Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 10

Chilean Ceviche

Posted on by The Olive Oil Hunter

Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish.

Ingredients

  • 1 pound sushi-grade boneless, skinless white fish, such as red snapper, halibut, or grouper
  • 1 small red onion, peeled and thinly sliced lengthwise
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeño, stemmed, seeded, and finely diced
  • 1 1/2 teaspoons coarse salt (kosher or sea) or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon merkén (optional)
  • Juice of 4 limes or lemons
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons extra virgin olive oil
  • Toast points, lettuce cups, or tortilla chips, for serving

Directions

Step 1

Remove any bloodlines or dark parts from the fish before cutting it into 1/2-inch cubes.

Step 2

In a nonreactive bowl, combine the fish, onion, bell pepper, jalapeño, salt, pepper, and merkén, if using. Gently stir in the lime or lemon juice as well as the olive oil.

Step 3

Cover and refrigerate for 1 hour. Stir in the cilantro just before serving.

Serves 4

Mushroom Toasts

Posted on by The Olive Oil Hunter

This South American take on bruschetta gets its inspiration from marraqueta, the crusty bread wildly popular in Chile (often called pan francés), and the country’s penchant for white sauces.

Ingredients

  • 1 small onion, peeled and quartered
  • 4 garlic cloves, peeled, one halved
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 12 ounces baby bella (cremini) mushrooms, thinly sliced
  • 2 tablespoons red wine or sherry vinegar
  • 1/2 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons half-and-half or light cream
  • 1 tablespoon chopped flat-leaf parsley
  • 4 slices of crusty bread, 1/2 inch thick

Directions

Step 1

Place the onions and 3 1/2 of the garlic cloves in a food processor and pulse until finely chopped (reserve the remaining garlic half). Heat a sauté pan and, when warm, add 2 tablespoons of olive oil and the onion-garlic mixture. Cook until the vegetables start to brown, 3 to 5 minutes. Add the mushrooms and sauté until browned and the moisture has evaporated, about 10 minutes. Deglaze the pan with the vinegar and stir until it evaporates; add the salt and pepper and stir again. Off the heat, stir in the half-and-half and top with the parsley; set aside.

Step 2

Set your oven to broil (lowest setting if it’s calibrated). Place the bread on a rimmed sheet pan and brush both sides with the remaining 2 tablespoons of olive oil. Toast the bread under the broiler for about 2 minutes, watching closely so it doesn’t burn; flip and toast the other side. (This can also be done on the grill if cooking outdoors.)

Step 3

Transfer the bread to a platter and rub the tops with the garlic half. Top each slice with equal amounts of the mushrooms and a drizzle of olive oil.

Serves 4

Cheese-Stuffed Focaccia

Posted on by The Olive Oil Hunter

This recipe shows off the versatility of focaccia dough. Yes, you can top it with cherry tomatoes, onions, red pepper, and more, but you can also stuff it! If you’d like to use this dough for a more traditional focaccia, simply divided in half as directed, then bake in a single layer in two 13-inch-by-9-inch pans and starting checking after 25 minutes.

Ingredients

  • 1 tablespoon active dry yeast 
  • 2 cups warm water, between 105°F-115°F
  • 1 tablespoon honey
  • 7 tablespoons extra virgin olive oil, divided use, plus more for dipping
  • 5 cups all-purpose, bread, or 00 flour, plus more for kneading
  • 1 teaspoon sea salt
  • 16 ounces mozzarella
  • Optional toppings: slivers of onion, fresh rosemary needles, very coarse sea salt

Directions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, mix the yeast, water, and honey for a few seconds. Allow the yeast to bloom (get foamy), about 5-8 minutes. Add 2 tablespoons of olive oil, salt, and flour, and mix until a sticky dough forms. Switch to the dough hook and knead until smooth and elastic; it will be sticky, but should pull away from the sides of the bowl as you lift it. Only if it is too sticky to handle, add more flour, one tablespoon at a time. 

Step 2

Note: If you don’t have a stand mixer with a dough hook, bloom the yeast, water, and honey in a large bowl. Add the olive oil and salt and then the flour, mixing with a large spatula and then with your hands. Turn the dough out on a lightly floured countertop, flour your hands, and knead until smooth, about 7 minutes. 

Step 3

Pour 1 tablespoon of olive oil into a clean, large bowl. With lightly floured hands, form the dough into a ball and roll it in the olive oil. Place the bowl in a warm spot in your kitchen and cover with a clean dish towel. Let rise until doubled in volume, about an hour. (If you poke it with a fingertip, it should spring back right away.)

Step 4

Pour 3 tablespoons of olive oil into a 13-inch-by-9-inch metal cake pan, and coat the pan well. Turn the dough onto a lightly floured countertop, punch it down lightly, and cut it in half. Place half the dough in the pan, and use your fingertips to press it out to the edges and into the corners of the pan. Liberally dot the dough with dollops of the cheese. Using your hands, stretch the rest of the dough into a rectangle about the size of the pan and then place it on top of the cheese layer, stretching it further out to the corners of the pan and pressing it around the edges to seal it to the bottom layer. Use your fingertips or knuckles to make a pattern of indentations on the top of the dough. Cover the pan with a clean towel and let it rest for 20 minutes while you heat your oven to 450°F.  

Step 5

Just before baking, go over the indentations if needed. Then drizzle the final tablespoon of oil over the top and sprinkle on the onions, rosemary needles, and coarse salt, as desired. Bake for 35-40 minutes until golden, rotating the pan halfway through. Let cool for 5 minutes, then cut and serve with olive oil for dipping. 

Yields 10 generous servings

Buffalo “Wings” Cauliflower Style

Posted on by The Olive Oil Hunter

Chicken wings and cauliflower have one thing in common: They take on the flavor of whatever delicious ingredients you lavish on them. Now, here’s what they don’t have in common: similar nutritional benefits—cauliflower wins that game hands down. But nowhere is it written that good for you can’t taste good to you as well. This refresh of Buffalo wings will convince you. 

Ingredients

  • 1 large head of cauliflower 
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ancho chile powder
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil, divided 
  • 1/4 cup your favorite hot sauce
  • 3 tablespoons lemon juice
  • 4 cloves garlic, minced
  • Optional: blue cheese dip and celery sticks

Directions

Step 1

Place one of your oven racks in the bottom third of the oven and preheat it to 425°F. Line a large rimmed sheet pan with parchment paper.

Step 2

Cut the cauliflower into large florets with as much of the stem as possible intact to give them the look of wings. Transfer to a large bowl, including any cauliflower bits. In a small bowl, whisk together the cornstarch, the garlic and ancho chile powders, and the black pepper, then whisk in two tablespoons of olive oil. Pour the mixture over the cauliflower and toss to coat.

Step 3

Arrange the cauliflower pieces on the sheet pan without crowding them and bake for 10 minutes. Take the sheet pan out of the oven and flip the cauliflower pieces. Bake for another 10 minutes.

Step 4

Meanwhile make the Buffalo sauce: whisk together the hot sauce, the remaining olive oil, the lemon juice, and minced garlic in a small bowl, and set aside. 

Step 5

Take the cauliflower out of the oven, flip each piece again, and brush with the Buffalo sauce. Return to the oven for a final 10 minutes or until browned and crispy. Serve while still warm. 

Yields 4 servings