Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 15

Prawns with Zingy Avocado Dip

Posted on by The Olive Oil Hunter

Shrimp cocktail gets a much-needed makeover! Make the dip just before serving.

Ingredients

  • 2 fresh jalapeños, stemmed and seeded
  • 1 avocado, peeled, pitted, and coarsely chopped
  • 1/4 cup sour cream
  • 1 lime, rind finely grated, juiced
  • 1/2 cup at-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon water
  • 1 small red onion, finely diced
  • 1 1/2 pounds cooked and chilled jumbo prawns or shrimp, peeled and deveined
  • Edible flowers, such as nasturtiums, for serving (optional)

Directions

Step 1

Remove the stem, seeds, and veins, from the jalapeños. Finely dice one jalapeño. Set aside. Coarsely chop the remaining jalapeño and place in a blender with the avocado, sour cream, lime rind, 1 1/2 tablespoons lime juice, parsley, mint, cilantro, garlic, salt, and ground cumin.

Step 2

With the motor running, add the olive oil and water in a slow, steady stream until smooth and well combined, scraping sides of blender once. Taste for seasoning, adding more salt if desired. Transfer to a serving bowl. Add 2 tablespoons red onion and most of the reserved diced jalapeño. Stir to combine. Sprinkle with the remaining onion and jalapeño.

Step 3

Arrange the prawns on a serving platter. Scatter with the edible flowers, if using. Serve with the dip.

Serves 4 to 6 as an appetizer — Recipe adapted from taste.com.au

Roasted Butternut Squash Soup

Posted on by The Olive Oil Hunter

The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup.

Ingredients

  • 1 large butternut squash (about 3 pounds), halved lengthwise, seeds removed
  • 3 to 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon pure maple syrup or brown sugar, or more to taste
  • 1/8 teaspoon freshly ground nutmeg
  • Freshly ground black pepper, to taste
  • 3 to 4 cups rich vegetable broth, as needed

Directions

Step 1

Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the cut sides (about 1 tablespoon). Season with salt and pepper.

Step 2

Turn the squash cut sides down and roast until it is very tender and cooked through, 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.

Step 3

Meanwhile, in a large saucepan, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your blender.

Step 4

Use a large spoon to scoop the butternut squash flesh into your blender. Discard the skin. Add the
maple syrup, nutmeg, and a few twists of freshly ground black pepper to the blender. Pour in 3 to 4 cups vegetable broth, being careful not to ll the container more than halfway. Work in batches unless you have a high-capacity blender.

Step 5

Securely fasten the lid and top with a folded dish towel. Hold down firmly. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra-creamy. Return to the saucepan and reheat, if necessary, over medium-low heat, stirring often.

Step 6

If you would like to thin your soup a bit, stir in the remaining cup of broth. Add 1 to 2 tablespoons of
olive oil and blend well. Taste, and stir in more salt and pepper, if necessary. (Note: The soup can be
cooled, covered, and refrigerated at this point for up to 2 days.)

Step 7

Drizzle with extra virgin olive oil before serving.

Serves 4 — Recipe adapted from cookieandkate.com

Cheese, Herb, and Olive Frittata

Posted on by The Olive Oil Hunter

This meatless, keto-friendly frittata can be thrown together in minutes, perfect for times when you have unexpected lunch or overnight guests. For a carnivorous version, add diced ham, cooked bacon, cooked breakfast sausage, or even slivered pepperoni. Great served with a simple green salad.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 1/2 red bell pepper, stemmed, seeded, and diced (optional)
  • 2 cloves garlic, peeled and minced
  • 1/2 cup chopped black olives, preferably oil-cured
  • 1 cup shredded Swiss cheese, Gruyère, or other melting cheese, divided use
  • 8 large eggs, preferably organic
  • 1/2 cup chopped mixed fresh herbs (see Note)
  • 1/2 cup milk, cream, or half and half
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Put the olive oil in a 10-inch nonstick skillet with an oven-proof handle and heat over medium-high heat. Add the onion, bell pepper, if using, and the garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Let the mixture cool.

Step 3

Sprinkle the olives and 3/4 cup of cheese evenly over the onion mixture.

Step 4

Whisk the eggs until frothy in a medium mixing bowl. Stir in the herbs, milk, and nutmeg. Season with salt and pepper. Give a final stir, then pour evenly over the onion mixture and cheese.

Step 5

Place the frittata in the oven and bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out clean, 20 to 25 minutes. The last 5 minutes of cooking, sprinkle the remaining cheese on top of the frittata. Let cool for 5 minutes, then cut into wedges for serving. (The frittata can also be served at room temperature.)

Note: Use a mix of tender herbs like parsley, chervil, basil, chives, or dill for this recipe.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Salmon Tartare

Posted on by The Olive Oil Hunter

Use the freshest salmon you can find for this recipe, which was shared with us by Chile-based olive oil expert Denise Langevin. We prefer wild-caught salmon or farm-raised Chilean Verlasso salmon, available online or at many supermarkets.

Ingredients

  • 1 pound boneless skinless salmon fillets, chilled and diced into 1/4-inch cubes
  • 1/4 cup finely diced sweet or sour pickles or seeded cucumber
  • 1 tablespoon brined capers, drained and chopped
  • Juice of 1 lemon
  • 1/2 small onion, peeled and diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce, or more to taste
  • 3 tablespoons extra virgin olive oil, or more to taste
  • Salt and freshly ground black pepper
  • Toasted bread, for serving

Directions

Combine the salmon, pickles, and capers in a mixing bowl. Add the lemon juice, onion, mustard, soy sauce, olive oil, and salt and pepper to taste. Stir to combine. If desired, pack the salmon into a mold and chill before serving with toasted bread.

Serves 4 — Recipe courtesy of Denise Langevin