Fresh-Pressed Olive Oil Club
Explore Recipes Page 3

Alfajores

Posted on by The Olive Oil Hunter

Recipes for these sandwich cookies vary from country to country: They’re thin and crisp in Chile, thick and soft in Argentina. Mine is a happy compromise that will practically melt in your mouth! Serve them plain, rolled in coconut as suggested below, dusted with confectioner’s sugar, or go all out and dip the assembled cookies in melted chocolate! Note: Dulce de leche is available at most fine food stores and online. Choose “repostero” or pastry-quality dulce de leche because it’s a thicker variety that holds its shape.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 stick (4 ounces) unsalted butter, well softened
  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 14 ounces dulce de leche repostero
  • 1 cup unsweetened grated coconut

Directions

Step 1

In a large bowl, sift together the flour, cornstarch, baking powder, and salt; set aside.

Step 2

In the bowl of a standing mixer or a large bowl with a hand mixer, cream the butter and sugar. Add the olive oil, egg yolks, and vanilla, scraping down the bowl as needed to fully combine. On the lowest speed, add the flour mixture and mix until incorporated. It will be crumbly.

Step 3

Turn the dough onto a lightly floured sheet of parchment paper and, using your fingers, press the dough crumbs together as needed to form the dough into a rectangle about the size of your hand. Chill the dough in the fridge for 30 minutes.

Step 4

When ready to bake, preheat the oven to 350°F and line two cookie sheets with parchment paper.

Step 5

On a lightly floured countertop with a lightly floured rolling pin, roll out the dough to about
a 1/4-inch thickness and cut out 24 rounds with
a 2-inch cookie cutter. Transfer them to one of the prepared cookie sheets. Bake for 12 minutes, rotating the sheet halfway through. The cookies should be firm, but don’t let them brown. Use a spatula to transfer them to a cooling rack.

Step 6

While the first sheet is baking, press the remaining dough into a ball and roll it out. Cut out another 24 cookies and transfer them to the second cookie sheet. Bake once the first batch is done.

Step 7

To fill, mound a generous tablespoon of the dulce de leche in the center of one cookie (a 1-inch mini ice cream scoop works great). Top it with another cookie to make a sandwich, pressing down gently to spread the filling out to the edges. Repeat with the rest of the cookies.

Step 8

Place the coconut in a small bowl and roll the edges of each cookie to coat.

Makes 24 sandwich cookies

Lamb-Stuffed Eggplant

Posted on by The Olive Oil Hunter

This Mediterranean lamb dish is delicious as is, but for another dimension of flavor, serve with tzatziki sauce.

Ingredients

  • Extra virgin olive oil
  • 2 large eggplants, about 1 pound each
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 cup diced yellow onion
  • 1 large red bell pepper, seeded and diced
  • 1 pound ground lamb
  • 2 medium tomatoes, about 12 ounces, coarsely chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh or 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/4 cup pine nuts
  • Optional: 1 tablespoon pomegranate molasses or sweetener of choice, 1/4 cup raisins (Sultanas if possible)

Directions

Step 1

Preheat your oven to 400°F. Lightly brush a rimmed sheet pan with olive oil. Slice the eggplants in half lengthwise and score the flesh in a small diamond pattern with a sharp knife without cutting through the skin. Place them cut side up on the sheet pan. Sprinkle with salt and pepper and drizzle liberally with olive oil. Roast for 45 minutes.

Step 2

While the eggplants are roasting, make the stuffing. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil, the onions, and bell peppers and sauté until soft, about 5 minutes. Add the ground lamb and sauté for 5 minutes, breaking it up with a spatula. Add the chopped tomatoes, 1/2 teaspoon each salt and pepper and sauté for 2 minutes, then add the cumin, oregano, cinnamon, pine nuts, and if using, pomegranate molasses and raisins. Continue cooking until the lamb is no longer pink.

Step 3

Take the eggplants out of the oven and, still wearing oven mitts, use a grapefruit spoon to scoop out the center of each half and add to the skillet, using the spatula to break up the chunks if needed. Lower the oven to 350°F.

Step 4

Divide the stuffing between the 4 eggplant halves, mounding it in the center. Return the sheet pan to the oven and bake for 20 minutes.

Serves 4

Chilean Seabass with Mango Salsa

Posted on by The Olive Oil Hunter

Also known as Patagonian toothfish, Chilean sea bass is one of the most popular seafood options in the US. Flaky and buttery, this deep-sea fish is typically fished off the coast of southern Chile. Cod fillets are a good substitute. The mango salsa is also great with chicken or pork. Feel free to sub with the Peach Pebre recipe from page 11 if you wish.

Ingredients

For the mango salsa:

  • 3 ripe mangos, peeled, pitted, and diced
  • 1 large shallot, peeled and finely diced
  • 1 small garlic clove, minced
  • 1 red bell pepper, stemmed, seeded, and diced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 fresh jalapeño, stemmed, seeded, and finely diced
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lime
  • Fine sea salt

For the fish:

  • 4 skin-on Chilean sea bass fillets, each 5 to 6 ounces
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Directions

Step 1

Make the salsa: Combine the mangos, shallot, garlic, red bell pepper, cilantro, jalapeño, olive oil, and lime juice. Season with salt to taste. Set aside.

Step 2

Prepare the fish: Preheat a nonstick skillet over medium-high heat. Pat the fish fillets dry with a paper towel and season with salt and pepper. Add the olive oil to the hot skillet. Arrange the fish fillets, skin-side down, in the skillet. Sear the fish fillets for 3 to 4 minutes per side. When done, the fish will be opaque and flake easily with a fork. Transfer to plates or a platter. Top with the mango salsa.

Serves 4

Pastel de Jaiba (Crab Pie)

Posted on by The Olive Oil Hunter

This rich dish can be served as a light main course or as an appetizer. Popular in Santiago, it’s traditionally baked in a ceramic vessel from the nearby town of Pomaire, famous for its burgundy-colored clay.

Ingredients

For the filling:

  • 2 slices soft white bread (each about 3/4 inch thick), crusts removed
  • 1 cup heavy cream or half and half, more as needed
  • 2 tablespoons extra virgin olive oil, plus more for the casserole dish
  • 1 medium onion, cut into small dice
  • 1 to 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup dry white wine
  • 1 pound lump crab meat, picked over
  • 3/4 cup grated Parmigiano-Reggiano cheese, divided use
  • Fine sea salt and freshly ground black pepper

For the topping:

  • 1/4 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • Optional: 1 tablespoon chopped flat-leaf parsley

Directions

Step 1

Preheat the oven to 375°F.

Step 2

Tear the bread into small pieces and place in
a bowl. Pour the cream over the bread and set aside to soak for 5 minutes. Mash with a fork to break up bread; set aside. Oil an oven-safe 2-quart casserole dish.

Step 3

Heat a large skillet over medium heat. When hot, add the 2 tablespoons of olive oil and sauté the onion until translucent, 3 to 5 minutes. Add the garlic, paprika, oregano, and cumin and sauté for 1 minute more, stirring constantly. Deglaze the pan with the wine.

Step 4

Add the bread-and-cream mixture and stir to combine. Stir in the crab meat and 1/2 cup cheese. The mixture should be creamy. If too thin,
cook for 1 to 2 minutes more. If too thick, add additional cream, 1 tablespoon at a time. Season to taste with salt and pepper. Spoon into the prepared casserole. Sprinkle with the remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until the mixture is bubbling.

Step 5

In the meantime, combine the panko with the olive oil. Stir until the breadcrumbs are well coated. When the casserole is nearly done, sprinkle the panko evenly over the top. Continue baking for 5 additional minutes. Top with chopped parsley, if desired, and serve.

Serves 4