Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 35

The Ultimate Guacamole

Posted on by The Olive Oil Hunter

This guacamole gets a jolt of flavor from cumin. You can intensify the heat by leaving in some of the jalapeño seeds.

Ingredients

  • 2 garlic cloves, peeled
  • 1 small jalapeño
  • 1 small onion
  • 1 cup of cilantro, leaves and some stems
  • 3 large ripe avocados
  • 1 tablespoon extra virgin olive oil, or more to taste
  • 1 lime, halved
  • 1 teaspoon cumin (wild if possible), toasted and ground
  • Freshly ground black peppercorns
  • Coarse sea salt

Directions

Mince the garlic and set it aside for 10 minutes to allow its healthful compound allicin to develop. Wearing gloves to keep the jalapeño’s powerful oils off your skin, slice the pepper in half lengthwise and use a small spoon to scrape out the ribs and seeds, and then cut it into a small dice. On a large cutting board, chop the onion into a large dice and keep chopping as you add in the garlic, jalapeños, and cilantro to meld them together. Halve the avocados and use a spoon to scoop all the flesh into a large bowl. Add the olive oil, coarsely mash the avocado with a fork, and then fold in the onion mixture. Squeeze in the juice of a lime half and fold in the cumin, a few twists of your peppercorn grinder, and a sprinkle of salt. Taste and adjust the seasonings, adding more olive oil, lime juice, black pepper, and/or salt as desired.

Yields 4-6 appetizer servings. ​

Roasted Brussels Sprouts and Onions with Mushroom Lardons

Posted on by The Olive Oil Hunter

Some of our favorite members of the Brassica family, brussels sprouts, star in this vegan-friendly mélange of seasonal vegetables. Large king oyster or shiitake mushrooms can be found at many supermarkets or Asian food emporiums. Feel free to substitute other meaty mushrooms, such as portobellos or creminis.

Ingredients

  • 1 1/2 pounds fresh brussels sprouts, halved (or quartered, if large)
  • 8 ounces fresh red or white pearl onions
  • 8 ounces medium shallots, peeled and halved lengthwise
  • 6 to 8 fresh thyme sprigs
  • 1/2 cup extra virgin olive oil, divided use
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons coarse salt (kosher or sea)
  • 1 pound king oyster or shiitake mushrooms, stemmed, cut into 1/2-inch cubes
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika

Directions

Step 1

Preheat the oven to 400°F. Toss together the brussels sprouts, pearl onions, shallots, thyme, and 1/4 cup of olive oil on a large rimmed baking sheet; sprinkle with the pepper and 1 teaspoon of salt. Roast until tender and browned, about 30 minutes. Remove from the oven; remove and discard the thyme sprigs.

Step 2

While the brussels sprout mixture roasts, heat the remaining 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until just starting to brown, 6 to 8 minutes. Reduce the heat to medium-low; cook, stirring occasionally, until nicely browned and nearly crisp, 6 to 8 minutes. Remove from the heat. Stir in the soy sauce, smoked paprika, and the remaining 1/2 teaspoon salt. Transfer the mushrooms to paper towels to drain. Stir the mushrooms into the brussels sprout mixture just before serving.

Serves 8 to 10 — Recipe from Food and Wine, November 2020

Sicilian-Style Grilled Artichokes

Posted on by The Olive Oil Hunter

Longtime friend of the Fresh-Pressed Olive Oil Club, author and TV host Steven Raichlen, shared this recipe from his forthcoming book, How to Grill Vegetables. It pays homage to Italians’ love of grilled artichokes. Here, this delectable botanical (yes, artichokes are technically flowers) are grilled directly in the embers of a wood or charcoal re.

Ingredients

  • 4 large artichokes
  • 2 cloves garlic, peeled and minced
  • 1/3 cup packed fresh mint leaves, stemmed and finely chopped
  • Extra virgin olive oil for drizzling during grilling and for serving
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Trim the stem off each artichoke. Using kitchen scissors, cut the points off the leaves. (This is optional and most Sicilians don’t bother, but it does remove the sharp barbs.) Turn each artichoke upside down (stem end up) and smash it against your work surface a half dozen times to spread open the leaves.

Step 2

Stuff each artichoke with garlic and mint, forcing both between the leaves. Generously—and we mean generously—drizzle each artichoke with olive oil and season with salt and pepper.

Step 3

Meanwhile, set up your grill for ember-grilling. Rake out the coals in an even layer. Fan off the loose ash with a folded newspaper.

Step 4

Stand the artichokes on the embers on their stem ends. Grill until the bottoms are charred and the flesh is tender. Using long-handled tongs, rotate the artichokes from time to time so they cook evenly. Turn them on their sides to char the outside leaves. Total grilling time will be 15 to 30 minutes. Use a metal skewer to test for doneness: It should pierce the artichoke easily.

Step 5

Transfer the artichokes to a rimmed sheet pan with tongs. Using heat proof gloves and a paring knife, scrape any really burnt parts off the bottom and remove any really charred outside leaves. Transfer the artichokes to wide shallow bowls, drizzle with more olive oil, and dig in.

Serves 4 — Recipe from How to Grill Vegetables by Steven Raichlen (Workman, April 2021)

Ribollita

Posted on by The Olive Oil Hunter

While you can make Ribollita your own by adding in other vegetables, three ingredients define this soup: cannellini beans, hearty (and stale) Tuscan bread, and Tuscan kale. If you’ve been saving your Parmigiano-Reggiano rinds, now is the perfect time to use two of them!

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling 
  • 2 medium onions, diced 
  • 4 large carrots, diced
  • 3 celery stalks, diced
  • 6 garlic cloves, chopped
  • 1 teaspoon Kosher or sea salt
  • 1 large bunch Tuscan kale
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/4 cup fresh thyme or 1 teaspoon dried
  • 6 cups vegetable stock or water 
  • One 28-ounce can diced tomatoes
  • 2 pieces of Parmigiano-Reggiano rind, if available
  • 3 cups cooked cannellini beans, homemade or two 15-ounce cans, rinsed and drained  
  • 2 or more cups of hand-torn stale Tuscan bread
  • 1/2 cup freshly grated Parmigiano-Reggiano

Directions

Step 1

Heat a Dutch oven or stockpot, and when hot, add the olive oil, onions, carrots, celery, and garlic. Cook over medium-low heat to soften but not brown the vegetables. Sprinkle on the salt to help them release their liquid. Add the kale and cook until wilted, about 5 minutes. Add the black and red pepper and the herbs; stir and then add the water or stock, the canned tomatoes with all their liquid, and the cheese rinds if available. Bring to a simmer and add the beans. Simmer for 30 minutes, and then add the bread. Cook for another 10 minutes to break down the bread a bit.

Step 2

To serve, ladle into bowls, drizzle on a generous amount of olive oil, and finish with grated Parmigiano-Reggiano.

Serves 10