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Olive Toast

Posted on by The Olive Oil Hunter

This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice  
  • 1 medium garlic clove, grated
  • 1/2 teaspoon sumac, such as Wild Sumac
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black peppercorns like Vine-Ripened Black Peppercorns
  • 1/8 teaspoon peperoncino (Italian crushed red pepper flakes)
  • 4 ounces each pitted Castelvetrano and Kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 8 baguette or crusty whole-grain bread slices
  • 8 ounces goat cheese at room temperature
  • 1/4 cup chopped walnuts

Directions

Step 1

In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, sumac, salt, pepper, and peperoncino. Coarsely chop the olives and add to the bowl along with the parsley; let marinate for 30 minutes.

Step 2

When ready to assemble, toast the bread. Spread each slice with equal amounts of goat cheese, then top with the walnuts and the olive mixture. Drizzle with olive oil and serve.

Yields 4 lunch or 8 appetizer servings

Marinated Mozzarella Pearls

Posted on by The Olive Oil Hunter

Add zest to mozzarella with this flavorful marinade. Pearls are cheese balls about the size of cherry tomatoes. Serve them as a finger food or pair with tomatoes for a first course. 

Ingredients

  • 1 medium lemon
  • 1 garlic clove
  • 1/4 cup finely chopped mix of fresh parsley and basil leaves
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon coarse sea salt 
  • 16 ounces mozzarella pearls

Directions

Step 1

Use a Microplane set over a medium bowl to zest the lemon (reserve the rest of the lemon for another recipe) and grate the garlic. Add the herbs, red pepper, olive oil, and salt if using and whisk well.

Step 2

Place the mozzarella into a half-pint lidded jar. Drizzle the olive oil mixture over the pearls and let marinate on the counter for 30 minutes. If not eating right away, cover and refrigerate (bring to room temperature before serving). 

Serves 8

Double Strawberry Mousse

Posted on by The Olive Oil Hunter

This dessert features strawberries in the mousse and in the topping. The berries are first macerated — tossed with sugar and allowed to sit — to draw out and intensify the fruit’s flavors.

Ingredients

  • 1 1/2 pounds fresh strawberries 
  • 2 tablespoons granulated sugar
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups heavy cream
  • Optional: 1/3 cup confectioners’ sugar 

Directions

Step 1

Hull the strawberries, then dice them and place in a large glass bowl. Add the granulated sugar and toss well; set aside for 30 minutes. Drizzle on the olive oil and mix well. Reserve 1/2 cup of the berries, cover, and refrigerate. Place the rest in a food processor and run the machine until the berries are puréed. You should have about 1-1/2 cups.

Step 2

Place the heavy cream in the bowl of a stand mixer or a large bowl with a hand mixer. Beat on low speed, then gradually increase to high. Whip until the cream reaches medium (not stiff) peaks, then use a spatula to fold in the strawberry purée. Taste and add the confectioners’ sugar if desired. Serve right away or refrigerate the mousse in the mixing bowl for up to 4 hours — it will firm up more as it chills.

Step 3

To serve, spoon equal portions of the mousse into 8 goblets or bowls and garnish with equal amounts of the reserved berries.

Serves 8

Halloumi Skewers

Posted on by The Olive Oil Hunter

Besides its great taste, halloumi holds its shape well under high heat and, unlike beef, chicken, and other proteins, it takes only as long as the vegetables to grill so all the ingredients on your skewers will be done at the same time.

Ingredients

For the marinade:

  • 4 garlic cloves
  • 1/4 cup fresh herbs such as basil, oregano, and flat-leaf parsley
  • 2 tablespoons balsamic vinegar of Modena such as Condimento Barili Exclusivi 
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

For the skewers:

  • 1 pound halloumi cheese block, cut into 1-1/2-inch cubes 
  • 1 medium zucchini, cut into 3/4-inch rounds
  • 1 medium red onion, peeled and cut into 6 wedges 
  • 2 large bell peppers, any colors, cut into 1-1/2-inch squares
  • 8 cremini or white mushrooms, cleaned as needed

Directions

Step 1

Place the garlic and herbs in a mini chopper and process until finely chopped. Add the vinegar, olive oil, salt, and pepper and process until smooth. 

Step 2

Place the cheese and all the vegetables in a large bowl and add the marinade; toss well. Let marinate for 20 minutes, then shake off excess marinade and thread equal amounts onto four 12-inch skewers (if using wooden skewers, soak in water for 30 minutes first).

Step 3

Grill over medium-high heat, turning the skewers every 2 to 3 minutes to char all four sides (8 to 12 minutes total). Remove from the grill as soon as you see a light char. 

Serves 4 as an appetizer or 2 as a main dish