Fresh-Pressed Olive Oil Club
Explore Recipes Page 19

Caprese Bites

Posted on by The Olive Oil Hunter

Baked summer squash strips are perfect for making finger food roll-ups. For this recipe, I’m filling them with the ingredients of a classic Caprese salad, one of my favorite seasonal dishes. Try to choose squash that are the same thickness from tip to base.

Ingredients

  • Two 6- or 7-inch yellow summer squash or zucchinis
  • Extra virgin olive oil 
  • Coarse sea salt
  • 8 ounces fresh mozzarella
  • 12 cherry tomatoes, more as needed, halved
  • Basil leaves, to taste
  • Garlic chives (optional)
  • Balsamic vinegar of Modena
  • Freshly ground black pepper, to taste

Directions

Step 1

Preheat your oven to 375°F. Use the straight blade of a box grater or a mandoline to slice the squash into lengths about 1/8-inch thick. Each squash should yield about 8 slices.

Step 2

Arrange the squash slices on a rimmed sheet pan lined with parchment paper and lightly brush with olive oil, then sprinkle with salt. Bake for about 15 minutes until soft but not browned. Remove the pan from the oven and let cool.

Step 3

Cut the mozzarella into thin lengths; they should be about the width of each squash slice and a third as long. Center a piece of mozzarella on a squash length, top with a cherry tomato half, pressing it in to anchor it, and then with a basil leaf. Roll up the squash and tie it with a chive or secure it with a toothpick. Arrange the bites on a serving dish and drizzle with balsamic and more olive oil. Sprinkle on salt and black pepper to taste.

Yields 4 to 8 servings

Very Berry Chocolate Bars

Posted on by The Olive Oil Hunter

Olive oil enhances dark chocolate by adding a fresh, slightly herbal taste. Raspberries and pistachios add layers of flavor and texture. Tip: Blueberries and almonds are another great combo.

Ingredients

  • 3 ounces raspberries 
  • 8 ounces dark chocolate discs or pieces, preferably 70% cacao
  • 2 tablespoons extra virgin olive oil 
  • 1 ounce shelled, unsalted pistachios

Directions

Step 1

Rinse the raspberries and pat dry with paper towels; set aside.

Step 2

Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted. Carefully remove the bowl from the heat and place on a towel or hot pad on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finish of the chocolate bars will be shiny. (If you have an instant-read thermometer, the chocolate on the stove should reach about 118°F and go down to 90°F after you add in the rest.) Stir in the olive oil until fully incorporated.

Step 3

Line a cookie sheet with waxed paper. Pour out the tempered chocolate in three sections and use an offset spatula to smooth each one out to a 4-by-3-inch rectangle (don’t worry about being too exact). 

Step 4

Sprinkle equal amounts of raspberries and pistachios on each bar. Let the chocolate harden in a cool spot for two or more hours, then use a spatula to transfer to a glass container. Store in the fridge and enjoy within 3 days. 

Yields 3 bars

Grilled Shrimp with Pisco and Merquén

Posted on by The Olive Oil Hunter

This dish features two iconic Chilean ingredients, merquèn and brandy-like pisco (in a pinch, you can use white tequila or rum instead).

Ingredients

  • Juice of 1 lime
  • 1/4 cup pisco
  • 1 1/2 teaspoons honey
  • 2 teaspoons merquèn
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil, plus more for basting
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 limes, quartered, for serving

Directions

Step 1

In a small bowl, whisk the lime juice, pisco, honey, merquèn, and salt until the salt dissolves. Add the olive oil and whisk until the mixture is emulsified. Place the shrimp in a bowl large enough to hold them. Gently toss with the marinade. Cover and refrigerate for 30 minutes. Drain the shrimp and thread onto bamboo skewers.

Step 2

Heat your grill to medium-high. Brush and oil the grill grate. Arrange the shrimp skewers on the grate. Grill for 3 minutes per side, basting with olive oil, or until the shrimp are lightly charred and opaque. Baste a final time. Remove the shrimp from the skewers before serving with the limes.

Serves 4

Vieiras a la Parmesana (Parmesan-Crusted Scallops)

Posted on by The Olive Oil Hunter

This dish is a variation on the wildly popular machas a la parmesana, local razor clams (using oysters is also popular). Traditionally, each scallop is cooked separately in its own half-shell. While it’s rare to find scallops still in the shell in the US, you can buy cooking-grade shells for an elegant presentation. For simplicity, I like to make them in a broiler-safe baking dish or individual ramekins.

Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 tablespoon white wine
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley, plus more for garnish
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound sea scallops, preferably dry
  • 3 ounces shredded Manchego or Jack cheese
  • 1/4 cup Parmigiano-Reggiano
  • Fresh nutmeg

Directions

Step 1

In a large bowl, whisk together the olive oil, wine, lemon juice, parsley, salt, and pepper.

Step 2

Rinse and pat dry the scallops, then toss them in the marinade—there should be only enough liquid to lightly coat them. Set your oven to broil while they marinate for 15 minutes.

Step 3

Arrange the scallops in a baking dish or among
4 individual ramekins. Top each scallop with a spoonful of shredded cheese, then a sprinkle of Parmigiano-Reggiano. Use a Microplane grater to dust nutmeg over the tops.

Step 4

Place under the broiler for 8 to 10 minutes, or until the cheese has melted and browned and the scallops are firm to the touch. Sprinkle with more parsley and drizzle with olive oil before serving.

Serves 4