Fresh-Pressed Olive Oil Club

Olive Oil-Fried Eggs with Chile and Sprouts

This “healthyish” version of huevos rancheros takes only minutes to make and is both satisfying and colorful—perfect for breakfast or a light lunch or dinner.

Ingredients

  • 1 cup sprouts (such as sunflower, radish, or alfalfa)
  • 1 teaspoon fresh lime juice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 large eggs
  • Crushed red pepper flakes
  • 2 sprouted grain tortillas or flatbreads
  • 1 ounce feta
  • Wedges of tomato, avocado, and lime, for serving
  • Hot sauce, for serving

Directions

Step 1

Toss the sprouts with the lime juice in a small bowl; season with salt and pepper.

Step 2

Heat the oil in a medium skillet over medium-high heat. When the oil is hot, crack both eggs into the skillet and season with salt and pepper. The oil should be bubbling around the eggs from the start.

Step 3

Cook, rotating the skillet occasionally, until the whites are golden brown and crisp at the edges and set around the yolks (which should be runny), about 2 minutes. Add the red pepper flakes to the oil and remove the pan from the heat.

Step 4

Meanwhile, heat the tortillas over a gas burner until just warmed and slightly charred in spots (or
warm in the oven or a toaster oven).

Step 5

Mound the sprouts on the tortillas and top with the fried eggs. Crumble the feta over the eggs and drizzle with olive oil. Garnish with wedges of tomato, avocado, lime. Serve hot sauce on the side.

Serves 1 to 2 — Recipe adapted from bonappetit.com

Hangar Steak with Olive Oil and Herbs

Hanger steak—sometimes called bavette—is beefy-tasting and relatively economical. If you can’t find it at your butcher counter (we all have to be flexible these days), substitute flat iron steak. Allow 2 hours for the steak to marinate.

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons maple syrup
  • One 1-pound hanger steak, trimmed and divided in two
  • Salt and freshly ground black pepper
  • 10 ounces small potatoes, quartered
  • 6 tablespoons extra virgin olive oil
  • 6 ounces greens, preferably baby spinach or stemmed chard
  • 1/2 cup coarsely chopped fresh herbs
  • 1 teaspoon grated lemon zest

Directions

Step 1

Combine the Worcestershire sauce, soy sauce, fish sauce, and maple syrup. Coat the steak with the
mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.

Step 1

About an hour before serving, heat the oven to 375°F. Coat the potatoes with 2 tablespoons of olive oil, salt and pepper, and roast until crisp, turning once or twice. Keep warm. Heat the grill. Or a grill pan. Grill the steaks until medium-rare. Set aside. Briefly sauté the greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice the steaks crosswise on a sharp diagonal and arrange on the greens. Top with the potatoes.

Step 2

Warm the remaining olive oil in a small skillet, add the herbs and lemon zest, and cook about 30 seconds, or until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

Serves 2 — Recipe adapted from nytimes.com

Cauliflower Steaks with Spiced Corn

Put these on the menu for “Meatless Monday.” Use the remainder of the cauliflower for another meal.

Ingredients

  • 2 large heads of cauliflower, stems lightly trimmed
  • 2 ears of sweet corn, husked
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 fresh red chile, seeded and minced
  • 4 scallions, white and green parts sliced
  • 1 tablespoon drained capers
  • Salt and freshly ground black pepper

Directions

Step 1

Preheat the oven to 375°F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Reserve the remaining cauliflower for another use.

Step 2

In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.

Step 3

In a medium skillet, heat 2 tablespoons of the olive oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.

Step 4

In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.

Step 5

Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, or until tender and richly browned. Drizzle with additional olive oil before
serving.

Serves 6 — Recipe from Food and Wine, November 2010

Grilled Tuna with Castelvetrano Olive Relish

Feel free to substitute any meaty fish steaks or fillets for the tuna, such as swordfish, red snapper, branzino, salmon, or Chilean sea bass. If you have any leftover relish, serve it with bread or potatoes.

Ingredients

  • 4 tuna or swordfish steaks, each about 6 ounces
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 fennel bulb, trimmed, sliced into 1/4-inch wedges
  • 2 leeks, cleaned and cut into 1/2-inch rounds
  • 2 lemons, sliced into thin rounds, plus wedges for serving

For the relish:

  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup pitted, roughly chopped Castelvetrano olives
  • 1 large shallot, peeled and diced
  • 1/4 cup diced red bell pepper
  • 3 tablespoons white wine vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil

Directions

Step 1

Preheat the oven to 475°F and set a rack on the top third of the oven and another on the bottom. Once hot, add a rimmed sheet pan to the oven to preheat.

Step 2

Rub the fish steaks with olive oil all over and season generously with salt and pepper. Toss the fennel, leeks, and lemons with a glug of olive oil and a pinch of salt.

Step 3

Carefully remove the preheated sheet pan from the oven and place the fish steaks in the center of the sheet pan (they will sizzle), then scatter the fennel mixture around the fish and place the sheet pan on the bottom rack. Cook for about 10 to 15 minutes.

Step 4

While the steaks cook, combine the relish ingredients in a small bowl and set aside.

Step 5

Turn the oven to broil and put the fish on the top rack under the broiler. Some of the outer edges of the leeks, fennel, and lemons should get a little char. This should take about 5 minutes.

Step 6

Serve with the olive relish and extra lemon wedges.

Serves 2 — Recipe adapted from goop.com