Move over, ketchup! This is about to become your favorite dip for fries and roasted potatoes as well as the perfect panini condiment. A Microplane grater is ideal to make the zest and grate the garlic. Ingredients Directions Place all the ingredients in a small mixing bowl and whisk to combine. Cover and refrigerate if […]
I particularly love the sauce for the eggplant—try it on chicken, pork, and Asian noodles, too. A common misconception is that olive oil is too flavorful for Asian cooking, but that myth was dispelled some time ago by Melissa Wong, a great friend of the Fresh-Pressed Olive Oil Club and a consummate foodie. You’ll read […]
There’s nothing more celebratory than a beef tenderloin, and because it takes on the intense flavors in the crust, there’s no need for further embellishment. The center cut is the most choice, tender, and lean part of the tenderloin. Ingredients Directions Step 1 Preheat your oven to 450ºF. In a small food processor, process the […]
This recipe hails from one of my favorite regions in one of my favorite countries—Lazio, Italy. Fresh-Pressed Olive Oil Club members recently got to savor a bold Canino olive oil from a wonderful producer, an agricultural cooperative of small local farmers who carry on their respective family traditions and passion for growing olives. I’m happy […]
