Fresh-Pressed Olive Oil Club
Spring 2019 Page 3

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 

Lamb Tagine with Olives and Lemon

Posted on by The Olive Oil Hunter

My wife, Meghan, and I took advantage of our proximity to Morocco to spend a long weekend there. We fell in love with tagines and ordered several during our visit. If you don’t own a tagine—the large ceramic vessel with a conical top that seems unique to North Africa— use a Dutch oven to cook the stew. 

Ingredients

  • 1/4 cup extra virgin olive oil, plus extra for serving
  • 5 garlic cloves, peeled and minced
  • Two 2 1/2-inch strips of lemon zest
  • 2 teaspoons ground ginger
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper 
  • 4 cups water
  • 6 large carrots, thinly sliced
  • 1 onion, diced
  • 2 cups pitted green Picholine olives 
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • Pinch of saffron threads, crumbled
  • One 3-inch cinnamon stick
  • Kosher salt
  • 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces 
  • 1 cup at-leaf parsley, chopped
  • 1 cup cilantro leaves, chopped
  • 3 tablespoons fresh lemon juice
  • Couscous, for serving 

Directions

Step 1

In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick, and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours. 

Step 2

Tip the lamb and spices into a large tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots, and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours. 

Step 2

Spoon off any fat from the broth. Stir in the olives, season with salt, and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro, and lemon juice. (Discard the cinnamon stick.) Ladle into bowls and serve with couscous and extra olive oil for drizzling. 

Serves 8 — Recipe from Food and Wine, October 2008