Fresh-Pressed Olive Oil Club
vegetarian

Olive Toast

Posted on by The Olive Oil Hunter

This makes a satisfying lunch and a great appetizer for your next get-together. I love the tangy, fruity taste of sumac, a spice that’s finally getting the attention it deserves. If you’ve got the grill on, drizzle olive oil on the bread and toast over the coals. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice  
  • 1 medium garlic clove, grated
  • 1/2 teaspoon sumac, such as Wild Sumac
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black peppercorns like Vine-Ripened Black Peppercorns
  • 1/8 teaspoon peperoncino (Italian crushed red pepper flakes)
  • 4 ounces each pitted Castelvetrano and Kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 8 baguette or crusty whole-grain bread slices
  • 8 ounces goat cheese at room temperature
  • 1/4 cup chopped walnuts

Directions

Step 1

In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, sumac, salt, pepper, and peperoncino. Coarsely chop the olives and add to the bowl along with the parsley; let marinate for 30 minutes.

Step 2

When ready to assemble, toast the bread. Spread each slice with equal amounts of goat cheese, then top with the walnuts and the olive mixture. Drizzle with olive oil and serve.

Yields 4 lunch or 8 appetizer servings

Marinated Mozzarella Pearls

Posted on by The Olive Oil Hunter

Add zest to mozzarella with this flavorful marinade. Pearls are cheese balls about the size of cherry tomatoes. Serve them as a finger food or pair with tomatoes for a first course. 

Ingredients

  • 1 medium lemon
  • 1 garlic clove
  • 1/4 cup finely chopped mix of fresh parsley and basil leaves
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon coarse sea salt 
  • 16 ounces mozzarella pearls

Directions

Step 1

Use a Microplane set over a medium bowl to zest the lemon (reserve the rest of the lemon for another recipe) and grate the garlic. Add the herbs, red pepper, olive oil, and salt if using and whisk well.

Step 2

Place the mozzarella into a half-pint lidded jar. Drizzle the olive oil mixture over the pearls and let marinate on the counter for 30 minutes. If not eating right away, cover and refrigerate (bring to room temperature before serving). 

Serves 8

Baked Ziti

Posted on by The Olive Oil Hunter

This delectable dish starts with a rich yet quick tomato sauce. You can substitute a 15-ounce can of diced tomatoes with their juice for the fresh tomatoes but add it after the tomato paste. 

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for the baking dish and drizzling
  • 2 garlic cloves, chopped
  • 1 pound tomatoes, any type, coarsely chopped
  • One 6-ounce can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ziti
  • 16 ounces ricotta cheese
  • 12 ounces mozzarella, thinly sliced
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

Directions

Step 1

Brush a 13-inch by 9-inch baking dish with olive oil; set aside.

Step 2

Heat a medium saucepan over medium heat. When hot, add the 3 tablespoons olive oil and garlic and sauté for 3 minutes, then add the tomatoes. Cook, stirring constantly, until the tomatoes become soft, then push them to the outsides of the pan. Add the tomato paste and cook it until it becomes fragrant and darkens in color, about 5 minutes. Mix the paste with the tomatoes and garlic, then press with a masher to release all of the tomatoes’ juices. Stir in the sugar, salt, and both peppers and continue cooking for 10 minutes.

Step 3

Meanwhile, preheat your oven to 350°F. Cook the ziti according to the package directions until al dente, then drain. 

Step 4

Off the heat, stir the ricotta into the sauce, then fold in the pasta. Transfer the mixture to the baking dish. Top with overlapping slices of mozzarella, then sprinkle on the grated cheese.

Step 5

Bake for 25 minutes, until the cheeses are bubbly. Cool for 10 minutes before serving.

Yields 8 servings

Black Dal

Posted on by The Olive Oil Hunter

If you’re new to lentils, this flavorful recipe makes a great introduction. I’ve streamlined the number of spices used in traditional recipes because garam masala already incorporates the essentials—coriander, black pepper, cardamom, cinnamon, cloves, ginger, and nutmeg, among others. This makes a hearty meatless meal, a soup, or a side dish—scoop it up with a piece of your favorite Indian bread.

Ingredients

  • 2 cups black lentils
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small onion, minced
  • 2-inch piece ginger, minced
  • 2 garlic cloves, minced
  • One 6-ounce can tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 cinnamon stick
  • 1 cup homemade or store-bought low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Optional garnish: chopped fresh cilantro

Directions

Step 1

Rinse the lentils, and then put them in a stockpot or Dutch oven. Add enough cold water to cover them by 2 or 3 inches. Bring to a rolling boil and cook for 5 minutes, then lower the heat to a simmer. Cook for about 45 minutes, stirring occasionally, until the lentils are tender but still hold their shape. (If the water level gets too low, add more water as needed to keep them covered). Drain if needed and transfer to a bowl.

Step 2

Rinse the pot and heat over medium-high heat. When it’s hot, add the olive oil and onions; cook until they become translucent, and then add the minced ginger and garlic and cook until fragrant. Push the vegetables to the sides of the pot and add the tomato paste in the center. Cook, stirring constantly, until the paste deepens in color, then mix into the vegetables. Add the garam masala, cayenne pepper, cinnamon stick, broth, and cooked lentils. Simmer for 15 minutes, stirring frequently, to infuse the lentils with the spices. Then stir in the butter and cream and simmer for 2 minutes. Serve with a drizzle of olive oil and a sprinkle of cilantro if desired.

Yields 6 main servings, 6 side servings