Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 2

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

Lamb-Stuffed Eggplant

Posted on by The Olive Oil Hunter

This Mediterranean lamb dish is delicious as is, but for another dimension of flavor, serve with tzatziki sauce.

Ingredients

  • Extra virgin olive oil
  • 2 large eggplants, about 1 pound each
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 cup diced yellow onion
  • 1 large red bell pepper, seeded and diced
  • 1 pound ground lamb
  • 2 medium tomatoes, about 12 ounces, coarsely chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh or 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/4 cup pine nuts
  • Optional: 1 tablespoon pomegranate molasses or sweetener of choice, 1/4 cup raisins (Sultanas if possible)

Directions

Step 1

Preheat your oven to 400°F. Lightly brush a rimmed sheet pan with olive oil. Slice the eggplants in half lengthwise and score the flesh in a small diamond pattern with a sharp knife without cutting through the skin. Place them cut side up on the sheet pan. Sprinkle with salt and pepper and drizzle liberally with olive oil. Roast for 45 minutes.

Step 2

While the eggplants are roasting, make the stuffing. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil, the onions, and bell peppers and sauté until soft, about 5 minutes. Add the ground lamb and sauté for 5 minutes, breaking it up with a spatula. Add the chopped tomatoes, 1/2 teaspoon each salt and pepper and sauté for 2 minutes, then add the cumin, oregano, cinnamon, pine nuts, and if using, pomegranate molasses and raisins. Continue cooking until the lamb is no longer pink.

Step 3

Take the eggplants out of the oven and, still wearing oven mitts, use a grapefruit spoon to scoop out the center of each half and add to the skillet, using the spatula to break up the chunks if needed. Lower the oven to 350°F.

Step 4

Divide the stuffing between the 4 eggplant halves, mounding it in the center. Return the sheet pan to the oven and bake for 20 minutes.

Serves 4

Chilean Seabass with Mango Salsa

Posted on by The Olive Oil Hunter

Also known as Patagonian toothfish, Chilean sea bass is one of the most popular seafood options in the US. Flaky and buttery, this deep-sea fish is typically fished off the coast of southern Chile. Cod fillets are a good substitute. The mango salsa is also great with chicken or pork. Feel free to sub with the Peach Pebre recipe from page 11 if you wish.

Ingredients

For the mango salsa:

  • 3 ripe mangos, peeled, pitted, and diced
  • 1 large shallot, peeled and finely diced
  • 1 small garlic clove, minced
  • 1 red bell pepper, stemmed, seeded, and diced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 fresh jalapeño, stemmed, seeded, and finely diced
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • Fine sea salt

For the fish:

  • 4 skin-on Chilean sea bass fillets, each 5 to 6 ounces
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Directions

Step 1

Make the salsa: Combine the mangos, shallot, garlic, red bell pepper, cilantro, jalapeño, olive oil, and lime juice. Season with salt to taste. Set aside.

Step 2

Prepare the fish: Preheat a nonstick skillet over medium-high heat. Pat the fish fillets dry with a paper towel and season with salt and pepper. Add the olive oil to the hot skillet. Arrange the fish fillets, skin-side down, in the skillet. Sear the fish fillets for 3 to 4 minutes per side. When done, the fish will be opaque and flake easily with a fork. Transfer to plates or a platter. Top with the mango salsa.

Serves 4

Pastel de Jaiba (Crab Pie)

Posted on by The Olive Oil Hunter

This rich dish can be served as a light main course or as an appetizer. Popular in Santiago, it’s traditionally baked in a ceramic vessel from the nearby town of Pomaire, famous for its burgundy-colored clay.

Ingredients

For the filling:

  • 2 slices soft white bread (each about 3/4 inch thick), crusts removed
  • 1 cup heavy cream or half and half, more as needed
  • 2 tablespoons extra virgin olive oil, plus more for the casserole dish
  • 1 medium onion, cut into small dice
  • 1 to 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup dry white wine
  • 1 pound lump crab meat, picked over
  • 3/4 cup grated Parmigiano-Reggiano cheese, divided use
  • Fine sea salt and freshly ground black pepper

For the topping:

  • 1/4 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • Optional: 1 tablespoon chopped flat-leaf parsley

Directions

Step 1

Preheat the oven to 375°F.

Step 2

Tear the bread into small pieces and place in
a bowl. Pour the cream over the bread and set aside to soak for 5 minutes. Mash with a fork to break up bread; set aside. Oil an oven-safe 2-quart casserole dish.

Step 3

Heat a large skillet over medium heat. When hot, add the 2 tablespoons of olive oil and sauté the onion until translucent, 3 to 5 minutes. Add the garlic, paprika, oregano, and cumin and sauté for 1 minute more, stirring constantly. Deglaze the pan with the wine.

Step 4

Add the bread-and-cream mixture and stir to combine. Stir in the crab meat and 1/2 cup cheese. The mixture should be creamy. If too thin,
cook for 1 to 2 minutes more. If too thick, add additional cream, 1 tablespoon at a time. Season to taste with salt and pepper. Spoon into the prepared casserole. Sprinkle with the remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until the mixture is bubbling.

Step 5

In the meantime, combine the panko with the olive oil. Stir until the breadcrumbs are well coated. When the casserole is nearly done, sprinkle the panko evenly over the top. Continue baking for 5 additional minutes. Top with chopped parsley, if desired, and serve.

Serves 4