Fresh-Pressed Olive Oil Club
breakfast

Ricotta Breakfast Cups

Posted on by The Olive Oil Hunter

Giving ricotta a quick whirl in a food processor takes its creaminess to the next level. 

Ingredients

  • 1 cup whole-milk or part-skim ricotta
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons sugar or sweetener equivalent
  • 1/2 teaspoon cinnamon
  • 2 ripe pears
  • Lemon wedge
  • 1/2 cup coarsely chopped walnuts
  • Honey to taste

Directions

Step 1

Place the ricotta, olive oil, sugar, and cinnamon in the bowl of your food processor and process until completely smooth and creamy—between 2 and 5 minutes, depending on your machine. 

Step 2

Halve the pears, scoop out the seeds, and slice them into half-moons; squeeze some lemon juice over the pears to preserve their color. 

Step 3

Place a large spoonful of the ricotta cream at the bottom of each of the two glasses or individual bowls. Add a layer of pears and a sprinkling of nuts. Continue layering—you should have enough for three layers each of ricotta, pears, and nuts. Drizzle the tops with honey and olive oil. 

Yields 2 servings

Potato-Leek Skillet Breakfast

Posted on by The Olive Oil Hunter

Or brunch or a light dinner! Many people are surprised to learn that potatoes are extremely popular in Italy, often served with meat dishes. Present this one-pan meal right in the skillet or on a platter. It’s satisfying on its own as well as alongside soft scrambled eggs.

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 1/2 pounds fingerling potatoes
  • 1 tablespoon fresh rosemary needles, minced
  • 1 teaspoon coarse sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 large leeks
  • 4 garlic cloves, minced
  • One 12-ounce burrata or six 2-ounce mini burratas, room temperature
  • 1/4 cup assorted fresh herbs such as basil and parsley, well chopped
  • Balsamic vinegar, for drizzling

Directions

Step 1

Preheat the oven to 400°F. Pour 2 tablespoons olive oil in a 10-inch oven-safe skillet. Slice the potatoes in half lengthwise and add them to the skillet along with the rosemary, tossing to coat them with the oil. Season with the salt and pepper. Roast the potatoes for 20 minutes.

Step 2

While the potatoes are roasting, trim the roots and the dark green leaves from the leeks. Slice the leeks in half lengthwise and triple-wash them under cool running water to remove any sand or soil; pat dry. Slice them into 1/2-inch half-moons and place them in a bowl with 2 more tablespoons of olive oil and the garlic; toss well.

Step 3

After 20 minutes in the oven, carefully take out the skillet and add the leeks, toss well, and return to the oven for another 15 minutes or until the tip of a sharp knife easily pierces a few of the potatoes and they’re crispy.

Step 4

Place the skillet on a heat-safe pad and let cool for 5 minutes, then center the burrata on top of the vegetables. Sprinkle on the fresh herbs and drizzle with balsamic vinegar and more olive oil. To plate, gently pull apart the burrata so that each serving has a portion of cheese.

Serves 6

Potato Frittata

Posted on by The Olive Oil Hunter

Elegant enough for a brunch party, this egg-and-potato dish is also easy enough for a casual weekend breakfast. The potatoes can be steamed a day or two in advance.

Ingredients

  • 1 pound red potatoes
  • 8 eggs
  • 2 ounces freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons milk
  • 2 teaspoons freshly ground black pepper
  • Coarse sea salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large leek, twiced rinsed, trimmed of the tough, dark green ends, and sliced into 1/4-inch discs
  • 2 tablespoons Condimento Bianco Senape, plus more for drizzling

Directions

Step 1

Cut the potatoes into 1/4-inch slices. Steam them on a steamer rack over simmering water until tender, about 25 minutes. 

Step 2

In a bowl, whisk the eggs until no whites show, then whisk in the cheese, milk, black pepper, and 1 teaspoon salt until well combined. 

Step 3

Heat a 14-inch skillet over medium heat. When hot, add the olive oil and the leeks. Sprinkle with a big pinch of salt and sauté until the leeks soften and turn light brown, about 10 minutes. Layer on the potato slices, overlapping them a bit. Pour on the egg mixture. Cover the pan and cook without disturbing over medium heat until the eggs firm up, about 8 minutes. Drizzle on the vinegar, cover the pan again, and remove from heat. Let stand for 10 minutes before slicing into wedges. Drizzle each portion with more olive oil and vinegar.

Yields 4 servings

Late Summer Fruit Salad

Posted on by The Olive Oil Hunter

Stone fruit—nectarines, peaches, and plums—are the stars of this juicy dessert, with figs, berries, and a sweet and citrusy dressing in supporting roles. This salad, high in antioxidants, also makes a delicious breakfast

Ingredients

  • 2 nectarines
  • 2 plums
  • 2 peaches
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple balsamic vinegar 
  • 1 tablespoon local honey 
  • Zest and juice of 1 lime (see “Quick Kitchen Nugget” in newsletter)
  • 1 tablespoon chopped spearmint leaves 
  • 2 fresh figs, quartered
  • 1 cup whole blackberries, rinsed and patted dry

Directions

Pit and section the stone fruit, then place in a large serving bowl. In a small bowl, whisk together the olive oil, vinegar, and honey. Whisk in the lime juice, zest, and mint. Pour the dressing over the fruit in the bowl and toss gently. Allow the juices and the dressing to meld for 30 minutes. Just before serving, arrange the figs and blackberries on top of the stone fruit.

Yields 4 servings