Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 13

Ribollita

Posted on by The Olive Oil Hunter

While you can make Ribollita your own by adding in other vegetables, three ingredients define this soup: cannellini beans, hearty (and stale) Tuscan bread, and Tuscan kale. If you’ve been saving your Parmigiano-Reggiano rinds, now is the perfect time to use two of them!

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling 
  • 2 medium onions, diced 
  • 4 large carrots, diced
  • 3 celery stalks, diced
  • 6 garlic cloves, chopped
  • 1 teaspoon Kosher or sea salt
  • 1 large bunch Tuscan kale
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/4 cup fresh thyme or 1 teaspoon dried
  • 6 cups vegetable stock or water 
  • One 28-ounce can diced tomatoes
  • 2 pieces of Parmigiano-Reggiano rind, if available
  • 3 cups cooked cannellini beans, homemade or two 15-ounce cans, rinsed and drained  
  • 2 or more cups of hand-torn stale Tuscan bread
  • 1/2 cup freshly grated Parmigiano-Reggiano

Directions

Step 1

Heat a Dutch oven or stockpot, and when hot, add the olive oil, onions, carrots, celery, and garlic. Cook over medium-low heat to soften but not brown the vegetables. Sprinkle on the salt to help them release their liquid. Add the kale and cook until wilted, about 5 minutes. Add the black and red pepper and the herbs; stir and then add the water or stock, the canned tomatoes with all their liquid, and the cheese rinds if available. Bring to a simmer and add the beans. Simmer for 30 minutes, and then add the bread. Cook for another 10 minutes to break down the bread a bit.

Step 2

To serve, ladle into bowls, drizzle on a generous amount of olive oil, and finish with grated Parmigiano-Reggiano.

Serves 10

Sweet Potato Soup with Sage Pesto

Posted on by The Olive Oil Hunter

A cornucopia of seasonal flavors comes together in this creamy vegetarian soup. It’s homey, yet you can serve it to the most sophisticated palates in your best china or rustic soup bowls. It gets a double hit of fresh-pressed olive oil, which is used in the vibrant, herbaceous pesto as well as the soup.

Ingredients

For the soup:

  • 2 tablespoons extra virgin olive oil
  • 2 shallots, peeled and thinly sliced
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons salted butter
  • 4 cups vegetable broth, plus more if needed
  • 3 cups peeled and cubed sweet potatoes (3 or 4 potatoes)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch cayenne, or to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • One 14-ounce can full fat unsweetened coconut milk
  • 8 ounces burrata cheese

For the pesto:

  • 1/3 cup plus 2 tablespoons extra virgin
  • olive oil
  • 1/2 cup fresh sage leaves, coarsely chopped
  • 1 cup chopped Tuscan kale
  • 1/4 cup shelled green pistachios, toasted
  • 1/4 cup grated Parmesan cheese
  • Coarse salt (kosher or sea) and hot red
  • pepper flakes

Directions

Step 1

Make the pesto: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add the sage and cook for 2 minutes until fragrant and crisp. Remove from the heat.

Step 2

In a food processor, pulse together the remaining 1/3 cup of olive oil, the kale, pistachios, and Parmesan until finely chopped. Add the sage and season to taste with salt and hot red pepper flakes. Pulse to combine.

Step 3

Make the soup: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook until soft, about 5 minutes. Add the thyme and butter and cook another 30 seconds. Pour in the broth. Add the sweet potatoes, cayenne, nutmeg, and a pinch each of salt and pepper. Bring the soup to a boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, or until the potatoes are tender.

Step 4

Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, use a blender to puree the soup in batches.) Stir in the coconut milk and 2 tablespoons of the sage pesto and cook another 5 minutes. If the soup is too thick, thin with additional broth.

Step 5

To serve, ladle the soup into bowls. Swirl each bowl of soup with a spoonful of the sage pesto. Break the burrata and spoon some over the top of the soup.

Serves 6 — Recipe from halfbakedharvest.com

Greek Fava

Posted on by The Olive Oil Hunter

Greek fava is a wonderful twist on hummus, the better-known legume-based dip. Fava has a silky creaminess for a great mouthfeel. It’s often topped with caramelized onions and capers and served with toasted pita wedges, but I love using cucumber spears and sliced veggies for dipping.

Ingredients

  • 1 cup dry yellow split peas
  • 3 cups chicken or vegetable stock, homemade or low-sodium canned
  • 2 small onions, diced
  • 2 cloves garlic, coarsely chopped
  • 1 bay leaf 
  • 6 tablespoons extra virgin olive oil, plus more if desired
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano or flat-leaf parsley, finely chopped
  • Coarse salt
  • Freshly ground pepper
  • Paprika (smoked if possible)
  • Optional: capers, caramelized onions and lemon wedges

Directions

Step 1

Rinse the split peas in cold water to remove any grit and drain. Transfer to a large saucepan and pour in enough stock to cover by at least an inch—start with 2.5 cups. Add half the diced onion, the garlic and the bay leaf. Bring to a boil over medium-high heat and skim off any foam that accumulates on top. Reduce the heat and simmer, covered, until the peas reach a thick, porridge-like consistency, 30 to 60 minutes. Stir occasionally and add the final half-cup of broth if all the liquid is absorbed before the peas are tender—don’t let them dry out or scorch on the bottom of the pan. 

Step 2

When the peas are done, allow them to cool. Discard the bay leaf. Transfer the peas to a food processor using a slotted spoon and reserving any remaining cooking liquid in case needed. Add 5 tablespoons of the olive oil and the lemon juice and process until smooth. The consistency should be like mashed potatoes. If the mixture is too dry, add any stock that remained in the pan or a couple of tablespoons of water. Add the oregano or parsley and pulse until well distributed. Season to taste with salt and pepper. 

Step 3

Mound the fava in a serving bowl and top with a sprinkle of paprika and the remaining diced onion and tablespoon of olive oil or more to taste. If making ahead, refrigerate and then let it come to room temperature before digging in. Garnish with capers, caramelized onions and lemon wedges as desired.

Quick Kitchen Hack: Once a week I like to make a batch of caramelized onions. Not only are they great on the fava, but they’re also delicious as a condiment or flavor booster on everything from eggs and burgers to steamed vegetables and even toast. Slice three or four large onions and sauté in 4 tablespoons of extra virgin olive oil. Cook them low and slow—it could take up to an hour—until completely soft and brown, a sign that their natural sugar has been released. Finish with a splash of your favorite balsamic vinegar, pack into a glass jar, and refrigerate.

Yields 6 appetizer servings.