Fresh-Pressed Olive Oil Club
Pressing Report Page 33

Spinach with Raisins and Pine Nuts

Posted on by The Olive Oil Hunter

While fresh spinach is preferred in this popular Catalonian dish, which can be served as a side dish or appetizer, feel free to use frozen leaf spinach.

Ingredients

  • 1 1/2 pounds fresh baby spinach (stem, if the spinach is more mature)
  • 1/4 cup water
  • 2 tablespoons pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons raisins or sultanas, soaked in water or sherry for 20 minutes, then drained
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Juice of 1/2 lemon (optional)

Directions

Step 1

Wash the spinach thoroughly in plenty of water. Drain, and put the leaves and 1/4 cup of water into a large pot. Cover the pot and put over high heat until the water begins to boil. Lower the heat and steam the spinach for 2 to 3 minutes, or until the leaves wilt into a soft mass.

Step 2

Sauté the pine nuts briefly in the olive oil in a large skillet, shaking the pan or stirring constantly (don’t take your eyes off them), until they just begin to color. Add the raisins and spinach and mix well. Season with salt and pepper and cook for 5 minutes, stirring occasionally so the mixture doesn’t scorch. Add a few drops of lemon juice, if desired.

Serves 4 — Recipe adapted from The Food of Spain by Claudia Roden (HarperCollins, 2011)

Zucchini with Onions, Garlic, and Oregano

Posted on by The Olive Oil Hunter

Zucchini was introduced to the Iberian Peninsula by the Arabs and is a specialty of Murcia. The following recipe, though simple, makes a great accompaniment to roasted chicken or grilled meats. It is important to keep the heat low to achieve a soft, delicate texture. You can turn the zarangollo into a meal by the addition of scrambled or olive oil-fried eggs.

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 2 pounds zucchini, diced into 1/2-inch cubes
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 Spanish onions, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon chopped fresh oregano

Directions

Step 1

Heat a large skillet and one-half of the olive oil over low heat. Add the zucchini cubes and season with salt and pepper. Cook, stirring occasionally, for about 30 minutes, or until soft and jammy. Drain any excess liquid.

Step 2

In the meantime, add the remaining oil to a second skillet. Over low heat, cook the onions and garlic for 10 minutes. Add the oregano, and continue to cook for 5 to 10 minutes more, or until the onions are golden and soft.

Step 3

Combine the zucchini and onion mixtures in a serving bowl and stir gently. Serve warm or at room temperature. Leftovers can be covered and refrigerated for up to two days.

Serves 6 — Recipe adapted from food.com

Dark Chocolate Olive Oil Skillet Banana Bread

Posted on by The Olive Oil Hunter

We love the unexpected combination of dark chocolate, ripe bananas, and olive oil in this visually-appealing skillet dessert. Top, if desired, with whipped cream or a scoop of premium vanilla ice cream, the latter drizzled with a bit of olive oil.

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa, regular or Dutch process
  • 3/4 cup dark brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt (kosher or sea)
  • 1/3 cup extra virgin olive oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups very ripe bananas (2 to 3), mashed to a smooth purée with a fork
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (4 ounces) coarsely chopped dark chocolate
  • 1/2 cup chopped pecans or walnuts (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Directions

Step 1

Preheat the oven to 350°F. Generously butter or grease with olive oil a 10-inch enameled or well-seasoned cast iron skillet, or a 9×5 loaf pan. (If your skillet isn’t well-seasoned, you can line the bottom with a round of parchment paper.)

Step 2

In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, and salt.

Step 3

In a separate bowl, mix together the olive oil, eggs, mashed banana, sour cream, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula just until combined. Fold in the chocolate and pecans (if using), again just until combined. Scrape the batter into the prepared skillet.

Step 5

Bake until golden brown and a toothpick or knife inserted into the center of the bread comes out clean, about 28 to 35 minutes (start checking at about 22 minutes for doneness). Let cool in the skillet for about 20 to 30 minutes. Cut into wedges. Serve warm or at room temperature straight from the pan, topped, if desired, with whipped cream or ice cream. (If using a loaf pan, the baking time will be closer to 55 to 65 minutes. Let the bread cool in the loaf pan for about 10 to 15 minutes, then run a knife around the edge of the pan and invert the bread onto a cooling rack.)

Serves 8 — recipe from Food52.com

Garlicky Shrimp with Lemon

Posted on by The Olive Oil Hunter

Spain’s southeastern coast yields huge, sweet shrimp called gambas. Here, these succulent crustaceans are treated simply—sautéed with olive oil, thinly sliced garlic, and lemon juice.

Ingredients

  • 12 raw jumbo shrimp, peeled and deveined
  • Sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon hot red pepper flakes (optional)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • Fresh lemon juice, plus wedges for serving
  • 1/4 cup chopped fresh parsley

Directions

Step 1

Pat the shrimp dry with paper towels; season with sea salt, black pepper, and hot red pepper flakes, if using.

Step 2

Heat a large frying pan over medium heat. Add the extra virgin olive oil. Let the oil warm for 2 minutes. Stir in the garlic and cook for 1 minute. Add the shrimp in a single layer. Let the shrimp cook for 1 1/2 to 2 minutes, then turn and sauté the second side.

Step 3

Drizzle with a few drops of lemon juice and stir to combine. Cook for an additional 30 seconds, but do not overcook the shrimp. Tip onto an attractive serving platter and top with the parsley. Arrange lemon wedges around the shrimp for serving.

Serves 4 as a tapa or 2 as a main course — Recipe adapted from spainonafork.com