Fresh-Pressed Olive Oil Club
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Savory Puff Pastry Wheels

Posted on by The Olive Oil Hunter

These look so elegant yet are a snap to make with packaged puff pastry (I love the Dufour brand because it uses real butter). Flaky and delicious on their own, they’re sublime when topped with a slice of Brie and some fig jam. 

Ingredients

  • 1 package frozen puff pastry dough, defrosted overnight in the fridge
  • 1 tablespoon Herbes de Provence
  • 1 tablespoon Ground Sun-Dried Tomatoes
  • 1 tablespoon Caramelized Onion Powder
  • 1 small egg, beaten

Directions

Step 1

Preheat your oven to 400°F. On a floured surface with a floured rolling pin, gently roll out any folds in the dough. Sprinkle the entire surface with the tomato powder, herbs, and onion powder (use your fingers as needed to spread them out evenly).

Step 2

Slice the dough in half lengthwise, then roll up each half lengthwise, jelly roll style. Next, cut each roll into rounds about 1-inch wide. Place the rounds flat on two cookie sheets and brush the tops and sides with the beaten egg. Bake until nicely puffed and browned, about 25 minutes, but start checking sooner in case your oven runs hot.

Yields about 32 pinwheels

Fresh Herb Marinade

Posted on by The Olive Oil Hunter

This marinade imparts deep flavor to meat, especially when marinated overnight. Consider the following herbs a suggestion—make this recipe your own by combining your favorites, fresh or dried. Note: This Condimento Barili Exclusivi marinade is excellent for beef, lamb, and game; you can adapt it to chicken, pork, and fish by using Condimento Bianco Senape from my collection instead of Barili Exclusivi.

Ingredients

  • 2 sprigs fresh thyme or 1/4 teaspoon dried
  • 1 sprig fresh rosemary or 1/4 teaspoon dried
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1 sprig fresh basil
  • 3 fresh sage leaves or 1/2 teaspoon dried
  • 2 garlic cloves
  • 1-1/2 teaspoons coarse salt
  • 1/4 cup Condimento Barili Exclusivi 
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup extra virgin olive oil

Directions

If using fresh thyme and rosemary sprigs, strip the leaves and place them on a cutting board along with the tarragon, basil, sage, garlic, and salt. Coarsely chop them all together. Transfer to a mixing bowl and stir in the vinegar and black pepper, then slowly whisk in the olive oil until thoroughly blended. 

Yields about 2/3 cup

Lemon Mousse with Blueberry Compote

Posted on by The Olive Oil Hunter

Calamansi Vinegar adds depth to the lemon curd that’s then folded into whipped cream for this silky mousse, and it imparts just the right amount of tang to the berry compote. Both the mousse and the compote can be made a day ahead and refrigerated. Layer any extra compote with yogurt for breakfast the next day!

Ingredients

For the compote:

  • 4 cups blueberries, fresh or frozen, divided
  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon Calamansi Vinegar
  • Pinch of fine salt
  • 1 tablespoon extra virgin olive oil  

For the curd:

  • 3 large or 5 small lemons
  • 2 large eggs, plus 1 yolk
  • 3/4 cup sugar 
  • 2 tablespoons cornstarch 
  • 2 tablespoons Calamansi Vinegar
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 2 tablespoons extra virgin olive oil  

For the mousse: 

  • 2 cups heavy cream
  • 1/4 cup confectioners’ sugar

Optional garnish: 

  • Fresh lemon zest 

Directions

Step 1

Make the curd: Zest the lemons with a microplane grater, and then juice them—you should have 1 or more tablespoons of zest and 1 cup of juice. Some pulp is fine to include in the juice, but remove any seeds.

Step 2

In a saucepan, whisk the eggs and yolk thoroughly, and then whisk in, one ingredient at a time, the sugar, cornstarch, lemon juice and zest, vinegar, vanilla, and salt. Place the pan over medium heat and whisk constantly as it comes to a very low boil. Cook for 2 minutes, lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.

Step 3

Remove from the heat. (If you see bits of egg white, use the blade of a spatula to press the curd through a fine strainer into a bowl.) Slowly whisk in the olive oil until completely blended. Pour the curd into a glass bowl or jar and allow it to come to room temperature before covering with plastic wrap and placing in the fridge to thicken further, about an hour. 

Step 4

Make the blueberry compote: Mix 3 cups blueberries, cornstarch, sugar, water, vinegar, and salt in a frying pan (this allows for more even cooking than a saucepan). Bring to a boil, stirring frequently. Turn the heat down to a simmer and cook, stirring occasionally, until most of the blueberries break up and the mixture thickens, about 3 to 5 minutes. While still warm (but not hot), fold in the olive oil and the last cup of berries. Let it come to room temperature before serving (refrigerate if not using within an hour).

Step 5

Make the mousse: Whip the cream and sugar until stiff. Gently fold in the lemon curd with a large spatula until mostly combined. Chill until ready to serve.

Step 6

To serve, spoon ample amounts of mousse into dessert bowls or glasses. Stir the compote, then place dollops randomly around the mousse. If desired, use a microplane grater to top each serving with lemon zest.

Yields 8 servings

Pork Medallions with Berry Sauce

Posted on by The Olive Oil Hunter

Pork and fruit is a winning culinary combination. Rather than using the more traditional apples, this recipe calls for a double dose of berries, both whole blackberries and pure raspberry vinegar to create a tart foil for the pork. For a delicious side dish, a grain, such as bulgur or barley, mixed with caramelized onions would be ideal, adding sweetness to the plate.

Ingredients

  • 1/3 cup whole wheat flour
  • 1 teaspoon fine sea salt 
  • 1 teaspoon freshly ground black pepper
  • 1 pork tenderloin, about 1 to 1-1/2 pounds
  • 4 tablespoons extra virgin olive oil
  • 1/3 cup Raspberry Vinegar
  • 1/3 cup white wine or homemade or low-sodium store-bought chicken stock
  • 2 cups fresh blackberries, rinsed and patted dry
  • 4 springs fresh thyme or 1/2 teaspoon dried thyme

Directions

Step 1

Mix the flour, salt, and pepper in a pie plate. Cut the tenderloin into medallions about 3/4- to 1-inch thick. 

Step 2

Heat a frying pan large enough to hold the medallions over medium heat. When hot, add the oil, then quickly coat both sides of each medallion in the flour mixture, shake off any excess, and add to the pan. Sear for 3 minutes on each side or until brown. Transfer the medallions to a dish. 

Step 3

Deglaze the pan with the vinegar. Add the wine or broth and the berries, and briefly bring to a boil. Add the medallions back into the pan, reduce the heat to a simmer, cover, and cook until an instant-read thermometer reaches 145°F, about 5 more minutes. Divide the medallions among four dinner plates. Raise the heat on the stove back to medium, and use a potato masher to partially purée the berries; cook for 3 more minutes until the sauce thickens slightly. Spoon the berry sauce over the medallions.

Yields 4 servings