Fresh-Pressed Olive Oil Club
Spanish Harvest Page 6

Olive Oil Ice Cream

Posted on by The Olive Oil Hunter

Your ice cream freezer is likely an appliance you don’t use every day (or even every year). But this delectable recipe provides the incentive to retrieve if from wherever it’s stored. If you don’t have fudge sauce on hand, the ice cream is also wonderful when drizzled with extra virgin olive oil. Top, if desired, with a few grains of coarse salt.

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup cane sugar
  • 1/4 teaspoon coarse salt (kosher or sea)
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Make the ice cream base: In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, then add the sugar and salt; whisk thoroughly until the sugar and salt dissolve. Whisk in the olive oil. (It’s okay if you see tiny beads of oil in the base.) Allow the base to come to room temperature, then cover and refrigerate until cold.

Step 2

When ready to freeze, quickly re-whisk the base. Transfer it to your ice cream maker and freeze according to the manufacturer’s instructions. Serve, if desired, with Olive Oil Fudge Sauce or your favorite toppings.

Makes 1 pint — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Mango Gazpacho

Posted on by The Olive Oil Hunter

Here’s a refreshing riff on classic gazpacho—perfect for a weekend brunch or as a prelude to lunch or a light supper. I like to serve it in small straight-sided Spanish sherry glasses called chatos.

Ingredients

  • 3 mangoes, pitted, peeled, and coarsely chopped
  • 2 cups fresh orange juice
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • 1 small onion, peeled and cut into 1/4-inch dice
  • 2 garlic cloves, peeled and minced
  • 1/2 to 1 jalapeño, stemmed, seeded, and minced (optional)
  • 2 tablespoons chopped parsley, basil, mint, or cilantro
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Process the mangoes, orange juice, lime juice, and 3 tablespoons of olive oil in a blender or food processor until puréed.

Step 2

Transfer to a medium bowl or pitcher, along with the bell pepper, onion, garlic, jalapeño (if using), and parsley. Add salt and pepper to taste. Cover and refrigerate.

Step 3

Drizzle with additional olive oil before serving.

(The gazpacho can be made several hours ahead.)

Serves 6 — Recipe adapted from allrecipes.com

Olive Oil Fudge Sauce

Posted on by The Olive Oil Hunter

Delicious over homemade olive oil ice cream or premium store-bought vanilla, this decadently rich sauce forms a soft chocolate shell as soon as you spoon it on the cold ice cream.

Ingredients

  • 1/2 cup heavy cream
  • 6 ounces chopped bittersweet chocolate
  • 2 tablespoons extra virgin olive oil

Directions

Step 1

In a small heavy-bottomed saucepan, over medium heat, heat the cream until it simmers. Reduce the heat to low and add the chocolate. Whisk until the chocolate is melted and smooth. Whisk in the olive oil. Remove the sauce from the heat.

Step 2

Pour the sauce into a gravy boat or small container with a pouring spout if serving immediately. Otherwise, it can be held in a covered container at room temperature for up to 5 days, or refrigerated. Reheat for a few seconds in a microwave or a double-boiler.

Makes 1 cup — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Spinach and Chickpeas (Espinacas con Garbanzos)

Posted on by The Olive Oil Hunter

Especially popular in the Andalucían city of Seville, this dish can be served as a tapa, a light meal, or a satisfying side dish. Bagged baby spinach is usually sold washed. If your spinach is garden-fresh, rinse it well and drain itbefore adding to the chickpeas.

Ingredients

  • 1 cup jarred or canned chickpeas, drained
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 4 cloves garlic, peeled and thinly sliced
  • 1/2 Spanish onion, peeled and diced
  • 1/2 teaspoon Spanish smoked paprika (pimentón)
  • 1/2 teaspoon ground cumin
  • 1/2 cup tomato purée
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 cups tightly packed baby spinach

Directions

Step 1

Rinse the chickpeas under cold running water and drain. Set aside.

Step 2

Heat a nonstick sauté pan over medium heat. Add 2 tablespoons of extra virgin olive oil and stir in the garlic and onions. Cook until the onions and garlic are softened and golden brown. Season with the paprika and cumin. Stir in the tomato purée. Add salt and pepper to taste.

Step 3

Reduce the heat to low. Stir in the spinach and cover the pan. Let the mixture cook for
2 minutes. Remove the lid and add the chickpeas. Taste for seasoning, adding more salt and pepper, if desired. Continue to cook for 4 to 5 minutes, stirring occasionally. Transfer to a shallow bowl and drizzle with additional olive oil before serving.

Serves 2 — Recipe adapted from spainonafork.com