Fresh-Pressed Olive Oil Club
Australian Harvest Page 25

Roasted Red Pepper Rolls Stuffed With Tuna

Posted on by The Olive Oil Hunter

We love the silkiness and flavor of roasted bell peppers. But for an even easier preparation, stuff the tuna filling into mini bell peppers or brined piquillo peppers

Ingredients

  • 8 to 10 red, yellow, or orange bell peppers (about 3 pounds total)
  • 1/3 cup or so extra virgin olive oil
  • 1 teaspoon coarse sea salt or kosher salt, or to taste
  • Two (6-ounce) cans best-quality tuna packed in water
  • 2 small anchovy fillets, drained and finely chopped (optional)
  • 2 tablespoons small capers, drained and finely chopped
  • 1 tablespoon lemon juice or wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

Step 1

Heat the oven to 350°F. Rub the peppers all over with 2 tablespoons of olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet. Roast for about 30 to 40 minutes, turning the peppers occasionally, until their skins are wrinkled and slightly charred.

Step 2

Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin with your fingers and a paring knife, and slice the halves lengthwise into strips 2 inches wide. Scrape the seeds from the strips, and lay the strips in a sieve to drain and dry.

Step 3

To make the stuffing, drain the tuna and break it into flakes in a medium bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, if using, capers, lemon juice, mustard, mayonnaise, parsley, 2 tablespoons of olive oil, and about 1/2 teaspoon of salt. Stir vigorously, breaking up any lumps of tuna, until the stuffing is soft and fairly smooth. Add more of the seasonings to taste. This makes about 1 2/3 cup filling.

Step 4

Drop a scant tablespoon of stuffing at one end of each roasted pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed. To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.

Serves 8 — Recipe adapted from Lidia’s Italy by Lidia Bastianich (Knopf, 2007)

Harvest Time Panzanella Salad

Posted on by The Olive Oil Hunter

This salad is a visual and textural beauty that will be the talk of your seasonal table. Serve a cruet of extra virgin olive oil on the side for a transcendent experience.

Ingredients
  • 1/2 loaf day-old rustic bread, cut into 2-inch slices
  • 1/2 cup extra virgin olive oil, plus additional oil for dressing the salad
  • 1 Japanese eggplant, cut into quarters lengthwise
  • 1 zucchini, cut into quarters lengthwise
  • 1 red bell pepper, cut into quarters and seeded
  • 1 yellow or orange bell pepper, cut into quarters and seeded
  • 1 red onion, peeled and cut into thin wedges
  • Coarse salt and freshly ground black pepper, to taste
  • 1 bunch basil leaves, stemmed and torn
  • 1 pint cherry tomatoes, red or yellow or a mix, halved
  • 6 ounces fresh mozzarella, cut into bite-size pieces
  • 2 tablespoons white wine vinegar, or more to taste
Directions
Step 1

Prepare a gas or charcoal grill for direct grilling and preheat to medium-high. (Alternatively, use a grill pan.)

Step 2

Brush both sides of the bread with olive oil, season with salt and pepper, and grill until well toasted, 1 to 2 minutes per side. (Watch carefully.) Cut into 1-inch croutons, place in a large salad bowl, and set aside.

Step 3

In a large mixing bowl combine the eggplant, zucchini, bell peppers, and onion. Add 1/4 cup of olive oil and season generously with salt and pepper.

Step 4

Arrange the vegetables on the grill and cook on all sides until tender-crisp. Transfer to a cutting board and allow the vegetables to cool. Cut everything into bite-sized pieces and add to the bowl with the bread. Add the basil, tomatoes, and cheese and toss to combine. Add vinegar and as much olive oil as needed to dress the salad. Season to taste with salt and pepper.

Serves 6 — Recipe adapted from gnarlyhead.com

Annie’s Flourless Chocolate Hazelnut Cake

Posted on by The Olive Oil Hunter

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.

Ingredients

  • 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

Directions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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

Ten Olive Oil Health Benefits

Posted on by The Olive Oil Hunter

The following is adapted from an article on Newsmax by Karen Ridder, June 3, 2015.

Olive oil can be an important part of a healthy diet. The benefi ts of the good fats in olive oil extend from heart health to pre- and postnatal development. Here are 10 olive oil health benefi ts to consider:

1. It can lower your risk of heart disease: Mayo Clinic doctors advise that the monounsaturated fatty acids (MUFAs) in olive oil can help keep heart disease at bay by lowering your overall cholesterol.

2. Reduces the risk of blood clots: The MUFAs in olive oil have been shown to lower blood vessel inflammation and other factors that can lead to blood clots.

3. Helps keep your blood sugar under control: The International Olive Council claims a diet high in olive oil can actually prevent the kind of blood sugar problems that can cause diabetes. Olive oil can also be an important part of a good diet for the treatment of diabetes.

4. May protect thinking abilities: A May 2015 article in the Journal of the American Medical Association (JAMA) showed that older people who ate a Mediterranean diet supplemented with olive oil experienced better brain power compared to participants on a low-fat diet. Participants in the study were given about 1 liter of olive oil a week.

5. Lowers blood pressure: A 2000 report published in JAMA showed that high consumption of olive oil can reduce a patient’s need for blood pressure medication.

6. Reduces inflammation: The MUFAs in olive oil can help reduce the inflammation associated with autoimmune conditions.

7. Helps relieve rheumatoid arthritis pain: The anti-inflammatory properties of olive oil can alleviate the pain of rheumatoid arthritis and may reduce the risk of developing the disease.

8. Provides for better breast milk: Olive oil in the diet helps a mother maintain high levels of vitamin E in breast milk. Olive Oil Times reports that breast milk and olive oil have similar fat contents and linoleic acid needed for good brain and nerve development.

9. Could protect against heavy metal poisoning: A 2015 study in the Journal of Food and Chemical Toxicology showed that olive oil had the potential to keep human cells from accumulating mercury.

10. Can make your hair beautiful: MD Health reports that treating hair with olive oil can make it soft and shiny as well as help prevent hair loss. Olive oil is also a home remedy for lice and dandruff.