Fresh-Pressed Olive Oil Club
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Orange and Fennel Salad with Marcona Almonds

Posted on by The Olive Oil Hunter

This refreshing salad makes a fine accompaniment to any rich main course, especially beef, pork, or pasta. Licorice-y fennel pairs beautifully with orange segments (called supremes) and an olive oil vinaigrette. It has a dense texture, so be sure to slice it thinly.

Ingredients

  • 2 large navel oranges
  • 1 large or 2 smaller fennel bulbs
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Spanish sherry vinegar or red wine vinegar
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 loosely packed cups baby arugula
  • 1/4 cup toasted Marcona almonds, roughly chopped

Directions

Step 1

Following the curve of the fruit, trim the peel and white pith off the oranges. Using a sharp knife and working over a bowl, cut between the membranes to release the orange segments. Squeeze the membranes in your fist over the bowl to release any juice.

Step 2

Trim the feathery fronds from the fennel and reserve. Remove any blemished outer layers. Trim the stem. Cut the fennel bulb(s) lengthwise into quarters, then slice each quarter into very thin wedges. Place in the bowl with the oranges.

Step 3

Combine the olive oil, lemon juice, vinegar, and salt and pepper to taste (start with 1/2 teaspoon of each) in a jar with a tight-fitting lid; shake vigorously to combine. Taste, adding more salt and pepper, if desired. Pour over the oranges and fennel and toss gently to mix.

Step 4

Scatter the arugula over a platter or shallow bowl. Tip the orange and fennel mixture evenly over the top. Scatter the almonds over the salad. Garnish with a few fennel fronds.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Horiátiki Salata

Posted on by The Olive Oil Hunter

The quintessential Greek salad isn’t complicated, but two important elements will make it memorable—true Greek Kalamata olives and freshly sliced slabs of feta, not those packaged crumbles. Purists say the melding of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the squeeze of lemon juice is optional. Note: If you can’t find great beefsteak tomatoes, substitute two cups of hothouse cherry tomatoes, halved.

Ingredients

  • 1 large cucumber
  • 1/2 red onion
  • 1/2 green bell pepper, cored, seeded, and sliced into rings
  • 2 large, ripe tomatoes, quartered 
  • 10 Greek Kalamata olives
  • 2 3-ounce slices of Greek feta
  • 6 tablespoons extra virgin olive oil
  • Dried oregano to taste
  • Freshly ground black pepper
  • Coarse salt, like Maldon sea salt flakes, to taste
  • 2 lemon wedges (optional)

Directions

Divide the ingredients evenly between two dinner plates or salad bowls in this order: Arrange the cucumber slices first and then layer on the red onions and green peppers. Space the tomato quarters and olives around the outside of the dish and place a slab of feta in the center. Drizzle on the olive oil and sprinkle on oregano and black pepper. Sprinkle the tomatoes lightly with the salt. Add a squeeze of lemon juice if desired.

Yields 2 servings.

Za’atar

Posted on by The Olive Oil Hunter

This Middle Eastern spice blend is as ubiquitous in that part of the world as our salt shaker is here, but far healthier. Every country in the Middle East, and even region within each country, has its own proportions of the ingredients. My twist is using black lime in place of the traditional sumac, which isn’t—yet—in everyone’s pantry. (You can leave out the salt if you need to for health reasons.) Za’atar is amazing when sprinkled over olive oil on focaccia or flat bread before baking…or when reheating bread from your favorite bakery. ​

Ingredients

  • 1 tablespoon white sesame seeds 
  • 2 tablespoons dried oregano
  • 1 tablespoon sumac or black lime
  • 2 tablespoons dried thyme
  • 1 teaspoon coarse sea salt

Directions

Toast the sesame seeds in a small pan over medium heat for about 3 minutes, watching closely so that they don’t burn. Turn off the heat and let them cool. Using a small food processor or a coffee bean grinder (you may need to work in batches), pulse the sesame seeds along with the other spices until they’re mixed, but stop well before they turn into a powder—there should be some texture to the blend. You can also do this by hand with a mortar and pestle.

Yields about 1/2 cup.

Squash and Carrot Soup

Posted on by The Olive Oil Hunter

This dish is easy to make yet tastes complex with layers of flavor and, even better, is also comforting on a cold day. I recommend roasting your vegetables—before puréeing them—for maximum flavor and enhanced natural sweetness.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 pounds squash, such as butternut, acorn, or Hubbard, halved, seeded, and cut into large pieces
  • 4 large carrots, scrubbed and quartered
  • 1 onion, quartered
  • 1-1/2 cups chicken or vegetable broth, homemade or low-sodium canned
  • 1 teaspoon cinnamon, preferably Vietnamese, plus more to taste
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon freshly grated nutmeg, plus more to taste
  • Freshly ground black pepper to taste

Yields 6 servings.

Directions

Heat your oven to 425°F. Coat a large baking sheet with the olive oil and add all the vegetables, with the squash pieces skin side up. Roast for 30 minutes, flip the vegetables with a spatula, and roast for another 20 minutes. Once the vegetables are cool enough to handle, scrape all the squash flesh from its skin and transfer to your food processor along with the carrots, onions, 1 cup of the broth, and the spices. Pulse a few times, adding more liquid as needed until it reaches a purée consistency. Taste and add more cinnamon and/or nutmeg as desired.