Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 36

Samfaina

Posted on by The Olive Oil Hunter

Similar to French ratatouille, Samfaina is a Catalonian vegetable relish that is long-cooked to a marmalade-like consistency. It is wonderful on fish, eggs, potatoes, or even toast. The key to its success is to dice the vegetables into small pieces. It will keep, covered, for several days in the refrigerator.

Ingredients

  • 1 medium eggplant, peeled and diced very small
  • Coarse salt (kosher or sea)
  • 1/4 cup extra virgin olive oil
  • 2 medium onions, peeled and very finely diced
  • 4 large garlic cloves, peeled and minced
  • 2 red bell peppers (or one red and one green), peeled, seeded and sliced in thin strips or diced very small
  • 1 medium zucchini, peeled and very finely diced
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, peeled, seeded and finely chopped, or a 14-ounce can, drained

Directions

Step 1

Lay the eggplant pieces on two layers of paper towels. Sprinkle with salt. After 30 minutes, squeeze out the liquid and pat dry.

Step 2

Heat 2 tablespoons of olive oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven. Add the onions and cook, stirring often, until they soften, about 8 minutes.

Step 3

Add a generous pinch of salt and the garlic, and stir for about 30 seconds. Add the remaining olive oil along with the eggplant, bell peppers, zucchini, and black pepper. Turn the heat to low, stir, then cover and cook until the vegetables are soft, about 1 hour, stirring occasionally.

Step 4

Stir in the tomatoes, season with salt, cover again, and cook over low heat until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally. Taste and adjust seasonings. Before serving, allow the relish to sit for at least 1 hour, or better yet, refrigerate overnight.

Serves 6 — Recipe adapted from the New York Times, October 10, 2010

Refried Cannellini Beans with Saffron

Posted on by The Olive Oil Hunter

Nearly all of us have eaten refried pinto beans. But refried cannellini beans are a revelation! And they look beautiful topped with a verdant pool of fresh-pressed olive oil.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • A large Spanish onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • Pinch of saffron (about 10 threads)
  • 3 cups cooked cannellini beans, preferably homemade
  • 3 cups vegetable or chicken stock, preferably homemade
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Leaves from 4 sprigs fresh oregano

Directions

Step 1

In a saucepan or small pot, heat the oil over medium-high heat. When hot, sauté the onion and garlic for 3 to 5 minutes, or until translucent.

Step 2

Take the pan from the heat and add the saffron. Let it infuse the oil mixture for about 5 minutes.

Step 3

Add the beans and return the pan to the heat. Add the broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the broth has reduced by half.

Step 4

Off the heat, mash the beans with a wooden spoon or potato masher until nearly smooth. This can be rustic and lumpy or very smooth, depending on how you like it. To make it smooth, use a food processor. Season with salt and pepper and drizzle with extra virgin olive oil.

Serves 6 — Recipe from Cooking Like a Master Chef by Graham Elliot (Atria Books, 2015)

Orange and Fennel Salad with Marcona Almonds

Posted on by The Olive Oil Hunter

This refreshing salad makes a fine accompaniment to any rich main course, especially beef, pork, or pasta. Licorice-y fennel pairs beautifully with orange segments (called supremes) and an olive oil vinaigrette. It has a dense texture, so be sure to slice it thinly.

Ingredients

  • 2 large navel oranges
  • 1 large or 2 smaller fennel bulbs
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Spanish sherry vinegar or red wine vinegar
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 loosely packed cups baby arugula
  • 1/4 cup toasted Marcona almonds, roughly chopped

Directions

Step 1

Following the curve of the fruit, trim the peel and white pith off the oranges. Using a sharp knife and working over a bowl, cut between the membranes to release the orange segments. Squeeze the membranes in your fist over the bowl to release any juice.

Step 2

Trim the feathery fronds from the fennel and reserve. Remove any blemished outer layers. Trim the stem. Cut the fennel bulb(s) lengthwise into quarters, then slice each quarter into very thin wedges. Place in the bowl with the oranges.

Step 3

Combine the olive oil, lemon juice, vinegar, and salt and pepper to taste (start with 1/2 teaspoon of each) in a jar with a tight-fitting lid; shake vigorously to combine. Taste, adding more salt and pepper, if desired. Pour over the oranges and fennel and toss gently to mix.

Step 4

Scatter the arugula over a platter or shallow bowl. Tip the orange and fennel mixture evenly over the top. Scatter the almonds over the salad. Garnish with a few fennel fronds.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Horiátiki Salata

Posted on by The Olive Oil Hunter

The quintessential Greek salad isn’t complicated, but two important elements will make it memorable—true Greek Kalamata olives and freshly sliced slabs of feta, not those packaged crumbles. Purists say the melding of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the squeeze of lemon juice is optional. Note: If you can’t find great beefsteak tomatoes, substitute two cups of hothouse cherry tomatoes, halved.

Ingredients

  • 1 large cucumber
  • 1/2 red onion
  • 1/2 green bell pepper, cored, seeded, and sliced into rings
  • 2 large, ripe tomatoes, quartered 
  • 10 Greek Kalamata olives
  • 2 3-ounce slices of Greek feta
  • 6 tablespoons extra virgin olive oil
  • Dried oregano to taste
  • Freshly ground black pepper
  • Coarse salt, like Maldon sea salt flakes, to taste
  • 2 lemon wedges (optional)

Directions

Divide the ingredients evenly between two dinner plates or salad bowls in this order: Arrange the cucumber slices first and then layer on the red onions and green peppers. Space the tomato quarters and olives around the outside of the dish and place a slab of feta in the center. Drizzle on the olive oil and sprinkle on oregano and black pepper. Sprinkle the tomatoes lightly with the salt. Add a squeeze of lemon juice if desired.

Yields 2 servings.