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Celery Leaf Bruschetta

Posted on by The Olive Oil Hunter

One of the many foods unique to Umbria, and nearly impossible to find anywhere else, is “black celery,” grown near the ancient town of Trevi. While not exactly black, its leaves are a much deeper and brighter green than common celery. My adaptation of the dish served at Albergo Ristorante Il Terziere includes similarly hued parsley and has all the freshness of the original.

Ingredients

  • 1 tablespoon pine nuts
  • 1 garlic clove, grated on a microplane
  • 1/8 teaspoon coarse sea salt, plus more to taste
  • 1/4 cup extra virgin olive oil, divided, plus more for drizzling 
  • 2 tablespoons packed fresh flat-leaf parsley leaves
  • 1 1/3 cups packed whole fresh celery leaves 
  • 1 tablespoon freshly grated Parmigiano-Reggiano
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon lemon zest
  • Pinch of pepperoncini (crushed red pepper flakes), or to taste
  • Crusty bread or baguette

Directions

Heat a small frying pan; when hot, dry-toast the pine nuts for about 2 minutes. Let cool slightly, then add to a food processor fitted with a metal blade along with rest of the ingredients, except the bread. Pulse until well combined and smooth. To make the bruschetta, slice the bread on the bias and toast the slices under the oven broiler for 2 minutes or until golden (you can also do this in
a sauté pan or griddle on the stovetop). Arrange the toasts on a serving platter, drizzle each with olive oil, and spread on the pesto.

Serves 4 to 6

Rich Onion Dip

Posted on by The Olive Oil Hunter

No need for a dried onion soup packet to create a zesty chip-and-veggie dip. The shallots add just the right amount of sweetness. For a large crowd, double or triple quantities.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, peeled and thinly sliced
  • 1 cup sour cream
  • 2 teaspoons Caramelized Onion Powder
  • 1/2 teaspoon Purple Garlic Powder
  • 1/2 teaspoon Marash Red Chili Flakes
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1 teaspoon fresh lemon juice

Directions

Step 1

Heat a small sauté pan. When hot, add the olive oil and shallots. Lower the heat to medium and let the shallots cook until brown and slightly crispy. Remove from heat.

Step 2

In a medium bowl, fold together the sour cream, onion and garlic powders, chili flakes, salt, and pepper. Stir in the lemon juice, then the reserved shallots. Let the flavors meld for 20 minutes before serving.

Yields 1 generous cup

Jerk Seasoning

Posted on by The Olive Oil Hunter

This Caribbean-inspired blend favorite is a highly spiced dry rub that’s ideal for chicken and salmon but works with any protein. To impart the greatest flavor, rub it in well and let the food marinate overnight before cooking. Grilling is traditional, but you can use any method you like. Store any extra in the fridge for up to a month.

Ingredients

  • 4 tablespoons brown sugar  
  • 1 tablespoon Purple Garlic Powder
  • 1 tablespoon Caramelized Onion Powder 
  • 2 teaspoons Ground Buffalo Ginger Root
  • 1-1/2 teaspoons Marash Red Chili Flakes 
  • 1 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1-1/2 teaspoons Heirloom Vietnamese cinnamon 
  • 1 teaspoon freshly grated nutmeg 
  • 2 teaspoons dried thyme
  • 1 teaspoon fine sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cloves

Directions

Place all the ingredients in a large bowl and whisk until thoroughly combined.

Yields about 1/2 cup

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