Fresh-Pressed Olive Oil Club
Pressing Report Page 97

Sheet Pan Chicken Dinner With Lemons And Olives

Posted on by The Olive Oil Hunter

Outstanding extra virgin olive oil allows you to achieve big flavors effortlessly. Case in point? This sheet pan chicken dinner that goes together in minutes. If you don’t have olives on hand, feel free to substitute marinated artichoke hearts and a couple of tablespoons of brined capers.

Ingredients

  • 2 lemons, preferably seedless
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 8 cloves garlic, peeled and left whole
  • 2 teaspoons fresh thyme leaves or 2 sprigs fresh thyme
  • 8 large bone-in chicken thighs, skin on
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot red pepper flakes (optional)

Directions

Step 1

Preheat the oven to 425°F. Slice the ends off the lemons. Cut into 1/3-inch-thick slices. Quarter each slice. Toss with 1 tablespoon of olive oil, the olives, garlic, and thyme. Set aside.

Step 2

Oil a rimmed baking sheet with 1 tablespoon of olive oil. Toss the chicken thighs with the remaining 2 tablespoons of olive oil, plus the salt, pepper, and hot red pepper flakes, if using. Arrange the chicken, skin side up, on the pan.

Step 3

Place the baking sheet in the oven and let the chicken roast for 25 minutes. Scatter with the lemon and olive mixture. Continue roasting until the chicken skin is crispy and brown and flesh is tender. It should measure 165°F on an instant-read thermometer, about 20 minutes more. Transfer the chicken, lemons, olives, and accumulated juices to a platter or plates. Serve with additional olive oil for drizzling.

Serves 4 — Recipe adapted from the Chicago Tribune, December 6, 2017

Pear And Arugula Salad With Lemon Vinaigrette

Posted on by The Olive Oil Hunter

This recipe was developed by my longtime friend Justin Wangler, executive chef for Kendall-Jackson Wine Estate and Gardens in Fulton, California.

Ingredients

For the vinaigrette:

  • 1 tablespoon finely grated lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra virgin olive oil
  • 8 ounces arugula (10 to 12 cups)
  • 2 ripe but firm red Bartlett pears
  • 1/3 cup dry roasted, salted sunflower kernels
  • 4 ounces Parmesan cheese, shaved

For the salad:

  • 8 ounces arugula (10 to 12 cups)
  • 2 ripe but firm red Bartlett pears
  • 1/3 cup dry roasted, salted sunflower kernels
  • 4 ounces Parmesan cheese, shaved
Directions
Step 1

Prepare the vinaigrette: In a mixing bowl, combine the lemon zest, lemon juice, sugar, and salt. Slowly whisk in the olive oil until the vinaigrette is emulsified. (The dressing can be prepared up to one week ahead, covered and refrigerated. Bring to room temperature before using.)

Step 2

Transfer 1/4 cup of the vinaigrette to a large bowl. Quarter, core, and seed the pears. Cut each quarter in thin slices; add to the dressing in the bowl. Let the pears stand for 15 minutes.

Step 3

Add the arugula to the pears; toss lightly to coat. Transfer to a serving platter. Top with sunflower kernels and Parmesan. Serve with the remaining vinaigrette.

Serves 8 — Recipe adapted from Kendall-Jackson Winery

Carrot Salad

Posted on by The Olive Oil Hunter

Garden-fresh carrots with feathery tops are preferred for this simple but colorful salad. It is perfect for weeknight dinners, potlucks, or picnics.

Ingredients

  • 1 pound whole carrots, preferably with tops
  • 1/2 cup golden or dark raisins (optional)
  • 2 tablespoons minced fresh chives
  • 2 tablespoons fresh lemon juice
  • 1 to 2 teaspoons honey
  • 1 1/2 teaspoons Dijon or coarse-grained mustard
  • 1/2 teaspoon ground cumin (optional)
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • Coarse salt, to taste

Directions

Step 1

Remove the carrot tops and chop 2 tablespoons for the salad; add to a medium mixing bowl. (Save the remainder of the tops for vegetable stock, carrot top pesto, etc. You can substitute chopped parsley if carrots with tops are not available.) Peel the carrots and finely grate on a box grater or in a food processor.

Step 2

Combine the carrots with the chopped carrot tops, raisins, if using, and chives.

Step 3

Make the dressing: In a small bowl, combine the lemon juice, honey, mustard, cumin, if using, and olive oil. Whisk to combine. Season to taste with salt. Add the dressing to the carrot mixture and toss gently to combine. For the best flavor, allow the salad to sit for 30 minutes, then transfer to a serving bowl. If covered and refrigerated, the salad will keep for several days.

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

Dukkah-Spiced Yogurt Dip with Toasted Pita

Posted on by The Olive Oil Hunter

Dukkah (pronounced dook-ah) has Middle Eastern origins but is a very popular seasoning in Australia. It is also good on fish, raw vegetables, and pita bread toasted with olive oil.

Ingredients
  • 1/4 cup hazelnuts or almonds
  • 1/4 cup macadamia nuts
  • 1 tablespoon whole dried coriander seed
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seed
  • 1 tablespoon sesame seeds
  • 1 teaspoon dried peppercorns
  • 1/2 teaspoon dried orange or lemon peel
  • Coarse salt (kosher or sea)
  • 1 1/2 cups Greek yogurt
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil
Directions
Step 1

In a small, dry skillet over low heat, briefly toast the nuts, shaking the pan often, until fragrant. Add the coriander, cumin, and fennel seeds, sesame seeds, peppercorns, and orange peel. Toast for one minute more, then remove the skillet from the heat. Stir in about 1 teaspoon of salt.

Step 2

Let the mixture cool. Crush it using a mortar and pestle or a spice grinder. (Avoid overprocessing to a paste-like texture.) Mix the yogurt with salt and lemon juice to taste. Transfer to a shallow serving bowl. Sprinkle 2 tablespoons of dukkah on top and drizzle generously with olive oil. Store any remaining dukkah in an airtight container for up to 3 months.

Serves 4 to 6 — Recipe adapted from loveandlemons.com