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

Balsamic Vinaigrette

Posted on December 4, 2021November 21, 2022 by The Olive Oil Hunter

This vinaigrette must be in your repertoire. It can also be made in a blender or food processor: Pulse all ingredients except the olive oil for a few seconds (the machine can mince the garlic for you), and then, with the machine still running, slowly add the olive oil through the opening in the lid/top until the mixture is blended. (You’ll find that a vinaigrette with honey will quickly emulsify and create a thick dressing.) For deeper flavor, add more vinegar, one teaspoon at a time.

Ingredients

1 teaspoon honey
2 tablespoons balsamic vinegar, such as Barili Exclusivi Condimento
1 teaspoon Dijon mustard
1/8 teaspoon fine sea salt
1/8 teaspoon finely ground black pepper
1 small garlic clove, peeled and minced
1/4 cup extra virgin olive oil

Directions

Step 1

In a medium mixing bowl, whisk together the honey, balsamic vinegar, mustard, salt, pepper, and garlic.

Step 2

Add the oil and whisk continuously until the dressing is emulsified.

Yields a scant 1/2 cup

The Olive Oil Hunter News #60

Posted on December 3, 2021December 20, 2022 by The Olive Oil Hunter

Balsamic Vinaigrette and Filet Mignon Alla Modena Recipes, Spotlight on Balsamic Vinegar, Enjoying Aceto Balsamico and The Best-Dressed Salad

Vinegar Essentials, Part III

My travels over the past 20 years introduced me to exquisite vinegars that were not available here, and I’d always load my suitcases with enough bottles to last until my next trip. The judicious addition of a specific type of vinegar can raise the taste profile of a dish in a unique way, adding complex and deep flavors—and that’s why my most recent culinary quest was to bring artisanal vinegars to you and share my vinegar expertise to elevate your cooking as these vinegars have elevated mine. The quintessential vinegar is balsamic, but seeing that word on the label isn’t a guarantee about what’s inside. Here’s what you need to know before you buy, along with two of my favorite recipes.

Balsamic Vinaigrette

Balsamic Vinaigrette
This vinaigrette must be in your repertoire. It can also be made in a blender or food processor: Pulse all ingredients except the olive oil for a few seconds (the machine can mince the garlic for you), and then, with the machine still running, slowly add the olive oil through the opening in the lid/top until the mixture is blended. (You’ll find that a vinaigrette with honey will quickly emulsify and create a thick dressing.) For deeper flavor, add more vinegar, one teaspoon at a time.
Ingredients
- 1 teaspoon honey
- 2 tablespoons balsamic vinegar, such as Barili Exclusivi Condimento
- 1 teaspoon Dijon mustard
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon finely ground black pepper
- 1 small garlic clove, peeled and minced
- 1/4 cup extra virgin olive oil
Directions

Step 1

In a medium mixing bowl, whisk together the honey, balsamic vinegar, mustard, salt, pepper, and garlic.

Step 2

Add the oil and whisk continuously until the dressing is emulsified.
Yields a scant 1/2 cup

Filet Mignon Alla Modena

Filet Mignon Alla Modena
This recipe is inspired by the beef dish served at Ristorante Cavallino in Modena, Italy.
Ingredients
- 3 tablespoons all-purpose or white whole-wheat flour
- 1/2 teaspoon each fine sea salt and freshly ground black pepper
- 4 6-ounce filet mignon steaks, about 1-1/2 inches thick
- 2 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar, such as 15 Barili or Barili Exclusivi Condimento
- 1/2 cup beef stock
Directions

Step 1

Combine the flour, salt, and pepper in a pie plate. Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil. Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan. Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.

Step 2

When the steaks are done to your liking, transfer them to four dinner plates. Deglaze the pan with the balsamic, and then add the stock. Reduce the liquid to a thick sauce.

Step 3

Spoon equal amounts over each steak and serve.
Yields 4 servings.

Spotlight on Balsamic Vinegar

More than Modena on the label

In Italy, the pinnacle of vinegar is aceto balsamico di Modena. Modena, which is the name of both the city and the province, is within northern Italy’s Emilia-Romagna region, known for luscious food—Parmigiano Reggiano cheese, Parma ham, and true balsamic vinegar. It’s my favorite eating region in the country. In fact, my wife, Meghan, and I first toured Modena a few years ago on our honeymoon as part of a food-centric road trip.

True balsamic is made only from Lambrusco and Trebbiano grapes. But “balsamic” has, over the years, become an everyday term, and most people have probably never tasted real balsamic vinegar.

Just as sparkling wines can only be called Champagne if they come from the Champagne region of France, aceto balsamico di Modena can only be called that if the balsamic is completely made within the region. Preserving the tradition of balsamic vinegar and guaranteeing its quality was easier to do until about 50 years ago, when balsamic vinegar making went from being a cottage industry to mass production. These days, there are many products labeled “balsamic,” but the quality varies dramatically. The most exquisite and expensive is called aceto balsamico tradizionale DOP and is made exclusively of the must (all parts of the grapes are used). It must be aged for a minimum of 12 years. Extravecchio balsamic is aged 25 years minimum, which explains why a small bottle can cost hundreds of dollars.

Aceto balsamico di Modena IGP is made only from must and wine vinegar and aged in wooden barrels for at least two months, but there are huge variations in its production. It can be made in an artisanal way, aged in small barrels for as long as three years (or more), or made the industrial way in tremendous barrels and with the bare minimum of must, which results in a product that lacks the quality and taste of a finely crafted vinegar.

The classification condimento all’aceto balsamico di Modena IGP, or “condiment with balsamic vinegar of Modena,” gives producers the freedom to craft a vinegar that goes beyond strict IGP or DOP requirements—that’s what I chose for my new collection. My 15 Barili Condimento “All’Aceto Balsamico di Modena IGP” blends together two prized vinegars: aceto balsamico di Modena IGP Goccia Oro (“Golden Drop”) and a high-quality condimento. It’s named after the number of barrels used in its aging process—the more barrels, the higher the density and the greater its character. I liken it to when vintners create a cuvée, taking wines from various barrels to create a finished product that is greater than the sum of the parts.

Food Pairings

Enjoying aceto balsamico

Because the finest balsamic vinegar is rich and sweet, just a few drops will enhance just about every food, from a risotto to a charcuterie plate to berries and ice cream. I like to pair it with fruitier extra virgin olive oils and mature and fresh cheeses, from Parmigiano Reggiano to mozzarella; cured meats like prosciutto, speck, and salami; tomatoes with a sprinkling of Maldon salt; a composed salad of goat cheese, pine nuts, and honey, or of feta, watermelon, and arugula; cooked vegetables and fish, beef, lamb, and egg dishes; and strawberries, pineapple “carpaccio,” vanilla ice cream, and flourless chocolate cake. Except for the tradizionale, which should never be used in cooking, balsamic vinegar can withstand some heat, but use it judiciously, adding it at the very end of a recipe, such as a risotto, and then top each serving with a few more drops.

Healthy Kitchen Nugget

The best-dressed salad

To maximize taste when making salads, prep your greens by rinsing and drying them in a salad spinner—dressing coats them better when they’re dry, and it won’t be diluted by water clinging to the leaves. Rather than simply pouring vinaigrette over your salad, mix it in with two forks or tongs to really “dress” the greens. Also, keep in mind that vinaigrettes aren’t just for salads; drizzle them over roasted vegetables and cold meats and use them in place of mayonnaise as a sandwich spread. Vinaigrette will keep for up to a week in the fridge—just shake well or whisk as needed before using it.

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Filet Mignon Alla Modena

Posted on December 3, 2021December 12, 2022 by The Olive Oil Hunter

This recipe is inspired by the beef dish served at Ristorante Cavallino in Modena, Italy.

Ingredients

3 tablespoons all-purpose or white whole-wheat flour
1/2 teaspoon each fine sea salt and freshly ground black pepper
4 6-ounce filet mignon steaks, about 1-1/2 inches thick
2 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar, such as 15 Barili or Barili Exclusivi Condimento
1/2 cup beef stock

Directions

Step 1

Combine the flour, salt, and pepper in a pie plate. Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil. Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan. Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.

Step 2

When the steaks are done to your liking, transfer them to four dinner plates. Deglaze the pan with the balsamic, and then add the stock. Reduce the liquid to a thick sauce.

Step 3

Spoon equal amounts over each steak and serve.

Yields 4 servings.

The Olive Oil Hunter News #59

Posted on November 26, 2021December 20, 2022 by The Olive Oil Hunter

Olive Oil and Scrambled Eggs with Peppers and Feta Recipe, The Benefits of Olive Oil for Beauty and The Anti-Aging Benefits of Olive Oil

Olive oil has a rich history not only as a delicious food but also as an anti-aging, health and beauty booster, dating back thousands of years. Scientific research is just beginning to unravel exactly how its nutrients work to keep the cells in your body young—younger than your chronological age. Here’s what we know so far. Plus: my favorite breakfast to power up your day.

The Benefits of Olive Oil for Beauty

The Research: International Journal of Molecular Sciences: “Anti-Inflammatory and Skin Barrier Repair Effects of Topical Application of Some Plant Oils.”

Molecules: “Natural Ingredients Common in the Trás-os-Montes Region (Portugal) for Use in the Cosmetic Industry: A Review about Chemical Composition and Antigenotoxic Properties.”

A recent article in Town & Country magazine highlighted how celebrities from Sophia Loren to Jennifer Lopez have tapped into olive oil as their go-to beauty enhancer. J.Lo has even created an olive oil-based skin care line. A report published in the journal Molecules on the healing power of certain plant oils offers a technical explanation of why olive oil works well in beauty formulas and why it may enhance your skin: “…olive oil provides a safe and stable emulsion delivery system. The antioxidant activity of olives makes them a candidate for moderating the effects of the aging process on the skin by limiting biochemical consequences of oxidation.” Simple translation: It seems to help guard against the ravages of the environment.

Another report, this one in the International Journal of Molecular Sciences, offers more detail on olive oil’s wealth of nutrients: “More than 200 different chemical compounds have been detected in olive oil, including sterols, carotenoids, triterpenic alcohols, and phenolic compounds. Hydrophilic phenols are the most abundant antioxidants of olive oil. The phenolic contents have antioxidant properties higher than those of vitamin E. In fact, these phenolic compounds and their antioxidant activity exhibit anti-inflammatory properties when olive oil is included in regular diet. Unsurprisingly, olive oil has been used as a skin product and hair cosmetic for a long time in several cultures.”

Lab studies have found that olive oil has wound-healing properties, possibly because it helps ease inflammation and may stimulate skin reconstruction. But it’s important to say that, when it comes to the benefits of applying it to your skin, much fewer studies have been done compared to how it helps when part of our diet.

The Anti-Aging Benefits of Olive Oil

The Research: Nutrients: “Dietary Polyphenol Intake Is Associated with Biological Aging, a Novel Predictor of Cardiovascular Disease: Cross-Sectional Findings from the Moli-Sani Study.”

Advances in Nutrition: “Plant-Rich Dietary Patterns, Plant Foods and Nutrients, and Telomere Length.”

Nutrients: “Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018.”

How olive oil might promote youthful skin isn’t as clear as how it promotes a youthful body. I’m fascinated by the science of biological aging vs. chronological aging, the idea that your diet and lifestyle can keep your body younger than your birthday would suggest. According to the first of two Nutrients studies that I’m sharing, that benefit of olive oil stems from its polyphenols, and the most effective way to get them is by following the Mediterranean diet. As the researchers wrote, “A Mediterranean diet is traditionally rich in foods that are major sources of polyphenols, naturally occurring bioactive compounds that are the most abundant antioxidants in the diet. Prior work showed that a healthy diet, such as a Mediterranean diet, is associated with decelerated biological aging. Our group recently reported evidence that subjects with high adherence to Mediterranean diet are on average almost 1 year biologically younger than their chronological age, as compared to those with low adherence.”

They explained that “decelerated,” or slowed, biological aging is a “novel predictor of cardiovascular disease risk, possibly through mechanisms that go beyond their antioxidant activity. In addition to being powerful antioxidants, polyphenols also possess anti-inflammatory properties, and their role in the prevention and treatment of various diseases linked to oxidative stress or inflammation, such as cardiovascular disease, has been extensively reported. Also, polyphenol-rich diets are favorably associated with bone mineral density; in particular, high consumption of extra-virgin olive oil, a major source of polyphenols, leads to lower risk of osteoporosis-related fractures.”

How can polyphenols account for so many of the benefits of olive oil? According to research published in Advances in Nutrition, it could be their protective effect on telomeres. Those are the DNA sequences at the ends of our chromosomes—think of them as protective caps. “Telomere length is considered to be a biomarker of aging; shorter telomeres are associated with a decreased life expectancy and increased rates of developing age-related chronic diseases,” the authors wrote. “Telomere length decreases with age and varies considerably among individuals. Moreover, telomere attrition is accelerated by oxidative stress and inflammation. Studies suggest that telomere attrition is modifiable, as substantial variability exists in the rate of telomere shortening that is independent of chronological age…variability may be partially explained by lifestyle practices, including dietary patterns.”

Many foods of the Mediterranean diet have polyphenols and other healthful plant compounds, and this variety also makes it a delicious way of eating. Yet extra virgin olive oil is a real standout. When several experts convened in Jaen, Spain, in May 2018 to discuss the research on the benefits of olive oil and its components, they came to this fascinating conclusion, published in another report in Nutrients: “The preeminent features of the Mediterranean diet have been agreed upon and…the use of olive oil as the nearly exclusive dietary fat is what mostly characterizes the Mediterranean area. Plenty of epidemiological studies have correlated that the consumption of olive oil was associated with better overall health. Indeed, extra virgin olive oil contains (poly)phenolic compounds that are being actively investigated for their purported biological and pharma-nutritional properties…substantial evidence is accruing to support the widespread opinion that extra virgin olive oil should, indeed, be the fat of choice when it comes to human health and sustainable agronomy.” That’s the science of soil management and crop production, meaning choosing olive oil is good for the planet, too.

Olive Oil and Scrambled Eggs with Peppers and Feta

Olive Oil Scrambled Eggs with Peppers and Feta
My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and we’ll have it for brunch or even supper if the day has gotten away from us. Peppers and feta are delicious additions—experiment with various cheeses and veggies to make this dish your own.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 red bell pepper, stemmed, seeded, and diced
- 1/2 green bell pepper (or hot pepper if you’re adventurous), stemmed, seeded, and diced
- 4 large eggs, beaten
- Coarse kosher or sea salt
- 2 ounces crumbled feta cheese
- Freshly ground black pepper, for serving
Directions

Step 1

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low.

Step 2

Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with the feta and drizzle with additional olive oil.
Yields 2 servings.

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