Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast

Olive Oil and Lemon Pancakes

Posted on by The Olive Oil Hunter

Pancakes from scratch take breakfast (or brunch) to a whole new level. These are so tasty that you don’t need any syrup to enhance their flavor. If you want a nutritious garnish, top each serving with mixed berries. 

Ingredients

  • 1-1/2 cups all-purpose flour  
  • 1/2 cup white whole wheat flour
  • 3 tablespoons sugar or equivalent 
  • 2-1/2 teaspoons baking powder  
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 4 large or extra-large eggs   
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/3 cups milk or non-dairy alternative 
  • 1 cup ricotta cheese
  • 2 teaspoons vanilla  
  • Zest of one large lemon 
  • 4 tablespoons freshly squeezed lemon juice

Directions

Step 1

Mix all the dry ingredients in a large bowl. 

Step 2

In a separate bowl, beat the eggs until frothy, then add 3 tablespoons olive oil, the milk, ricotta, vanilla, and lemon zest. Whisk well, then fold in the lemon juice.

Step 3

Using a large spatula, scrape the liquid mixture into the bowl of dry ingredients and blend thoroughly, being sure to incorporate all the flour into the batter.

Step 4

Heat a griddle over medium heat. When ready, brush the griddle with the final tablespoon of olive oil. Use an ice cream scoop to make as many 4-inch pancakes as will fit without crowding. Cook for about 3 minutes, until the edges start to firm, then flip the pancakes and continue cooking for another 3 minutes. Repeat until you’ve used up all the batter. 

Yields 20 pancakes

Ricotta Breakfast Cups

Posted on by The Olive Oil Hunter

Giving ricotta a quick whirl in a food processor takes its creaminess to the next level. 

Ingredients

  • 1 cup whole-milk or part-skim ricotta
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons sugar or sweetener equivalent
  • 1/2 teaspoon cinnamon
  • 2 ripe pears
  • Lemon wedge
  • 1/2 cup coarsely chopped walnuts
  • Honey to taste

Directions

Step 1

Place the ricotta, olive oil, sugar, and cinnamon in the bowl of your food processor and process until completely smooth and creamy—between 2 and 5 minutes, depending on your machine. 

Step 2

Halve the pears, scoop out the seeds, and slice them into half-moons; squeeze some lemon juice over the pears to preserve their color. 

Step 3

Place a large spoonful of the ricotta cream at the bottom of each of the two glasses or individual bowls. Add a layer of pears and a sprinkling of nuts. Continue layering—you should have enough for three layers each of ricotta, pears, and nuts. Drizzle the tops with honey and olive oil. 

Yields 2 servings

Potato-Leek Skillet Breakfast

Posted on by The Olive Oil Hunter

Or brunch or a light dinner! Many people are surprised to learn that potatoes are extremely popular in Italy, often served with meat dishes. Present this one-pan meal right in the skillet or on a platter. It’s satisfying on its own as well as alongside soft scrambled eggs.

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 1/2 pounds fingerling potatoes
  • 1 tablespoon fresh rosemary needles, minced
  • 1 teaspoon coarse sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 large leeks
  • 4 garlic cloves, minced
  • One 12-ounce burrata or six 2-ounce mini burratas, room temperature
  • 1/4 cup assorted fresh herbs such as basil and parsley, well chopped
  • Balsamic vinegar, for drizzling

Directions

Step 1

Preheat the oven to 400°F. Pour 2 tablespoons olive oil in a 10-inch oven-safe skillet. Slice the potatoes in half lengthwise and add them to the skillet along with the rosemary, tossing to coat them with the oil. Season with the salt and pepper. Roast the potatoes for 20 minutes.

Step 2

While the potatoes are roasting, trim the roots and the dark green leaves from the leeks. Slice the leeks in half lengthwise and triple-wash them under cool running water to remove any sand or soil; pat dry. Slice them into 1/2-inch half-moons and place them in a bowl with 2 more tablespoons of olive oil and the garlic; toss well.

Step 3

After 20 minutes in the oven, carefully take out the skillet and add the leeks, toss well, and return to the oven for another 15 minutes or until the tip of a sharp knife easily pierces a few of the potatoes and they’re crispy.

Step 4

Place the skillet on a heat-safe pad and let cool for 5 minutes, then center the burrata on top of the vegetables. Sprinkle on the fresh herbs and drizzle with balsamic vinegar and more olive oil. To plate, gently pull apart the burrata so that each serving has a portion of cheese.

Serves 6

Smoked Salmon “Tartare”

Posted on by The Olive Oil Hunter

This twist on the classic beef tartare draws on many of the usual accompaniments for smoked salmon but puts them all together in one dish, perfect for a brunch spread or to spread on a piece of dark pumpernickel for a fast workday breakfast.

Ingredients

  • 2 tablespoons roughly chopped red onion
  • 1 tablespoon jarred capers plus 2 teaspoons brine
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh dill or 1 teaspoon dried dill, plus more for garnish
  • 8 ounces smoked salmon
  • Freshly ground black pepper
  • 1 lemon quarter

Directions

Step 1

Place the red onion, capers and brine, olive oil, zest, and dill in a small food processor; pulse until combined and transfer to a mixing bowl. 

Step 2

Mince the smoked salmon by hand on a cutting board (see Quick Kitchen Nugget in our weekly newsletter) and add to the bowl; mix well. Note: You can mince the salmon in the processor after you chop the other ingredients, but use the pulse function and check the mixture frequently so that it doesn’t turn into a paste. Taste and season with black pepper as desired. Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of dill.  

Yields 6 portions