Fresh-Pressed Olive Oil Club
Explore Recipes Page 5

Soft Scrambled Eggs

Posted on by The Olive Oil Hunter

One of the simplest dishes can often be the most difficult to make. If your pan isn’t preheated properly or if it isn’t well prepped, scrambled eggs can brown rather than stay yellow, stick in spots, or take seemingly forever to set. Here’s my simple hack for eggy perfection.

Ingredients

  • 4 extra-large eggs
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Fine sea salt
  • Freshly cracked black pepper

Directions

Step 1

Heat your sauté or fry pan over moderately high heat for 5 minutes. Meanwhile, thoroughly whisk the eggs in a large bowl until no whites are visible. 

Step 2

When the pan is ready (a drop of water will sizzle and evaporate), lower the heat to medium-high and add the olive oil, rotating the pan so that it covers the bottom surface. Pour the eggs into the pan and immediately start moving them around with a heat-resistant spatula so that they cook evenly. Constant movement will help prevent brown spots. Take the eggs off the heat just before they’re completely firm—they will keep cooking.

Step 3

Divide the eggs between two plates, season with salt and pepper, and drizzle with olive oil.

Serves 2

Smashed Potato Pie

Posted on by The Olive Oil Hunter

Whether you want to skip the gluten of a typical pie crust or are simply looking for a tasty alternative, using new potatoes is a delicious choice. 

Ingredients

  • 2 pounds new red or small Yukon Gold potatoes, rinsed and left whole
  • 1 tablespoon plus 2 teaspoons sea salt, divided use
  • 5 tablespoons extra virgin olive oil, divided use
  • 1 medium onion, finely diced
  • 1 red bell pepper, seeded and cut into strips
  • 6 asparagus spears, sliced on the diagonal into 2” pieces
  • 8 large eggs
  • 8 ounces shredded white cheddar cheese 
  • 1 teaspoon freshly ground black pepper
  • 2 ounces freshly grated Parmigiano-Reggiano cheese
  • Optional garnish: your choice of fresh herbs

Directions

Step 1

Bring a large pot of water to a rapid boil. Add the potatoes and the tablespoon of salt. Boil until the potatoes are tender, about 15 minutes then drain. 

Step 2

While the potatoes are boiling, heat a 10-inch cast-iron skillet over medium-high heat. When hot, add 2 tablespoons of olive oil, the onion, bell pepper, asparagus, and 1 teaspoon salt. Sauté until the vegetables are tender then transfer them to a bowl. 

Step 3

Preheat your oven to 400°F. Brush the skillet with a tablespoon of olive oil. When the potatoes are cool enough to handle, place them in the skillet. Starting in the center, use a metal measuring cup to flatten them against the bottom of the skillet. Then use the side of the measuring cup to press them halfway up the sides. Check the “crust” to be sure the entire bottom of the skillet is covered. Drizzle the potatoes with the remaining 2 tablespoons of olive oil and sprinkle on 1 teaspoon salt. Place the skillet in the oven and bake for about 30 minutes, until the potatoes are crispy. 

Step 4

While the crust is baking, whisk the eggs in a large bowl. Fold in the shredded cheese, vegetables, remaining teaspoon of salt, and black pepper. 

Step 5

When the crust in done, transfer the skillet to a heat-resistant pad or trivet. Carefully pour in the egg mixture. Sprinkle the Parmigiano-Reggiano evenly across the top and return the skillet to the oven. Continue baking until the eggs are set, about 20 to 30 minutes, depending on your oven. Let cool for 10 minutes before garnish with herbs, if desired, and cutting into wedges.

Yields 6 to 8 servings

Hazelnut-Chocolate Spread

Posted on by The Olive Oil Hunter

It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely be gobbled up long before that.

Ingredients

  • 8 ounces shelled and roasted hazelnuts
  • 1 ounce dark chocolate, melted
  • 2 tablespoons extra virgin olive oil 
  • 1/4 cup cocoa powder
  • 1/3 cup sugar or equivalent
  • 1 teaspoon pure vanilla
  • Pinch of fine sea salt

Directions

Place the roasted hazelnuts in a high-powered blender or food processor and process until the nuts turn into a paste. Be patient—depending on your machine it could take 5 to 8 minutes. Add the melted chocolate, olive oil, cocoa, sugar, vanilla, and salt, and process until fairly smooth. Transfer to a lidded glass jar and refrigerate.

Yields about 1-1/2 cups

Individual Lemon-Olive Oil Soufflés

Posted on by The Olive Oil Hunter

Making a curd and then folding it into stiff egg whites makes the prep for these luscious soufflés easy. You can even make the curd a day in advance and store it along with the egg whites (in a separate container) in the fridge—just take out the whites 30 minutes before you’re ready to cook because they whip better at room temperature. (The addition of a small amount of cream of tartar helps them stay firm.) Using individual ramekins makes it’s easier to judge when they’re ready compared to a large soufflé that can puff yet still be soupy in the middle. Firm on the top, the centers will still be creamy. 

Ingredients

  • 4 large eggs
  • 3 large or 5 small lemons 
  • 1 cup sugar, divided use
  • 1/4 cup all-purpose flour 
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon cream of tartar
  • 1 to 2 tablespoons softened unsalted butter
  • Optional: confectioners’ sugar, freshly whipped cream

Directions

Step 1

Separate the eggs while still cold; set aside to come to room temperature, about 30 minutes. 

Step 2

Rinse the lemons and dry them thoroughly, then zest them with a microplane grater. You should have a generous tablespoon of zest. Juice the lemons; you should have a generous cup of juice. Some pulp is fine to leave in but remove any seeds.

Step 3

Whisk the egg yolks in a heavy-bottomed saucepan, then whisk in 1/2 cup sugar; add the lemon juice and zest, flour, vanilla, and salt.

Step 4

Place the saucepan over medium heat and bring the mixture to a very low boil, whisking constantly. Cook for 2 minutes to activate the flour, lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.

Step 5

Off the heat, slowly whisk in the olive oil and continue whisking until completely blended. Allow the curd to come to room temperature before proceeding. (Pour it into a glass bowl, cover, and refrigerate if making in advance). 

Step 6

When the lemon mixture has cooled, preheat your oven to 375°F with a rack in the center position. Prepare four 8-ounce ramekins by brushing the inside surfaces with the butter and then dusting each with a scant tablespoon of sugar. Invert each ramekin and tap on the bottom to remove any excess sugar; set them aside. 

Step 7

Whip the egg whites on low speed for 1 minute to break them up, then add the remaining 4 tablespoons sugar and the cream of tartar. Increase the speed to high and whip until firm peaks form, about 5 minutes. 

Step 8

Using a spatula, fold 1/4 of the egg whites into the lemon curd to loosen it, then fold in the rest of the whites in a gentle motion to avoid deflating them. When only a few streaks of curd remain, spoon equal amounts into the ramekins; the mixture should almost reach the rim. Smooth the tops with a small offset spatula.

Step 9

Place the ramekins on a rimmed sheet pan and place the pan in the oven. Bake until the soufflés rise an inch or so above the rims of the ramekins and the tops feel firm to the touch, about 15 to 20 minutes, depending on your oven. Serve within 5 minutes with a drizzle of olive oil, a dusting of confectioners’ sugar, and a dollop of whipped cream, if desired.

Yields 4 servings