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

Chocolate Olive Oil Dipping Sauce & Customized Bark

Posted on December 22, 2021January 26, 2023 by The Olive Oil Hunter

Olive oil infuses melted chocolate with a fresh, slightly herby taste that intensifies the rich flavor of dark chocolate. You can dip fruit and other treats in this sauce, create melt-in-your-mouth chocolate bark with it, or simply drizzle it over your favorite ice cream or Belgian waffles.

Ingredients

8 ounces dark chocolate discs or pieces, preferably 72% cacao, such as Guittard’s Coucher du Soleil
2 tablespoons mild extra virgin olive oil

Directions

Step 1

Melt 6 ounces of the chocolate in a glass bowl placed over simmering (not boiling) water, stirring with a silicone whisk or spatula until fully melted.

Step 2

Carefully remove the bowl from the heat and place on a towel on your counter. A few pieces at a time, add in the rest of the chocolate. This tempers it, or brings it down in temperature, so that the finished treat is silky. (If you have an instant-read thermometer, the chocolate on the stove should reach 118 degrees and go down to 90 after you add in the rest.) Stir in the olive oil until blended.

Yields about 1 cup of melted chocolate.

To dip: Prep an assortment of sweet fruits, like whole berries, pineapple triangles, and banana slices; cake squares; and/or pretzels and potato chips. Line a cookie sheet with waxed paper, and using a dinner fork, dip your chosen treats, one piece at a time, in the melted chocolate and then place on the waxed paper. Place the sheet in a cool spot for about two hours to allow the chocolate to harden, and then transfer your treats to a platter or tin. (Of course, you can also dip and eat right away, fondue style!)

To create a custom chocolate bark: Line a cookie sheet with waxed paper. Pour all the tempered chocolate on the wax paper and use an offset spatula to smooth it out to a 12-by-8-inch rectangle. Sprinkle with your choice of toppings in a random pattern—a great combination is 2 tablespoons each golden raisins, pistachios, and crispy chocolate pearls like Valrhona’s Les Perles Craquantes. Let the chocolate harden in a cool spot for two or more hours or, for a firmer bark, in the fridge for 30 minutes, and then break into random-sized pieces and store in a cookie tin.

Olive Oil Lemon Curd

Posted on December 21, 2021December 27, 2021 by The Olive Oil Hunter

Extra virgin olive oil gives classic lemon curd all the silkiness of butter without the saturated fat. It’s delicious spooned over Greek yogurt and topped with berries—serve it in a champagne glass for an indulgent yet good-for-you dessert. You can also use it to make a lemon tart—fill a baked and cooled 8″ tart shell with the chilled curd, and top with dollops of whipped cream.

Ingredients

3 large or 5 small lemons
2 large eggs, plus 1 yolk
10 tablespoons sugar
2 tablespoons cornstarch
½ teaspoon vanilla paste
Pinch of sea salt
2 tablespoons mild extra virgin olive oil

Directions

Step 1

Rinse the lemons, dry them thoroughly, and then zest them with a microplane grater. You should have a generous tablespoon of zest. Juice the lemons. You should have a generous cup of juice. Some pulp is fine to include, but remove any seeds.

Step 2

In a heavy-bottomed saucepan, use a silicone whisk to blend the eggs thoroughly, and then whisk in one ingredient at a time in this order: sugar, cornstarch, lemon juice and zest, vanilla, and salt—this will give you the silkiest results without needing to strain the mixture after cooking.

Step 3

Place the pan over medium heat and continue to whisk as you bring the mixture to a very low boil. Cook for two minutes (this activates the cornstarch), lowering the heat if necessary to prevent a rapid boil. The curd should be thick enough to coat the whisk.

Step 4

Off the heat, slowly whisk in the olive oil until it’s completely blended in. Pour the curd into a glass pitcher or jar and allow it to come to room temperature before covering and placing it in the fridge to thicken further.

Yields 1-¾ cups.

Mediterranean Diet May Confer Long-Range Health Benefits to Teenagers/Adolescents

Posted on December 20, 2021October 19, 2022 by The Olive Oil Hunter

Based on the study by Giuseppina Augimeri, et al, published in Antioxidants (July 2021)

Teenagers who more closely adhered to the Mediterranean diet had lower levels of inflammatory markers in their blood serum, which may have a positive impact on preventing metabolic and chronic diseases later in life, the results of a new study show.

Researchers in Calabria also measured higher levels of antioxidants and anti-inflammatory activity in the serum of the adolescents who more closely followed the Mediterranean diet, compared to teenagers who were medium or poor adherers.

Study Design: The study used the Mediterranean Diet Quality Index for children and teenagers (KIDMED) to assess adherence to the Mediterranean diet among the 77 participants, public high school students ages 14 to 17 (36 girls and 41 boys).

Participants provided reports on their meals every 24 hours through scheduled daily telephone calls with nutritionists. A value of +1 was assigned to the intake of whole grains, vegetables, fruits, legumes, dairy products, fish, nuts, and olive oil. A value of −1 was assigned to skipping breakfast, eating fast food, and consuming baked goods or sweets. Data on the methods of food preparation, ingredients used in prepared dishes, and serving size were also collected.

Daily nutrition results were scored from 0 to 12, and adherence to the Mediterranean diet was classified in 3 groups: a daily average of >8 points (“optimal”); 4 to 7 (“medium”); and <3 points (“poor”). Blood samples were taken at the study’s outset and at the 6-month point.

Results: At 6 months, 43 percent of participants scored in the “optimal” category; 48 percent scored in the “medium” category; and 9 percent scored in the “poor” category.

Among the “optimal” group, there was clear evidence of higher levels of antioxidants and anti-inflammatory activity in blood serum, compared with the “medium” and “poor” adherers. And, although all 3 groups consumed a similar daily amount of calories, the “optimal” group had a significantly higher intake of polyunsaturated fatty acids (PUFAs, found in olive oil and nuts), total dietary fiber, and vitamins B2 and C, compared to “poor” adherers.

These results strongly reinforce the importance of a healthy diet for adolescents. The investigators intend to continue to study the effects on young people of consuming a Mediterranean diet—future areas of focus will include the polyphenol content of various foods.

Takeaway: Greater adherence to the Mediterranean diet in adolescents is linked to higher levels of antioxidants and anti-inflammatory activity, which may help prevent metabolic and chronic diseases in adulthood.

Reference: Augimeri G, Galluccio A, Caparello G, et al. Potential antioxidant and anti-inflammatory properties of serum from healthy adolescents with optimal Mediterranean diet adherence: findings from DIMENU cross-sectional study. Antioxidants. 2021;10:1172. doi:10.3390/antiox10081172

The Olive Oil Hunter News #62

Posted on December 17, 2021December 20, 2022 by The Olive Oil Hunter

Five festive olive oil recipes you’ll love: a celebratory cocktail, classic main course, two delicious sides and an unforgettable dessert!

Olive Oil Martini

Olive Oil Martini
This unusual libation features a technique professional bartenders call “fat washing.” And once you strain the infused gin, you can reuse the olive oil in another recipe. Saveur quipped that it could (tongue in cheek) be called a “quarantini.”
Ingredients
- One 750 milliliter bottle London dry gin
- 4 ounces (1/4 cup) best quality extra virgin olive oil
- 1 large sprig fresh rosemary
- 1 large sprig fresh thyme
For each cocktail:
- 5 tablespoons olive oil and herb-infused gin (see above)
- 1 tablespoon white vermouth
- Pinch of fine sea salt
- Pitted green olives, for garnish
Directions

Step 1

A day before you plan to use the gin, start the infusion: To a large jar or airtight glass or plastic container, add the gin, olive oil, rosemary, and thyme. Shake vigorously, then set aside at room temperature to infuse for 12 hours.

Step 2

Transfer the jar to the freezer for another 12 hours (or overnight). This will cause the olive oil to solidify and separate. Place a fine mesh strainer over a second large jar or container, then strain the gin. Wash and dry the original jar and the strainer then line the strainer with a coffee filter. Strain the gin once again to remove any remaining sediment and oil. Use immediately or cover tightly and use within 6 months.

Step 3

Mix the martini: In a mixing glass filled with ice, add 2 1/2 ounces of the infused gin, along with the vermouth and salt. Stir until well-chilled, then strain into a chilled martini glass or coupe and garnish with as many olives as you like. Serve immediately.
Makes 1 cocktail (with enough infused gin for several) — Recipe from saveur.com, April 24, 2020

Rack of Lamb with Garlic, Pimentón and Olive Oil

Rack of Lamb with Garlic, Pimentón and Olive Oil
Watch T.J. Robinson create a savory meat dish that will satisfy even the pickiest of eaters.
Ingredients
- 1 rack of lamb (about 2 pounds)
- 1/4 cup fresh-pressed olive oil
- 2 garlic cloves
- 1 tablespoon pimentón (smoked paprika)
- Salt
- Freshly ground black pepper
- 1 medium slice rye bread, broken into pieces
Directions

Step 1

Heat the over to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Step 2

Put the oil, garlic, and paprika and a sprinkle of salt and pepper in the food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.

Step 3

Put it in a roasting pan and into the oven; roast 18 to 20 minutes. Insert an instant-read thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes.

Step 4

Serve, separating the ribs by cutting down straight through them.
Yield: 4 Servings

Time: 30 Minutes

Recipe Courtesy of Mark Bittman and NYT Cooking

Manchego and Olive Oil Mashed Potatoes

Manchego and Olive Oil Mashed Potatoes
Rich and creamy with a puddle of olive oil on top, these mashed potatoes make a perfect accompaniment to roast chicken. Use a ricer for the fluffiest texture.
Ingredients
- 2 pounds of good mashing potatoes, such as Yukon gold, peeled and cut in half
- Coarse salt (kosher or sea)
- 6 tablespoons heavy cream
- 1/4 cup whole milk
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons butter
- 1/2 cup grated Manchego cheese, preferably aged
- 1 tablespoon chopped fresh chives (optional)
Directions

Step 1

Add the potatoes to a large pot of salted water. Bring to a boil and then simmer until fork-tender, about 20 minutes. Drain, then return the potatoes to the pot; dry over low heat. Mash with a potato masher, or pass through a ricer.

Step 2

In the meantime, heat the cream, milk, butter, salt, and olive oil in a small saucepan until warm. Gradually add the cream mixture to the potatoes, stirring or mashing to incorporate. Fold in the cheese. Taste, adding more salt if desired. Drizzle with additional olive oil. Top with chives, if desired.
Serves 4 to 6 — Recipe adapted from spanishsabores.com

Chickpeas with Walnuts and Pomegranate Seeds

Chickpeas with Walnuts and Pomegranate Seeds
This combination of ingredients, served to us at the Di Mercurio family’s farm, was a revelation. And stunningly good when liberally dressed with the Hermes oil. Fresh pomegranate seeds, called arils, are sometimes sold in small vacuum-sealed cups if you can’t find whole pomegranates.
Ingredients
- 2 cups cooked garbanzo beans, drained and rinsed, if canned
- 1/2 cup English walnuts, lightly toasted and coarsely chopped
- 4 tablespoons extra virgin olive oil, or more as needed
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
- 1/4 cup fresh pomegranate arils
Directions

Up to an hour before serving, combine the garbanzo beans, walnuts, olive oil, and salt and pepper. Stir well, adding more olive oil if desired. Gently fold in the pomegranate arils. Serve at room temperature.
Serves 4 to 6 as a side dish — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Annie’s Flourless Chocolate Hazelnut Cake

Annie’s Flourless Chocolate Hazelnut Cake
Annie Paterson, the multitalented proprietress of Nullamunjie Olive Oil in Australia, generously shared one of her signature recipes when we got together. The hazelnuts provide another punch of healthy fats. Serve slices with fresh berries and, for a touch of indulgence, vanilla ice cream or a dollop of whipped cream.
Ingredients
- 1/3 cup plus 3 tablespoons top-quality cocoa powder
- 1/3 cup hot water
- 1 cup bittersweet chocolate chips
- 2/3 cup extra virgin olive oil
- 1 1/4 cups packed light brown sugar
- 1 cup finely ground hazelnut meal
- 4 large eggs, separated
Directions

Step 1

Preheat your oven to 350°F. Line a 9-inch springform pan with a round of parchment paper on the bottom and a long strip around the inside walls. If making your own hazelnut meal, pulse 2/3 cup toasted whole nuts in a food processor to a mealy consistency, about 12 pulses—don’t go too far or you could end up with a paste. Measure out 1 cup (reserve any excess to sprinkle on cereal or yogurt).

Step 2

In a large mixing bowl, combine the cocoa powder and hot water, and whisk until smooth. Melt the chocolate chips in the top of a double boiler, stirring constantly. Add the melted chocolate to the cocoa-hot water mixture along with the olive oil, brown sugar, and hazelnut meal. Stir until thoroughly combined, and then whisk in the yolks, one at a time; set aside.

Step 3

Beat the egg whites until soft peaks form. Gently fold half the whites into the chocolate mixture with a rubber spatula. When well combined, fold in the remaining egg whites, and then scrape the mixture into the prepared pan.

Step 4

Bake for 60 minutes or until a toothpick or cake tester inserted into the center of the cake comes out mostly clean—some moist chocolate may remain as the cake should be fudgy, like a brownie. Let the cake cool completely in the pan, then remove it and carefully peel off the parchment.
Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

For more holiday meal inspiration, be sure to check out our recipe library, updated weekly with new recipes!

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