Fresh-Pressed Olive Oil Club

Avocado and Prosciutto Wraps

This pleasing appetizer goes together in 5 minutes or less, and is a perfect way to showcase fragrant fresh-pressed extra virgin olive oil. 


  • 2 ripe but firm avocados, halved, peeled, and pitted, each sliced lengthwise into 6 wedges
  • 6 very thinly sliced pieces of prosciutto, halved
  • Extra virgin olive oil
  • Crunchy sea salt, such as Maldon 


Wrap each avocado wedge in a piece of prosciutto. Arrange on a platter or plate and drizzle with extra virgin olive oil. Top with a few grains of crunchy sea salt. Serve immediately. 

Serves 4Recipe courtesy of the Fresh-Pressed Olive Oil Club 

Olive Oil Smoothie

A couple spoonsful of antioxidant-rich extra virgin olive oil boosts the nutritional value of your pre- or post-workout smoothie. 


  • 1/2 banana
  • 1/2 cup frozen strawberries
  • 3/4 cup unsweetened almond milk 10 raw cashews
  • 1 handful baby spinach
  • 2 tablespoons extra virgin olive oil Pinch of salt (kosher or sea)
  • Dash of cinnamon (optional) 


Combine the fruits, almond milk, cashews, and spinach in a blender and run the machine until the mixture is smooth. With the machine running, add the olive oil, salt, and cinnamon, if using. Makes one 16-ounce smoothie. 

Serves 1Recipe courtesy of the Fresh-Pressed Olive Oil Club 

Japanese Eggplants with Olive Oil and Tomatoes

A few years ago, I met Australian celebrity chef Kylie Kwong at the Eveleigh farmers’ market in Sydney. Kylie’s well known for her Asian fusion food, which often features extra virgin olive oil. Serve this as a starter or side dish. 


  • 1 1/2 pounds Japanese eggplants 1/3 cup plus 3 tablespoons extra virgin olive oil, divided use
  • 7 cloves garlic, minced
  • Several sprigs (about 1/4 bunch) fresh thyme
  • Coarse salt (kosher or sea)
  • 3 medium vine-ripened tomatoes, cored and thinly sliced
  • Juice of 1 lemon Freshly ground black pepper 


Preheat the oven to 350°F. Halve eggplants lengthways, leaving the stems intact. Place in a single layer, cut side up, on a rimmed baking sheet. Drizzle with the 1/3 cup of olive oil, sprinkle with the garlic and thyme sprigs, and season with salt. Tightly cover the baking sheet with foil. Bake for 45 minutes, or until eggplants are tender. Remove from oven and increase the oven temperature to 400°F. Remove the foil and the thyme sprigs. Bake the eggplants, uncovered, 15 more minutes, or until lightly browned. Arrange the eggplants on a platter and top with the sliced tomatoes. Drizzle with the lemon juice and remaining olive oil and season with salt and pepper to taste. 

Serves 6 to 8Recipe adapted from Cooking with Heart and Soul with Kylie Kwong, 

Tomato and Bread Soup (Pappa al Pomodoro)

Fresh tomatoes usually get all the love, obscuring the fact that canned tomatoes, preserved at their peak in their own juices, are wonderful, too! This soup, though made of humble ingredients, is transformed when drizzled with exquisitely fresh olive oil. 


  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Pinch red pepper flakes
  • 2 medium cloves garlic, thinly sliced
  • 1/2 medium onion, minced (about 1/2 cup)
  • One 28-ounce can whole plum tomatoes, crushed by hand, with juices
  • 2 sprigs fresh basil, plus torn leaves for serving
  • 1/3 pound (about 6 ounces) fresh or stale rustic bread, crusts removed, torn or cut into 1-inch chunks
  • 2 cups warm vegetable or chicken stock, plus more as needed
  • Kosher salt and freshly ground black pepper 


Step 1

In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden. Add the onion and cook, stirring, just until softened, about 5 minutes. Add the crushed tomatoes and their juices, along with the basil sprigs, and bring to a simmer. 

Step 2

Stir in the bread. Ladle the stock on top, stirring to combine. Simmer the soup, adding more stock as needed, until the bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard the basil sprigs. 

Step 3

Divide the soup between four bowls, generously drizzle the soup with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve. 

Serves 4 Recipe adapted from