Fresh-Pressed Olive Oil Club
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Beef Pinchitos

Posted on by The Olive Oil Hunter

Pinchitos, skewers of highly spiced meat, are the highlight at barbecues across many areas of southern Spain. Though this recipe features beef, it’s equally good with chicken, pork, and lamb. To make pinchitos without turning on the grill, you can sear the meat in a Dutch oven and then place it on skewers to serve as a finger food, or plate right out of the pot. This recipe can be doubled or tripled for a large group.

Ingredients

  • 2 pounds beef tenderloin, rib eye, or other choice cut
  • 4 tablespoons extra virgin olive oil, plus more for cooking
  • 4 garlic cloves, finely chopped
  • 1 tablespoon pimentón
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons coarse sea salt
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper

Directions

Step 1

Cut the beef into 1 1/2–inch cubes; you should have about 48. In a glass bowl large enough to hold the meat, add 4 tablespoons olive oil and all the herbs and spices; whisk to combine. Add the beef cubes and toss well to coat. Marinate in the fridge from 1 hour to overnight (the longer the marination, the more intense the flavor will be).

Step 2

To grill, thread 4 cubes on each of 12 metal or wooden skewers (if using wooden ones, soak them in water for 30 minutes to avoid burning). Brush the meat lightly with olive oil. Grill over high heat for 4 to 8 minutes, rotating the skewers every minute or two until seared.

Step 3

To sear on the stovetop, brush a very small amount of olive oil inside a Dutch oven or large cast-iron skillet, then heat over medium-high heat. When hot, add 3 tablespoons olive oil and the beef cubes (as many as will fit without crowding—make in batches as needed). Sear for a minute on each side until nicely browned, using tongs to turn them. If serving as a finger food, thread four cubes on each of 12 skewers.

Serves 6

Iberian Charcuterie Board

Posted on by The Olive Oil Hunter

This is one of my favorites, and it involves no cooking and minimal prep. At its center are cured meats from the unique black Iberian pigs. The star of the show is jamón Ibérico, a cured ham with wonderful flavor. I also love chorizo Ibérico, cured sausage redolent of garlic and pimentón; salchichón Ibérico, similar to chorizo but without pimentón; and lomo, cured pork loin. Save room for Spanish cheeses, which run the gamut from mild-yet-flavorful Manchego to nutty-and-buttery Idiazábal to Cabrales, an intense blue. While these Spanish delicacies may not be as ubiquitous as French brie and Italian prosciutto, they are readily available at many gourmet shops and online specialty purveyors.

Ingredients

  • 8 ounces jamón Ibérico, sliced
  • 8 ounces chorizo Ibérico or salchichón Ibérico, sliced
  • 8 ounces lomo, sliced
  • 8 ounces Manchego cheese
  • 8 ounces Cabrales or Idiazábal (or both) Marcona almonds
  • Spanish olives
  • Fresh grapes or figs
  • Crusty bread
  • Crackers
  • Extra virgin olive oil

Directions

Step 1

Assemble the charcuterie about an hour before serving to allow the meats and cheeses to reach room temperature.

Step 2

Choose a large wooden board or ceramic platter. Arrange slices of each meat in its own section. Cut the Manchego into cubes and place at one corner; place other cheeses at the opposite corner. Fill in the gaps with the nuts, olives, and fruit.

Step 3

Slice the bread and arrange on one side of the board or on a separate plate with the crackers. Serve with olive oil for dipping the bread and drizzling over the meats.

Serves 8

Chai Spice Cashews

Posted on by The Olive Oil Hunter

This sweet-and-spicy treat is irresistible—perfect for a party or afternoon nibble. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Chai Spice Blend
  • 2 tablespoons brown sugar
  • 1 teaspoon Wild Sumac
  • Pinch of fine sea salt
  • 2 cups raw cashews

Directions

Heat a large frying pan or wok over medium-high heat. When hot, add the olive oil, chai spice, sugar, sumac, and salt. Whisk to blend, then allow to toast for 1 minute. Add the cashews and use tongs to coat them well. Let cook undisturbed in one layer for 3 minutes, then toss continuously for another 2 minutes until the nuts brown lightly. Transfer to a serving bowl and let cool before eating.

Yields 6 to 8 servings

Melissa’s Vegetarian Dumplings with Dipping Sauce

Posted on by The Olive Oil Hunter

Melbourne-based foodie and olive oil authority Melissa Wong shared two of her dumpling recipes with me on my most recent trip to Australia for the Fresh-Pressed Olive Oil Club. The shrimp-and pork-based dumpling recipe is available in the current Pressing Report included with our latest Ozzie olive oils. Here is her meatless version. Tailor the filling to your tastes by adding more veggies like diced shiitake mushrooms, water chestnuts, or jicama. Please click here to join now so you don’t miss my sumptuous trio of Oz oils shipping now. 

Ingredients

For the dipping sauce:

  • 2 tablespoons sesame seeds
  • 1 tablespoon ground Sichuan pepper
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic 
  • 1 teaspoon minced ginger 
  • 1/2 fresh chile, such as jalapeño or serrano, chopped
  • 2 sprigs fresh cilantro, chopped
  • 1/2 teaspoon sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons black vinegar
  • 2 teaspoons sesame oil
  • 2 scallions, trimmed and thinly sliced

For the dumplings:

  • 1/2″ piece ginger, peeled and cut into coins
  • 2 garlic cloves
  • 4 tablespoons extra virgin olive oil, divided use
  • 1/2 medium onion, diced small
  • 1/2 carrot, diced small
  • 1 cup diced red cabbage
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 ounce dried rice noodles
  • 1/2 cup diced zucchini
  • 2 portobello mushrooms, diced small
  • 1 teaspoon cornstarch
  • 1 package square or round dumpling wrappers (about 50)

Directions

Step 1

For the dipping sauce, toast the sesame seeds in a dry, hot frying pan until fragrant, about 2 minutes; transfer to a small dish and set aside. In the same pan, dry toast the Sichuan pepper, about 2 minutes. Off the heat, swirl in the olive oil, garlic, ginger, chile, cilantro, and sugar. Whisk in the soy sauce, vinegar, sesame oil, scallions, and the reserved sesame seeds. Pour into a serving bowl and set aside.

Step 2

For the dumpling filling, place the ginger, garlic, and 2 tablespoons olive oil in a small food processor and blitz to a rough paste; set aside.

Step 3

Heat a wok or large frying pan over medium-high heat. When hot, add in 1 tablespoon olive oil and the onions and cook until the onions soften slightly. Add the carrots and cook for 30 seconds. Add in the ginger-garlic paste and cook until fragrant. Transfer the contents of the wok to a large bowl and return the wok to the stovetop.

Step 4

Let the wok heat up again, then add the remaining tablespoon olive oil and the cabbage and cook until the cabbage softens slightly. Turn off the heat and stir in the coriander and cumin. Add to the bowl with the other vegetables, holding back any released liquid from the cabbage (discard it). Allow the vegetables to cool completely.

Step 5

Soak the rice noodles in cold water until softened, about 3 minutes. Drain and roughly chop into 1″ pieces. Add to the cooked vegetables along with the zucchini and mushrooms. Evenly sprinkle on the cornstarch and mix well. 

Step 6

Line a rimmed sheet pan with parchment paper and cover with a clean kitchen towel. Place a bowl of water next to your work area. Open the package of wrappers and cover with a damp kitchen towel so that they won’t dry out. 

Step 7

Place a generous teaspoon of filling in the center of a wrapper (don’t overfill or the dumplings won’t stay closed). Dip a fingertip in the water bowl and moisten the outer edges of the wrapper, then fold it and press the edges together to seal them. For round wrappers, crimp the edges together to make a crescent shape. For square wrappers, use your fingertip to wet the two bottom corners, then overlap them slightly and press together to form a shape like a bishop’s hat. As you finish each dumpling, place it on the rimmed sheet pan under the towel. There should be enough filling to make about 50 dumplings.

Step 8

Bring a large pot of water to a boil. Drop in 12 to 16 dumplings at a time and cook for 7 minutes (they will float to the surface). Use a Chinese strainer to transfer them to a large bowl; cover with a pot lid to keep them warm. Repeat until all the dumplings have been cooked. Serve with the dipping sauce.

Serves 8 to 10