Fresh-Pressed Olive Oil Club
Pressing Report Page 75

Greek Eggplant Spread (Melitzanosalata)

Posted on by The Olive Oil Hunter

This popular Greek meze relies on simple ingredients, meaning they must be of the highest quality (like your fresh-pressed olive oil). If desired, the eggplant can be grilled indirectly on a charcoal or gas grill.

Ingredients

  • 3 large purple eggplants
  • 1 clove garlic, peeled and minced
  • 1/2 cup diced red onion
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • Coarse salt (kosher or sea), to taste
  • Chopped fresh parsley, for garnish

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Using a fork, pierce the eggplants all over and place them on a clean rimmed sheet pan. Transfer to the oven and bake until the eggplants are completely soft and the skins have browned, about 45 minutes. Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.

Step 3

Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplant flesh and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt. Drizzle with additional olive oil and sprinkle with parsley.

Serves 4 — Recipe adapted from saveur.com

Olive Oil Scrambled Eggs with Feta

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 green bell pepper (or more red), stemmed, seeded, and diced
  • 4 large eggs, beaten
  • Coarse salt (kosher or sea)
  • 2 ounces crumbled feta cheese (optional)
  • Freshly ground black pepper, for serving

Directions

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Avocado and Prosciutto Wraps

Posted on by The Olive Oil Hunter

This pleasing appetizer goes together in 5 minutes or less, and is a perfect way to showcase fragrant fresh-pressed extra virgin olive oil. 

Ingredients

  • 2 ripe but firm avocados, halved, peeled, and pitted, each sliced lengthwise into 6 wedges
  • 6 very thinly sliced pieces of prosciutto, halved
  • Extra virgin olive oil
  • Crunchy sea salt, such as Maldon 

Directions

Wrap each avocado wedge in a piece of prosciutto. Arrange on a platter or plate and drizzle with extra virgin olive oil. Top with a few grains of crunchy sea salt. Serve immediately. 

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

Olive Oil Smoothie

Posted on by The Olive Oil Hunter

A couple spoonsful of antioxidant-rich extra virgin olive oil boosts the nutritional value of your pre- or post-workout smoothie. 

Ingredients

  • 1/2 banana
  • 1/2 cup frozen strawberries
  • 3/4 cup unsweetened almond milk 10 raw cashews
  • 1 handful baby spinach
  • 2 tablespoons extra virgin olive oil Pinch of salt (kosher or sea)
  • Dash of cinnamon (optional) 

Directions

Combine the fruits, almond milk, cashews, and spinach in a blender and run the machine until the mixture is smooth. With the machine running, add the olive oil, salt, and cinnamon, if using. Makes one 16-ounce smoothie. 

Serves 1 — Recipe courtesy of the Fresh-Pressed Olive Oil Club