Fresh-Pressed Olive Oil Club
Explore Recipes Sauces & Dressings Page 2

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

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