Fresh-Pressed Olive Oil Club
Video Page 3

Ultimate Olive Oil Compound Butter

Posted on by The Olive Oil Hunter

Watch T.J. Robinson create one of his favorite culinary hacks—olive oil compound butter with herbs.

Ingredients

  • 16 oz unsalted butter, cut into large uniform cubes, room temperature
  • 1/3 cup Fresh Pressed olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped chives
  • Salt and pepper

Feel free to mix and match herbs to your liking. Garlic and lemon zest are great add-in options as well.

Directions

Step 1

Dice the butter into large uniform cubes.

Step 2

Add to large mixing bowl, or bowl of a stand mixer.

Step 3

Beat with hand mixer or stand mixer until butter is light and fluffy, about 3 minutes.

Step 4

Add olive oil and continue to mix until oil is well incorporated into the butter.

Step 5

Add the herbs, and salt and pepper to taste.

Step 6

Mix until well combined.

Step 7

Transfer the olive oil compound butter to the center of a large piece of parchment paper.

Step 8

Fold the long side of the parchment paper over the compound butter, forming a log shape.

Step 9

Use a board scraper to gently guide the parchment covered butter into the center of the parchment paper and help create a log shape.

Step 10

Use a board scraper to gently guide the parchment-covered butter into the center of the parchment paper and help create a log shape.e.g.

Step 11

Freeze until firm.

Step 12

Slice off medallions of compound butter as need, storing any remaining butter in the freezer.

Step 13

Use compound butter medallions to top grilled meats and seafoods, cooked vegetables, pasta, rice, potatoes and anything else you like.

Olive Oil Egg Salad

Posted on by The Olive Oil Hunter

Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Salad with olives!

Ingredients

  • 4 large eggs, hard boiled, peeled and cooled
  • 1/4 cup thinly sliced scallions, cut on the diagonal
  • 1/4 cup thinly sliced celery hearts with leaves
  • Salt and pepper to taste
  • 1/2 cup rough chopped green olives (with or without pimento)
  • Pinch of red pepper flakes
  • 1/2 cup roughly chopped flat-leaf parsley
  • 3 to 4 tablespoons fresh-pressed olive oil

Directions

Step 1

Chop eggs into large rough pieces and put in a medium bowl.

Step 2

Add scallions, and celery and season with salt and pepper.

Step 3

Add olives, red pepper, parsley and fresh-pressed olive oil.

Step 4

Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)

To Serve

You can serve this vibrant egg salad a lot of ways. Try toasted, buttered bread, sandwich wraps, lettuce cups or the Outer Aisle sandwich thins we used in the video. Top with arugula leaves and an extra drizzle of fresh-pressed olive oil.

Tomato Tart with Olive Oil Pastry

Posted on by The Olive Oil Hunter

Ingredients

For the Filling

  • 3 tbsp olive oil
  • 2 large onions, halved and finely sliced
  • 1 garlic clove, crushed
  • 2 tbsp Dijon mustard
  • 1/2 cup (100g) Gruyere cheese, grated
  • 1/4 cup (50g) Grana Padano, grated
  • 1 & 2/3 cup (300g) cherry tomatoes, halved (use a variety of shapes and colors, if you like)

For the Pastry

  • 2 & 1/2 cups (350g) all purpose flour
  • 5 fl oz (150ml) olive oil
  • 1 tsp salt
  • Cold water

Directions

Step 1

To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper until it’s large enough to line an 11 inch round tart pan. Trim the edge and chill while you make the filling.

Step 2

Heat 3 tbsp olive oil in a large pan, add the onions and a good pinch of salt. Sauté very gently over medium-low heat for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses.

Step 3

Heat the oven to 350 degrees F. Bake the tart shell for 20 minutes then take out and cool.

Step 4

Spread the cheesy onions over the base of the tart. Place the tomatoes on top in a single layer, cut-side up, and season with salt and pepper. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm.

Adapted from Olive Magazine.

Chocolate Chip Cookies with Olive Oil and Almond Flour

Posted on by The Olive Oil Hunter

Watch T. J. Robinson as he makes these chocolate chip cookies with olive oil and almond flour. These cookies are best enjoyed the day they are baked. Almond meal can be used in place of blanched almond flour.

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup olive oil
  • 3/4 cup golden monk fruit sweetener
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour
  • 1 1/4 cups chocolate chips of choice 2/3 cup toasted pecans
  • 2 tablespoons of unsweetened, finely shredded coconut

Recipe Notes

Almond meal can be used in place of blanched almond flour. Dough can be refrigerated prior to baking for 30 minutes to prevent the cookies from spreading too much. Brown sugar or coconut sugar can be used in place of monk fruit sweetener.

Directions

Step 1

Preheat oven to 350 degrees.

Step 2

Line a baking sheet with parchment paper.

Step 3

In the bowl of a stand mixer, cream together the butter, olive oil, and golden monk fruit sweetener.

Step 4

Add the vanilla and eggs, mixing until incorporated.

Step 5

Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips, pecans, and coconut with a wooden spoon.

Step 6

Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart.

Step 7

Bake for 11-13 minutes, or until golden brown around edges.

Step 8

Cool and enjoy! These cookies are best enjoyed the day they are baked.

Recipe adapted from Meaningful Eats.