Fresh-Pressed Olive Oil Club
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Broccoli Frittata

Posted on by The Olive Oil Hunter

This easy frittata is a great choice for either breakfast or lunch. 

Ingredients

  • 1 garlic clove, peeled and thinly sliced
  • 3 tablespoons olive oil, plus more for drizzling
  • 3 1/2 cups broccoli florets
  • 1/4 teaspoon hot red pepper flakes Coarse salt (kosher or sea) and freshly ground black pepper
  • 8 large eggs
  • 1/2 cup grated Parmigiano- Reggiano cheese (1 1/2 ounces) 

Directions

Step 1

Preheat the oven to 350°F. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool. 

Step 2

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Cut into wedges and serve warm or at room temperature with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from Food and Wine, March 2012 

Chimichurri Shrimp

Posted on by The Olive Oil Hunter

The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. We have also enjoyed it with eggs and chicken.

Ingredients

  • For the chimichurri sauce:
  • 1/4 cup coarsely chopped sweet onion
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 bunch cilantro, washed and dried
  • 1 bunch flat-leaf parsley, washed and dried
  • 1/4 cup fresh lime juice (1 to 2 limes)
  • 1/2 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt, or more to taste
  • For the shrimp:
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon extra virgin olive oil

Directions

Step 1

Make the chimichurri sauce: Place the onion and garlicin the bowl of a food processor and pulse several times until chopped. Add the cilantro and parsley; pulse again until chopped. Add the lime juice. Slowly add the olive oil through the feed tube with the machine running. Season with salt.

Step 2

Heat the olive oil in a large skillet over medium high heat. Add the shrimp and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. (See suggested uses above.)

Step 3

Serve the shrimp with rice, pasta, or cauliflower “rice.”

Serves 4 — Recipe adapted from feastingathome.com

Grilled Salmon with Watercress and Cherry Tomatoes

Posted on by The Olive Oil Hunter

With nearly 3,000 miles of coastline, you can imagine how wonderful Chile’s seafood is. We prefer to grill salmon with the skin on, as it protects the fish from the high heat of the grill.

Ingredients

  • 4 skin-on salmon fillets, about 6 ounces each, preferably wild-caught
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons merquén, chili powder, or smoked paprika
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 4 cups watercress, rinsed, drained, and dried
  • 1 cup cherry tomatoes, preferably a colorful heirloom mix, halved
  • 1 1/2 tablespoons white or red wine vinegar, or more to taste
  • 1 teaspoon Dijon-style mustard

Directions

Step 1

Rinse the salmon fillets under cold running water and dry on paper towels. Run your fingers over the flesh side and remove any pin bones with kitchen tweezers or pliers. Using a pastry brush, brush 2 tablespoons of the olive oil on both sides of the salmon fillets. Season evenly with the merquén as well as salt and pepper. 

Step 2

Make the vinaigrette: In a small jar with a tight-fitting lid, combine the remaining 3 tablespoons of olive oil, the vinegar, mustard, and salt and pepper to taste. Set aside.

Step 3

Combine the watercress and tomatoes in a mixing bowl and set aside until ready to serve.

Step 4

Set up your grill for direct grilling and preheat to medium-high. Arrange the salmon, skin side down, directly on the grill grate. Cook for 12 to 15 minutes, or until the salmon is opaque and flakes easily when pressed with a fork. Using a thin spatula, carefully transfer the salmon fillets to a plate or platter.

Step 5

Shake the jar with the vinaigrette ingredients vigorously until the dressing is emulsified. Immediately pour over the watercress and tomatoes, and toss gently. Divide among four dinner plates and top with the salmon fillets.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Scrambled Eggs with Sumac and Pine Nuts

Posted on by The Olive Oil Hunter

Sumac was long used in the Mediterranean to add tartness to dishes before the Romans introduced lemons. It gives an exotic “spice market” flavor to scrambled eggs. 

Ingredients

  • 6 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1/4 cup pine nuts, lightly toasted in a dry skillet
  • 1 teaspoon ground sumac
  • 2 tablespoons chopped fresh parsley leaves
  • Warm flatbread such as pita or lavash 

Directions

Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium nonstick skillet over medium heat until shimmering. Add the eggs and cook, stirring constantly with a rubber spatula, until they are barely set and still slightly runny (they will continue to cook after removal from the pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread. 

Serves 3 to 4 — Recipe from seriouseats.com