Fresh-Pressed Olive Oil Club
Winter 2022 Page 2

Traditional Greek Salad (Horiatiki)

Posted on by The Olive Oil Hunter

One of the most talented food writers I’ve known personally, David Rosengarten, published this terrific recipe in his book It’s All American Food. It’s a natural accompaniment to almost any protein—fish, chicken, pork, or beef.

Ingredients

  • 2 cups diced ripe tomatoes, such as Romas
  • 2 loosely packed cups of whole flat-leaf parsley leaves
  • 1 cup diced red or green bell pepper (about 1 large one)
  • 1 cup diced English cucumber
  • 1 cup diced purple (Bermuda) onion
  • 1 teaspoon finely minced garlic
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Combine all the ingredients in a large bowl. Mix thoroughly. Just before serving, season to taste with salt and pepper.

Serves 4 — Recipe adapted from It’s All American Food by David Rosengarten (Little, Brown and Company, 2003)

Easy Greek Bean Soup (Fasolada)

Posted on by The Olive Oil Hunter

According to ancient Greek mythology, Theseus promised Apollo olive branches and fresh fruit if he triumphed over the fearsome Minotaur. But stores of fresh food were nearly depleted during the return sail from Crete, forcing Theseus to offer this simple soup to the god. And it is fit for the gods!

Ingredients

  • 1/2 cup extra virgin olive oil, divided use
  • 1 large yellow or white onion, peeled and chopped
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 2 garlic cloves, peeled and minced
  • 3 celery ribs, diced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 5 cups chicken broth or vegetable broth, or more if needed
  • Three 15-ounce cans cannellini or navy beans, drained, rinsed, and drained again
  • 2 large carrots, trimmed, peeled, and diced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon hot red pepper flakes, or more to taste
  • 1 lemon, zested and juiced
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • Rustic country-style bread, for serving

Directions

Step 1

Heat a heavy pot, like a Dutch oven, over medium-high heat. Add
2 tablespoons of olive oil. Add the chopped onion, salt and pepper. Cook for about 4 minutes, stirring regularly. Next, add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring regularly.

Step 2

Add the broth, cannellini beans, carrots, cumin, paprika, and cayenne pepper. Increase the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, adding more broth if necessary.

Step 3

Remove the bay leaf. Ladle 2 cups of the soup into the bowl of a food processor or a blender jar. (If using a blender, place a folded kitchen towel over the lid and hold it down firmly.) Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove the soup from the heat.

Step 4

Off the heat, stir in about 1/3 cup of olive oil, the lemon zest, lemon juice, and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.

Serves 4 to 6 — Recipe adapted from themediterraneandish.com

Sicilian-Style Swordfish

Posted on by The Olive Oil Hunter

Known as “the doyenne of Italian cuisine,” Marcella Hazan recommends pricking the fish with the tines of a fork as a genius way of delivering the flavors of the sauce deep into the meat. This recipe was selected by the staff at Food and Wine as one of the magazine’s top 40 published recipes. The preparation is also excellent with tuna or halibut.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons table salt
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper
  • 2 pounds swordfish steaks, cut 1/2-inch thick

Directions

Step 1

Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Step 2

Grill the swordfish steaks over high heat, turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Serves 4 to 6 — Recipe from foodandwine.com

Baked Shrimp Risotto

Posted on by The Olive Oil Hunter

Traditional risotto demands that you be wed to the stove, stirring, stirring, stirring. This version frees you to be with family or friends. As for the shrimp, bathe them in extra virgin olive oil, season with salt and pepper, and cook in a medium-hot skillet until the shrimp are opaque and form a “C” shape. (Pro tip: An “O” shape means the shrimp are overcooked.)

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 5 garlic cloves, peeled and sliced
  • 1 cup Arborio rice
  • 3 1/2 cups low-sodium chicken broth, or more as needed
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 20 peeled and cooked large shrimp
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • Coarse salt (kosher or sea)
  • 2 tablespoons chopped fresh flat-leaf parsley or basil, for garnish

Directions

Step 1

Preheat the oven to 400°F. Heat an enameled medium cast-iron casserole or Dutch oven over medium heat. Add the 3 tablespoons of olive oil. Add the garlic and rice and cook over medium heat, stirring, until very fragrant, 2 minutes.

Step 2

Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, or until the rice is tender. Stir in the 1/2 cup of cheese, butter, and lemon juice; season with salt.

Step 3

Top each serving with 5 shrimp and additional cheese. Sprinkle with the herbs, then drizzle with extra virgin olive oil.

Serves 4 — Recipe adapted from foodandwine.com