Fresh-Pressed Olive Oil Club
Pressing Report Page 36

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.

Grilled Tuna with Red Wine, Caper, and Olive Sauce

Posted on by The Olive Oil Hunter

Though deeply rooted in ancient Greece, this piquant dish is sensational when made with premium Australian olive oils and wines. If you can, buy sushi-grade tuna steaks.

Ingredients

For the tuna:

  • 4 tuna steaks (each 6 to 8 ounces and 1 inch thick)
  • 2 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper

For the sauce:

  • About 1/3 cup extra-virgin olive oil
  • 1 medium-sized onion, finely chopped
  • 3 cloves garlic, peeled and minced
  • 1 small ripe tomato, peeled and seeded, then finely chopped
  • 2 cups dry red wine, preferably Australian
  • 1 tablespoon tomato paste
  • 1 sprig fresh thyme, or 1/4 tablespoon dried thyme
  • 1 bay leaf
  • 1/4 cup black olives, preferably tiny niçoise olives, pitted
  • 2 tablespoons drained capers
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Brush the tuna steaks on both sides with the 2 tablespoons of olive oil and season with salt and pepper to taste. Place the tuna in a baking dish, cover it, and let marinate, in the refrigerator, for 30 minutes.

Step 2

Heat 3 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until golden brown, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the red wine, tomato paste, thyme, bay leaf, olives, and capers and bring to a boil. Reduce the heat to medium and let simmer briskly until the sauce is reduced by half, about 10 minutes.

Step 3

Remove the sauce from the heat and discard the thyme sprig and bay leaf. Whisk in the remaining 2 1/2 tablespoons of olive oil and season with salt and pepper to taste; the sauce should be highly seasoned. Cover and keep warm.

Step 4

Set up the grill for direct grilling and preheat to high. (Alternatively, use a grill pan.)

Step 5

When ready to cook, brush and oil the grill grate. Arrange the tuna steaks, facing in the same direction, on the hot grill grate. Grill the tuna steaks until cooked to taste, 1 to 2 minutes per side for rare, 2 to 3 minutes per side for medium-rare, turning them carefully with a spatula.

Step 6

Transfer the steaks to serving plates or a platter and serve at once with the sauce spooned on top.

Serves 4 — Recipe from The Barbecue! Bible by Steven Raichlen (Workman 2008)

Tonnato

Posted on by The Olive Oil Hunter

This versatile Italian sauce is traditionally served over poached veal. But we love it on chicken, crudités, cooked vegetables (like green beans), and even as a sandwich spread. For mayo, try Japanese Kewpie, Duke’s, Hellmann’s, or Best Foods. You can customize the tonnato by adding a pinch of red pepper flakes, a splash of hot sauce, Calabrian chile paste, or even fresh chile peppers.

Ingredients

  • 7 ounces canned or jarred best-quality tuna packed in olive oil, drained
  • 2 to 4 anchovies packed in olive oil, drained
  • 2 tablespoons brined capers, drained
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 cup mayonnaise
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

Directions

Combine all the ingredients in a blender jar. (Use just a pinch of salt to begin with as the capers are salty. You can always add more if needed.) Process until the mixture is smooth, like pourable cream. Transfer to an attractive bowl. Cover and refrigerate for up to 3 days if not serving immediately.

Serves 4 to 6 as a starter — Recipe adapted from nomnompaleo.com