Fresh-Pressed Olive Oil Club
Pressing Report Page 88

Olive Oil Dark Chocolate Mousse

Posted on by The Olive Oil Hunter

We’ve long known that olive oil and chocolate have a natural affinity for each other. This ethereal chocolate mousse proves it. The orange zest is optional and can be replaced by a few drops of Grand Marnier or other orange-flavored liqueur.

Ingredients

  • 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
  • 8 large pasteurized eggs, separated, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon instant coffee granules dissolved
  • in 2 tablespoons boiling water
  • Grated zest of 1 small orange (optional)
  • 1/4 teaspoon kosher salt

Directions

Step 1

Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

Step 2

Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

Step 3

Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

Step 4

Divide the mousse into six 6-ounce ramekins or wine glasses and cover with plastic wrap. Refrigerate overnight.

Serves 6 — Recipe adapted from Joy of Kosher with Jamie Geller, March 2014

Olive Oil Roasted Leeks

Posted on by The Olive Oil Hunter

How can only three ingredients create such a sublime dish? We can’t explain it!

Ingredients

  • 6 leeks, white and pale green parts only, cut in half lengthwise
  • 1/2 cup extra virgin olive oil
  • Coarse salt (kosher or sea)

Directions

Step 1

Place a rimmed baking sheet in the oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange the leeks, cut sides down, on the hot baking sheet and cover loosely with foil.

Step 2

Reduce the oven temperature to 300°F. Bake until the leeks are lightly browned on the cut sides and very tender, about 1 1/2 hours.

Step 3

Uncover the leeks and turn cut sides up. Increase the oven temperature to 400°F; roast the leeks until golden brown, 15 to 20 minutes. Reserve any extra oil in the pan for making vinaigrettes or roasting other vegetables. Let the leeks cool, if desired; cover and chill.

Serves 4 — Recipe adapted from Bon Appetit, October 2014

Broccoli Rabe with Pine Nuts and Raisins

Posted on by The Olive Oil Hunter

The slightly bitter flavor profile of broccoli rabe pairs beautifully with this quarter’s trio of olive oils. And the nuts and raisins give the dish textural contrast.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 garlic clove, peeled and minced
  • Two bunches broccoli rabe, woody stems and tough leaves removed
  • 1/3 cup dry Spanish sherry or white wine
  • 1/4 cup golden raisins or currants
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

Directions

Step 1

In an extra-large skillet over medium heat, heat the olive oil. Add the pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add the garlic and sauté 1 minute more.

Step 2

Add the broccoli rabe, sherry, and golden raisins and cover the pan. Cook, stirring occasionally, until the broccoli rabe is tender, 7 to 10 minutes. Season with salt and pepper and serve.

Serves 4 — Recipe adapted from epicurious.com

Chicken that Fancies Itself Spanish

Posted on by The Olive Oil Hunter

Don’t let its tongue-in-cheek name fool you. This dish is delicious on a cool evening.

Ingredients

  • 1 whole chicken (about 4 pounds), cut into parts
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup grated pecorino or manchego
  • 3 teaspoons Spanish smoked paprika (pimentón)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 medium lemons, washed
  • 2 large onions, peeled and sliced
  • 1 large fennel bulb, trimmed, halved, and sliced crosswise
  • 12 whole garlic cloves, peeled
  • 3/4 cup pitted green olives
  • 1 pinch ground cinnamon
  • 1 cup whole peeled tomatoes, crushed
  • 1 cup dry white wine, preferably Spanish
  • 1 bunch cilantro, stemmed and roughly chopped

Directions

Step 1

Heat the oven to 425°F. Combine 1/2 cup of the flour, the pecorino, and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot over mediumhigh heat. Dry the chicken pieces thoroughly with paper towels and season generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour, then place in the pot in batches. Allow the chicken to brown, about 5 minutes per side. Don’t crowd the pan. Transfer the chicken to a plate and repeat until all of the chicken pieces are golden and crispy-looking.

Step 2

Zest one of the lemons, reserving the zest, then quarter all the lemons. Add the onion, quartered lemons, fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot. Cook until softened and golden, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and wine and bring to a boil for a minute or two. Add the lemon zest.

Step 3

Return the chicken to the pot, skin side up, along with any drippings from the plate. Poke in the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through. Garnish with cilantro. Serve with additional olive oil for drizzling.

Serves 4 to 6 — Recipe adapted from food52.com