Fresh-Pressed Olive Oil Club
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Tiger Bomb Coffee

Posted on by The Olive Oil Hunter

My wife Meghan and I fell in love with this refreshing coffee drink created at Tone Coffee in Melbourne. My version adds a splash of fresh-pressed olive oil for polyphenol goodness and more richness.

Ingredients

  • 4 shots espresso
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sweetened condensed milk
  • 2 teaspoons extra virgin olive oil
  • Pinch of fine sea salt
  • 1/2 cup whole milk
  • 1 small orange for zesting

Directions

Step 1

Brew the espresso and transfer to a small pitcher. Refrigerate until cold.

Step 2

Whip the heavy cream until thick but still pourable (stop before you reached the soft-peak stage). Add the sweetened condensed milk, olive oil, and salt and whip for 2 minutes more to fully blend.

Step 3

Fill two 8-ounce glasses with ice (oversized cubes work best). Pour equal amounts of whole milk over the ice, then equal amounts of the cream mixture. Next, carefully drizzle half the cold espresso around the inside rim of each glass to create tiger-like stripes down the sides. Use a Microplane grater to top each drink with fresh orange zest.

Serves 2

Borgoña

Posted on by The Olive Oil Hunter

Far simpler than a sangria, this Chilean drink is just red wine and macerated strawberries—sweet and refreshing at the same time.

Ingredients

  • 1 1/2 cups fresh strawberries
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon granulated sugar
  • 1 bottle Chilean red wine
  • Optional garnishes: lime slices and fresh mint

Directions

Step 1

Rinse, pat dry, and hull the strawberries, then cut them into pieces and place in a bowl. Toss with the olive oil and sugar and let sit for a half-hour.

Step 2

Transfer the berries to a large pitcher and add the bottle of red wine. Chill for two or more hours. Serve over ice, garnished as desired.

Serves 6

Ultra Creamy Eggnog

Posted on by The Olive Oil Hunter

Rich and creamy, fresh eggnog makes you feel like you’re sipping on vanilla custard—so good that you’ll never go back to the premade versions in the grocery dairy case. Spike it with your favorite spirit, such as brandy, bourbon, rum, or whisky, if desired.

Ingredients

  • 2 large eggs plus 4 yolks 
  • 1/2 cup brown sugar 
  • 2 cups milk
  • 1 cup heavy cream 
  • 1 teaspoon freshly ground nutmeg, plus more for sprinkling 
  • 1/2 teaspoon cinnamon, plus more for sprinkling 
  • 1 teaspoon vanilla
  • Pinch of fine sea salt

Directions

Step 1

Whisk the eggs and yolks and sugar together in a medium bowl until well blended; set aside. In a saucepan over medium heat, slowly bring the milk and cream to a simmer. Ladle a small amount into the eggs to temper them, then slowly transfer the egg mixture back to the saucepan. Cook, whisking continuously, until it reaches 160°F on an instant read thermometer (the temperature it takes to “cook” the eggs); don’t let it reach a boil.

Step 2

Take the saucepan off the heat and stir in the nutmeg, cinnamon, vanilla, and salt. For the smoothest eggnog, strain it through a fine sieve into a heat-safe pitcher. When it comes to room temperature, cover and place in the fridge until cold and thickened (you can do this up to three days in advance). 

Step 3

To serve, pour into festive glasses, sprinkle on more cinnamon, and grate more nutmeg right over the top. 

Yields 4 drinks

Imperial Bloody Mary

Posted on by The Olive Oil Hunter

This recipe has twice the tomato-y depth of traditional mixes, thanks to the tomato powder, yet requires little extra effort for all that taste. Enjoy it “virgin” or with your favorite vodka. Multiply the quantities for a party!

Ingredients

  • 12 ounces best-quality tomato juice
  • 3/4 teaspoon Ground Sun-Dried Tomatoes
  • Splash (about 10 drops) Worcestershire sauce, plus more to taste
  • 1/8 teaspoon Vine-Ripened Black Peppercorns
  • 1-1/2 teaspoons prepared horseradish
  • Juice of 1/4 lemon
  • Cholula or Frank’s hot sauce to taste
  • 1 jigger vodka (optional)
  • Optional garnish: celery sticks

Directions

Add all the ingredients to a small pitcher and stir well. Taste and adjust seasonings to your liking by adding more tomato powder,Worcestershire, horseradish, and/or hot sauce. Add 3 or 4 ice cubes to two highball glasses and fill with the Bloody Mary mix. Garnish with a celery stick if desired.

Yields 2 drinks