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

Roasted Asparagus with Marcona Almonds and Manchego

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

Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts.

Ingredients

1 1/2 pounds pencil-thin asparagus, trimmed
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper
1/3 cup chopped roasted, salted Marcona almonds
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
1 cup (about 2 ounces) shaved Manchego cheese

Directions

Step 1

Preheat the oven to 450°F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender.

Step 2

Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the cheese over the asparagus, sprinkle with the almonds, and serve with lemon wedges.

Serves 6 — Recipe adapted from Food and Wine, December 2003

Chocolate Mousse with Olive Oil and Sea Salt

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

Olive oil adds intrigue and richness to this decadent dessert. Heat the egg-and-milk mixture very slowly in a heavy-bottomed pan to avoid curdling the eggs. If desired, substitute 1 tablespoon of orange-flavored liqueur for 1 tablespoon of coffee and garnish with candied orange peel.

Ingredients

2 eggs, thoroughly beaten
3/4 cup whole milk
6 ounces good-quality semi-sweet dark chocolate
3 tablespoons freshly brewed strong coffee
1/4 cup extra virgin olive oil
1 tablespoon maple syrup
1 teaspoon vanilla
Tiny pinch fine salt Sea salt, such as Maldon, or grey lavender salt, to serve
Lightly sweetened whipped cream, to serve

Directions

Step 1

Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat.

Step 2

In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee and the olive oil.

Step 3

Add the milk-and-egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend. With the food processor or blender running, slowly pour in the chocolate-and-coffee mixture and blend until well combined. The final mix will be frothy and smooth.

Step 4

Fill four 6-ounce ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish, this mousse will take from a half hour to three hours to set. Serve with whipped cream and just a pinch of rough salt.

Serves 4 — Recipe adapted from thekitchn.com

Olive Oil Chocolate Chip Cookies

Posted on August 14, 2019September 22, 2020 by The Olive Oil Hunter

Well-known cookbook author Rozanne Gold shared this recipe on an episode of Martha Stewart’s Cooking Today on Sirius XM 110. These cookies’ oval shape, payload of olive oil, and the fact that they’re rolled in chocolate chips make them unusual and very professional looking (and tasting!).

Ingredients

2 cups self-rising flour
2/3 cup sugar
2 extra-large eggs
1/2 cup extra virgin olive oil
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
6 ounces miniature chocolate chips

Directions

Step 1

Preheat the oven to 325°F.

Step 2

Put the flour and sugar in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extracts. Add the wet mixture to the flour mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily. Knead several times on the counter. Form into 24 balls and then shape into small ovals that are 1 1/2 inches long and 3/4 inch wide. Roll the tops and sides in miniature chocolate chips.

Step 3

Line a large rimmed baking sheet with parchment paper or a Silpat mat. Place the cookies 1 inch apart. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the pan. Remove with a thin-bladed spatula.

Makes 24 cookies — Recipe from Rozanne Gold on Cooking Today, June 14, 2012

Boon’s Brussel Sprouts

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

Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.

Ingredients

1 1/2 pounds brussels sprouts, halved
1/4 cup plus 2 tablespoons olive oil, divided
Juice of 1 lemon (about 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves finely minced garlic, or to taste
1/2 teaspoon crushed red pepper flakes

Directions

Step 1

Heat the oven to 400°F.

Step 2

In a large bowl, toss the brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Step 3

Roast the brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 20 minutes. Toss the brussels sprouts every few minutes for even coloring.

Step 4

While the brussels sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.

Step 5

When the brussels sprouts are roasted, toss them with the dressing. Transfer to a platter and serve hot.

Serves 4 — Recipe from the Los Angeles Times, March 3, 2011