Fresh-Pressed Olive Oil Club
Explore Recipes Page 21

Chocolate Hazelnut Cookies

Posted on by The Olive Oil Hunter

These cookies take inspiration from buttery shortbread. They come together in minutes, taste sublime, and pack in a good amount of fiber thanks to the whole wheat pastry flour, the hazelnuts, and even the chocolate! 

Ingredients

  • 3/4 cup pastry flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 2 ounces roasted and skinned hazelnuts, coarsely chopped

Directions

Step 1

Preheat your oven to 350°F. In a large bowl, whisk together the flours, sugar, and salt. Add the olive oil, chocolate, and hazelnuts, and mix with your hands to form a dough.

Step 2

Transfer the dough to a piece of parchment paper about 13 inches by 18 inches and pat it down to flatten it a bit. Top with another piece of parchment and roll out the dough to roughly a 10-inch square. Pop it in the fridge for about 20 minutes to firm up slightly. 

Step 3

Discard the top piece of parchment and use a serrated knife to cut the dough into 20 cookies. Carefully separate the cookies (use a small offset spatula if needed), putting about an inch of space between them.

Step 4

Slide the parchment with the cookies onto a large cookie sheet. Bake for 25 minutes, rotating the cookie sheet halfway through. Let the cookies cool to room temperature before eating.

Yields 20 cookies

Seared Scallops with Farro

Posted on by The Olive Oil Hunter

This dish comes together in short order yet makes for an elegant presentation. The technique also lends itself to shrimp (if you make that swap, use one pound of peeled shrimp).

Ingredients

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound dry sea scallops
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup white wine or clam juice
  • 2 tablespoons butter
  • 2 cups cooked farro
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Mix the onion powder, garlic powder, paprika, salt, and pepper in a pie plate. Heat a large skillet. While the pan is heating, pat the scallops with a paper towel and dredge in the spice mixture. When the pan is ready, add the olive oil and the scallops. Sear the scallops until browned and crispy on the edges, about two minutes on each side, then transfer them to a dish. 

Step 2

Add the minced garlic to the pan and sauté until soft, about 3 minutes. Deglaze the pan with the wine or clam juice and add the butter, swirling it until it melts into the pan juices. Add the cooked farro and toss to coat. Sprinkle with the parsley. Mound equal amounts of the farro on 4 plates and add equal amounts of scallops. 

Yields 4 servings

Roasted Pear Salad

Posted on by The Olive Oil Hunter

As with pears, roasting red onions brings out their sweetness. Rather than just drizzling them with olive oil and maple syrup, this recipe melds those two ingredients first—it’s my take on the “instant caramel” craze that swept the internet over the summer. Its richness is balanced by the slight saltiness of the halloumi and the bitterness of the greens. 

Ingredients

  • 5 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 3 tablespoons maple syrup
  • 1/4 teaspoon fine sea salt
  • 4 large ripe firm baking pears, like Anjou, Bosc, or Starkrimson 
  • 1 small red onion 
  • 8 ounces halloumi 
  • 4 cups fresh greens
  • 16 walnut halves

Directions

Step 1

In a large bowl, vigorously whisk 3 tablespoons olive oil and the maple syrup until they meld and the sauce becomes a rich caramel color, about 3 minutes. Whisk in the salt and set aside. 

Step 2

Preheat your oven to 375°F. Cut the pears into halves and use a small spoon or melon baller to scoop out the seeds. Cut each pear half in two. Peel the onion and cut into 8 wedges. Add the pears and onions to the sauce and toss gently to coat. Transfer to a rimmed sheet pan and roast for 30 minutes or until caramelized, flipping over the pears and onions halfway through the roasting. 

Step 3

Toward the end of the roasting time, sauté the halloumi. Cut the cheese into 8 sections. Heat a frying pan large enough to hold them. When hot, add the remaining 2 tablespoons olive oil and the halloumi pieces. Cook until browned, up to 5 minutes, then flip and repeat.

Step 4

Divide the greens among four plates or bowls. Top with equal amounts of pears, onions, halloumi, and walnuts, then drizzle with the roasting pan juices and a splash of olive oil.

Yields 4 servings

Late Summer Fruit Salad

Posted on by The Olive Oil Hunter

Stone fruit—nectarines, peaches, and plums—are the stars of this juicy dessert, with figs, berries, and a sweet and citrusy dressing in supporting roles. This salad, high in antioxidants, also makes a delicious breakfast

Ingredients

  • 2 nectarines
  • 2 plums
  • 2 peaches
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple balsamic vinegar 
  • 1 tablespoon local honey 
  • Zest and juice of 1 lime (see “Quick Kitchen Nugget” in newsletter)
  • 1 tablespoon chopped spearmint leaves 
  • 2 fresh figs, quartered
  • 1 cup whole blackberries, rinsed and patted dry

Directions

Pit and section the stone fruit, then place in a large serving bowl. In a small bowl, whisk together the olive oil, vinegar, and honey. Whisk in the lime juice, zest, and mint. Pour the dressing over the fruit in the bowl and toss gently. Allow the juices and the dressing to meld for 30 minutes. Just before serving, arrange the figs and blackberries on top of the stone fruit.

Yields 4 servings