Fresh-Pressed Olive Oil Club
Spanish and Portuguese Harvest Page 14

Beet Salad with Goat Cheese

Posted on by The Olive Oil Hunter

Colorful and tangy, this is a salad you’ll be proud to serve to guests. Because of its soft texture, fresh goat cheese can be difficult to slice. We’ve discovered dental floss works well, especially if the cheese is chilled.

Ingredients

For the salad:

  • 1 medium red beet
  • 3 yellow beets
  • One 4-ounce fresh goat cheese log, cut into 1/2-inch cubes
  • 1 teaspoon finely chopped chives
  • Salt and pepper

For the lemon and olive oil dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh orange juice
  • Grated zest of 1/4 orange
  • Pinch of Spanish smoked paprika (pimentón)

Directions

Step 1

Place the beets in cold, salted water. Bring to a boil and cook for about 20 minutes, until tender. Peel the beets and dice into bite-size chunks.

Step 2

Whisk all the dressing ingredients together in a small bowl until combined. Season to taste with salt and pepper. Toss the beets in the dressing while warm, then let cool to room temperature. Transfer to a serving dish and scatter with the goat cheese, then the chives.

Serves 4 — Recipe adapted from Classic Koffmann: 50 Years a Chef by Pierre Koffmann (Jacqui Small LLP, 2016)

Marinated Idiazábal Cheese with Rosemary

Posted on by The Olive Oil Hunter

From Basque country, Idiazábal cheese is made from sheeps’ milk and is usually smoked. Feel free to substitute another aged semi-hard cheese, such as Manchego, in this recipe.

Ingredients

  • 3 cloves garlic, smashed
  • 1 pound Idiazábal cheese, cut into 1-inch cubes
  • 1 tablespoon whole black peppercorns
  • 3 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Extra virgin olive oil

Directions

Step 1

Place the garlic, cheese, peppercorns, rosemary, thyme, and bay leaf in a bowl or lidded wide-mouthed jar.

Step 2

Pour enough olive oil over the cheese and other ingredients to submerge them.

Step 3

Cover and leave at room temperature for several hours or overnight.

Step 4

Spear the cheese on toothpicks and serve on a plate or platter.

Serves 4 to 6 as a tapa — Recipe from José Andrés via leitesculinaria.com

Caramelized Onion Dip

Posted on by The Olive Oil Hunter

Like stirring risotto, caramelizing onions is a labor of love. But your patience will be rewarded when you taste this spectacular dip, so much better than commercial onion dips. Don’t skip the drizzle of olive oil on top!

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 5 pounds Spanish onions, peeled and diced
  • 8 ounces cream cheese, at room temperature
  • 16 ounces sour cream
  • Zest and juice of one lemon
  • 1 small bunch chives, minced
  • 4 tablespoons olive oil, plus more for drizzling
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

In a large pot or skillet, warm the 4 tablespoons of olive oil over medium-low heat. Add the onions and cook them until they’re very soft and golden brown, stirring as needed, 45 minutes to 1 hour. Cool the onions to room temperature.

Step 2

Place the onions, cream cheese, sour cream, and half the lemon juice and zest in the bowl of a food processor. Process until well combined. Season with salt and pepper. If desired, add more lemon zest and juice. Fold in most of the chives. Scrape the dip into a serving bowl and mound attractively. Drizzle with additional olive oil and sprinkle with the remaining chives. Serve with vegetables, crackers, potato chips, or crostini.

Serves 6 to 8 — Recipe adapted from food52.com

Cauliflower with Olives and Dates

Posted on by The Olive Oil Hunter

Here’s a simple tapa from Spanish celebrity chef José Andrés that depends entirely on the quality of the ingredients, beginning with fragrant, flavorful extra virgin olive oil.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 8 ounces bite-size cauliflower florets, or about 1/2 of a small head
  • 3 sprigs fresh thyme, plus extra sprigs for garnish
  • 8 dates, pitted and halved
  • 12 cured black olives
  • 12 brined green olives
  • 1/4 cup sweet Spanish white dessert wine, such as Manzanilla
  • 2 teaspoons Spanish smoked paprika (pimentón)

Directions

Step 1

Add the cauliflower and thyme and cook until the cauliflower is lightly browned and caramelized, about 8 minutes.

Step 2

Add the dates and olives and cook for about 1 more minute, until they are heated through.

Step 3

Pour in the wine and deglaze the pan, allowing the alcohol to burn off.

Step 4

Remove the thyme sprigs.

Step 5

Transfer the mixture to a serving bowl and sprinkle with pimentón.

Step 6

Garnish with fresh thyme, if desired.

Serves 4 as a tapa — Recipe adapted from delish.com