Fresh-Pressed Olive Oil Club
Explore Recipes Sauces & Dressings

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

Sheet Pan Souvlaki

Posted on by The Olive Oil Hunter

Traditional souvlaki is, of course, meat grilled on skewers. This version of one of my favorite recipes is perfect for those times when you can’t get to the grill but want to taste souvlaki’s deep, rich spices. Besides the traditional way of serving souvlaki on a pita with tzatziki sauce, this chicken is delicious over rice with a side of tomatoes and cucumber and my light, minty yogurt dressing. 

Ingredients

For the chicken:

  • 4 tablespoons extra virgin olive oil, divided use
  • Juice of 1 large lemon
  • 4 garlic cloves, very finely minced  
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander 
  • 1 teaspoon allspice
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne 
  • 1/2 teaspoon turmeric
  • 2 pounds boneless, skinless chicken thighs
  • 2 large red onions, peeled and cut into eighths

For the yogurt dressing:

  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice, more to taste
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon sea salt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh spearmint

Directions

Step 1

In a bowl large enough to hold the chicken, make a marinade by whisking together 2 tablespoons olive oil, the lemon juice, garlic, salt, and all the spices. 

Step 2

Using a cutting board reserved for raw meat, cut the thighs into evenly sized strips. Place the strips in the marinade and toss to coat. Allow the chicken to marinate on a counter for 30 minutes, or up to overnight in the fridge.

Step 3

When ready to cook, preheat your oven to 350°F. Use a tablespoon of olive oil to lightly coat a rimmed sheet pan. Spread out the strips. Drizzle the onions with olive oil and arrange them among the chicken pieces. Bake for 30 minutes or until an instant-read thermometer reaches 165°F when testing a few chicken strips.

Step 4

While the chicken is roasting, make the yogurt dressing by whisking together all its ingredients. Taste and add more salt, pepper, and/or lemon juice if desired. (If you want to make the sauce in advance, keep it in the fridge until needed). Just before serving, drizzle the top with more olive oil.

Step 5

To serve, plate strips of chicken with the red onions along with the yogurt dressing and your choice of sides or pitas.

Yields 4 to 6 servings

Wilted Spinach Salad with Sherry Vinaigrette

Posted on by The Olive Oil Hunter

Fast-forward 50 years from wilted spinach salad’s debut to this version that offers all the benefits of olive oil in the dressing and the prep. Rather than bothering with croutons, try toasted slices of whole-grain bread for its hearty appeal.

Ingredients

For the vinaigrette:

  • 1 tablespoon sherry vinegar, plus more to taste
  • 1 tablespoon shallot, peeled and finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper to taste

For the salad:

  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, chopped 
  • 4 ounces white or cremini mushrooms, thickly sliced 
  • 8 ounces baby spinach, rinsed and patted dry
  • 2 garlic cloves, minced 
  • 2 medium- or hard-boiled eggs (your preference) quartered
  • 1 ounce hazelnuts, coarsely chopped
  • Optional: 2 slices whole grain bread, toasted and brushed with olive oil

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the vinegar, shallot, and thyme. Gradually whisk in the olive oil until incorporated. Season to taste with salt and pepper.

Step 2

Heat a large frying pan or wok over medium heat. When hot, add 2 tablespoons olive oil and the red onions; sauté over medium heat until soft. Push them to the outside of the pan and add the mushrooms in one layer; cook until the edges have browned, then flip and brown on the other side. Transfer the vegetables to a bowl. 

Step 3

Add the last tablespoon of olive oil to the hot pan along with the garlic and the spinach, adding the spinach by handfuls—as one batch starts to wilt, push it to the side and add another, stirring quickly. It should only take 2-3 minutes to do it all. 

Step 4

Arrange the spinach in two large bowls and top with equal amounts of onions, mushrooms, eggs, and hazelnuts. Drizzle with the vinaigrette. If desired, add a slice of toast to one side of each bowl.

Makes 2 servings

Mixed Green Salad with Citrus and Sherry Vinaigrette

Posted on by The Olive Oil Hunter

This salad received rave reviews when I brought it to a neighbor’s dinner party. I’m sure amazon (dot) com noticed a run on Marcona almonds and Spanish guindillo peppers in the days that followed!

Ingredients

For the salad:

  • One seedless orange, preferably Cara Cara if available
  • One small pink grapefruit, or another orange 5 ounces (about 6 loosely packed cups)
  • mixed tender greens, such as arugula, baby kale, baby spinach, etc.
  • 12 Castelvetrano olives, pitted and halved
  • Small handful of Marcona almonds (about 1/4 cup), coarsely chopped
  • Pickled guindillo peppers (optional), for garnish

For the vinaigrette:

  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon pimentón, or other paprika
  • 1 tablespoon best quality sherry or red wine vinegar, or more to taste
  • 1 teaspoon honey, or more to taste
  • 1 tablespoon warm olive brine or water
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil

Directions

Step 1

Using a small sharp knife, slice the top and bottom off the orange and grapefruit so they rest stably. Following the curve of the fruit, slice off the rind and white pith. Working over a shallow bowl, slice between the thin membranes, releasing wedges of the fruit. Squeeze the membranes to release any remaining juice. Set the fruit and juice aside.

Step 2

Make the vinaigrette: Add the salt, black pepper, pimentón, vinegar, honey, and olive brine to a small bowl. Let it sit for 5 minutes, then whisk in the mustard, olive oil, and any reserved juices from the fruit until emulsified. Taste, adding more salt, vinegar, or honey as needed.

Step 3

Place the greens in a large serving bowl. Just before serving, drizzle with half the vinaigrette and toss gently. Top with the orange and grapefruit wedges, olives, almonds, and guindillo peppers, if using. Drizzle with the remaining vinaigrette. Serve on chilled salad plates.

Serves 6