Fresh-Pressed Olive Oil Club
Explore Recipes Holiday Favorites Page 2

Pepper-and-Herb-Crusted Filet

Posted on by The Olive Oil Hunter

Balsamic vinegar enhances this most tender cut of beef and adds richness to the pan juices.

Ingredients

  • 8 garlic cloves, peeled 
  • 2 tablespoons coarse sea salt
  • 1/3 cup extra virgin olive oil, plus 2 tablespoons for searing 
  • 1 tablespoon Condimento Barili Exclusivi, plus more for drizzling
  • 1 tablespoon fresh coarsely cracked black pepper
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup fresh rosemary needles from a 3- or 4-inch sprig 
  • 2 tablespoons grainy mustard
  • One 3-pound center-cut beef tenderloin, trimmed as needed

Directions

Step 1

Preheat your oven to 450ºF. In a small food processor, process the garlic and salt until the garlic is finely chopped. Add the 1/3 cup olive oil, vinegar, black pepper, thyme, and rosemary, and process until the herbs are evenly chopped. Stir in the mustard and set aside.

Step 2

Heat a large cast-iron skillet or Dutch oven over medium-high heat. When hot, add the 2 tablespoons olive oil and then the beef, searing it on all sides until nicely browned, 3 to 4 minutes per side, making quarter turns with tongs. Transfer the meat to a cutting board and let cool slightly.

Step 3

Coat the tenderloin evenly on all sides with the reserved herb mixture, and then transfer it to a meat rack set in a roasting pan. Roast it until the internal temperature reaches your desired doneness on an instant-read thermometer, about 20 to 30 minutes for medium-rare (depending on its thickness). Let it rest for at least 10 minutes to seal in the juices before you carve it into thick slices. Serve with a drizzle of pan juices and a few drops of vinegar.

Yields 8 servings

Hot Honey Sweet Potatoes

Posted on by The Olive Oil Hunter

The “hot honey” trend is as popular as ever, and it’s definitely not limited to wings. This recipe revs up the flavor of nutrient-dense sweet potatoes. It’s perfect if you’re looking for a meatless Monday dish any day of the week—just add a salad to get in your greens.

Ingredients

  • 2 large sweet potatoes (see Healthy Ingredient Spotlight in weekly newsletter)
  • 3 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 ounces pecans
  • 3 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 3 ounces mascarpone cheese

Directions

Step 1

Heat your oven to 425°F. Scrub then thoroughly dry the sweet potatoes and pierce them in about a half-dozen places with the tip of a sharp paring knife. Place them on a rimmed sheet pan lined with parchment paper and rub with about 1 tablespoon of olive oil. Roast until tender, about an hour; the tip of a knife should easily slide through to the centers. Remove from the oven and let cool slightly. 

Step 2

Meanwhile, heat a small frying pan. When hot, add the pecans and dry roast them, shaking the pan often for about 2 minutes or until the nuts become fragrant. Add the remaining 2 tablespoons of olive oil, the honey, and cayenne, and toss well. Remove from the heat.

Step 3

Peel the potatoes and cut them into even rounds, about 1/2-inch thick. Place them on a serving platter and top with the pecan mixture. Place a small dollop of mascarpone over each slice and drizzle with olive oil.

Yields 4 servings

Turkey Involtini

Posted on by The Olive Oil Hunter

This dish is a celebration showstopper with ingredients that reflect the colors of the Italian flag. The key is to have your butcher debone and butterfly a large, fresh turkey breast, leaving the skin on, and then to pound it to an even thickness for easier rolling.

Ingredients

  • 1 small yellow onion, about 4 ounces
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 6 tablespoons extra virgin olive oil, divided use
  • 12 ounces fresh spinach, rinsed, patted dry, and coarsely chopped
  • 1 teaspoon each coarse sea salt and freshly ground black pepper, divided use
  • 1 whole boneless, skin-on turkey breast, butterflied and pounded to about 1/2-inch thickness
  • 8 ounces sun-dried tomatoes, coarsely chopped
  • 12 ounces fontina cheese, coarsely grated

Directions

Step 1

Finely chop the onions and garlic in a food processor or by hand; set aside briefly. Heat a large frying pan. When hot, dry-toast the pine nuts for 2 minutes until they turn golden, then transfer to a small bowl and set aside. Add 2 tablespoons olive oil to the hot frying pan, then add the onions and garlic and sauté until soft but not brown, about 3 minutes. Start adding spinach to the pan by the handful, adding more as each batch cooks down. Add 1/3 teaspoon each of salt and pepper and keep cooking until the liquid from the spinach evaporates, about 8 minutes (press the spinach against the sides of the pan with a large wooden spoon to release more liquid). Take the pan off the stove and let the spinach cool slightly, then roll it up in a clean kitchen towel to squeeze out any add remaining liquid.

Step 2

Heat the oven to 350°F. Drizzle 2 tablespoons olive oil across a rimmed sheet pan. Prep
a countertop surface with a large piece of parchment paper. Place the turkey, skin side down, on the parchment and sprinkle with another 1/3 teaspoon each of salt and pepper, then top with an even layer of the sun-dried tomatoes, leaving a 1-inch border. Sprinkle the cheese over the tomatoes, then spread the spinach mixture over the cheese. Top with the pine nuts.

Step 3

Starting on the long side nearest to you, roll up the turkey, tucking in the filling as you roll. Use cotton kitchen twine to tie up the roll at 2-inch intervals to help it hold its shape. If needed, use bamboo skewers to hold the ends closed. Carefully transfer the turkey roll to the sheet pan, seam side down. Rub the final 1/3 teaspoon of salt and pepper over the skin, then drizzle the roll with the remaining 2 tablespoons olive oil and place in the oven to roast.

Step 4

The turkey is done when an instant-read thermometer registers 160°F and the skin has browned; start checking after 60 minutes. Rest for 10 minutes, then snip and discard the twine and any skewers. To serve, cut into generous slices.

Serves 6 to 8

Mascarpone Mousse

Posted on by The Olive Oil Hunter

This is a melt-in-your-mouth mousse made without eggs. I love it topped with fresh passionfruit pulp, but since fresh fruits can be hard to find, I’ve included a rich sauce recipe that you can make with frozen pulp (with seeds) or purée (without seeds). Both the mousse and the sauce can be made early in the day or even the day before the big event.

Ingredients

For the mousse:

  • 2 cups heavy cream
  • 8 ounces mascarpone at room temperature
  • 3/4 cup confectioner’s sugar
  • 2 tablespoons extra virgin olive oil

For the sauce:

  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 14 ounces frozen passionfruit, defrosted
  • 2 large eggs plus 2 yolks 
  • 2 tablespoons extra virgin olive oil
  • Optional: fresh berries

Directions

Step 1

To make the mousse, whip the cream until very firm, then whip in the rest of the ingredients. Refrigerate until ready to serve.

Step 2

To make the sauce, in a medium saucepan, whisk together the cornstarch and sugar, then whisk in the passionfruit, eggs, and yolks. Place the pan over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat and cook at a low boil for 2 minutes; it should be thick.

Step 3

Off the heat, whisk in the olive oil, then let the sauce cool. Refrigerate until ready to serve.

Step 4

To assemble, mound equal amounts of mousse in 6 elegant stemware glasses and top with spoonfuls of sauce and fresh berries, if desired.

Yields 6 servings