Fresh-Pressed Olive Oil Club
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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

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

Brie and Sweet Potato Bites

Posted on by The Olive Oil Hunter

These bites make an elegant appetizer. For the sweet potatoes, choose long rather than rounded ones to get the most slices from each. Keeping the brie refrigerated until needed makes it easier to cut.

Ingredients

  • Extra virgin olive oil
  • 2 sweet potatoes, about 7 to 8 inches long and 2 pounds in total
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries
  • 8 ounces brie, cut into 16 pieces
  • 2 tablespoons chopped fresh thyme

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and generously drizzle the paper with olive oil. Rinse the potatoes and pat dry. Trim off the pointy ends and slice each potato into 8 rounds about 1/2-inch thick. 

Step 2

Arrange the rounds on the sheet pan, drizzle each with olive oil, and sprinkle with the salt and pepper. Roast for 30 minutes or until a knife tip slides easily through them.

Step 3

Carefully take the sheet pan out of the oven and top each round with a few dried cranberries and a piece of brie. Return to the oven for 2 to 3 minutes until the cheese has melted.

Step 4

Once out of the oven, sprinkle with the thyme and drizzle with more olive oil. Let cool slightly before serving.

Yields 16 bites

Pan con Tomate

Posted on by The Olive Oil Hunter

This Catalan twist on bruschetta is simple and delicious. Choose the ripest tomatoes you can find. If available, Sungold cherry tomatoes make for a tasty and eye-catching tapa.

Ingredients

  • 8 ounces fresh tomatoes
  • 3 garlic cloves, chopped
  • 1 teaspoon sherry vinegar, preferably Pedro Ximénez, or more to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon each coarse sea salt and freshly ground black pepper
  • 3 slices crusty bread, toasted and cut in halves or thirds
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • Optional: Manchego cheese shavings, Maldon sea salt flakes

Directions

Step 1

Coarsely chop the tomatoes by hand or using the pulse function of the food processor. Transfer to a medium bowl and add the garlic, vinegar, olive oil, thyme, salt, and pepper. Stir well and let sit for 30 to 60 minutes for the tomatoes to absorb all the flavors.

Step 2

To serve, plate the toasts and top each piece with some of the marinated tomatoes. Garnish with the parsley and, if using, Manchego and a few flakes of Maldon salt.

Serves 4