The Olive Oil Hunter, Author at Fresh-Pressed Olive Oil

Broccoli Rabe with Chile and Garlic

Posted on August 14, 2019August 15, 2019 by The Olive Oil Hunter

Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.

Ingredients

Kosher salt
1 bunch broccoli rabe
8 garlic cloves, peeled and thinly sliced
1/4 cup extra virgin olive oil, plus more for drizzling
1/2 teaspoon crushed red pepper flakes, or more to taste

Directions

Step 1

Bring a large saucepan of salted water to a boil. Working in 2 batches, cook the broccoli rabe just until bright green, about 10 seconds. Drain and let cool slightly. Squeeze excess liquid from the broccoli rabe and coarsely chop.

Step 2

Cook the garlic and 1/4 cup olive oil in a medium skillet over medium heat, swirling the skillet occasionally, until the garlic is just beginning to brown around the edges, about 3 minutes. Add the broccoli rabe and red pepper flakes and cook, tossing occasionally, until tender, 6 to 8 minutes; season with salt. Serve broccoli rabe drizzled with more olive oil.

Serves 4 — Recipe from bonappetit.com

Scrambled Eggs with Sumac and Pine Nuts

Posted on August 14, 2019November 12, 2019 by The Olive Oil Hunter

Sumac was long used in the Mediterranean to add tartness to dishes before the Romans introduced lemons. It gives an exotic “spice market” flavor to scrambled eggs.

Ingredients

6 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil, plus more for drizzling
1/4 cup pine nuts, lightly toasted in a dry skillet
1 teaspoon ground sumac
2 tablespoons chopped fresh parsley leaves
Warm flatbread such as pita or lavash

Directions

Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium nonstick skillet over medium heat until shimmering. Add the eggs and cook, stirring constantly with a rubber spatula, until they are barely set and still slightly runny (they will continue to cook after removal from the pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.

Serves 3 to 4 — Recipe from seriouseats.com

Escalivada

Posted on August 14, 2019November 12, 2019 by The Olive Oil Hunter

This is Spain’s answer to ratatouille, a platter of smoky, jewel-like vegetables in a simple olive oil and sherry vinaigrette. Serve on bread, with cheese, or with meat or fish.

Ingredients

2 medium yellow onions, cut crosswise into 1/2-inch slices
2 red bell peppers
2 yellow or orange bell peppers
1 medium eggplant
2 tablespoons extra virgin olive oil plus 1/4 cup
2 teaspoons Spanish sherry vinegar Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish

Directions

Step 1

Light a grill. In a large bowl, toss the onion slices and whole peppers and eggplant with 2 tablespoons of the olive oil. Place the vegetables on the grill, and cook, turning as needed, until charred and soft, 15 minutes for the onions, 20 minutes for the peppers, and 30 minutes for the eggplant. (Alternatively, roast the vegetables in the oven.)

Step 2

Place the peppers and eggplant in a large bowl and cover with plastic wrap. Let the vegetables stand for 15 minutes, and then uncover and peel; discard their skins, stems, and the seeds from the peppers.

Step 3

Still in the bowl, use your hands to tear the peppers and eggplant into long strips, and then arrange them, alternating, on a platter with the onions. Mix the juices left behind in the bowl with the remaining 1/4 cup of olive oil and the vinegar. Season with salt and pepper, and then drizzle the dressing over the vegetables. Sprinkle with chives before serving.

Serves 4 — Recipe from Saveur, June 27, 2015

Lentil and Chorizo Soup (Lentejas con Chorizo)

Posted on August 14, 2019February 2, 2022 by The Olive Oil Hunter

A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip.

Ingredients

1 3/4 cups lentils
One cured chorizo (about 9 ounces), sliced
4 cloves of garlic, unpeeled
One large potato, peeled and diced 2 carrots, peeled and diced
Water or vegetable stock
1 tablespoon Spanish smoked paprika (pimentón)
Extra virgin olive oil for sautéing, plus extra for drizzling
Salt to taste

Directions

Step 1

Wash the lentils and remove any debris. Place the lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water or vegetable stock to cover the ingredients by three ngers. Bring to a boil, then lower the heat to a simmer. Let cook, uncovered, stirring occasionally.

Step 2

Fry the onions in a tablespoon or two of olive oil in a skillet over medium heat until slightly browned, then add the Spanish paprika. Add the onions to the lentils and salt to taste. Cook for 45 minutes. Remove the garlic cloves; squeeze the garlic from its skin, and mash. Return the garlic to the pot. Serve immediately with extra olive oil for drizzling.

Serves 6 — Recipe adapted from food52.com