Fresh-Pressed Olive Oil Club

Butterflied Leg of Lamb

A roasted butterflied leg of lamb makes a beautiful presentation and is a breeze to carve either at the table or in the kitchen. The olive oil and lemon marinade adds great flavor—if possible, marinate the lamb the day before you plan to cook it.

Ingredients

  • 1 sprig fresh rosemary or 1 teaspoon dried leaves
  • 6 garlic cloves
  • 2 teaspoons coarse sea salt
  • 6 tablespoons extra virgin olive oil, divided use
  • Juice of 1 lemon
  • 1 teaspoon freshly ground black pepper
  • 1 leg of lamb, between 4 and 5 pounds, butterflied and trimmed of excess fat

Directions

Step 1

Strip the leaves from the rosemary, place them on a cutting board along with the garlic and salt, and mince them together. Transfer to a small bowl and add 4 tablespoons olive oil, the lemon juice, and the black pepper. Place the lamb, boned side up, on a platter large enough to hold it and brush the marinade all over both sides of the meat; cover and refrigerate for three hours or overnight. 

Step 2

When ready to cook, preheat your oven to 425°F. Place the lamb in a roasting pan and drizzle on the remaining 2 tablespoons of olive oil. Roast in the center of the oven until an instant-read thermometer reaches 135°F for medium, about 30 to 35 minutes, or 145°F for medium-well, about 35 to 40 minutes. Let the lamb rest for 10 minutes before slicing (its internal temperature will rise another 5 degrees).

Yields 8 servings

Taiwanese Chicken

Looking for a midweek dinner recipe that’s high in flavor and short on time? This filling stir-fry is the answer. If leeks aren’t available, substitute a large yellow onion. Serve as is or over rice.

Ingredients

  • 2 tablespoons extra virgin olive oil, more as needed 
  • 2 tablespoons untoasted sesame oil
  • 4 boneless, skinless chicken thighs, sliced into thin strips
  • 1-inch piece ginger, peeled and sliced into thin coins 
  • 12 garlic cloves, peeled
  • 4 scallions, trimmed and cut on the diagonal into 1-inch pieces
  • 2 large leeks, trimmed, triple-rinsed, and sliced into coins
  • 1 red bell pepper, stemmed, seeded, and cut into slivers
  • 8 ounces asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 1 teaspoon red pepper flakes
  • 1/2 cup Chinese rice wine
  • 2 tablespoons soy sauce

Directions

Step 1

Heat a large wok or frying pan over high heat. When hot, add the olive and sesame oils and the chicken. Use tongs to turn the chicken pieces until they’ve browned on all sides and are just about cooked through. Use a slotted spoon to transfer the chicken to a large bowl.

Yields 4 servings

Vegetable Fideuá 

A cousin of paella, this noodle dish is made with thin, short noodles called fideos (available at supermarkets from the Barilla brand, among others). Vermicelli or angel hair makes a great substitute. Like paella, fideuà usually includes a mix of seafood, but this vegetarian version is perfect for spring—it can be a main course or a side.

Ingredients

  • 1 large tomato
  • 2 1/2 cups homemade or low-sodium store-bought vegetable or chicken broth
  • Large pinch saffron threads
  • 6 tablespoons extra virgin olive oil, divided use
  • 1 medium onion, about 8 ounces, diced
  • 1 red or orange bell pepper, about 8 ounces, diced
  • 6 garlic cloves, minced
  • 8 ounces cremini or baby bella mushrooms, halved then sliced into thin wedges
  • 8 ounces asparagus, trimmed and sliced on the diagonal into 2-inch pieces
  • 2 cups fideos, uncooked
  • 1 teaspoon pimentón, more to taste
  • 1 teaspoon coarse sea salt, more to taste
  • 1/2 teaspoon freshly ground black pep

Directions

Step 1

Use a box grater to carefully grate the tomato, holding it in the palm of your hand; discard the skin or mince it to add to the dish. Set aside.

Step 2

Heat the broth in a saucepan and add the saffron; keep warm on a burner. Heat a large wok or paella pan. When hot, add 3 tablespoons olive oil, the onions, bell peppers, and garlic. Sauté until soft, about 5 minutes. Push to the edges and add the tomato (with the minced skin if using) and cook for 2 minutes. Push to the edges, add 2 more tablespoons olive oil, and sauté the mushrooms until browned; add the asparagus and cook 2 more minutes.

Step 3

Push all the vegetables to the edges of the wok and add the final tablespoon of olive oil and the fideos, stirring them into the oil. Add the pimentón, salt, and black pepper. Fold in the vegetables, mixing well.

Step 4

Pour in the broth with the saffron (it should just cover the pasta and vegetables); bring to a low boil and cook for 6 minutes. Lower the heat, add the peas, and continue cooking, without stirring, until the broth is all absorbed, another 3 to 5 minutes. Taste to see if the pasta is tender (if not, add another 1/4 cup broth and cook for 3 more minutes). Season to taste with more salt and/or pimentón.

Step 5

Remove from heat, cover the pan, and let steam for 5 minutes before serving.

Serves 6

Bacalhau à Lagareiro

This dish translates to cod—the national fish of Portugal—in the style of the olive miller. Legend has it that this preparation was created to celebrate the early olive oil harvest. Traditionally it’s made with dried salt cod that’s been rehydrated, but I’m using cod tenderloin (any thick white fish fillet, fresh or frozen, lends itself to the prep). The fish is enhanced with batatas a murro—smashed potatoes. It’s often served with a raw garlic topping, perfect for fans of the “stinking rose.”

Ingredients

  • 1 pound new or creamer potatoes, preferably all the same small size, scrubbed and patted dry
  • 6 tablespoons extra virgin olive oil, divided use
  • Coarse sea salt
  • 1/2 teaspoon dried rosemary leaves or the leaves from one fresh sprig
  • 1 large onion, cut into slivers
  • 4 garlic cloves, sliced
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1 to 1 1/2 pounds cod tenderloin or fillets
  • Freshly ground black pepper
  • Optional garnish: 4 raw garlic cloves, sliced

Directions

Step 1

Place the potatoes in a baking dish that will be large enough to hold them and the fish. Drizzle the potatoes with 2 tablespoons olive oil, a sprinkle of salt, and the rosemary. Bake at 375°F for 30 to 40 minutes.

Step 2

While the potatoes are baking, heat a frying pan over medium heat. When hot, add 2 tablespoons olive oil and the onions; cook for 10 minutes, until soft and translucent, then add 1/2 teaspoon salt, the garlic, and thyme. Continue cooking just until the garlic softens; remove from heat.

Step 3

Turn the oven down to 350°F, then carefully take the baking dish out of the oven and use a kitchen mallet or a metal spatula to smash each potato, exposing the flesh (if the potatoes don’t give easily, put them back in the oven for another 15 minutes). Move them to the perimeter of the dish and fill the center with the onions and garlic. Place the fish right over the onions. Drizzle the fish with the remaining olive oil and sprinkle with salt and pepper.

Step 4

Bake for 10 minutes, then take the dish out of the oven, flip each potato, and use a serving spoon to drizzle the fish with olive oil from the bottom of the dish. Return to the oven for another 10 minutes or until the fish feels firm to the touch. Serve the fish topped with the onion mixture and raw garlic, if desired, and with the potatoes on the side.

Serves 4