Fresh-Pressed Olive Oil Club
Spanish and Portuguese Harvest Page 7

Scrambled Eggs with Asparagus (Revuelto de Espãrragos)

Posted on by The Olive Oil Hunter

This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.

Ingredients

  • 2 garlic cloves, peeled and coarsely chopped
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 bunch asparagus, trimmed, stalks sliced into 1-inch lengths
  • 1 teaspoon pimentón (Spanish smoked paprika), or regular paprika
  • 2 tablespoons white wine vinegar
  • Sea salt
  • 6 eggs, beaten
  • Freshly ground black pepper

Directions

Step 1

Heat the oil in a frying pan and sauté the asparagus over medium heat for 2 minutes. Add the garlic, pimentón, vinegar, and a pinch of salt; stir to combine. Cover and cook for 2 to 3 minutes more, or until the asparagus is tender.

Step 2

Uncover the pan and pour in the eggs. Cook, stirring often, for 2 to 3 minutes, or until the eggs are almost cooked. Remove from the stovetop. (The perfect revuelto is creamy; do not let the eggs brown.) Season to taste with salt and pepper. Drizzle with additional olive oil and serve immediately.

Serves 2 to 3 — Recipe adapted from The Food of Spain (Bay Books, 2008)

Garlic Shrimp (Gambas al Ajillo)

Posted on by The Olive Oil Hunter

We’ve included two tricks to make this the best gambas al ajillo you’ve ever eaten. First, we infuse extra virgin olive oil with slices of garlic, which are later used as a crunchy garnish. Second, we marinate the shrimp with a secret ingredient—baking soda—to make the cooked shrimp extra “poppy.” 

Ingredients

  • 1/2 cup extra virgin olive oil, divided use
  • 10 cloves garlic (5 thinly sliced, 5 minced), divided use
  • 1 pound tail-on shrimp, peeled and deveined
  • Coarse salt (kosher or sea)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon hot red pepper flakes, or more to taste
  • 1 1/2 teaspoons Spanish sherry vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crusty bread, for serving 

Directions

Step 1

About 8 hours before you intend to cook, pour the olive oil into a small bowl. Add the thinly sliced garlic and let sit at room temperature. After 8 hours, strain the oil into another container, reserving the sliced garlic. 

Step 2

Place the shrimp in a medium bowl. Add the minced garlic, 3/4 teaspoon salt, baking soda, hot red pepper flakes, and 3 tablespoons of the garlic-infused oil. Set aside. 

Step 3

Heat the remaining infused oil in a large skillet or cazuela over medium-high heat. Add the sliced garlic and cook just until it is a light golden brown, about 1 minute. Fish the garlic out with a slotted spoon and set aside. Add the shrimp mixture and cook, stirring constantly, until the shrimp are barely cooked through, about 2 to 3 minutes, depending on their size. Do not overcook. Stir in the sherry vinegar, parsley, reserved garlic slices, and salt to taste. Serve immediately with crusty bread for sopping up the juices. 

Serves 2 as a main course; 4 as a tapa — Recipe adapted from seriouseats.com 

Chocolate Mousse with Olive Oil and Sea Salt

Posted on by The Olive Oil Hunter

Olive oil adds intrigue and richness to this decadent dessert. Heat the egg-and-milk mixture very slowly in a heavy-bottomed pan to avoid curdling the eggs. If desired, substitute 1 tablespoon of orange-flavored liqueur for 1 tablespoon of coffee and garnish with candied orange peel. 

Ingredients

  • 2 eggs, thoroughly beaten
  • 3/4 cup whole milk
  • 6 ounces good-quality semi-sweet dark chocolate
  • 3 tablespoons freshly brewed strong coffee
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • Tiny pinch fine salt Sea salt, such as Maldon, or grey lavender salt, to serve
  • Lightly sweetened whipped cream, to serve 

Directions

Step 1

Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat. 

Step 2

In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee and the olive oil. 

Step 3

Add the milk-and-egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend. With the food processor or blender running, slowly pour in the chocolate-and-coffee mixture and blend until well combined. The final mix will be frothy and smooth. 

Step 4

Fill four 6-ounce ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish, this mousse will take from a half hour to three hours to set. Serve with whipped cream and just a pinch of rough salt. 

Serves 4 — Recipe adapted from thekitchn.com

Spanish Cod with Celery Salsa Verde

Posted on by The Olive Oil Hunter

We often detect celery leaf–like flavors in the superior-quality oils we deliver to your table and were excited to find the following recipe. It uses celery leaves in a deliciously creative way. 

Ingredients

  • For the salsa:
  • 1 small garlic clove, minced
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped celery leaves
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1/3 cup extra virgin olive oil 
  • For the cod:
  • 2 skinless cod fillets (6 to 8 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 lemon wedges, seeded 

Directions

Step 1

Make the celery salsa verde: In a small bowl, combine the garlic, lemon zest, mustard, and salt. Stir in the celery leaves, mint, parsley, and 1/3 cup of olive oil. Taste for seasoning and adjust the salt as needed. 

Step 2

Pat the fillets dry with a paper towel and season with salt and pepper on both sides. In a large skillet, warm the remaining olive oil over medium-high heat. Carefully lay the fillets in the hot oil and cook until the sh separates into opaque white flakes. Transfer to dinner plates. Finish with a squeeze of fresh lemon and the celery salsa verde 

Serves 2 — Recipe adapted from Jamesbeard.org