Explore Archives - Page 25 of 101 - Fresh-Pressed Olive Oil

Chimichurri Aioli

Posted on March 3, 2022November 7, 2022 by The Olive Oil Hunter

This olive-oil based recipe turns chimichurri into an aioli, a highly flavored, garlicky mayonnaise. It’s great as a veggie dip, a condiment, and even a dressing for cold pasta salad.

Ingredients

1/4 cup best quality prepared mayonnaise
1 clove garlic, peeled and coarsely chopped
2 tablespoons fresh cilantro leaves
2 tablespoons fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar, such as Vinaigre de Banyuls, plus more to taste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse salt, or more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Directions

Step 1

Combine everything except the olive oil in the bowl of a food processor and process until the garlic and herbs are finely chopped.

Step 2

With the motor running, slowly drizzle the oil through the feed tube until the mixture is smooth.

Step 3

Taste, adding more vinegar or salt as needed. If the mixture is too thick, add a few drops of water and process for a few seconds. Cover and refrigerate until ready to serve.

Yields about a 1/2 cup

Cheddar Chile Cornbread

Posted on February 24, 2022February 14, 2022 by The Olive Oil Hunter

This zesty take on cornbread makes a great accompaniment to so many meals—an egg-based breakfast, a lunch of hearty chili, or a gumbo dinner. Reheat any leftovers and top with red pepper jelly for a great snack. Along with the peppers, the cornmeal and white whole-wheat flour bring a little of the always-needed fiber.

Ingredients

1/3 cup olive oil, plus more for the pan
2 eggs
1-1/4 cups milk
1/2 cup sugar
1-1/2 cups 100% whole-grain, stone-ground cornmeal
1-1/2 cups white whole-wheat flour
1 tablespoon baking powder
1 teaspoon kosher or sea salt
1/2 teaspoon cayenne pepper powder
2–3 chile peppers, such as serranos or jalapeños, seeded and finely chopped
1 bell pepper, seeded and diced
3 ounces sharp cheddar cheese, grated

Directions

Step 1

Preheat your oven to 400°F. Lightly coat a 9″ round cake pan with olive oil.

Step 2

In a small bowl, whisk together the olive oil, eggs, milk, and sugar. In a large bowl, whisk the cornmeal, flour, baking powder, salt, and cayenne to blend. Add the peppers and cheese, toss to coat, and then add the liquid mixture. Fold gently until combined and pour into the pan.

Step 3

Bake until a tester comes out clean, about 20 minutes. Let cool for 5–10 minutes before turning out onto a plate. Serve warm.

Yields 8 generous wedges

Spinach and Artichoke Dip

Posted on February 17, 2022February 14, 2022 by The Olive Oil Hunter

So much better than store-bought, this dip for chips and crudités also makes a great topping for baked potatoes.

Ingredients

2 tablespoons extra virgin olive oil, plus more for serving
8 ounces baby spinach leaves, rinsed, patted dry, and coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cream cheese softened at room temperature
1/2 cup plain Greek yogurt
4 ounces artichoke hearts, roughly chopped
3 garlic cloves, minced
1 tablespoon fresh dill or 1/4 teaspoon dried dill
1 teaspoon lemon juice
1/2 teaspoon onion powder
Salt and pepper to taste
Red pepper flakes to taste (optional)

Directions

Step 1

Heat a sauté pan and add the olive oil and the baby spinach a large handful at a time. Sauté until completely wilted and all the liquid has evaporated. Let cool while you proceed.

Step 2

In a large bowl, use a spatula to fold together the mayonnaise, sour cream, cream cheese, and yogurt. When blended, add the cooked spinach, artichokes, garlic, dill, lemon juice, and onion powder.

Step 3

Season to taste with the salt, pepper, and optional red pepper flakes for an added kick. Drizzle with olive oil before serving.

Yields about 3 cups

The Creamiest Cauliflower Soup

Posted on February 10, 2022February 14, 2022 by The Olive Oil Hunter

Roasting cauliflower adds great depth of flavor to this velvety soup enhanced with cheddar cheese and a hint of heat from cayenne.

Ingredients

1 large head of cauliflower
4 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons whole wheat flour
2 cups milk
4 ounces sharp white cheddar cheese, coarsely shredded
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 cup homemade or low-sodium canned chicken broth, more as needed (okay to substitute water)

Directions

Step 1

Preheat your oven to 375°F. Core the cauliflower and break it into the florets. Transfer them to a large baking sheet and toss with 2 tablespoons of olive oil. Roast for 45 to 60 minutes, until tender and slightly browned. Remove from the oven and set aside, reserving a few small florets to use as garnish.

Step 2

Start the soup by making a roux: Heat a large saucepan and add the remaining 2 tablespoons of olive oil. When hot, sprinkle in the flour and whisk quickly, letting the mixture cook for 5 minutes until bubbling. Slowly whisk in the milk in batches, bringing the mixture to a low boil after each addition. Next, whisk in the shredded cheese and stir until melted and fully incorporated—it should be thick. Add the cayenne and black pepper and remove from the heat.

Step 3

In a blender, process the cauliflower, cheese mixture, and chicken broth until smooth (you may need to do this in batches). Transfer back to the saucepan, and slowly reheat before serving. If the soup is too thick, whisk in more broth (or water) as needed. To serve, ladle into bowls and top with the reserved roasted florets.

Yields 4 servings