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Marinated Mozzarella Pearls

Posted on by The Olive Oil Hunter

Add zest to mozzarella with this flavorful marinade. Pearls are cheese balls about the size of cherry tomatoes. Serve them as a finger food or pair with tomatoes for a first course. 

Ingredients

  • 1 medium lemon
  • 1 garlic clove
  • 1/4 cup finely chopped mix of fresh parsley and basil leaves
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon coarse sea salt 
  • 16 ounces mozzarella pearls

Directions

Step 1

Use a Microplane set over a medium bowl to zest the lemon (reserve the rest of the lemon for another recipe) and grate the garlic. Add the herbs, red pepper, olive oil, and salt if using and whisk well.

Step 2

Place the mozzarella into a half-pint lidded jar. Drizzle the olive oil mixture over the pearls and let marinate on the counter for 30 minutes. If not eating right away, cover and refrigerate (bring to room temperature before serving). 

Serves 8

Chacarero Chileno

Posted on by The Olive Oil Hunter

A specialty of Chilean sandwich shops called fuentes de soda, this improbable mash-up of seasonal ingredients is unbelievably good. Eligible cuts of beef include top round, sirloin, ribeye, beef tenderloin, and hanger steak. Enjoy this “orchard sandwich” with your fresh-pressed olive oil!

Ingredients

  • Fine sea salt
  • 4 ounces fresh green beans, frenched
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 12 ounces steak, your choice
  • Extra virgin olive oil, as needed
  • Freshly ground black pepper
  • 2 large crusty rolls, such as kaiser or ciabatta, split
  • 1 ripe tomato, stemmed and sliced
  • 1/4 cup thinly sliced pickled banana peppers or jalapeños, drained

Directions

Step 1

Bring a large pot of water with 1 teaspoon salt to a boil. Add the beans and cook until tender, 4 to 5 minutes. Drain, rinse with cold water to halt the cooking, and drain again; set aside.

Step 2

In a small bowl, combine the mayonnaise and garlic. Set aside.

Step 3

Slice the steak crosswise into 1/4-inch slices. Brush each slice on both sides with olive oil and season with salt and pepper.

Step 4

Heat a dry cast-iron skillet over medium-high heat. Cook the meat for 2 minutes per side, working in batches, if necessary. When done, transfer the steak to a plate. Add a drizzle of olive oil to the skillet and lightly toast the rolls, cut sides down. (Alternatively, the steak and rolls, the latter brushed with olive oil, can be grilled.)

Step 5

Spread the toasted sides of the rolls with the mayonnaise-garlic mixture. (Chileans are known to be very generous with the mayonnaise!) Season the tomatoes with salt.

Step 6

Assemble the sandwiches: Layer the steak, tomatoes, green beans, and banana peppers on the bottoms of the rolls. Finish with the tops. Serve immediately.

Serves 2

Deconstructed Palta Reina (Queen’s Avocado Salad)

Posted on by The Olive Oil Hunter

Chile’s beloved “Queen’s Avocado” gets a contem- porary reboot. All the classic flavors — creamy avocado, savory chicken salad, and a bright vinaigrette — are here, layered on a bed of greens instead of mounded onto the fruit. Tuna or shrimp salad works beautifully here, too.

Ingredients

For the vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Fine sea salt and freshly ground black pepper

For the chicken salad:

  • 2 cooked chicken breasts, diced
  • 1 stalk celery, diced
  • 1 Roma tomato, diced
  • 2 scallions, white and green parts thinly sliced
  • 1/3 to 1/2 cup mayonnaise
  • Fine sea salt and freshly ground black pepper

For the salad:

  • 2 large Hass avocados, ripe but firm
  • 4 to 6 cups baby greens, such as arugula, kale, and spinach
  • 2 hard-cooked eggs, peeled and quartered
  • 12 black olives

Directions

Step 1

Make the vinaigrette: In a small bowl, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. Set aside.

Step 2

Make the chicken salad: Combine the chicken, celery, tomato, and scallions in a medium bowl. Add the mayonnaise, starting with the smaller amount, and fold together with a spatula. Add more mayonnaise if the mixture seems dry. Season to taste with salt and pepper. Cover and chill until ready to serve.

Step 3

Assemble the salad: Halve, pit, and peel the avocados. Place each half cut-side down and slice crosswise into 1/4-inch-thick slices. Divide the greens among 4 plates. Fan the avocado slices over the greens. Drizzle the vinaigrette over the avocado and greens. Spoon the chicken salad alongside or over the top. Garnish with the egg quarters and black olives.

Serves 4

Farro Bowl

Posted on by The Olive Oil Hunter

This ancient grain, often available in heirloom varieties such as emmer farro, has a nutty taste and is a great source of fiber and protein. Because it takes 45 minutes to cook, you might double the amount and save half for breakfast or lunch the next day. Notes: If you don’t want to light up the grill, dice the veggies and add them raw. The balsamic should be a thick, naturally aged vinegar from Modena, Italy.

Ingredients

  • 1 1/2 cups uncooked farro
  • 1 red bell pepper
  • 1 large zucchini
  • 1 red onion
  • 1 large ear corn (optional)
  • Extra virgin olive oil
  • 2 cups cherry tomatoes
  • One 4-ounce block feta, cut into 1/2-inch chunks
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Balsamic vinegar of Modena

Directions

Step 1

Prepare the farro according to package directions. While it’s cooking, prepare the vegetables.

Step 2

Rinse and pat dry the bell pepper and zucchini. Trim the zucchini and cut into 3/4-inch rounds. Peel the onion and cut in half horizontally. Place the zucchini slices and onion halves in a large bowl, drizzle with olive oil, and transfer to a grill basket. Shuck the corn, if using, and place it along with the bell pepper in the bowl; drizzle with olive oil.

Step 3

First, grill the bell pepper and corn over direct heat, giving them a quarter-turn every two minutes. They’re done when lightly charred —don’t let them burn. Transfer them to a platter and drizzle with olive oil. Next, grill the other vegetables in the basket, turning after 4 minutes and grilling only to a light char.

Step 4

On a cutting board, slice the pepper into strips, cut each onion half into 6 wedges, and cut the kernels from the corn. Rinse and pat dry the cherry tomatoes.

Step 5

When the farro is done, fluff with a fork and let cool slightly (if there’s any water left in the pot after the farro is tender, drain it). Divide the farro among 4 deep bowls. Top with equal amounts of grilled vegetables, cherry tomatoes, feta chunks, pumpkin seeds, and herbs. Drizzle with the balsamic and more olive oil.

Serves 4