealed jar). I’ve suggested thin spaghetti for this dish, but choose any shape you like, cooked according to package directions. 

Ingredients

  • 1 head garlic
  • 5 tablespoons extra virgin olive oil, divided, plus more for drizzling
  • 3 teaspoons coarse sea salt, divided use, plus more to taste
  • 8 ounces spinach, trimmed as needed (see Healthy Ingredient Spotlight in our weekly newsletter)
  • 1 pound thin spaghetti or other pasta
  • 2-ounce chunk Parmigiano-Reggiano, plus more for serving
  • 1/2 teaspoon pepperoncini or red pepper flakes
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Directions

Step 1

Peel off the papery outer layers from the garlic while keeping the bulb intact. Slice about a 1/2 inch off the top; you can trim the roots but don’t cut them off or the cloves won’t hold together. Place the garlic cut side up on a piece of parchment paper, then drizzle 1/2 tablespoon of olive oil on the exposed cloves. Fold the long sides of the parchment paper over the garlic, then fold the ends underneath to make a packet. Place on a rimmed sheet pan and roast for 45 to 60 minutes, until the cloves are golden and soft and start to shrink away from the peel. 

Step 2

Prepare an ice bath by filling a large bowl with ice and cold water; set aside. Fill a stockpot with 4 quarts of water and bring to a boil. Add 2 teaspoons of salt and the spinach. Cook for 2 minutes, then use a spider skimmer or slotted spoon to move the spinach to the ice bath (this chill-down helps retain its color), leaving the pot of boiling water on the stove. 

Step 3

Add the pasta to the pot of boiling water and cook until tender, about 10 minutes. When the pasta is half cooked, prepare the sauce. Pare any rind off the cheese, cut it into cubes, place in your food processor, and pulse until the cheese is nearly a powder. Remove 1/4 cup of cheese from the work bowl and set aside. Add in the spinach, 6 cloves roasted garlic, the pepperoncini or red pepper flakes, the remaining salt, and the black pepper. Process until smooth, adding 1/4 to 1/2 cup of liquid from the pasta pot if needed.

Step 4

Drain the pasta, transfer it to a large bowl, and toss with the sauce, thoroughly coating it. Serve each portion with a drizzle of olive oil and a sprinkle of the reserved cheese.

Yields 4 servings