Fresh-Pressed Olive Oil Club
Pressing Report Page 6

Iberian Charcuterie Board

Posted on by The Olive Oil Hunter

This is one of my favorites, and it involves no cooking and minimal prep. At its center are cured meats from the unique black Iberian pigs. The star of the show is jamón Ibérico, a cured ham with wonderful flavor. I also love chorizo Ibérico, cured sausage redolent of garlic and pimentón; salchichón Ibérico, similar to chorizo but without pimentón; and lomo, cured pork loin. Save room for Spanish cheeses, which run the gamut from mild-yet-flavorful Manchego to nutty-and-buttery Idiazábal to Cabrales, an intense blue. While these Spanish delicacies may not be as ubiquitous as French brie and Italian prosciutto, they are readily available at many gourmet shops and online specialty purveyors.

Ingredients

  • 8 ounces jamón Ibérico, sliced
  • 8 ounces chorizo Ibérico or salchichón Ibérico, sliced
  • 8 ounces lomo, sliced
  • 8 ounces Manchego cheese
  • 8 ounces Cabrales or Idiazábal (or both) Marcona almonds
  • Spanish olives
  • Fresh grapes or figs
  • Crusty bread
  • Crackers
  • Extra virgin olive oil

Directions

Step 1

Assemble the charcuterie about an hour before serving to allow the meats and cheeses to reach room temperature.

Step 2

Choose a large wooden board or ceramic platter. Arrange slices of each meat in its own section. Cut the Manchego into cubes and place at one corner; place other cheeses at the opposite corner. Fill in the gaps with the nuts, olives, and fruit.

Step 3

Slice the bread and arrange on one side of the board or on a separate plate with the crackers. Serve with olive oil for dipping the bread and drizzling over the meats.

Serves 8

Andalucían Roast Chicken

Posted on by The Olive Oil Hunter

Nearly every food culture on the planet has a recipe for roast chicken, and Andalucía is no exception.
I love that prep time is less than 10 minutes and that this dish can be served on a busy weeknight. Jarred and drained piquillo peppers (dry them with paper towels) stuffed with softened cream cheese and drizzled with EVOO make a colorful appetizer.

Ingredients

For the spice paste and chicken:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter, softened
  • 3 garlic cloves, very finely minced
  • Juice and finely grated zest of one lemon or 1/2 orange
  • 1 1/2 tablespoons fresh thyme, plus extra sprigs for garnish
  • 2 teaspoons pimentón
  • Salt and freshly ground black pepper
  • One 4-pound roaster chicken

For the potatoes:

  • 10 small to medium Yukon Gold potatoes, unpeeled
  • 2 tablespoons extra virgin olive oil, or more as needed
  • 2 teaspoons pimentón
  • Salt and freshly ground black pepper

Directions

Step 1

Make the paste: In a small bowl, combine the olive oil, butter, garlic, lemon juice and zest, thyme, and pimentón. Season to taste with salt and pepper.

Step 2

Remove any giblets or extra fat from the chicken’s main cavity. Discard or save for stock. Place the chicken on a rack in a large shallow roasting pan. Rub the spice paste over the outside of the chicken, gently easing any extra paste under the skin and directly on the chicken breasts and thighs.

Step 3

Place the chicken on the middle rack of the oven. Roast for 30 minutes.

Step 4

In the meantime, place the potatoes in a medium bowl. Toss with the olive oil and pimentón. Season to taste with salt and pepper. Arrange the potatoes around the chicken. Lower the oven heat to 350°F. Continue to roast the chicken and potatoes for 50 to 60 minutes more, or until the potatoes are tender (test them with the tip of a paring knife) and the chicken is golden brown and cooked through. (The temperature in the thickest part of the thigh should read 170°F on an instant-read meat thermometer.) Let the chicken rest for 10 minutes before carving and serving with the potatoes. Garnish with sprigs of fresh thyme.

Serves 3 to 4

Double Chocolate Bundt Cake

Posted on by The Olive Oil Hunter

This rich and tender cake is a crowd pleaser. If you’d like to gild the lily for a triple chocolate cake, instead of the confectioners’ sugar, melt 1/2 cup half-and-half with 6 ounces dark chocolate pieces and drizzle over the top. Note: For an easy release, be thorough when you prep the bundt pan.

Ingredients

  • 1 tablespoon butter, softened
  • 3/4 cup unsweetened cocoa powder, plus 2 tablespoons for the pan
  • 1 1/2 cup all-purpose flour
  • 1/4 cup white or golden whole wheat
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup sour cream
  • 1/2 cup extra virgin olive oil
  • 2 large eggs, beaten
  • 1 cup freshly brewed coffee, cooled to room temperature
  • 2 teaspoons vanilla paste or extract
  • 5 ounces coarsely chopped dark chocolate
  • 3 tablespoons confectioners’ sugar

Directions

Step 1

Preheat the oven to 350°F. Lightly brush the inside of a 12-cup bundt pan with the softened butter, getting into every nook and cranny (the more complex the style, the more thorough you need to be) and all over the center tube. Place the 2 tablespoons of cocoa in a small strainer and tap it around the inside of the pan, sprinkling it evenly over the butter, including the center tube. Invert the pan over your sink and tap it lightly to shake out any excess cocoa; set aside.

Step 2

Into a large bowl, sift the flours, cocoa powder, sugar, baking soda, baking powder, and salt through a strainer, then whisk to combine.

Step 3

Place the sour cream in a separate bowl and whisk in the olive oil, then the eggs, coffee, and vanilla. Pour it over the flour mixture and whisk to combine. Fold in the chopped chocolate.

Step 4

Pour the batter into the bundt pan and gently tap it on the counter to level it and remove any air bubbles.

Step 5

Bake for 50 to 60 minutes, until the cake starts to pull away from the sides of the pan and the tip of a sharp knife inserted into the cake comes out clean. Let cool for 20 minutes, cover with a cake plate, and invert. Lift off the pan and let the cake come to room temperature. (If the cake won’t come out, run a small silicone spatula around the inside perimeter of the pan and around the center tube, then invert again.)

Step 6

Before serving, place the confectioners’ sugar in a small strainer and tap the edge with two fingers to dust the top of the cake.

Serves 10

Lingue di Gatto Cookies

Posted on by The Olive Oil Hunter

Because of their shape, these cookies are called lingue di gatto, or cat’s tongues. They’re ubiquitous in Italy, enjoyed as a treat with espresso or served as a garnish for gelato and custards (they double as a spoon!). Chilling the piped dough before baking will help the cookies keep their shape, but they do spread out a lot. If you’re a fan of sandwich cookies, spread a layer of melted chocolate on the flat side of a cookie and top with another; let the chocolate harden before serving.

Ingredients

  • 6 tablespoons unsalted butter, completely softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 extra-large egg whites
  • 3/4 cup unbleached all-purpose flour
  • 1/4 teaspoon fine sea salt

Directions

Step 1

Line two cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar until smooth. Beat in the olive oil and vanilla, then the egg whites, one at a time. Add the flour and salt and mix just until combined.

Step 3

Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Working with one cookie sheet at a time, pipe out rows of 3-inch lengths, leaving about 2 inches between each cookie. Place in the fridge for 15 to 20 minutes while you preheat the oven to 350˚F.

Step 4

Pipe out the rest of the batter on the second cookie sheet; place it in the fridge as you take out the first one.

Step 5

Bake the first batch of cookies until the edges turn golden, about 12 minutes, rotating the sheet halfway through. Repeat with the second sheet.

Step 6

Allow the cookies to cool for 10 minutes.

Makes about 30 cookies