Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 4

Denise’s Stuffed Olives

Posted on by The Olive Oil Hunter

When in Chile, I always look forward to breaking bread with my great friend, olive oil savant, and hostess extraordinaire Denise Langevin and enjoying her cooking. This is the first of two of her recipes that I’m sharing with you. It’s deceptively simple, but you want to source the highest quality ingredients. Note: If you prefer, you might use just one or two of the “stuffings.”

Ingredients

  • One 2-ounce piece of Serrano ham 2 sun-dried tomatoes
  • 2 ounces Marcona almonds, blanched or roasted
  • 1 pound large pitted green olives Extra virgin olive oil
  • Coarse sea salt to taste

Directions

Step 1

Separately, slice the ham and the tomatoes into slivers that will easily slide into the olives without breaking them.

Step 2

Stuff a third of the olives with ham, another third with sun-dried tomatoes, and the final third with almonds. Serve in separate bowls or on a platter. Drizzle with olive oil and sprinkle with salt as desired.

Serves 8 or more

Croquetas de Pollo

Posted on by The Olive Oil Hunter

Croquetas—or croquettes, in the original French—are a favorite in tapas bars and homes throughout Spain. With a rich olive oil béchamel sauce as the binder, you can use whatever leftovers you have on hand—serrano ham, rice and vegetables, even fish. I’m partial to chicken and will poach two or three thighs in chicken broth for great depth of flavor. The peas are not traditional, but they add another layer of flavor and nutrients.

Ingredients

  • 7 tablespoons extra virgin olive oil, divided use
  • 4 ounces onions, finely chopped
  • 8 tablespoons flour, divided use
  • 1 1/4 cups milk
  • 8 ounces cooked chicken, finely diced
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup fresh steamed or frozen (thawed) green peas, drained (optional)
  • 2 eggs, lightly beaten
  • 1 cup fine breadcrumbs or panko

Directions

Step 1

Heat a saucepan over medium heat. When hot, add 3 tablespoons olive oil and the onions; sauté until the onions turn soft and translucent. Sprinkle on 4 tablespoons flour and cook, whisking continuously, for 2 minutes, until the flour turns a warm blond color. Slowly whisk in the milk, 1/4 cup at a time, waiting for the sauce to rethicken before adding the next 1/4 cup. Once all the milk is incorporated, the sauce should be extremely thick.

Step 2

Fold in the chicken, salt, pepper, nutmeg, and green peas if using. Remove from the heat and transfer to a large glass bowl to cool. Once the mixture reaches room temperature, refrigerate it for at least 4 hours or overnight. It should be very solid before proceeding.

Step 3

To make the croquetas, set up three dishes—one for the rest of the flour, another for the eggs, and the third for the breadcrumbs. Working assembly-line style, scoop out 1/3 cup of the mixture and use your hands to form it into a 3-inch cylinder (or
a round patty), dust it with flour, dip in the egg, and roll in the breadcrumbs. Place it on a rimmed sheet pan lined with parchment or waxed paper and repeat with the rest of the mixture.

Step 4

When all the croquetas have been formed, heat
a large sauté or frying pan over medium-high heat. When hot, add the rest of the olive oil and as many croquetas as will fit without crowding. Sauté for 3 minutes on each side to crisp the coating and warm the filling. If necessary, make a second batch.

Makes 10 croquetas

Avocado Crema and Shrimp

Posted on by The Olive Oil Hunter

Rich avocados are puréed with traditional guacamole ingredients for a luscious cream. Instead of chips, serve with cold poached shrimp for a satisfying tapa or even a meal.

Ingredients

  • 2 ripe avocados
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 cup chopped cilantro
  • 2 garlic cloves
  • 1 small jalapeño, stemmed and seeded
  • 1/2 teaspoon fine sea salt
  • Dash of freshly ground black pepper
  • 8 ounces cooked shrimp

Directions

Step 1

Cut the avocados in half, remove the pits, and scoop the flesh directly into a high-powered blender or food processor. Add the rest of the ingredients except the shrimp and process on high until smooth; it should have the texture of whipped cream cheese. If too thick, add cold water, just 1 tablespoon at a time, and process for a few seconds.

Step 2

Spoon the avocado cream into highball glasses or small bowls and garnish with equal amounts of shrimp, whole or chopped, and a drizzle of olive oil.

Serves 4 as an appetizer, 2 as a main course

Celery Leaf Bruschetta

Posted on by The Olive Oil Hunter

One of the many foods unique to Umbria, and nearly impossible to find anywhere else, is “black celery,” grown near the ancient town of Trevi. While not exactly black, its leaves are a much deeper and brighter green than common celery. My adaptation of the dish served at Albergo Ristorante Il Terziere includes similarly hued parsley and has all the freshness of the original.

Ingredients

  • 1 tablespoon pine nuts
  • 1 garlic clove, grated on a microplane
  • 1/8 teaspoon coarse sea salt, plus more to taste
  • 1/4 cup extra virgin olive oil, divided, plus more for drizzling 
  • 2 tablespoons packed fresh flat-leaf parsley leaves
  • 1 1/3 cups packed whole fresh celery leaves 
  • 1 tablespoon freshly grated Parmigiano-Reggiano
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon lemon zest
  • Pinch of pepperoncini (crushed red pepper flakes), or to taste
  • Crusty bread or baguette

Directions

Heat a small frying pan; when hot, dry-toast the pine nuts for about 2 minutes. Let cool slightly, then add to a food processor fitted with a metal blade along with rest of the ingredients, except the bread. Pulse until well combined and smooth. To make the bruschetta, slice the bread on the bias and toast the slices under the oven broiler for 2 minutes or until golden (you can also do this in
a sauté pan or griddle on the stovetop). Arrange the toasts on a serving platter, drizzle each with olive oil, and spread on the pesto.

Serves 4 to 6