Fresh-Pressed Olive Oil Club
Pressing Report Page 51

Asian Cabbage Salad

Posted on by The Olive Oil Hunter

There’s no need to follow this recipe slavishly. Feel free to add shredded purple cabbage, snow pea pods, sliced water chestnuts, and so on. You can even turn the salad into a light lunch or dinner entrée by topping it with shredded rotisserie chicken or thinly sliced grilled steak.

Ingredients

For the dressing

  • 1 to 2 cloves garlic, peeled and finely minced
  • 1/4 cup unseasoned rice vinegar
  • 1 1/2 tablespoons honey
  • 1 tablespoon Asian toasted sesame oil
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons soy sauce or coconut aminos
  • 1 teaspoon peeled and grated fresh ginger
  • Pinch of hot red pepper flakes (optional)
  • 1/4 cup extra virgin olive oil

For the salad

  • 1 head Napa cabbage
  • 1 carrot, peeled and shredded
  • 1 red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
  • 2 scallions, trimmed, white and green parts thinly sliced
  • 12 cherry tomatoes, halved
  • 1/2 cup loosely packed fresh cilantro leaves
  • Coarsely chopped roasted peanuts (salted or unsalted), for garnish (optional)

Directions

Step 1

Combine all the ingredients for the dressing in a jar with a tight-fitting lid or whisk together in a small bowl. Set aside.

Step 2

Trim the cabbage, removing any blemished leaves. Trim the stem end. Cut the head in half, lengthwise (or cut into quarters if it’s especially large), then slice crosswise into thin strips. Place in a large serving bowl. Add the carrot, bell pepper, scallions, tomatoes, and cilantro leaves. Toss.

Step 3

Vigorously shake the jar of dressing until emulsified (or re-whisk, if in a bowl) and pour over the salad. Toss again to lightly coat the salad. (Pull a few of the tomatoes to the top as their weight sometimes makes them sink to the bottom of the bowl.) Sprinkle with peanuts, if using.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Roasted Barramundi with Cherry Tomatoes, Olives, and Basil

Posted on by The Olive Oil Hunter

Native to Australia and the Indo-Pacific, barramundi means “large-scaled silver fish” in the Aboriginal language. If it is unavailable, substitute any sustainable firm-fleshed white fish, such as halibut, sea bass, cod, or snapper.

Ingredients

  • 2 pints cherry or grape tomatoes, halved, preferably mixed colors
  • 4 tablespoons extra virgin olive oil, divided use
  • Salt and freshly ground black pepper, to taste
  • Two 8-ounce barramundi fillets
  • 1/2 cup kalamata olives, pitted and halved
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon dry white wine
  • Pinch hot red pepper flakes
  • 1 large sprig fresh basil, leaves thinly slivered
  • Lemon wedges, for serving

Directions

Step 1

Preheat the oven to 375°F. Place the tomatoes on a nonstick baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast for 10 minutes. Transfer to a bowl along with all the juices.

Step 2

Place the fish on the baking sheet, drizzle with remaining 2 tablespoons of olive oil, and season with salt and black pepper. Bake the fish for 10 to 12 minutes or until it is cooked through and easily flakes with a fork.

Step 3

Meanwhile, add the olives to the tomatoes along with the garlic, wine, and red pepper flakes. Arrange the fish on a platter or plates and top with the tomato mixture. Just before serving, add the fresh basil and garnish with lemon wedges.

Serves 2 — Recipe adapted from fromachefskitchen.com

Grilled Lamb Chops with Charred Lemon Vinaigrette

Posted on by The Olive Oil Hunter

Lean and low-fat pastured lamb is a popular protein in Australia, where per capita consumption per year is about 18 pounds. Here, tender loin chops are grilled quickly over a hot fire and paired with a tangy olive oil vinaigrette that can be modified by your choice of fresh herbs.

Ingredients

For the lamb:

  • 2 pounds lamb loin chops, each chop about 3/4 inch thick, preferably grass-fed
  • 2 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper

For the charred lemon vinaigrette:

  • 1 tablespoon plus 1/2 cup extra virgin olive oil
  • 3 lemons, preferably Meyer variety, halved
  • 1 tablespoon coarsely chopped fresh basil, oregano, or thyme, plus sprigs for garnish
  • 1 small clove garlic, peeled and coarsely chopped
  • 1 teaspoon Dijon mustard, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Brush the lamb chops on each side with olive oil, then season with salt and pepper.

Step 2

Heat your grill to medium-high (alternatively, use a grill pan or cast-iron skillet on the stovetop).

Step 3

Make the vinaigrette: Brush the lemon halves with the tablespoon of olive oil. Arrange on the grill grate, cut sides down, and grill for 6 to 8 minutes, or until they develop some color.

Step 4

Transfer the lemons to a bowl and let rest until cool enough to handle. Juice 2 of the lemon halves (a wooden reamer works well for this) over a strainer positioned over a blender jar. (Reserve the remaining lemon halves for serving.) Discard the seeds and lemon rinds from the juiced lemons. Add the basil, garlic, mustard, and salt and pepper to the lemon juice in the blender. While the machine is running, slowly add the 1/2 cup of olive oil through the lid of the blender. Taste for seasoning, adding more salt or mustard if desired. If the dressing is too tart, add a little more olive oil. Transfer the vinaigrette to a cruet or small pitcher.

Step 5

Arrange the lamb chops directly on the grill grate at an angle to the bars. Grill for 3 to 4 minutes per side, depending on how rare you like your lamb and how hot your grill runs. Turn and repeat. The chops should have good grill marks. An internal temperature of 125°F is rare; 135°F is medium-rare.

Step 6

Transfer the chops to a platter or plates. Let the meat rest for 3 minutes. Drizzle with the vinaigrette and garnish with the reserved lemon halves and sprigs of fresh herbs.

Serves 4 — Recipe adapted from Healthy Wood Pellet Grill and Smoker Cookbook by Nancy Loseke (Penguin Random House, May 2020)

Cheese, Herb, and Olive Frittata

Posted on by The Olive Oil Hunter

This meatless, keto-friendly frittata can be thrown together in minutes, perfect for times when you have unexpected lunch or overnight guests. For a carnivorous version, add diced ham, cooked bacon, cooked breakfast sausage, or even slivered pepperoni. Great served with a simple green salad.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 1/2 red bell pepper, stemmed, seeded, and diced (optional)
  • 2 cloves garlic, peeled and minced
  • 1/2 cup chopped black olives, preferably oil-cured
  • 1 cup shredded Swiss cheese, Gruyère, or other melting cheese, divided use
  • 8 large eggs, preferably organic
  • 1/2 cup chopped mixed fresh herbs (see Note)
  • 1/2 cup milk, cream, or half and half
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Put the olive oil in a 10-inch nonstick skillet with an oven-proof handle and heat over medium-high heat. Add the onion, bell pepper, if using, and the garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Let the mixture cool.

Step 3

Sprinkle the olives and 3/4 cup of cheese evenly over the onion mixture.

Step 4

Whisk the eggs until frothy in a medium mixing bowl. Stir in the herbs, milk, and nutmeg. Season with salt and pepper. Give a final stir, then pour evenly over the onion mixture and cheese.

Step 5

Place the frittata in the oven and bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out clean, 20 to 25 minutes. The last 5 minutes of cooking, sprinkle the remaining cheese on top of the frittata. Let cool for 5 minutes, then cut into wedges for serving. (The frittata can also be served at room temperature.)

Note: Use a mix of tender herbs like parsley, chervil, basil, chives, or dill for this recipe.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club