Fresh-Pressed Olive Oil Club
Italian and Greek Harvest Page 4

White Bean Bruschetta

Posted on by The Olive Oil Hunter

Never before have I been so aware of the many varieties of beans and other legumes grown in the Mediterranean and the resourceful ways they are utilized by the region’s talented cooks. The white bean bruschetta Meghan and I ate in Florence (splashed with just-pressed EVOO) was delicious beyond description.

Ingredients

  • 2 cups cooked white beans (like cannellini or great northern), drained and rinsed
  • 3 small Roma tomatoes, seeded and diced
  • 1/4 cup Kalamata olives, diced
  • 6 tablespoons olive oil, divided use, plus more for drizzling
  • 1/4 cup basil, julienned
  • 2 large garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 baguette, cut diagonally into 1/3-inch slices

Directions

Step 1

Preheat the broiler. In a small bowl, mix the beans, tomatoes, olives, 4 tablespoons of olive oil, the basil, garlic, and salt and pepper to taste.

Step 2

Place the bread on a baking sheet. Brush with the remaining olive oil. Broil a few inches from the heat for about 1 minute per side, or until golden. (Alternatively, you can grill the bread on an outdoor grill.)

Step 3

Drizzle olive oil on each slice of bread and top with the bean mixture. Drizzle more olive oil on top, if desired.

Serves 4 — Recipe adapted from seriouseats.com

Greek Eggplant Spread (Melitzanosalata)

Posted on by The Olive Oil Hunter

This popular Greek meze relies on simple ingredients, meaning they must be of the highest quality (like your fresh-pressed olive oil). If desired, the eggplant can be grilled indirectly on a charcoal or gas grill.

Ingredients

  • 3 large purple eggplants
  • 1 clove garlic, peeled and minced
  • 1/2 cup diced red onion
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • Coarse salt (kosher or sea), to taste
  • Chopped fresh parsley, for garnish

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Using a fork, pierce the eggplants all over and place them on a clean rimmed sheet pan. Transfer to the oven and bake until the eggplants are completely soft and the skins have browned, about 45 minutes. Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.

Step 3

Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplant flesh and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt. Drizzle with additional olive oil and sprinkle with parsley.

Serves 4 — Recipe adapted from saveur.com

Olive Oil Scrambled Eggs with Feta

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 green bell pepper (or more red), stemmed, seeded, and diced
  • 4 large eggs, beaten
  • Coarse salt (kosher or sea)
  • 2 ounces crumbled feta cheese (optional)
  • Freshly ground black pepper, for serving

Directions

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Mayo Clinic Recommends Mediterranean Diet as “Heart-Healthy Eating Plan”

Posted on by The Olive Oil Hunter

The following is excerpted from an article published by the Mayo Clinic News Network on November 17, 2014.

If you’re looking for a heart-healthy eating plan, the Mediterranean diet might be right for you. The Mediterranean diet incorporates the basics of healthy eating—plus a splash of flavorful olive oil and perhaps even a glass of red wine—among other components characterizing the traditional cooking style of countries bordering the Mediterranean Sea.

Most healthy diets include fruits, vegetables, fish, and whole grains, and limit unhealthy fats. While these parts of a healthy diet remain tried and true, subtle variations or differences in proportions of certain foods may make a difference in your risk of heart disease.

Benefits of the Mediterranean diet

Research has shown that the traditional Mediterranean diet reduces the risk of heart disease. In fact, an analysis of more than 1.5 million healthy adults demonstrated that following a Mediterranean diet was associated with a reduced risk of death from heart disease and cancer, as well as a reduced incidence of Parkinson’s and Alzheimer’s diseases.

The Dietary Guidelines for Americans recommends the Mediterranean diet as an eating plan that can help promote health and prevent disease. And the Mediterranean diet is one your whole family can follow for good health.

Key components of the Mediterranean diet

The Mediterranean diet emphasizes:

  • Eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes, and nuts.
  • Replacing butter with healthy fats, such as olive oil.
  • Using herbs and spices instead of salt to flavor foods.
  • Limiting red meat to no more than a few times a month
  • Eating fi sh and poultry at least twice a week.
  • Drinking red wine in moderation (optional).

The diet also recognizes the importance of being physically active and enjoying meals with family and friends.