Fresh-Pressed Olive Oil Club

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Cauliflower Caponata

Posted on by The Olive Oil Hunter

As you know by now, I love all foods Mediterranean, and caponata is a wonderful dish that melds many flavors of the region. Traditionally the main ingredient is eggplant, but I’m super excited to share a wonderful variation with you that capitalizes on the wild popularity of cauliflower. As a cruciferous veg, cauliflower gets high marks for its nutrients, and its mild taste really lets the sweet and savory ingredients in this recipe come through. Caponata is often served as an appetizer, but it’s also a wonderful main dish when you want something light. I love to mound it on grilled bread slices for a fast bruschetta or serve it in a bowl surrounded by bell pepper sections to use as dippers—easy-peasy when company’s coming over. Enjoy!

Chacareo Chileno

Posted on by The Olive Oil Hunter

Santiago’s signature sandwich is the chacarero, a mouth-stretching pileup of grilled steak, mashed avocado, tomato, green beans, and a shot of hot sauce on a soft roll. This unusual combination, chockful of healthy veggies, is served up at casual eateries all over the city, from lunch counters to beer halls. It’s equally delicious when made with grilled pork, chicken, or vegetables, and thanks to the olive oil-based marinade, guaranteed to be anything but ordinary! ​

Mediterranean Deviled Eggs

Posted on by The Olive Oil Hunter

They say what’s old is new again, and that’s definitely true about the classic hors d’oeuvre deviled eggs. But I like to put a Mediterranean spin on this popular canape with heart-healthy extra virgin olive oil as the enrichment rather than the original, butter. Olive oil not only adds creaminess, but a delicious spiciness, too. […]

Tuna Ceviche with Avocado

Posted on by The Olive Oil Hunter

Having traveled extensively in South America for the Fresh-Pressed Olive Oil Club, I’ve been able to try many versions of ceviche, the wildly popular—and delicious—dish that cooks itself thanks to the acid in one of its hallmark ingredients: citrus juice. There are as many versions of ceviche as there are seafood and spice choices, and each country—often each region within each country—has its favorite.