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

The Olive Oil Hunter News #38

Posted on June 18, 2021November 1, 2021 by The Olive Oil Hunter

Lamb Loin Chops with Lemon-Mint Gremolata, Spotlight on Gremolata, Why Proteins Need to Rest, Secrets of the World’s Healthiest Country, and Exercise for Your Brain

Lamb is finally having its moment in American cuisine. Many of us didn’t grow up eating lamb, so if you’ve never tried it, you may just think you don’t like it. Or if you’ve only known it as a special occasion or holiday dish, it might not occur to you to shop for it on a regular basis. But lamb has a mild, tender taste that meat eaters will love, and loin or shoulder chops are perfect for the grill any day of the year. Salt, pepper, and a quick rub with extra virgin olive oil, and you’re set to go.

Lamb Loin Chops with Lemon-Mint Gremolata

Lamb Loin Chops with Lemon-Mint Gremolata
Lamb is finally having its moment in American cuisine. Many of us didn’t grow up eating lamb, so if you’ve never tried it, you may just think you don’t like it. Or if you’ve only known it as a special occasion or holiday dish, it might not occur to you to shop for it on a regular basis. But lamb has a mild, tender taste that meat eaters will love, and loin or shoulder chops are perfect for the grill any day of the year. Salt, pepper, and a quick rub with extra virgin olive oil, and you’re set to go.
Ingredients
- 2 garlic cloves, peeled and roughly chopped
- 1/4 cup fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup shelled hazelnuts
- 1/4 cup extra virgin olive oil, plus extra for brushing on the lamb chops
- Kosher salt to taste
- Coarsely ground black pepper to taste
- 8 lamb loin chops
Directions

Step 1

Make the gremolata: In a blender or mini food processor, combine the garlic, mint, parsley, lemon zest and juice, and hazelnuts. Pulse several times, and then slowly add the 1/4 cup of olive oil. Process until relatively smooth. If the mixture seems stiff, add a small amount of water. Season with salt and pepper. Reserve.

Step 2

Preheat your grill to medium-high. Brush the lamb chops on both sides with olive oil, and season well with salt and pepper. Grill for 2 to 3 minutes per side for medium-rare. After letting chops rest for 5 minutes, plate two chops per person with a healthy dollop of the gremolata and pass the rest.
Yields 4 servings.

Healthy Ingredient Spotlight

The Greatness of Gremolata

If you’re a sauce maven like me, you need gremolata in your repertoire. Traditionally used as a garnish for osso buco, the slow-braised veal shank dish from the Lombardy region, this classic Italian mixture is a masterful garnish for all types of foods, from grilled meat, chicken, and fish to roasted vegetables and creamy soups. Always use the freshest parsley, mint, and garlic, and make it as close to mealtime as possible for the best flavor.

Healthy Kitchen Nugget

Why Proteins Need to Rest

I always say it about grilled meats, but the same goes for roasts: Proteins need to rest and redistribute their juices before you cut into them. Otherwise, those juices will pour out—and will often be lost—as you make your first slice. Of course, this is more essential, and the rest time is longer, for a large flank steak than for individual lamb chops. Keep in mind that during this time out of the oven or off the grill, the food continues to cook, and its internal temperature will rise anywhere from a few degrees in a small portion of meat to 10 or 15 degrees in a turkey. Consider these additional degrees when testing food with your instant-read thermometer, and take it off the heat source accordingly, to avoid going beyond the level of doneness you desire.

For Your Best Health

Secrets of the World’s Healthiest Country

Members of the Fresh-Pressed Olive Oil Club know that I’ve been working with artisanal olive growers in Spain for my extra virgin olive oil since 2005. Olive oil courses through daily life in Spanish towns—when people hear you are interested in olive oil, they brighten, invariably promising to put you in touch with their cousin or neighbor who grows olives. Olive oil is such an integral part of the Mediterranean diet of healthy fats, legumes, fruits, and vegetables, which Spaniards elevate to great heights with their fabulous cuisine. So it was no surprise to me when Spain ranked #1 in the last Bloomberg Global Health Index report.

The index uses a group of factors to rank the countries of the world on a scale from 0 to 100, with 100 being the ideal. The factors are life expectancy, malnutrition, causes of death, the availability of clean water, and health risks like tobacco use, high blood pressure, and obesity. With a score of 92.75, Spain took top honors. It boasts a life expectancy projected to rise to 85.8 years by 2040—the highest in the world. In addition to its signature healthy diet, Spain is also a country of walkers, which is so great for fitness. And guess what country came in second? Its close neighbor on the other side of the Mediterranean: Italy!

Fitness Flash

Exercise: Good for the Mind

A recent report in ACSM’s Health & Fitness Journal crystallized what health experts have been saying for years: Beyond its benefits for physical health, exercise is great for mental health, with both short- and long-term advantages. Across your life span, the more you engage in physical activity, the more you can reduce the risk of depression and anxiety, two crippling mental illnesses. And should you develop one of these issues, the cumulative effects of regular exercise can help you cope better.

Just having a bad day? An exercise session can get you out of a blue mood and defuse anger, stress, and tension. Get in a brisk walk at lunch, and you may find that you have better concentration and renewed enthusiasm in the afternoon.

Scientists don’t have a magic formula for the type, intensity, or length of a mental health-boosting workout, but that’s not really a problem. Sticking with a workout plan is what’s most important, and the secret to doing that is to go with your individual preferences—there’s no point in forcing yourself to run for five miles if what you really like to do is play tennis. Know that mind-body exercises like yoga, tai chi, and qigong can improve symptoms of depression and anxiety as well as other forms of exercise do, and put together a menu of choices that appeal to you. Even though fitness guidelines for heart health look at weekly totals—150 minutes of moderate-intensity or 75 minutes of vigorous-intensity aerobic exercise per week (plus resistance and flexibility exercises), the more you can spread out those minutes, the better: 10 to 20 minutes each and (almost) every day is most helpful to regulate mood.

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Grilled Carrots with Avocado and Mint

Posted on June 18, 2021June 29, 2021 by The Olive Oil Hunter

Chile is one of the world’s largest exporters of avocados (called palta), after the Quechuan word for “hanging weight”, but some 30 percent of the crop stays in the country and is used in many dishes. The pairing of grilled carrots with palta may seem unusual, but extra virgin olive oil presides over a beautiful marriage!

Ingredients

1 1/2 teaspoons cumin seeds
3 tablespoons fresh lemon or lime juice
2 teaspoons honey
1/4 cup plus 2 tablespoons extra virgin olive oil
1 serrano or jalapeño chile, stemmed and thinly sliced crosswise (seed if you want a milder chile)
One 1-inch piece fresh ginger, peeled and finely grated
Coarse salt (kosher or sea)
1 1/2 pounds medium carrots with tops (preferably multi-colored), scrubbed, halved lengthwise, tops trimmed to about 1-inch
2 ripe but firm avocados, peeled, pitted, and cut into slices or irregular chunks
1/2 cup fresh mint, flat-leaf parsley, or cilantro leaves

Directions

Step 1

Set up your grill for direct grilling and heat to medium. (Alternatively, cook the carrots on the stovetop using a cast iron griddle, skillet, or grill pan.)

Step 2

Toast the cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let them cool.

Step 3

Coarsely crush the cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add the lemon juice and honey.

Step 4

Whisk in 1/4 cup of olive oil until combined, then stir in the chile and ginger. Season with salt. Let the mixture sit until you’re ready to serve, which will give the chile and ginger time to infuse the sauce. Transfer to a 9 x 13 baking dish.

Step 5

Toss the carrots with the remaining 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Remove carrots from the baking sheet and grill directly on the grill grate, turning occasionally, until lightly charred in spots and tender, 14 to 18 minutes. Immediately transfer the carrots to the sauce. Toss to coat; season with additional salt, if desired.

Step 6

Arrange the avocado and carrots on a platter with a deep well. Spoon any remaining sauce over them, then top with mint. Serve the carrots warm or at room temperature.

Serves 6 — Recipe adapted from bonappetit.com

Chilean Salsa (Pebre)

Posted on June 17, 2021December 16, 2021 by The Olive Oil Hunter

No collection of Chilean recipes would be complete without pebre. Every cook, it seems, has their own version. If you want to tame the onion, soak it in cold water for about 30 minutes, then drain well. Serve the salsa with bread, meat, seafood, or eggs.

Lilly, the talented cook/housekeeper at the Don Rafael farm in Chile’s Lontue Valley, shared her recipe for Chile’s favorite condiment during one of our many visits to the farm. It’s best, she says, when made less than 2 hours ahead.

Ingredients

8 scallions, trimmed, white and green parts thinly sliced
4 fresh aji or serrano peppers, stemmed, seeded, and finely diced
1 medium bunch fresh cilantro, leaves and tender stems chopped
1/2 clove garlic, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
1 tablespoon water
Coarse salt (kosher or sea) to taste

Directions

In a medium bowl, combine the scallions, peppers, cilantro, garlic, olive oil, water, and lemon juice. Season to taste with salt. Cover and refrigerate if not using immediately.

Makes about 1 1/4 cups — Recipe courtesy of the Fresh-Pressed Olive Oil Club

The Olive Oil Hunter News #37

Posted on June 11, 2021November 1, 2021 by The Olive Oil Hunter

Grilled Cauliflower Fajitas, Spotlight on Ancho Chiles, How to Create Grill Marks, Outdoor Cooking Safety and Health Benefits of Swimming

I love to mix up my grill menu, and this week’s recipe is a winner—even if you’re not a vegetarian. Cauliflower is a wonderful vehicle for classic fajita flavors—poblano and ancho chiles, merquén and cumin, and plenty of fresh herbs. Cutting the head into small florets rather than steaks means the filling is ready to go as soon as it comes off the grill—no need to slice hot food.

Grilled Cauliflower Fajitas

Grilled Cauliflower Fajitas
One of the best things about fajitas is that you can stuff them with anything that suits your fancy. If dairy’s not a concern, shredded cheese is a winner, and so is a dollop of sour cream. If you want to double up on the veggies, add some shredded lettuce, sliced tomatoes, and more onions and peppers. Half the fun is letting everyone put together the combo of ingredients they like best. This recipe was adapted from a dish served at El Toro Blanco, a wonderful Mexican restaurant in New York City.

With over 6 percent of Americans identifying as vegan and millions more describing themselves as “vegetarianinclined,” a meatless main course option belongs in your recipe repertoire.
Ingredients
- 1 head cauliflower, green leaves and stem removed
- 1 orange or red bell pepper, stemmed, seeds and veins removed
- 1 poblano pepper, stemmed, seeds and veins removed
- 1 white onion, sliced
- 1 tablespoon ancho chile powder
- 1 tablespoon merquén or pimentón (Spanish smoked paprika)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 1/2 cup fresh herbs, such as cilantro, parsley, and basil, stemmed and chopped
- 8 corn tortillas
- 1 cup salsa or pico de gallo
- Lime wedges
Directions

Step 1

Cut the cauliflower into florets and slice the red and poblano peppers into long strips. Place the cauliflower, peppers, and onions in a large bowl. Whisk together the ancho powder, merquén or pimentón, cumin, salt, and olive oil and add to the vegetables, tossing until they’re thoroughly coated. Transfer to a grill basket.

Step 2

Preheat your grill to medium-high, and then grill the cauliflower mixture until slightly charred and tender-crisp, about 10 minutes. Remove from the grill, transfer to a platter, and sprinkle with the pine nuts and herbs. While the grill is still hot, warm the tortillas. To serve, let each person fill two tortillas with equal amounts of the cauliflower mixture and top with salsa or pico de gallo and a squeeze of lime.
Serves 4 — Recipe adapted from El Toro Blanco, New York, NY

Healthy Ingredient Spotlight

Ancho Chiles: Sweet and Smoky

While hot peppers are related to each other, poblano and ancho chiles are closer than most. Poblanos are large, mild, green chiles that originated in Puebla, Mexico. Anchos are simply poblanos that have been ripened and dried. They’re named for their shape—“ancho” chile literally means wide chile in Spanish. Still relatively mild and fruity, ancho chiles take on a smoky taste that adds another layer of flavor to recipes. You can use them whole, often after reconstituting with a soak in water—once softened, purée them for a great sauce base. Or you can remove the stems and seeds and grind them to a fine powder—add some extra virgin olive oil and you have the start of a great marinade. Use a sprinkle instead of black pepper to season scrambled eggs or sautéed snap peas.

Healthy Kitchen Nugget

How to Create Grill Marks

Here’s a simple trick to getting appealing crosshatches on grilled foods—from burgers to bruschetta to cauliflower “steaks.” Place the food directly on the grill and let it sear until it lifts up on its own, usually in a few minutes—less for bread, more for raw meat. Give the food a quarter turn (think of the hands on a clock moving from 12 to 3). Sear that side again for a few minutes. Then flip the food and repeat the steps for grill marks on the other side.

For Your Best Health

Outdoor Cooking Safety

Cooking and eating outdoors are two of the pleasures of warm months, but be sure to take your safe cooking practices with you when you go outside.

Keep raw food away from cooked food, just as you would in the kitchen. You might set up separate stations on your patio. If you bring burger patties to your grill on a platter, wash the platter in hot, soapy water before you use it to hold the cooked burgers.

Want to use marinade as a sauce? Divide the mixture as soon as you make it—use half to marinate food, and save the other half separately to pass later with the cooked dish. Always marinate foods in the fridge—keep them there until you’re ready to grill. Have disposable wipes handy to clean up spills.

Because bacteria multiply faster at temperatures between 40°F and 140°F, keep hot food hot at or above 140°F, and cold food cold at or below 40°F. It’s not safe to keep cold or hot food out for more than two hours, or more than one hour if the outdoor temperature is above 90°F. If you’re having a party that will go for a long time, bring out and/or cook small, fresh batches of food over the course of your event rather than all out at once. One easy trick is to keep your serving dishes on a bed of ice in a cooler or shady area. Drain off water and add more ice as it melts. Use an instant read thermometer to take the guesswork out of cooking times and help eliminate any bacteria. Hamburgers should register at 160°F and chicken at 165°F. Steak, pork, and other red meats are safe when cooked to 145°F.

Fitness Flash

Everyone Into the Pool!

Hands down, swimming is the one aerobic exercise that doesn’t feel like work. (No, floating around on a noodle doesn’t count.) The water cushions your body, so it’s a gentle workout—great if you have joint issues. Swimming taps every muscle, yet it’s forgiving if you don’t have the form of Michael Phelps. And it can ease stress and give you a mental boost even greater than a runner’s high. If it’s been some time since you swam vigorously, a refresher course on the various strokes will quickly get you “in the swim.” To find out more, check out the website of U.S. Masters Swimming—if you don’t have access to your own or a community pool, use its tool to find a swim club near you to get started.

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