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Apricot Salad with Prosciutto and Burrata

Posted on April 10, 2021October 28, 2021 by Oceana Garceau

In the US, I love to shop farmers markets for the freshest produce, usually picked when ripe, so much tastier than fruit (and veggies) trucked across the country. Look for apricots in the next few weeks—May is the official start of the season in the northern hemisphere. As spring turns to summer, ripe peaches or nectarines are delicious replacements for the apricots in this visually stunning salad. Feel free to change the fruit to whatever favorites of yours are available seasonally where you live.

Grilled Chicken Paillards with Olive-Orange Salsa

Posted on April 2, 2021October 28, 2021 by The Olive Oil Hunter

Two of Spain’s iconic foods—oranges and olives—mesh beautifully in this colorful pimentón-infused salsa. Wonderful with chicken, it also plays well with veal chops, pork tenderloin, shrimp, salmon, tuna, cod, and, of course, your favorite chips! Ingredients 1 large navel orange 1 clove garlic, finely minced 1/2 cup rough-chopped pimento-stuffed green olives 1/3 cup diced celery […]

Quarter 1—Spanish Harvest

Posted on March 29, 2021September 16, 2021 by The Olive Oil Hunter

From sun-drenched, food-obsessed Spain to your table! Three alluring extra virgin olive oils have been rushed to you at their peak! These charismatic Andalusian oils, bursting with healthful antioxidants, will bring vibrant and enticing flavors to your spring menus. All come from award-winning artisanal producers. All are Club exclusives and are available nowhere else. As […]

Tapa of Mushrooms in Garlic Sauce (Champinones al Ajillo)

Posted on March 28, 2021March 15, 2021 by The Olive Oil Hunter

Common in tapas bars throughout Spain, this mushroom appetizer can be served on its own as a tapa or as a side dish with beefsteak. It can be made up to a day in advance: cover, refrigerate, and reheat. Add the lemon juice and parsley just before serving.