Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast

Olive Toast

Posted on by The Olive Oil Hunter

This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice  
  • 1 medium garlic clove, grated
  • 1/2 teaspoon sumac, such as Wild Sumac
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black peppercorns like Vine-Ripened Black Peppercorns
  • 1/8 teaspoon peperoncino (Italian crushed red pepper flakes)
  • 4 ounces each pitted Castelvetrano and Kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 8 baguette or crusty whole-grain bread slices
  • 8 ounces goat cheese at room temperature
  • 1/4 cup chopped walnuts

Directions

Step 1

In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, sumac, salt, pepper, and peperoncino. Coarsely chop the olives and add to the bowl along with the parsley; let marinate for 30 minutes.

Step 2

When ready to assemble, toast the bread. Spread each slice with equal amounts of goat cheese, then top with the walnuts and the olive mixture. Drizzle with olive oil and serve.

Yields 4 lunch or 8 appetizer servings

Bountiful Breakfast Bowl

Posted on by The Olive Oil Hunter

This high-protein, high-fiber breakfast will get your day off to a nutritious start. To save time in the morning, make the spelt the night before and refrigerate as soon as it reaches room temperature. 

Ingredients

  • 1 cup uncooked spelt
  • 4 tablespoons extra virgin olive oil 
  • 2 cups plain, unsweetened skyr or Greek yogurt
  • 2 cups mixed fresh berries or 1/2 cup dried fruit
  • 1/2 cup almonds or cashews
  • 4 tablespoons freshly ground flaxseed

Directions

Prepare the spelt according to package directions. When ready to assemble, whisk the olive oil into the yogurt in a bowl. Spoon equal amounts of spelt into four cereal bowls and top with equal amounts of the yogurt mixture, fruit, nuts, and ground flaxseed. 

Yields 4 servings

Asparagus in the Milanese Style

Posted on by The Olive Oil Hunter

Asparagus is so symbolic of spring. And while a simple dish like marinated asparagus is a great way to enjoy it, this recipe turns a side into a satisfying meal for breakfast, brunch, or even a light dinner. For a heartier meal, double the eggs. I especially love the richness of sautéing the spears in EVOO as well as some butter. 

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1/2 pound asparagus, trimmed (see Quick Kitchen Nugget in newsletter)
  • Coarse sea salt
  • Freshly ground black pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more to garnish
  • 2 large eggs

Directions

Step 1

Heat a large frying pan or skillet until hot, then add 2 tablespoons olive oil and the butter. Sauté the asparagus, rotating the spears frequently, until tender, about 5 minutes. Season liberally with salt and pepper. Cover the pan with a lid to steam them for 2 minutes more. Divide the spears between two plates and top with equal amounts of grated cheese.

Step 2

Reheat the pan to medium-high, then add the remaining 2 tablespoons olive oil. Once the oil starts to shimmer, add the eggs, one at a time, keeping them as separate as possible—you can crack them right into the pan or into a small bowl, then pour into the pan.

Step 3

Cook the eggs for 2 minutes until the whites turn opaque and develop crisp, brown edges. Use an offset spatula to center an egg over the asparagus on each plate. Spoon the olive oil from the pan over the top, drizzle with more olive oil, and sprinkle on more cheese as desired. Serve immediately. 

Serves 2

Smoked Salmon Rolls

Posted on by The Olive Oil Hunter

This eye-catching brunch dish gets its zesty taste from marinated cucumbers. Make them a day in advance and you’ll cut prep time to minutes.

Ingredients

For the marinated cucumbers:

  • 1 medium cucumber, unpeeled
  • 1 teaspoon coarse sea salt
  • 1/4 cup chopped red onion
  • 2 teaspoons chopped fresh dill
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper

For the rolls:

  • 8 ounces thinly sliced smoked salmon, each slice about 6″ long
  • 4 ounces whipped cream cheese, at room temperature 
  • 2 scallions, coarsely chopped
  • 2 tablespoons, each, white and black sesame seeds
  • Optional garnish: fresh chives or dill 

Directions

Step 1

Use the fine slicing blade of a food processor or the slicing side of a box grater to slice the cucumbers, then cut each round into matchsticks. Place in a strainer over an empty bowl and sprinkle with the coarse salt, using your hands to toss well. Let sit for 30 minutes to “sweat” the cucumbers. Rinse thoroughly to remove excess salt, then pat dry with paper towels. 

Step 2

Transfer the cucumbers to a large bowl and add the rest of the marinating ingredients, tossing well. Let marinate on the counter for 1 hour or up to overnight in the fridge. 

Step 3

To create the rolls, place a large piece of parchment paper on a cutting board. Arrange the salmon slices lengthwise in an overlapping pattern to create a rectangle that’s roughly 12″ across. Fold the scallions into the cream cheese, then spread over the salmon, using a small offset spatula to make an even layer, leaving a 1″ border. Drain the cucumber slices and place about 3/4 cup of them in a strip across the center of the cream cheese. Slowly roll up the salmon along the side closest to you, using the parchment to help form the roll. Chill the roll for 30 minutes to make slicing easier. 

Step 4

Use a serrated knife to cut the roll into 12 pieces. Place the sesame seeds in a small dish and roll the salmon sides of each piece in the seeds. Arrange on a platter and garnish with a small piece of chive or dill as desired. Pass the rest of the cucumbers separately.

Serves 4