Fresh-Pressed Olive Oil Club
Spanish and Portuguese Harvest Page 4

Avocado Tuna Salad

Posted on by The Olive Oil Hunter

This twist on tuna salad forgoes mayo for creamy, nutrient-dense avocado (the avocado should be ripe but still somewhat firm). This recipe is also great made with grilled tuna—the next time a fillet is on the dinner menu, consider making a little extra to enjoy this dish for lunch the next day.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt 
  • 1/2 teaspoon freshly ground black pepper
  • 1 Hass avocado, cut into chunks
  • One 5-ounce can chunk light tuna, drained and flaked, or the equivalent amount of grilled tuna 
  • 1 cup cherry tomatoes, halved
  • 3/4 cup canned cannellini beans, rinsed and drained
  • 2 tablespoons minced red onion
  • 4 cups mixed spring greens, arugula, and/or baby spinach

Directions

Step 1

In a large bowl, whisk the olive oil and lime juice. Whisk in the parsley, salt, and pepper. Place half the avocado chunks in the bowl and mash them into the dressing. Gently fold in the rest of the chunks, the tuna, tomatoes, beans, and red onion. 

Step 2

Divide the greens between two bowls and top with equal amounts of the tuna and drizzles of olive oil.

Yields 2 servings

Sherried Carrots

Posted on by The Olive Oil Hunter

The sherry intensifies the natural sweetness of the carrots and creates a rich glaze.

Ingredients

  • 1 pound carrots, scrubbed and peeled as needed
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon sugar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Pedro Ximénez sherry
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Cut the carrots on the diagonal into slices about 1/2 inch thick. Place them in a large frying pan and add just enough cold water to cover them. Place over medium-high heat and bring to a rapid boil.

Step 2

Reduce the heat to a low boil and add the olive oil, sugar, salt, and pepper. Cook for about 20 minutes, until almost all the water has evaporated and the tip of a knife easily pierces a few carrots.

Step 3

Add the sherry to the pan and continue cooking until it mostly evaporates and the carrots are nicely glazed. Just before serving, sprinkle with parsley and drizzle with olive oil.

Serves 4

Asparagus and Crispy Bean Salad with Manchego

Posted on by The Olive Oil Hunter

This is a great use for canned cannellini beans (or use garbanzos). Sprinkle with Spanish smoked paprika, if desired, before roasting.

Ingredients

  • One 15-ounce can cannellini beans, drained and rinsed Coarse salt (kosher or sea)
  • 8 ounces fresh asparagus, tough ends snapped off
  • 6 tablespoons extra virgin olive oil, divided use Freshly ground black pepper
  • 4 ounces arugula
  • 3 ounces shaved Manchego cheese
  • 1 cup chopped fresh mint
  • Flaky sea salt, such as Maldon
  • One 1.6-ounce can Spanish anchovies, rolled into tight spirals, for garnish (optional)

Directions

Step 1

Heat the oven to 375°F. Line a rimmed baking sheet with paper towels and spread the beans out to dry while the oven is heating.

Step 2

Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the asparagus and blanch for
1 minute. Drain and quickly plunge the asparagus into an ice bath to cool. (This step also sets the green color.) Cut the spears lengthwise into 2-inch pieces.

Step 3

Remove the paper towels and keep the beans on the baking sheet. Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat. Transfer to the oven and cook for 20 minutes or until browned and crisp. Remove the beans from the baking sheet and cool to room temperature.

Step 4

In a large bowl, combine the arugula, asparagus, cheese, mint, and beans. Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss. Add a little more olive oil if the salad looks dry.

Step 5

Spread the salad on a large platter and garnish with the anchovies, if using. Finish with flaky sea salt.

Serves 4 to 6 — Recipe adapted from Food52.com

Pork Marbella

Posted on by The Olive Oil Hunter

Both salty and sweet, this savory dish riffs on Chicken Marbella by substituting pork tenderloin for chicken. (Please do not confuse small pork tenderloins, usually about a pound each, for pork loin, which is a much larger cut.)

Ingredients

For the chimichurri marinade/sauce:

  • Two 1-pound pork tenderloins
  • 2 teaspoons kosher salt
  • 1 cup dry white wine, preferably Spanish
  • 1/2 cup pitted prunes, torn in half
  • 1/3 cup packed light brown sugar
  • 1/4 cup capers, plus 1 tablespoon of caper brine
  • 1/2 cup Spanish green olives
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, peeled and smashed
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

Step 1

Season the pork with salt. Let it sit for 15 minutes while you prepare the marinade: Combine the wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and 1/4 cup of olive oil in a large resealable plastic bag. Add the pork, seal tightly, pressing as much air out of bag as possible, and turn to coat. Chill at least 2 hours or up to overnight.

Step 2

Place a rack in the center of the oven; preheat to 325°F. Remove the pork from the marinade and pat dry; reserve the marinade. Heat the remaining tablespoon of oil in a 12-inch skillet over medium-high. Cook the pork, turning occasionally, until golden brown all over, 6 to 8 minutes. Remove the pan from the heat and let it cool 1 minute. Pour the reserved marinade over the pork. Transfer the pan to the oven and roast, basting the pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F, 22 to 26 minutes, depending on thickness.

Step 3

Transfer the pork to a cutting board and let it rest for 10 minutes. Return the pan to medium-high heat. Add the butter and cook, swirling the pan occasionally, until the sauce is slightly reduced, 3 to 5 minutes. Stir in the parsley. Slice the tenderloin crosswise against the grain. Transfer to a platter and spoon the pan sauce over the meat.

Serves 4 to 6 — Recipe from bonappetit.com