Fresh-Pressed Olive Oil Club
Summer 2024

Cordero al Asador with Herbed Salmuera (Grilled Leg of Lamb Basted with Salt Water)

Posted on by The Olive Oil Hunter

South Americans usually take a simple approach to their meats. This salt- and herb-based liquid, called salmuera (the precursor to chimichurri), was used by gauchos, the nomadic cowboys of South America, to baste proteins when cooking over live fire.

Ingredients

  • 1 1/2 cups water
  • 2 tablespoons coarse salt (kosher or sea)
  • 1 1/2 teaspoons freshly cracked black peppercorns
  • 3 cloves garlic, peeled and smashed
  • 1/4 cup chopped fresh herbs, such as mint, rosemary, or thyme
  • 1/2 teaspoon hot red pepper flakes One 5- to 6-pound leg of lamb Extra virgin olive oil

Directions

Combine the water and salt in a small saucepan and bring to a boil. Stir until the salt dissolves. Add the peppercorns, garlic, herbs, and hot red pepper flakes. Let cool. In the meantime, build a medium fire using charcoal or wood. (You can cook the lamb on a gas grill, too.) Generously oil the lamb on all sides with olive oil. Arrange on the grill grate. Grill the meat, turning occasionally, until the lamb is done to your liking, about 2 to 2 1/2 hours, basting often with the salmuera. Carve the lamb, then serve with more olive oil.

Serves 4 to 6

Eggs with Basquois Piperade

Posted on by The Olive Oil Hunter

Piperade, a vegetable stew–like concoction popular in Basque country (which straddles northern Spain and southern France) is similar to Sicilian caponata or Middle Eastern shakshuka. This version is from the Alonso family, whose patriarch is Basque, though he has lived in Chile for many years. Instead of scrambling the eggs, you can break them right into the hot piperade. Cover them with a tight-fitting lid, then cook to your desired degree of doneness.

Ingredients

For the piperade:

  • 1 red bell pepper
  • 1 green, orange, or yellow bell pepper, or another red one
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 pound red ripe tomatoes, peeled and chopped (reserve juices)
  • 1 small zucchini, cubed (optional) Coarse salt (kosher or sea)
  • 1 teaspoon piment d’Espelette (see Note below), or to taste
  • 1 teaspoon sugar or honey (optional)
  • 1 teaspoon red wine vinegar or fresh lemon juice, or to taste (optional)

For the eggs:

  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 4 large eggs, thoroughly beaten
  • 1 tablespoon minced fresh chives or flat-leaf parsley
  • Country-style bread, preferably toasted or grilled, for serving

Directions

Step 1

Make the piperade: Stem, core, and seed the bell peppers. Slice into 1/4-inch strips. Heat a large skillet over medium heat. Add the oil, bell peppers, and onion, and sauté until the vegetables begin to soften, 6 to 8 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes with their juices as well as the zucchini if using. Season with 1/2 teaspoon salt and the piment d’Espelette and simmer (lower the heat if necessary) until the tomatoes have broken down and the mixture is jammy, 15 to 20 minutes. Taste, adding more salt or piment d’Espelette, if desired. Add sugar if a touch of sweetness is needed, or red wine vinegar if you would prefer a bit of acidity. The sauce should be well balanced. Keep warm.

Step 2

Scramble the eggs: In the meantime, heat a nonstick skillet over medium-low heat. Add the oil, then the eggs. Using a rubber spatula, gently stir and fold the eggs until they begin to set. Give them a final stir and take the eggs off the stove to finish cooking with residual heat.

Step 3

To serve, ladle about 3/4 cup of the piperade into each of two warm shallow bowls. Top each with half the eggs, then drizzle with olive oil and sprinkle with chives. Serve with toasted bread.

Note: Piment d’Espelette is a popular pepper in Basque Country, widely available in powdered form in the US through online sources. Merquén, a Chilean spice blend made mostly from dried chiles, or pimentón (Spanish smoked paprika) makes a good substitute.

Serves 2

Brunch Fruit Salad with Honey-Lime-Mint Vinaigrette

Posted on by The Olive Oil Hunter

For a bright brunch dish, serve the dressed fruit salad over thick Greek yogurt or Icelandic skyr.

Ingredients

  • 4 cups mixed fruit, such as chunks of melon and mango, sliced strawberries, red grapes, blueberries, and pineapple cubes
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey, preferably orange blossom
  • Zest and juice of 1 medium lime 
  • 2 tablespoons finely chopped fresh spearmint or peppermint leaves
  • 1 tablespoon calamansi or other citrus-based vinegar (optional)

Directions

Place the fruit in a large mixing bowl. In a small bowl, whisk together the olive oil, honey, lime juice and zest, mint, and optional vinegar. Pour the dressing over the fruit and toss gently. Allow to macerate for 30 minutes. Toss again before serving.

Serves 6

Smashed Potato Canapes with Smoked Salmon

Posted on by The Olive Oil Hunter

We’ve all eaten smoked salmon on bagels or toast points, but for something different, try this delicacy on crispy smashed potatoes. In place of smoked salmon, use salmon roe or another domestic caviar. Elegant!

Ingredients

For the potatoes:

  • 12 small Yukon gold potatoes, each about 1 1/2 to 2 inches in diameter
  • Extra virgin olive oil
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

For serving:

  • Sour cream or crème fraiche
  • Thinly sliced cold-smoked salmon
  • Brined capers, drained
  • Fresh dill sprigs

Directions

Step 1

Bring a large pot of salted water and the potatoes to a boil over medium-high heat. Cook until the potatoes are tender, 20 to 25 minutes. (Check tenderness by piercing a potato with a bamboo skewer or the tip of a paring knife.) Drain the potatoes and pat dry. Working on a rimmed sheet pan, coat the potatoes with olive oil.

Step 2

Preheat the oven to 400°F. Using a potato masher or the bottom of a small cast-iron skillet or large flat-bladed spatula, carefully crush the warm potatoes until each is about 3/4 inch thick but still intact. Drizzle each with a bit more olive oil. Season the tops with salt and pepper.

Step 3

Bake the potatoes for 20 to 25 minutes, or until golden brown. (There’s no need to flip.) Arrange the smashed potatoes in a single layer on a platter alongside the suggested serving ingredients. To eat, fold a piece of salmon on a potato, then top with a spoonful of sour cream. Garnish with capers and dill sprigs.

Serves 4 as an appetizer