Fresh-Pressed Olive Oil Club

Grilled Broccoli Rabe with Salsa Rossa

Broccoli rabe (also known as rapini) is a deliciously bitter green closely related to turnips. To ensure tenderness, the stalks are blanched, then grilled. You’ll find the Salsa Rossa pairs well with many green vegetables—green beans, brussels sprouts, broccoli, etc. Ingredients For the Salsa Rossa 1 cup sun-dried tomatoes (not oil-packed) Pinch of hot red […]

Grilled Skirt Steak with Chimichurri Sauce

Verdant and bold-flavored, chimichurri is one of South America’s finest contributions to the world’s sauces. If available, buy “outside” skirt steak, which is considered superior in flavor and tenderness to “inside” skirt steak. Or substitute flank steak or flat iron steak. Ingredients 1 1/2 pounds skirt steak For the marinade 1/4 cup extra virgin olive […]

Crispy-Skinned Salmon with Herb Sauce

While we always prefer wild-caught salmon, Chilean Verlasso salmon (farm-raised) is also very good. Feel free to substitute black bass, red snapper, or lionfish if salmon is not available. Ingredients 2 oil-packed anchovy fillets (optional) 1 garlic clove, peeled and thinly sliced 1 cup chopped tender fresh herbs, such as parsley, dill, and/or basil 1 […]