Fresh-Pressed Olive Oil Club
Pressing Report Page 53

Kale Salad with Grana Padano

Posted on by The Olive Oil Hunter

Tuscan kale is sold under several names and might be labeled dinosaur kale, black kale, cavolo nero, or lacinato kale. Grana Padano is an aged cow’s milk cheese from Emilia-Romagna. If you can’t find it, substitute Parmigiano-Reggiano.

Ingredients

  • 1/2 pound Tuscan kale
  • 1/2 cup shaved Grana Padano
  • 1/4 cup shelled green pistachios
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar or balsamic vinegar
  • 1 small clove garlic, peeled and minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste

Directions

Step 1

Remove the tough ribs from the kale and slice the kale leaves into 1-inch ribbons; place in a large salad bowl. Add the Grana Padano and nuts. Whisk together the lemon juice, vinegar, garlic, olive oil, and salt and pepper. Pour over the salad and toss.

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

Italian Egg Bake

Posted on by The Olive Oil Hunter

Perfect for brunch or overnight guests, this low-carb breakfast goes together in minutes. It’s an excellent opportunity to introduce family or friends to the pleasures and versatility of fresh-pressed olive oil.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus
  • more for drizzling
  • 4 ounces diced pancetta
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • 1/4 cup unsweetened almond milk
  • 2/3 cup shredded Parmesan cheese, plus
  • extra for topping
  • 1/2 teaspoon minced garlic (1 to 2 cloves)
  • 1/4 teaspoon each sea salt and pepper,
  • or to taste
  • 1/2 cup diced fresh tomato
  • 1 cup tomato sauce, preferably homemade
  • 4 large cage-free eggs
  • Chopped at-leaf parsley, for garnish
  • Hot red pepper flakes,
  • for garnish (optional)

Directions

Step 1

Preheat the oven to 425°F.

Step 2

Warm 2 tablespoons of olive oil in an 8-inch cast iron skillet or oven-safe pan for 2 minutes, or until fragrant. Sauté the pancetta and onion until the onion is soft, about 5 minutes. Remove the pan from the heat.

Step 3

Whisk together the almond milk and Parmesan cheese. Reserve extra cheese for topping.

Step 4

Stir in the garlic, tomato, sea salt, pepper, tomato sauce, oregano, and basil. Pour the milk and the tomato mixture over the ingredients in the skillet.

Step 5

With a spatula, create 4 wells in the mixture for the eggs. Crack an egg into each well without breaking the yolk. (You may want to crack the egg into a coffee cup first, then slip it into the well.)

Step 6

Add any extra cheese on top of eggs and place the skillet in the oven for 15-18 minutes, or until the egg whites have set (the yolks will be somewhat runny).

Step 7

Garnish with Italian parsley and red pepper flakes. Serve warm.

Serves 4 — Recipe adapted from cottercrunch.com

Lemony Greek-Style Potato Wedges

Posted on by The Olive Oil Hunter

One of my Merry Band of Tasters highly recommends these crisp potato wedges. If desired, substitute Dijon for the yellow mustard, or chopped fresh rosemary for the dried oregano. Parboiling the potatoes (especially with the added alkalinity of baking soda) contributes to their crispiness.

Ingredients

  • 2 1/4 pounds russet potatoes, peeled and cut lengthwise into wedges
  • 2 teaspoons salt, divided use, plus coarse salt for serving
  • 1 teaspoon baking soda
  • 4 large cloves garlic, peeled and minced
  • 2 heaping tablespoons yellow mustard
  • 1/3 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • Lemon wedges, for serving (optional)

Directions

Step 1

Parboil the potatoes: Bring a large pot of water, 1 teaspoon of salt, and the baking soda to a boil over high heat. Add the potato wedges. Set a timer for 2 minutes. In the meantime, position a large colander in the kitchen sink. After 2 minutes, drain the potatoes in the colander. Rinse with cold water and drain again.

Step 2

Make the marinade: In a bowl large enough to hold the potatoes, combine the remaining teaspoon of salt with the garlic, mustard, lemon juice, oregano, and pepper. Whisk in the olive oil. Add the potato wedges and stir gently to coat. Cover and refrigerate for up to 24 hours, stirring occasionally.

Step 3

When ready to roast the potatoes, preheat the oven to 400°F. Arrange the potato wedges in a single layer on a large rimmed baking sheet. Cover tightly with foil and bake on the middle rack of the oven for 50 minutes. Remove the foil. Bake for an additional 30 minutes, or until the potato wedges are nicely browned. Season with salt. Serve hot, warm, or at room temperature with lemon wedges, if desired.

Serves 4 to 6 — Recipe adapted from itstodiefor.ca

Prawns with Zingy Avocado Dip

Posted on by The Olive Oil Hunter

Shrimp cocktail gets a much-needed makeover! Make the dip just before serving.

Ingredients

  • 2 fresh jalapeños, stemmed and seeded
  • 1 avocado, peeled, pitted, and coarsely chopped
  • 1/4 cup sour cream
  • 1 lime, rind finely grated, juiced
  • 1/2 cup at-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon water
  • 1 small red onion, finely diced
  • 1 1/2 pounds cooked and chilled jumbo prawns or shrimp, peeled and deveined
  • Edible flowers, such as nasturtiums, for serving (optional)

Directions

Step 1

Remove the stem, seeds, and veins, from the jalapeños. Finely dice one jalapeño. Set aside. Coarsely chop the remaining jalapeño and place in a blender with the avocado, sour cream, lime rind, 1 1/2 tablespoons lime juice, parsley, mint, cilantro, garlic, salt, and ground cumin.

Step 2

With the motor running, add the olive oil and water in a slow, steady stream until smooth and well combined, scraping sides of blender once. Taste for seasoning, adding more salt if desired. Transfer to a serving bowl. Add 2 tablespoons red onion and most of the reserved diced jalapeño. Stir to combine. Sprinkle with the remaining onion and jalapeño.

Step 3

Arrange the prawns on a serving platter. Scatter with the edible flowers, if using. Serve with the dip.

Serves 4 to 6 as an appetizer — Recipe adapted from taste.com.au