Fresh-Pressed Olive Oil Club
Pressing Report Page 54

Roasted Butternut Squash Soup

Posted on by The Olive Oil Hunter

The appeal of this autumnal soup lies in its simplicity. The sweetness of the butternut squash is enhanced by roasting and by the addition of a small amount of maple syrup.

Ingredients

  • 1 large butternut squash (about 3 pounds), halved lengthwise, seeds removed
  • 3 to 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon pure maple syrup or brown sugar, or more to taste
  • 1/8 teaspoon freshly ground nutmeg
  • Freshly ground black pepper, to taste
  • 3 to 4 cups rich vegetable broth, as needed

Directions

Step 1

Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the cut sides (about 1 tablespoon). Season with salt and pepper.

Step 2

Turn the squash cut sides down and roast until it is very tender and cooked through, 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.

Step 3

Meanwhile, in a large saucepan, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your blender.

Step 4

Use a large spoon to scoop the butternut squash flesh into your blender. Discard the skin. Add the
maple syrup, nutmeg, and a few twists of freshly ground black pepper to the blender. Pour in 3 to 4 cups vegetable broth, being careful not to ll the container more than halfway. Work in batches unless you have a high-capacity blender.

Step 5

Securely fasten the lid and top with a folded dish towel. Hold down firmly. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra-creamy. Return to the saucepan and reheat, if necessary, over medium-low heat, stirring often.

Step 6

If you would like to thin your soup a bit, stir in the remaining cup of broth. Add 1 to 2 tablespoons of
olive oil and blend well. Taste, and stir in more salt and pepper, if necessary. (Note: The soup can be
cooled, covered, and refrigerated at this point for up to 2 days.)

Step 7

Drizzle with extra virgin olive oil before serving.

Serves 4 — Recipe adapted from cookieandkate.com

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)