Fresh-Pressed Olive Oil Club
Pressing Report

Arroz de Mariscos

Posted on by The Olive Oil Hunter

This Portuguese specialty is a richly flavored seafood soup that often includes clams and mussels. Make it your own with your favorite shellfish—canned lump crabmeat or lobster chunks are wonderful in it. For a minimum of fuss, this version has shrimp and dry (or untreated) scallops. Carolino, a Portuguese rice, is traditional, but you can also use arborio—both are readily available online and in stores.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large onion, diced
  • 2 red or orange bell peppers, diced
  • 2 serrano chiles, stemmed and seeded
  • 4 large tomatoes, roughly chopped, or one 28-ounce can diced tomatoes
  • 6 garlic cloves, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon pimentón, more to taste
  • 2 cups Carolino rice
  • 4 cups seafood or vegetable stock, more as needed (see Note)
  • 1/4 cup white wine
  • 4 cilantro sprigs, trimmed
  • 2 bay leaves
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound shrimp, peeled
  • 1 pound dry scallops
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Heat a large Dutch oven. When hot, add the olive oil and onions, and sauté until the onions become translucent, about 8 minutes. Add the bell peppers, serranos, tomatoes, and garlic, and cook for 5 minutes.

Step 2

Push the vegetables to the sides and add the tomato paste, cooking until it deepens in color and becomes fragrant, then add the pimentón and mix everything together. Add the rice, stirring to coat, and sauté for 2 minutes. Then add the stock, wine, cilantro, bay leaves, salt, and pepper and bring to a boil. Immediately lower the heat to a simmer, cover the pot, and cook until the rice is tender, about 20 minutes (check after 15 minutes to see if more stock is needed).

Step 3

Stir in the scallops and shrimp; cover and cook for 10 minutes, until the shrimp turn pink and the scallops become opaque. Discard the cilantro and bay leaves, then ladle the soup into bowls, sprinkling with parsley and drizzling with olive oil.

Note: Make your own seafood stock by boiling the shrimp shells, 2 sliced carrots, 2 sliced celery stalks, 1 quartered onion, 2 bay leaves, and 6 peppercorns in 6 cups of water for 40 minutes; cool and strain.

Serves 8

Croquetas de Pollo

Posted on by The Olive Oil Hunter

Croquetas—or croquettes, in the original French—are a favorite in tapas bars and homes throughout Spain. With a rich olive oil béchamel sauce as the binder, you can use whatever leftovers you have on hand—serrano ham, rice and vegetables, even fish. I’m partial to chicken and will poach two or three thighs in chicken broth for great depth of flavor. The peas are not traditional, but they add another layer of flavor and nutrients.

Ingredients

  • 7 tablespoons extra virgin olive oil, divided use
  • 4 ounces onions, finely chopped
  • 8 tablespoons flour, divided use
  • 1 1/4 cups milk
  • 8 ounces cooked chicken, finely diced
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup fresh steamed or frozen (thawed) green peas, drained (optional)
  • 2 eggs, lightly beaten
  • 1 cup fine breadcrumbs or panko

Directions

Step 1

Heat a saucepan over medium heat. When hot, add 3 tablespoons olive oil and the onions; sauté until the onions turn soft and translucent. Sprinkle on 4 tablespoons flour and cook, whisking continuously, for 2 minutes, until the flour turns a warm blond color. Slowly whisk in the milk, 1/4 cup at a time, waiting for the sauce to rethicken before adding the next 1/4 cup. Once all the milk is incorporated, the sauce should be extremely thick.

Step 2

Fold in the chicken, salt, pepper, nutmeg, and green peas if using. Remove from the heat and transfer to a large glass bowl to cool. Once the mixture reaches room temperature, refrigerate it for at least 4 hours or overnight. It should be very solid before proceeding.

Step 3

To make the croquetas, set up three dishes—one for the rest of the flour, another for the eggs, and the third for the breadcrumbs. Working assembly-line style, scoop out 1/3 cup of the mixture and use your hands to form it into a 3-inch cylinder (or
a round patty), dust it with flour, dip in the egg, and roll in the breadcrumbs. Place it on a rimmed sheet pan lined with parchment or waxed paper and repeat with the rest of the mixture.

Step 4

When all the croquetas have been formed, heat
a large sauté or frying pan over medium-high heat. When hot, add the rest of the olive oil and as many croquetas as will fit without crowding. Sauté for 3 minutes on each side to crisp the coating and warm the filling. If necessary, make a second batch.

Makes 10 croquetas

Bacalhau à Lagareiro

Posted on by The Olive Oil Hunter

This dish translates to cod—the national fish of Portugal—in the style of the olive miller. Legend has it that this preparation was created to celebrate the early olive oil harvest. Traditionally it’s made with dried salt cod that’s been rehydrated, but I’m using cod tenderloin (any thick white fish fillet, fresh or frozen, lends itself to the prep). The fish is enhanced with batatas a murro—smashed potatoes. It’s often served with a raw garlic topping, perfect for fans of the “stinking rose.”

Ingredients

  • 1 pound new or creamer potatoes, preferably all the same small size, scrubbed and patted dry
  • 6 tablespoons extra virgin olive oil, divided use
  • Coarse sea salt
  • 1/2 teaspoon dried rosemary leaves or the leaves from one fresh sprig
  • 1 large onion, cut into slivers
  • 4 garlic cloves, sliced
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1 to 1 1/2 pounds cod tenderloin or fillets
  • Freshly ground black pepper
  • Optional garnish: 4 raw garlic cloves, sliced

Directions

Step 1

Place the potatoes in a baking dish that will be large enough to hold them and the fish. Drizzle the potatoes with 2 tablespoons olive oil, a sprinkle of salt, and the rosemary. Bake at 375°F for 30 to 40 minutes.

Step 2

While the potatoes are baking, heat a frying pan over medium heat. When hot, add 2 tablespoons olive oil and the onions; cook for 10 minutes, until soft and translucent, then add 1/2 teaspoon salt, the garlic, and thyme. Continue cooking just until the garlic softens; remove from heat.

Step 3

Turn the oven down to 350°F, then carefully take the baking dish out of the oven and use a kitchen mallet or a metal spatula to smash each potato, exposing the flesh (if the potatoes don’t give easily, put them back in the oven for another 15 minutes). Move them to the perimeter of the dish and fill the center with the onions and garlic. Place the fish right over the onions. Drizzle the fish with the remaining olive oil and sprinkle with salt and pepper.

Step 4

Bake for 10 minutes, then take the dish out of the oven, flip each potato, and use a serving spoon to drizzle the fish with olive oil from the bottom of the dish. Return to the oven for another 10 minutes or until the fish feels firm to the touch. Serve the fish topped with the onion mixture and raw garlic, if desired, and with the potatoes on the side.

Serves 4

Avocado Crema and Shrimp

Posted on by The Olive Oil Hunter

Rich avocados are puréed with traditional guacamole ingredients for a luscious cream. Instead of chips, serve with cold poached shrimp for a satisfying tapa or even a meal.

Ingredients

  • 2 ripe avocados
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 cup chopped cilantro
  • 2 garlic cloves
  • 1 small jalapeño, stemmed and seeded
  • 1/2 teaspoon fine sea salt
  • Dash of freshly ground black pepper
  • 8 ounces cooked shrimp

Directions

Step 1

Cut the avocados in half, remove the pits, and scoop the flesh directly into a high-powered blender or food processor. Add the rest of the ingredients except the shrimp and process on high until smooth; it should have the texture of whipped cream cheese. If too thick, add cold water, just 1 tablespoon at a time, and process for a few seconds.

Step 2

Spoon the avocado cream into highball glasses or small bowls and garnish with equal amounts of shrimp, whole or chopped, and a drizzle of olive oil.

Serves 4 as an appetizer, 2 as a main course