Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 12

Squash and Carrot Soup

Posted on by The Olive Oil Hunter

This dish is easy to make yet tastes complex with layers of flavor and, even better, is also comforting on a cold day. I recommend roasting your vegetables—before puréeing them—for maximum flavor and enhanced natural sweetness.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 pounds squash, such as butternut, acorn, or Hubbard, halved, seeded, and cut into large pieces
  • 4 large carrots, scrubbed and quartered
  • 1 onion, quartered
  • 1-1/2 cups chicken or vegetable broth, homemade or low-sodium canned
  • 1 teaspoon cinnamon, preferably Vietnamese, plus more to taste
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon freshly grated nutmeg, plus more to taste
  • Freshly ground black pepper to taste

Yields 6 servings.

Directions

Heat your oven to 425°F. Coat a large baking sheet with the olive oil and add all the vegetables, with the squash pieces skin side up. Roast for 30 minutes, flip the vegetables with a spatula, and roast for another 20 minutes. Once the vegetables are cool enough to handle, scrape all the squash flesh from its skin and transfer to your food processor along with the carrots, onions, 1 cup of the broth, and the spices. Pulse a few times, adding more liquid as needed until it reaches a purée consistency. Taste and add more cinnamon and/or nutmeg as desired.

The Ultimate Guacamole

Posted on by The Olive Oil Hunter

This guacamole gets a jolt of flavor from cumin. You can intensify the heat by leaving in some of the jalapeño seeds.

Ingredients

  • 2 garlic cloves, peeled
  • 1 small jalapeño
  • 1 small onion
  • 1 cup of cilantro, leaves and some stems
  • 3 large ripe avocados
  • 1 tablespoon extra virgin olive oil, or more to taste
  • 1 lime, halved
  • 1 teaspoon cumin (wild if possible), toasted and ground
  • Freshly ground black peppercorns
  • Coarse sea salt

Directions

Mince the garlic and set it aside for 10 minutes to allow its healthful compound allicin to develop. Wearing gloves to keep the jalapeño’s powerful oils off your skin, slice the pepper in half lengthwise and use a small spoon to scrape out the ribs and seeds, and then cut it into a small dice. On a large cutting board, chop the onion into a large dice and keep chopping as you add in the garlic, jalapeños, and cilantro to meld them together. Halve the avocados and use a spoon to scoop all the flesh into a large bowl. Add the olive oil, coarsely mash the avocado with a fork, and then fold in the onion mixture. Squeeze in the juice of a lime half and fold in the cumin, a few twists of your peppercorn grinder, and a sprinkle of salt. Taste and adjust the seasonings, adding more olive oil, lime juice, black pepper, and/or salt as desired.

Yields 4-6 appetizer servings. ​

Cannellini Bean and Gorgonzola Bruschetta

Posted on by Oceana Garceau

Creamy beans, crispy prosciutto, and tangy gorgonzola cheese—what could make a more satisfying and delicious bruschetta topping? But if you want to skip the bread, enjoy this as a side dish with lamb or another roasted meat.

Ingredients

  • 12 thin slices prosciutto (about 6 ounces)
  • 1 baguette cut into 1/2-inch slices
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 tablespoon chopped fresh rosemary needles
  • 2 cloves garlic, minced
  • 1/2 teaspoon hot red pepper flakes (optional) 
  • Two 15-ounce cans cannellini beans, drained and well rinsed 
  • 3 ounces gorgonzola dolce or another mild blue cheese 
  • 2 teaspoons fresh lemon juice
  • Kosher salt 
  • Freshly ground black pepper 

Directions

Step 1

Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto on it in a single layer (use two baking sheets if necessary). Bake for 12 to 15 minutes, or until the prosciutto has changed color slightly and is crisp (it will continue to crisp as it cools). Transfer to a cooling rack and set aside. Toast the bread while the oven is hot (you can do this while the prosciutto bakes if your oven is large enough). 

Step 2

In the meantime, heat the 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the rosemary, garlic, and hot pepper flakes (if using them), and sauté for 2 to 3 minutes or until the garlic softens but does not brown. Stir in the beans, mashing them roughly with the back of a spoon. Stir in the cheese and cook until it melts. Add the lemon juice, and then season to taste with salt and pepper. 

Step 3

To serve, spread the bean and cheese mixture on the toasted bread. Drizzle with more olive oil, and then crumble prosciutto on top. 

Yields 4 to 6 servings.

Antipasto Bites

Posted on by The Olive Oil Hunter

For a carb-free version of these colorful, festive skewers, replace the cheese tortellini with cherry tomatoes, marinated mushroom caps, or pepperoncini.

Ingredients

  • 1/2 cup extra virgin olive oil, plus 1 tablespoon,
  • divided use
  • 9 ounces fresh cheese tortellini
  • Coarse salt (kosher or sea) and freshly ground
  • black pepper
  • 2 tablespoons balsamic vinegar
  • 8 ounces mozzarella balls, such as Ciliegine
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon hot red pepper akes
  • 4 ounces sliced salami
  • 1/4 pound roasted red peppers,
  • cut into bite-size pieces
  • 1 bunch fresh basil
  • 14 ounces marinated artichoke hearts,
  • drained and cut into bite-size pieces
  • Large brined green or black olives, or a mix

Directions

Step 1

Add 1 tablespoon of olive oil to a large pot of boiling water. Cook the tortellini according to the package directions until al dente. Drain and transfer to a large bowl.

Step 2

Season the cooked tortellini with salt and pepper. Add the balsamic vinegar and 1/4 cup of olive oil and mix to combine. Set aside.

Step 3

Marinate the mozzarella: Add the mozzarella balls to a small bowl along with the Italian seasoning, hot red pepper flakes, and the remaining 1/4 cup of olive oil. Mix to combine and set aside.

Step 4

Assemble by threading one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and olives on skewers.

Serves 4 to 6 — Recipe adapted from delish.com