Fresh-Pressed Olive Oil Club

Spring Asparagus Tart

This gorgeous dish comes together with only a few ingredients and very little active prep. It’s the perfect example of using olive oil as Mother Nature’s “sauce”—a drizzle right before serving turns EVOO into the star of this dish. Read the fine print on frozen puff pastry labels—many brands are loaded with artificial ingredients and no butter! I like the Bronx, New York-based Dufour Pastry Kitchen brand—the company is run by women and the results are delicious (they also make a vegan version). Any dough trimmings can be twisted into spirals, brushed with egg, sprinkled with grated cheese, and baked on a separate sheet of parchment for about 20 minutes.

Ingredients

  • 4-ounce package of frozen puff pastry
  • White whole wheat flour
  • 8 ounces Gruyère cheese, grated
  • 12 ounces asparagus, rinsed and trimmed to the same length
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 small egg
  • Optional garnishes: thin strips of prosciutto, Parmigiano-Reggiano shavings, balsamic vinegar

Directions

Step 1

Defrost the puff pastry according to package directions. Preheat your oven to 400°F. Place a piece of parchment paper about 24 inches in length on your countertop and sprinkle on a small amount of the flour, then flour your rolling pin. Unfold the thawed dough on the paper, gently roll out the creases, and then roll it to about 10 by 16 inches. Use a paring knife to trim any uneven edges and then to score a rectangular border just 1 inch in from the edges on all four sides—it will look like a picture frame (be sure not to cut all the way through the dough). Lightly prick the dough within the border in an even pattern with a fork. Slide the parchment paper with the dough onto a rimmed sheet pan, cutting off or folding under any excess paper. 

Step 2

Evenly sprinkle the grated cheese across the dough within the border. On a plate, toss the asparagus with a tablespoon of olive oil, then arrange the spears in one row over the Gruyère. In a small bowl, whisk the egg, and use a pastry brush to brush it on the dough border. 

Step 3

Bake the tart for about 30 to 35 minutes, until the border is golden brown and the cheese is bubbly. Let cool for 10 minutes before topping with prosciutto and/or cheese, if using. Serve warm or at room temperature with a drizzle of olive oil and, if desired, a splash of balsamic. 

Yields 8 servings

Pan-Sauteéd Cod

This simple prep creates a delicious sauce for the fish, and it cooks in a single pan. If you can’t find wild-caught cod, you can substitute another white-fleshed fish, fresh or frozen, preferably sustainably caught. There are now wonderful online fishmongers that ship expertly frozen fish to your door.

Ingredients

  • 1-1/2 pounds cod, loin cut
  • Coarse sea salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 4 garlic cloves, finely minced
  • 2 cups cherry tomatoes, halved lengthwise
  • 1/2 cup white wine 
  • 2 tablespoons unsalted butter
  • 1/2 lemon
  • 1/2 teaspoon dried oregano

Directions

Step 1

Use paper towels to thoroughly pat the fish dry; season both sides with salt and pepper. Heat a large cast-iron skillet or deep frying pan over medium-high heat. Once hot, add the olive oil and then the fish, skinned side up. Arrange the garlic and cherry tomatoes around the fish and cook for 8 minutes (overall cooking time will be longer than for a thin fillet). Use a wide spatula to flip the fish, then add the wine. After 3 minutes, cover the pan, lower the heat to medium, and continue cooking until cooked through, about another 5 minutes.

Step 2

Take off the cover, add the butter, squeeze the lemon over the fish and tomatoes, and sprinkle with the oregano. Once the butter melts, spoon the sauce over the fish, then transfer to a serving platter for an elegant presentation or slice into individual sections and plate. (If you’d like a thicker sauce, remove the fillet and turn up the heat, cooking the sauce until it reduces.)

Step 3

Serve with the tomatoes, pan sauce, and a drizzle of olive oil.

Yields 4 servings

Chilaquiles with Fried Eggs

This Mexican dish, which dates back to the early Aztecs, is as delicious as it is easy to make. My fast-and-furious version uses prepared salsa and packaged tortilla chips for the quickest prep, but if you have a few extra minutes, it’s even more amazing when you make your own chips (see Quick Kitchen Nugget) and salsa—click to check out my salsa recipes. I love chilaquiles with fried eggs, but you can personalize your dish with another protein or beans. 

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 1 small onion, slivered
  • 12 cherry tomatoes, halved
  • 2 cups salsa (about 32 ounces), red or green
  • 4 cups tortilla chips
  • 4 large eggs
  • 4 ounces queso fresco or cotija cheese, crumbled
  • 1 avocado, cut into small chunks
  • 1/2 cup fresh cilantro, chopped
  • Hot sauce 
  • Sour cream

Directions

Step 1

Heat a very large frying pan and, when hot, add 2 tablespoons olive oil, the onions, and the tomatoes. Sauté until the onions soften. Pour in the salsa and heat through. Add the chips and stir to coat; allow them to soften over low heat while you make the eggs.

Step 2

Heat a rimmed griddle over high heat and, when hot, pour in the remaining olive oil. Crack each egg into a separate area of the griddle and allow to fry, undisturbed, for 3 minutes.

Step 3

Spoon servings of the chilaquiles onto 4 plates and top with equal amounts of cheese, avocado, and cilantro. Use a wide spatula to top each portion with a fried egg and then drizzle with olive oil. Pass hot sauce and sour cream on the side.

Yields 4 servings

Rich Chocolate Rolled Cookies

Looking to satisfy a sweet tooth? This recipe for chocolate cookies uses olive oil in place of some of the traditional butter, resulting in a cookie that practically melts in your mouth. If you’re a true chocoholic, press a few chocolate chips into the dough or dip one end of each cookie in melted dark chocolate for an added treat.

Ingredients

  • 3 cups all-purpose flour 
  • 1-1/2 cups unsweetened natural cocoa, plus more for rolling out the dough
  • 2-1/2 teaspoons baking powder 
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon salt 
  • 12 ounces unsalted butter 
  • 2-1/2 cups sugar 
  • 4 tablespoons extra virgin olive oil 
  • 2 large eggs 
  • 1 teaspoon vanilla paste or extract

Directions

Step 1

In a large bowl, sift together the flour, cocoa, baking powder, espresso, and salt. In the bowl of a stand mixer with the paddle attachment or with a hand beater, cream the butter for 5 minutes, then slowly add the sugar and then the olive oil. Add eggs and vanilla and beat until combined. On low speed, beat in the flour-cocoa mixture in 4 batches. When fully incorporated, transfer the dough to a large piece of parchment paper, flatten it out into a rectangle with your hands, fold up the sides of the paper, and chill for 30 minutes for easier rolling. 

Step 2

Preheat your oven to 350°F. Working in two batches and using a small amount of cocoa to coat the rolling pin, roll out the dough into a larger rectangle about 1/4 inch thick. While you can use cookie cutters, it’s easier and more elegant to cut the dough into long, thin rectangles, about 4 inches long by 1-1/2 inches wide. Transfer to cookie sheets, spacing them about 1 inch apart—they will spread. Bake until set and slightly puffed, about 10 minutes, rotating the cookie sheets halfway through. Don’t overbake—they’ll firm up as they cool. Cool the cookies on racks and then place them in a cookie tin.

Yields about 50 cookies