Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 16

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

Olive Oil Egg Salad

Posted on by The Olive Oil Hunter

We like to mound this salad in the middle of an attractive plate or bowl and surround it with Belgian endive in a flower petal pattern. It makes a lovely keto-friendly appetizer.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more as needed
  • 6 garlic cloves, peeled and finely chopped
  • 1 large white onion, peeled and diced
  • 8 large hard-cooked eggs, peeled
  • Sea salt and freshly ground black pepper
  • Sliced bread, endive or treviso spears, crackers, or lettuce leaves, for serving

Directions

Step 1

In a large skillet set over medium-low heat, heat the oil until it’s shimmering. Add the garlic and onions, stir to coat with the oil, and then cover. Cook, stirring now and then, until the garlic and onion are very soft, about 30 minutes. It may be necessary to reduce the heat slightly to keep them from scorching and to add a touch of olive oil if anything starts sticking to the skillet.

Step 2

Remove the skillet from the heat. Use the back of a fork to mash the warm garlic and onion until the mixture is a soft, jam-like consistency. Push the onions and garlic to the side and use the back of the same fork to mash the eggs into a soft spread. Incorporate the mushy garlic-onion paste into the eggs and stir until fully incorporated. Season generously with salt and pepper.

Step 3

Serve the egg salad on toasted bread as a sandwich or with endive, crackers, or lettuce leaves as an hors d’oeuvre.

Serves 4 — Recipe adapted from Straight Up Tasty by Adam Richman (Clarkson Potter, 2015)

Garden Vegetable Platter

Posted on by The Olive Oil Hunter

We are apartment dwellers and don’t have a garden, but we’re always beguiled by the jewel-like colors of just picked produce at the Saturday farmer’s market. When vegetables are this fresh, they only need a quick dip in olive oil.

Ingredients

  • 12 small rainbow carrots, preferably with tops, scrubbed
  • 3 small heads fennel, ends and tough outer leaves trimmed
  • 2 bunches baby turnips (about 12) or 6 medium regular turnips
  • 2 or 3 bunches small red radishes with leaves
  • 2 scarlet turnips or 1 watermelon radish (optional), thinly sliced crosswise
  • Fresh extra virgin olive oil

Directions

Step 1

Trim the carrot tops, if using, to about 1/2 inch, and trim the root hairs, then cut the carrots in half lengthwise. Cut the fennel lengthwise into slender wedges. Set the vegetables in a large bowl of ice water for about 1 hour to crisp.

Step 2

Meanwhile, if using baby turnips, trim the tops to about 1/2 inch, then quarter the turnips; or cut regular turnips into slender wedges. Remove all but a few small leaves on each radish; swish the radishes in water to clean. Crisp the turnips and radishes in another bowl of ice water for about 45 minutes.

Step 3

Drain and dry the vegetables and arrange on a large platter. (Drape with damp paper towels if they’ll be standing before serving.) Serve with oil for dunking

Serves 8 — Recipe adapted from sunset.com