Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 44

Greek-Style Mushrooms and Leeks (Manitaria Yiahni)

Posted on by The Olive Oil Hunter

Melbourne has the largest population of Greeks of any city in the world outside of Greece. Originally discovered in an old monastery cookbook, this recipe is representative of many Greek dishes called lathero, meaning vegetables cooked with olive oil, tomato, and herbs. If you eat dairy, serve it with a briny chunk of feta cheese.

Ingredients

  • 6 scallions, trimmed, white and green parts thinly sliced crosswise
  • 1 pound white mushrooms, cleaned, trimmed, and sliced
  • 1 pound leeks, cleaned, the white and pale green part sliced crosswise
  • 2/3 cup extra virgin olive oil
  • 1 cup grated or crushed tomatoes
  • 1 tablespoon tomato paste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 tablespoons chopped at-leaf parsley

Directions

Step 1

In a large pot add the olive oil and sauté the scallions at medium to low heat for about 2 minutes.

Step 2

Add the mushrooms and leeks and a bit of salt, and continue sautéing for another 3 to 4 minutes.

Step 3

Add the tomato and the tomato paste and stir, and then add just enough hot water to partially cover the vegetables.

Step 4

Cover the pot and simmer (it should not be boiling) for about 30 to 35 minutes. It should not be watery. Remove from heat and let it cool to room temperature. Sprinkle with parsley and freshly ground black pepper.

Serves 4 as a side dish; 2 as a main course — Recipe adapted from olivetomato.com

Chilean Salad

Posted on by The Olive Oil Hunter

This refreshing salad is ubiquitous throughout Chile and is routinely served in homes and restaurants alike.

Ingredients

  • 2 heads Boston lettuce, leaves separated, washed, and dried3 ripe tomatoes, sliced
  • 1 large sweet onion, peeled, halved, and thinly sliced
  • 1 1/2 tablespoons lemon juice, or more to taste
  • Coarse salt and freshly ground pepper, to taste
  • 1/3 cup extra virgin olive oil
  • 1 small bunch fresh cilantro, leaves only
  • Optional ingredients:
  • Canned or jarred hearts of palm, drained and sliced
  • Sliced ripe avocado
  • Sliced cucumbers
  • Sliced fresh mushrooms
  • Canned or jarred artichoke hearts, drained and quartered
  • Fresh green beans or haricots verts, trimmed, steamed until tender-crisp

Directions

Step 1

Arrange the lettuce leaves, tomatoes, onions, and any of the optional ingredients, if desired, on a large plate or platter. Top with the cilantro leaves. 

Step 2

Make the vinaigrette: Combine the lemon juice and salt and pepper in a small bowl and whisk to mix. Whisk in the olive oil and adjust the seasonings, adding more lemon juice or salt or pepper if needed. Drizzle the vinaigrette over the salad just before serving.

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

Pear Salad with Blue Cheese, Olive Oil, and Mint

Posted on by The Olive Oil Hunter

One of our favorite restaurants in Chile is Fuegos de Apalta (Fires of Apalta) in the Colchagua Valley. It was opened by celebrity chef Francis Mallmann in 2017. Here is one of his recipes.

Ingredients

  • 2 large ripe red Bartlett pears, halved, cored, and cut into thick wedges
  • Sea salt, to taste
  • 8 ounces blue cheese (such as Saint Agur), brought to room temperature and cut into wedges
  • 12 dates, pitted
  • 1/3 cup extra virgin olive oil, for drizzling
  • 1/4 cup loosely packed fresh mint leaves
  • 1 teaspoon pink peppercorns, toasted and lightly crushed
  • Eight 1/2-inch-thick slices country-style white bread

Directions

Divide the pears among 4 salad plates and season with salt. Arrangea wedge of cheese and 3 dates on each plate. Drizzle with the olive oil and garnish with the mint and peppercorns. Serve with the sliced country bread for dipping in the olive oil.

Serves 4 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan 2014)

Radicchio Grilled with Olive Paste and Anchovies

Posted on by The Olive Oil Hunter

Colorful Treviso, which resembles Belgian endive in shape and texture, often appears in markets in the spring. Feel free to use the more familiar round radicchio, if Treviso is not available. 

Ingredients

  • 4 Treviso radicchios, halved lengthwise
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons balsamic vinegar, plus more as needed
  • Coarse sea salt and freshly ground black pepper
  • 2 anchovy fillets, drained if packed in oil
  • 3 tablespoons prepared olive paste or tapenade 

Directions

Step 1

Arrange the radicchios, cut side up, in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes. 

Step 2

Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade, and mix. Arrange the radicchios on the grill, cut side down, slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade. 

Step 3

Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more. Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar. 

Serves 4 — Recipe by Steven Raichlen, adapted from Le Louis XV, Monte Carlo, Monaco