Fresh-Pressed Olive Oil Club
Spanish Harvest Page 13

Roasted Asparagus with Marcona Almonds and Manchego

Posted on by The Olive Oil Hunter

Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts. 

Ingredients

  • 1 1/2 pounds pencil-thin asparagus, trimmed
  • 3 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1/3 cup chopped roasted, salted Marcona almonds
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 1 cup (about 2 ounces) shaved Manchego cheese 

Directions

Step 1

Preheat the oven to 450°F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. 

Step 2

Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the cheese over the asparagus, sprinkle with the almonds, and serve with lemon wedges. 

Serves 6 — Recipe adapted from Food and Wine, December 2003 

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

Researchers Explore What’s Behind Mediterranean Diet and Lower Cardiovascular Risk

Posted on by The Olive Oil Hunter

Brigham and Women’s Hospital, December 7, 2018 

A new study by investigators from Brigham and Women’s Hospital, Harvard Medical School, and the Harvard T.H. Chan School of Public Health offers insights from a cohort study of women in the US who reported consuming a Mediterranean-type diet.

Researchers found a 25 percent reduction in the risk of cardiovascular disease among study participants who consumed a diet rich in plants and olive oil and low in meats and sweets. The team also explored why and how a Mediterranean diet might mitigate risk of heart disease and stroke by examining a panel of 40 biomarkers, representing new and established biological contributors to heart disease. The team’s results are published in JAMA Network Open.

“Our study has a strong public health message that modest changes in known cardiovascular disease risk factors, particularly those relating to inflammation, glucose metabolism, and insulin resistance, contribute to the long-term benefit of a Mediterranean diet on cardiovascular disease risk,” said lead author Shafqat Ahmad, PhD, a research fellow at the Brigham and at the Harvard Chan School.

The current research draws on data from more than 25,000 female health professionals who participated in the Women’s Health Study. Participants completed food intake questionnaires about diet, provided blood samples for measuring the biomarkers, and were followed for up to 12 years. The primary outcomes analyzed in the study were incidences of cardiovascular disease, defined as first events of heart attack, stroke, coronary arterial revascularization, and cardiovascular death.

The team categorized study participants as having a low, middle, or upper Mediterranean diet intake. They found that 428 (4.2 percent) of the women in the low group experienced a cardiovascular event, compared to 356 (3.8 percent) in the middle group, and 246 (3.8 percent) in the upper group, representing a relative risk reduction of 23 percent and 28 percent, respectively, a benefit that is similar in magnitude to statins or other preventive medications.

The team saw changes in signals of inflammation (accounting for 29 percent of the cardiovascular disease risk reduction), glucose metabolism and insulin resistance (27.9 percent), and body mass index (27.3 percent).

“While prior studies have shown benefit for the Mediterranean diet on reducing cardiovascular events and improving cardiovascular risk factors, it has been a ‘black box,’ regarding the extent to which improvements in known and novel risk factors contribute to these effects,” said corresponding author Samia Mora, MD, MHS, a cardiovascular medicine specialist at the Brigham and Harvard Medical School. “In this large study, we found that modest differences in biomarkers contributed in a multifactorial way to this cardiovascular benefit that was seen over the long term.”

Reference: Ahmad S, Moorthy MV, Demler OV, et al. Assessment of risk factors and biomarkers associated with risk of cardiovascular disease among women consuming a Mediterranean diet. JAMA Netw Open. 2018;1(8):e185708.

Radicchio Grilled with Olive Paste and Anchovies

Posted on by The Olive Oil Hunter

Colorful Treviso, which resembles Belgian endive in shape and texture, often appears in markets in the spring. Feel free to use the more familiar round radicchio, if Treviso is not available. 

Ingredients

  • 4 Treviso radicchios, halved lengthwise
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons balsamic vinegar, plus more as needed
  • Coarse sea salt and freshly ground black pepper
  • 2 anchovy fillets, drained if packed in oil
  • 3 tablespoons prepared olive paste or tapenade 

Directions

Step 1

Arrange the radicchios, cut side up, in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes. 

Step 2

Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade, and mix. Arrange the radicchios on the grill, cut side down, slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade. 

Step 3

Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more. Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar. 

Serves 4 — Recipe by Steven Raichlen, adapted from Le Louis XV, Monte Carlo, Monaco