Fresh-Pressed Olive Oil Club
vegan

Bountiful Breakfast Bowl

Posted on by Katie Partridge

This high-protein, high-fiber breakfast will get your day off to a nutritious start. To save time in the morning, make the spelt the night before and refrigerate as soon as it reaches room temperature. 

Ingredients

  • 1 cup uncooked spelt
  • 4 tablespoons extra virgin olive oil 
  • 2 cups plain, unsweetened skyr or Greek yogurt
  • 2 cups mixed fresh berries or 1/2 cup dried fruit
  • 1/2 cup almonds or cashews
  • 4 tablespoons freshly ground flaxseed

Directions

Prepare the spelt according to package directions. When ready to assemble, whisk the olive oil into the yogurt in a bowl. Spoon equal amounts of spelt into four cereal bowls and top with equal amounts of the yogurt mixture, fruit, nuts, and ground flaxseed. 

Yields 4 servings

Tuscan Braised Green Beans

Posted on by The Olive Oil Hunter

This is a zesty alternative to steamed green beans, with ingredients that reflect the colors of the Italian flag.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 pound fresh green beans, ends trimmed
  • 4 fresh plum tomatoes, diced, or one
  • 14-ounce can diced tomatoes
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot red pepper flakes (optional)
  • Juice of 1/2 lemon

Directions

Step 1

Warm a large, deep, lidded skillet over medium heat. When hot, add the olive oil, onions, and garlic. Sauté until softened, 4 to 5 minutes.

Step 2

Add the green beans and tomatoes. Season with salt and pepper to taste. Add the oregano and the hot red pepper flakes, if desired. Cover the skillet, reduce the heat to low, and cook for 30 to 40 minutes, stirring occasionally, or until the green beans are very tender. Taste, adding more salt and pepper if needed.

Step 3

Squeeze the lemon juice over the beans and stir before transferring to a serving dish.

Serves 4

Roasted Whole Carrots

Posted on by The Olive Oil Hunter

Carrots in various hues make a glorious presentation.

Ingredients

  • 12 carrots, scrubbed or peeled and trimmed as needed
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar of Modena, plus more for drizzling
  • Maldon sea salt flakes

Directions

Preheat the oven to 425°F. Line a rimmed sheet pan with heat-resistant parchment paper. Add the carrots in a row and toss well with the olive oil, then sprinkle on the salt and pepper. Roast for 30 minutes, rotating the pan after 15 minutes. Drizzle on the balsamic and roast for another 10 minutes or until the balsamic caramelizes. The tip of a knife should easily pierce the carrots; if needed, roast for another 5 minutes. Transfer to a large serving platter, drizzle with more olive oil and vinegar as desired, and sprinkle on a few Maldon flakes.

Serves 12

Melissa’s Vegetarian Dumplings with Dipping Sauce

Posted on by The Olive Oil Hunter

Melbourne-based foodie and olive oil authority Melissa Wong shared two of her dumpling recipes with me on my most recent trip to Australia for the Fresh-Pressed Olive Oil Club. The shrimp-and pork-based dumpling recipe is available in the current Pressing Report included with our latest Ozzie olive oils. Here is her meatless version. Tailor the filling to your tastes by adding more veggies like diced shiitake mushrooms, water chestnuts, or jicama. Please click here to join now so you don’t miss my sumptuous trio of Oz oils shipping now. 

Ingredients

For the dipping sauce:

  • 2 tablespoons sesame seeds
  • 1 tablespoon ground Sichuan pepper
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic 
  • 1 teaspoon minced ginger 
  • 1/2 fresh chile, such as jalapeño or serrano, chopped
  • 2 sprigs fresh cilantro, chopped
  • 1/2 teaspoon sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons black vinegar
  • 2 teaspoons sesame oil
  • 2 scallions, trimmed and thinly sliced

For the dumplings:

  • 1/2″ piece ginger, peeled and cut into coins
  • 2 garlic cloves
  • 4 tablespoons extra virgin olive oil, divided use
  • 1/2 medium onion, diced small
  • 1/2 carrot, diced small
  • 1 cup diced red cabbage
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 ounce dried rice noodles
  • 1/2 cup diced zucchini
  • 2 portobello mushrooms, diced small
  • 1 teaspoon cornstarch
  • 1 package square or round dumpling wrappers (about 50)

Directions

Step 1

For the dipping sauce, toast the sesame seeds in a dry, hot frying pan until fragrant, about 2 minutes; transfer to a small dish and set aside. In the same pan, dry toast the Sichuan pepper, about 2 minutes. Off the heat, swirl in the olive oil, garlic, ginger, chile, cilantro, and sugar. Whisk in the soy sauce, vinegar, sesame oil, scallions, and the reserved sesame seeds. Pour into a serving bowl and set aside.

Step 2

For the dumpling filling, place the ginger, garlic, and 2 tablespoons olive oil in a small food processor and blitz to a rough paste; set aside.

Step 3

Heat a wok or large frying pan over medium-high heat. When hot, add in 1 tablespoon olive oil and the onions and cook until the onions soften slightly. Add the carrots and cook for 30 seconds. Add in the ginger-garlic paste and cook until fragrant. Transfer the contents of the wok to a large bowl and return the wok to the stovetop.

Step 4

Let the wok heat up again, then add the remaining tablespoon olive oil and the cabbage and cook until the cabbage softens slightly. Turn off the heat and stir in the coriander and cumin. Add to the bowl with the other vegetables, holding back any released liquid from the cabbage (discard it). Allow the vegetables to cool completely.

Step 5

Soak the rice noodles in cold water until softened, about 3 minutes. Drain and roughly chop into 1″ pieces. Add to the cooked vegetables along with the zucchini and mushrooms. Evenly sprinkle on the cornstarch and mix well. 

Step 6

Line a rimmed sheet pan with parchment paper and cover with a clean kitchen towel. Place a bowl of water next to your work area. Open the package of wrappers and cover with a damp kitchen towel so that they won’t dry out. 

Step 7

Place a generous teaspoon of filling in the center of a wrapper (don’t overfill or the dumplings won’t stay closed). Dip a fingertip in the water bowl and moisten the outer edges of the wrapper, then fold it and press the edges together to seal them. For round wrappers, crimp the edges together to make a crescent shape. For square wrappers, use your fingertip to wet the two bottom corners, then overlap them slightly and press together to form a shape like a bishop’s hat. As you finish each dumpling, place it on the rimmed sheet pan under the towel. There should be enough filling to make about 50 dumplings.

Step 8

Bring a large pot of water to a boil. Drop in 12 to 16 dumplings at a time and cook for 7 minutes (they will float to the surface). Use a Chinese strainer to transfer them to a large bowl; cover with a pot lid to keep them warm. Repeat until all the dumplings have been cooked. Serve with the dipping sauce.

Serves 8 to 10