Fresh-Pressed Olive Oil Club
Pressing Report Page 74

Olive Oil Chocolate Chip Cookies

Posted on by The Olive Oil Hunter

Well-known cookbook author Rozanne Gold shared this recipe on an episode of Martha Stewart’s Cooking Today on Sirius XM 110. These cookies’ oval shape, payload of olive oil, and the fact that they’re rolled in chocolate chips make them unusual and very professional looking (and tasting!).

Ingredients

  • 2 cups self-rising flour
  • 2/3 cup sugar
  • 2 extra-large eggs
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 6 ounces miniature chocolate chips

Directions

Step 1

Preheat the oven to 325°F.

Step 2

Put the flour and sugar in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extracts. Add the wet mixture to the flour mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily. Knead several times on the counter. Form into 24 balls and then shape into small ovals that are 1 1/2 inches long and 3/4 inch wide. Roll the tops and sides in miniature chocolate chips.

Step 3

Line a large rimmed baking sheet with parchment paper or a Silpat mat. Place the cookies 1 inch apart. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the pan. Remove with a thin-bladed spatula.

Makes 24 cookies — Recipe from Rozanne Gold on Cooking Today, June 14, 2012

Boon’s Brussel Sprouts

Posted on by The Olive Oil Hunter

Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.

Ingredients

  • 1 1/2 pounds brussels sprouts, halved
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves finely minced garlic, or to taste
  • 1/2 teaspoon crushed red pepper flakes

Directions

Step 1

Heat the oven to 400°F.

Step 2

In a large bowl, toss the brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Step 3

Roast the brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 20 minutes. Toss the brussels sprouts every few minutes for even coloring.

Step 4

While the brussels sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.

Step 5

When the brussels sprouts are roasted, toss them with the dressing. Transfer to a platter and serve hot.

Serves 4 — Recipe from the Los Angeles Times, March 3, 2011

Greek-Style Mushrooms and Leeks (Manitaria Yiahni)

Posted on by The Olive Oil Hunter

Melbourne has the largest population of Greeks of any city in the world outside of Greece. Originally discovered in an old monastery cookbook, this recipe is representative of many Greek dishes called lathero, meaning vegetables cooked with olive oil, tomato, and herbs. If you eat dairy, serve it with a briny chunk of feta cheese.

Ingredients

  • 6 scallions, trimmed, white and green parts thinly sliced crosswise
  • 1 pound white mushrooms, cleaned, trimmed, and sliced
  • 1 pound leeks, cleaned, the white and pale green part sliced crosswise
  • 2/3 cup extra virgin olive oil
  • 1 cup grated or crushed tomatoes
  • 1 tablespoon tomato paste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 tablespoons chopped at-leaf parsley

Directions

Step 1

In a large pot add the olive oil and sauté the scallions at medium to low heat for about 2 minutes.

Step 2

Add the mushrooms and leeks and a bit of salt, and continue sautéing for another 3 to 4 minutes.

Step 3

Add the tomato and the tomato paste and stir, and then add just enough hot water to partially cover the vegetables.

Step 4

Cover the pot and simmer (it should not be boiling) for about 30 to 35 minutes. It should not be watery. Remove from heat and let it cool to room temperature. Sprinkle with parsley and freshly ground black pepper.

Serves 4 as a side dish; 2 as a main course — Recipe adapted from olivetomato.com

Olive Oil Chocolate Cake with Chocolate Ganache

Posted on by The Olive Oil Hunter

This moist cake proves chocolate and olive oil have an affinity for each other. On its own, the cake itself is vegan, as it contains no eggs or dairy. You can leave off the ganache and simply serve the cake with a dusting of powdered sugar and a few raspberries.

Ingredients

  • For the cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 2 tablespoons cider vinegar
  • 2 teaspoons vanilla
  • 2/3 cup extra virgin olive oil
  • 2 cups cold water
  • For the ganache:
  • 12 ounces good semisweet chocolate chips
  • 2/3 cup heavy cream
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon pure vanilla

Directions

Step 1

Preheat the oven to 350°F. Spray a 9 x 13 inch baking pan lightly with cooking spray. Set aside.

Step 2

Make the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.

Step 3

In a medium bowl, whisk together the vinegar, vanilla, olive oil and water. Pour the wet ingredients into the dry ingredients and whisk until fully combined. Pour into the prepared pan.

Step 4

Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Set aside on a rack to cool.

Step 5

Make the ganache: In a small saucepan, combine the chocolate, heavy cream, and instant coffee granules in the top of a double boiler. Heat over simmering water, stirring until smooth and glossy. Remove from the heat and add the vanilla. Pour the ganache over the cake and spread evenly.

Serves 12 — Recipe adapted from themerchantbaker.com