Five festive olive oil recipes you’ll love: a celebratory cocktail, classic main course, two delicious sides and an unforgettable dessert!
Olive Oil Martini
- Olive Oil Martini
This unusual libation features a technique professional bartenders call “fat washing.” And once you strain the infused gin, you can reuse the olive oil in another recipe. Saveur quipped that it could (tongue in cheek) be called a “quarantini.”
- One 750 milliliter bottle London dry gin
- 4 ounces (1/4 cup) best quality extra virgin olive oil
- 1 large sprig fresh rosemary
- 1 large sprig fresh thyme
For each cocktail:
- 5 tablespoons olive oil and herb-infused gin (see above)
- 1 tablespoon white vermouth
- Pinch of fine sea salt
- Pitted green olives, for garnish
A day before you plan to use the gin, start the infusion: To a large jar or airtight glass or plastic container, add the gin, olive oil, rosemary, and thyme. Shake vigorously, then set aside at room temperature to infuse for 12 hours.
Transfer the jar to the freezer for another 12 hours (or overnight). This will cause the olive oil to solidify and separate. Place a fine mesh strainer over a second large jar or container, then strain the gin. Wash and dry the original jar and the strainer then line the strainer with a coffee filter. Strain the gin once again to remove any remaining sediment and oil. Use immediately or cover tightly and use within 6 months.
Mix the martini: In a mixing glass filled with ice, add 2 1/2 ounces of the infused gin, along with the vermouth and salt. Stir until well-chilled, then strain into a chilled martini glass or coupe and garnish with as many olives as you like. Serve immediately.
Makes 1 cocktail (with enough infused gin for several) — Recipe from saveur.com, April 24, 2020
Rack of Lamb with Garlic, Pimentón and Olive Oil
- Rack of Lamb with Garlic, Pimentón and Olive Oil
Watch T.J. Robinson create a savory meat dish that will satisfy even the pickiest of eaters.
- 1 rack of lamb (about 2 pounds)
- 1/4 cup fresh-pressed olive oil
- 2 garlic cloves
- 1 tablespoon pimentón (smoked paprika)
- Freshly ground black pepper
- 1 medium slice rye bread, broken into pieces
Heat the over to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
Put the oil, garlic, and paprika and a sprinkle of salt and pepper in the food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.
Put it in a roasting pan and into the oven; roast 18 to 20 minutes. Insert an instant-read thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes.
Serve, separating the ribs by cutting down straight through them.
Yield: 4 Servings
Time: 30 Minutes
Recipe Courtesy of Mark Bittman and NYT Cooking
Manchego and Olive Oil Mashed Potatoes
- Manchego and Olive Oil Mashed Potatoes
Rich and creamy with a puddle of olive oil on top, these mashed potatoes make a perfect accompaniment to roast chicken. Use a ricer for the fluffiest texture.
- 2 pounds of good mashing potatoes, such as Yukon gold, peeled and cut in half
- Coarse salt (kosher or sea)
- 6 tablespoons heavy cream
- 1/4 cup whole milk
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons butter
- 1/2 cup grated Manchego cheese, preferably aged
- 1 tablespoon chopped fresh chives (optional)
Add the potatoes to a large pot of salted water. Bring to a boil and then simmer until fork-tender, about 20 minutes. Drain, then return the potatoes to the pot; dry over low heat. Mash with a potato masher, or pass through a ricer.
In the meantime, heat the cream, milk, butter, salt, and olive oil in a small saucepan until warm. Gradually add the cream mixture to the potatoes, stirring or mashing to incorporate. Fold in the cheese. Taste, adding more salt if desired. Drizzle with additional olive oil. Top with chives, if desired.
Serves 4 to 6 — Recipe adapted from spanishsabores.com
Chickpeas with Walnuts and Pomegranate Seeds
- Chickpeas with Walnuts and Pomegranate Seeds
This combination of ingredients, served to us at the Di Mercurio family’s farm, was a revelation. And stunningly good when liberally dressed with the Hermes oil. Fresh pomegranate seeds, called arils, are sometimes sold in small vacuum-sealed cups if you can’t find whole pomegranates.
- 2 cups cooked garbanzo beans, drained and rinsed, if canned
- 1/2 cup English walnuts, lightly toasted and coarsely chopped
- 4 tablespoons extra virgin olive oil, or more as needed
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
- 1/4 cup fresh pomegranate arils
Up to an hour before serving, combine the garbanzo beans, walnuts, olive oil, and salt and pepper. Stir well, adding more olive oil if desired. Gently fold in the pomegranate arils. Serve at room temperature.
Serves 4 to 6 as a side dish — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Annie’s Flourless Chocolate Hazelnut Cake
- Annie’s Flourless Chocolate Hazelnut Cake
Annie Paterson, the multitalented proprietress of Nullamunjie Olive Oil in Australia, generously shared one of her signature recipes when we got together. The hazelnuts provide another punch of healthy fats. Serve slices with fresh berries and, for a touch of indulgence, vanilla ice cream or a dollop of whipped cream.
- 1/3 cup plus 3 tablespoons top-quality cocoa powder
- 1/3 cup hot water
- 1 cup bittersweet chocolate chips
- 2/3 cup extra virgin olive oil
- 1 1/4 cups packed light brown sugar
- 1 cup finely ground hazelnut meal
- 4 large eggs, separated
Preheat your oven to 350°F. Line a 9-inch springform pan with a round of parchment paper on the bottom and a long strip around the inside walls. If making your own hazelnut meal, pulse 2/3 cup toasted whole nuts in a food processor to a mealy consistency, about 12 pulses—don’t go too far or you could end up with a paste. Measure out 1 cup (reserve any excess to sprinkle on cereal or yogurt).
In a large mixing bowl, combine the cocoa powder and hot water, and whisk until smooth. Melt the chocolate chips in the top of a double boiler, stirring constantly. Add the melted chocolate to the cocoa-hot water mixture along with the olive oil, brown sugar, and hazelnut meal. Stir until thoroughly combined, and then whisk in the yolks, one at a time; set aside.
Beat the egg whites until soft peaks form. Gently fold half the whites into the chocolate mixture with a rubber spatula. When well combined, fold in the remaining egg whites, and then scrape the mixture into the prepared pan.
Bake for 60 minutes or until a toothpick or cake tester inserted into the center of the cake comes out mostly clean—some moist chocolate may remain as the cake should be fudgy, like a brownie. Let the cake cool completely in the pan, then remove it and carefully peel off the parchment.
Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
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