Fresh-Pressed Olive Oil Club
Italian Harvest Page 7

Ricotta “Spoonable”

Posted on by The Olive Oil Hunter

Creamy ricotta, purchased or homemade, is transformed into a savory dip with the addition of shallots and fresh lemon zest and juice. Serve it with raw vegetables or crackers.

Ingredients

  • 2 cups whole-milk ricotta, drained, if necessary
  • 1 large lemon, or more to taste
  • 3 tablespoons minced shallots
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
  • Pinch of freshly ground black pepper
  • 1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil

Directions

Step 1

Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least 1 hour; adjust for salt, pepper, and lemon juice before serving.

Step 2

A dollop of this on a cracker or sliced baguette makes a good appetizer; more of it on dark bread with roasted tomatoes, charred lemons, or sliced cucumbers makes a tartine; and a lot of it stirred into pasta makes a dinner.

Step 3

The spoonable is best the day it is made, but you can keep it for up to 2 days tightly covered in the refrigerator. Stir well before using.

Makes 2 cups — Recipe adapted from food52.com

Olive Oil-Fried Eggs with Za’atar

Posted on by The Olive Oil Hunter

If you’re not familiar with it, za’atar is a fragrant spice blend that originated in North Africa, but is very popular throughout the Mediterranean basin. You can buy it at larger supermarkets or online, or you can make your own. See recipe below. If desired, serve the egg with warmed pita bread.

Ingredients

  • 1 large farm-fresh egg
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste
  • 2 teaspoons za’atar (see below)

Directions

Step 1

Crack your egg into a ramekin or small dish.

Step 2

Warm a nonstick skillet over medium-high heat. Reduce the heat to medium and add the olive oil. Tilt the pan to distribute the oil and watch for the oil to shimmer.

Step 3

Carefully slide the egg into the warmed oil. Season with salt and the za’atar. Cook for about 2 to 3 minutes over medium heat, spooning some of the olive oil on top, until the white is firm, the edges begin to brown, and the yolk is done to your liking. (If you like firm yolks, you can cover the pan for 30 seconds more.) Transfer to a plate and serve immediately with a drizzle of olive oil and a dusting of za’atar.

Serves 1 — Recipe adapted from themediterraneandish.com

Note: To make za’atar, combine 1 tablespoon of toasted sesame seeds, 2 tablespoons of dried oregano, 1 tablespoon sumac or black lime, 2 tablespoons dried thyme, and 1 teaspoon of salt in a spice grinder, small food processor, or a mortar and pestle. Grind to combine, but avoid turning the mixture into a powder. Store in a covered jar away from heat and light.

Mediterranean Diet May Confer Long-Range Health Benefits to Teenagers/Adolescents

Posted on by The Olive Oil Hunter

Based on the study by Giuseppina Augimeri, et al, published in Antioxidants (July 2021)

Teenagers who more closely adhered to the Mediterranean diet had lower levels of inflammatory markers in their blood serum, which may have a positive impact on preventing metabolic and chronic diseases later in life, the results of a new study show.

Researchers in Calabria also measured higher levels of antioxidants and anti-inflammatory activity in the serum of the adolescents who more closely followed the Mediterranean diet, compared to teenagers who were medium or poor adherers.

Study Design: The study used the Mediterranean Diet Quality Index for children and teenagers (KIDMED) to assess adherence to the Mediterranean diet among the 77 participants, public high school students ages 14 to 17 (36 girls and 41 boys).

Participants provided reports on their meals every 24 hours through scheduled daily telephone calls with nutritionists. A value of +1 was assigned to the intake of whole grains, vegetables, fruits, legumes, dairy products, fish, nuts, and olive oil. A value of −1 was assigned to skipping breakfast, eating fast food, and consuming baked goods or sweets. Data on the methods of food preparation, ingredients used in prepared dishes, and serving size were also collected.

Daily nutrition results were scored from 0 to 12, and adherence to the Mediterranean diet was classified in 3 groups: a daily average of >8 points (“optimal”); 4 to 7 (“medium”); and <3 points (“poor”). Blood samples were taken at the study’s outset and at the 6-month point.

Results: At 6 months, 43 percent of participants scored in the “optimal” category; 48 percent scored in the “medium” category; and 9 percent scored in the “poor” category.

Among the “optimal” group, there was clear evidence of higher levels of antioxidants and anti-inflammatory activity in blood serum, compared with the “medium” and “poor” adherers. And, although all 3 groups consumed a similar daily amount of calories, the “optimal” group had a significantly higher intake of polyunsaturated fatty acids (PUFAs, found in olive oil and nuts), total dietary fiber, and vitamins B2 and C, compared to “poor” adherers.

These results strongly reinforce the importance of a healthy diet for adolescents. The investigators intend to continue to study the effects on young people of consuming a Mediterranean diet—future areas of focus will include the polyphenol content of various foods.

Takeaway: Greater adherence to the Mediterranean diet in adolescents is linked to higher levels of antioxidants and anti-inflammatory activity, which may help prevent metabolic and chronic diseases in adulthood.

Reference: Augimeri G, Galluccio A, Caparello G, et al. Potential antioxidant and anti-inflammatory properties of serum from healthy adolescents with optimal Mediterranean diet adherence: findings from DIMENU cross-sectional study. Antioxidants. 2021;10:1172. doi:10.3390/antiox10081172

One-Pot Pasta with Sausage and Spinach

Posted on by The Olive Oil Hunter

Hearty, filling, and needing only one pot, this comforting dish will warm a three-dog night. I first cooked with passata (strained uncooked tomato purée) during a visit to Italy, but have since found passata on some upscale American supermarket shelves.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus extra for serving
  • 2 sweet or hot Italian sausages (5 to 6 ounces each), casings removed
  • One 24-ounce jar of passata (see above) or one 28-ounce can crushed tomatoes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon hot red pepper flakes
  • Kosher salt
  • 1 pound cavatappi, fusilli, or other small, tubular pasta
  • 5 packed cups baby spinach (about 5 ounces)
  • 1/2 cup grated Parmesan

Directions

Step 1

Heat the 2 tablespoons of olive oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high heat until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.

Step 2

Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining.

Step 3

Carefully pour in the passata (it may splatter), then add the cumin, red pepper flakes and 2 cups of water, stirring to combine. Season with salt and increase the heat to bring to a boil.

Step 4

Add the pasta, coating it with the liquid. (It won’t be fully submerged, and that’s OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.

Step 5

When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.

Step 6

Divide the pasta among serving bowls. Top with Parmesan and serve additional extra virgin olive oil on the side for drizzling.

Serves 4 — Recipe adapted from cooking.nytimes.com