Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 38

Olive Oil Egg Salad

Posted on by The Olive Oil Hunter

Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Salad with olives!

Ingredients

  • 4 large eggs, hard boiled, peeled and cooled
  • 1/4 cup thinly sliced scallions, cut on the diagonal
  • 1/4 cup thinly sliced celery hearts with leaves
  • Salt and pepper to taste
  • 1/2 cup rough chopped green olives (with or without pimento)
  • Pinch of red pepper flakes
  • 1/2 cup roughly chopped flat-leaf parsley
  • 3 to 4 tablespoons fresh-pressed olive oil

Directions

Step 1

Chop eggs into large rough pieces and put in a medium bowl.

Step 2

Add scallions, and celery and season with salt and pepper.

Step 3

Add olives, red pepper, parsley and fresh-pressed olive oil.

Step 4

Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)

To Serve

You can serve this vibrant egg salad a lot of ways. Try toasted, buttered bread, sandwich wraps, lettuce cups or the Outer Aisle sandwich thins we used in the video. Top with arugula leaves and an extra drizzle of fresh-pressed olive oil.

Tomato Tart with Olive Oil Pastry

Posted on by The Olive Oil Hunter

Ingredients

For the Filling

  • 3 tbsp olive oil
  • 2 large onions, halved and finely sliced
  • 1 garlic clove, crushed
  • 2 tbsp Dijon mustard
  • 1/2 cup (100g) Gruyere cheese, grated
  • 1/4 cup (50g) Grana Padano, grated
  • 1 & 2/3 cup (300g) cherry tomatoes, halved (use a variety of shapes and colors, if you like)

For the Pastry

  • 2 & 1/2 cups (350g) all purpose flour
  • 5 fl oz (150ml) olive oil
  • 1 tsp salt
  • Cold water

Directions

Step 1

To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper until it’s large enough to line an 11 inch round tart pan. Trim the edge and chill while you make the filling.

Step 2

Heat 3 tbsp olive oil in a large pan, add the onions and a good pinch of salt. Sauté very gently over medium-low heat for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses.

Step 3

Heat the oven to 350 degrees F. Bake the tart shell for 20 minutes then take out and cool.

Step 4

Spread the cheesy onions over the base of the tart. Place the tomatoes on top in a single layer, cut-side up, and season with salt and pepper. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm.

Adapted from Olive Magazine.

Lemony Greek-Style Potato Wedges

Posted on by The Olive Oil Hunter

One of my Merry Band of Tasters highly recommends these crisp potato wedges. If desired, substitute Dijon for the yellow mustard, or chopped fresh rosemary for the dried oregano. Parboiling the potatoes (especially with the added alkalinity of baking soda) contributes to their crispiness.

Ingredients

  • 2 1/4 pounds russet potatoes, peeled and cut lengthwise into wedges
  • 2 teaspoons salt, divided use, plus coarse salt for serving
  • 1 teaspoon baking soda
  • 4 large cloves garlic, peeled and minced
  • 2 heaping tablespoons yellow mustard
  • 1/3 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • Lemon wedges, for serving (optional)

Directions

Step 1

Parboil the potatoes: Bring a large pot of water, 1 teaspoon of salt, and the baking soda to a boil over high heat. Add the potato wedges. Set a timer for 2 minutes. In the meantime, position a large colander in the kitchen sink. After 2 minutes, drain the potatoes in the colander. Rinse with cold water and drain again.

Step 2

Make the marinade: In a bowl large enough to hold the potatoes, combine the remaining teaspoon of salt with the garlic, mustard, lemon juice, oregano, and pepper. Whisk in the olive oil. Add the potato wedges and stir gently to coat. Cover and refrigerate for up to 24 hours, stirring occasionally.

Step 3

When ready to roast the potatoes, preheat the oven to 400°F. Arrange the potato wedges in a single layer on a large rimmed baking sheet. Cover tightly with foil and bake on the middle rack of the oven for 50 minutes. Remove the foil. Bake for an additional 30 minutes, or until the potato wedges are nicely browned. Season with salt. Serve hot, warm, or at room temperature with lemon wedges, if desired.

Serves 4 to 6 — Recipe adapted from itstodiefor.ca