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Fresh-Pressed Olive Oil Club
Explore Page 41

Roasted Shrimp With Corn and Burst Tomatoes

Posted on by The Olive Oil Hunter

This is a fun dish in the South American style of using round chunks of sweet corn on the cob. If you’d prefer, slice the kernels off the raw ears after husking and add them to the baking dish when you add the shrimp. For a variation, toss the finished dish with cooked pasta.

Ingredients

  • 1/4 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon hot red pepper flakes or more to taste
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 pint red cherry tomatoes
  • 2 ears sweet corn, husked, cut crosswise into 1-inch wheels
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro or parsley
  • Crusty bread for serving

Directions

Step 1

Preheat your oven to 350°F. In a large bowl, combine the white wine, lemon juice, garlic, teaspoon of salt, and pepper flakes. Whisk in the 1/2 cup of olive oil. Pat the shrimp dry with paper towels, add them to the marinade, and toss to coat.

Step 2

Place the tomatoes and corn in a large glass or ceramic baking dish and drizzle with the remaining 2 tablespoons of olive oil. Season to taste with salt and black pepper. Roast for 20 minutes or until the tomatoes begin to split.

Step 3

Tip the bowl of shrimp with its marinade over the tomatoes and corn and stir to combine, spreading out the shrimp in a single layer.

Step 4

Roast for an additional 15 minutes, or until the shrimp are opaque and cooked through. Stir in the cilantro or parsley. Serve with crusty bread to mop up the juices.

Yields 4 servings

Peruvian Purple Potato Salad

Posted on by The Olive Oil Hunter

The beauty of these potatoes is more than skin deep—they’re rich in antioxidants. Leave on the skins for maximum nutritional benefits. 

Ingredients

  • 2 pounds Peruvian purple potatoes, scrubbed 
  • 3 tablespoons Pear Balsamic Vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt, plus more to taste 
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Kalamata olives, pitted and roughly chopped
  • 1/4 cup red onion, peeled and diced
  • 1 jalapeño pepper, stemmed, seeded, and finely diced (optional) 
  • 1/2 yellow or orange bell pepper, stemmed, seeded, and diced
  • 3 tablespoons each chopped fresh cilantro, parsley, and chives 

Directions

Step 1

Boil the potatoes in salted water until just tender—20 minutes or so, depending on their size, but don’t overcook. Drain, let cool slightly, and quarter them. Transfer to a large bowl. 

Step 2

In a small bowl, combine the vinegar, mustard, salt, and black pepper. Slowly whisk in the olive oil until the mixture emulsifies. Pour the vinaigrette evenly over the potatoes while they’re still warm. Gently fold in the olives, onion, jalapeño (if using), bell pepper, and herbs. Season to taste with more salt and black pepper. 

Yields 4 to 6 servings

Grilled Halloumi Over Salad

Posted on by The Olive Oil Hunter

I’m a huge fan of halloumi, a brined goat’s milk cheese from Cyprus. Because it has a high melting point, this firm, somewhat salty cheese can be grilled directly on the grate. You can skewer chunks along with your favorite veggies or simply grill slices and serve them with the refreshing seasonal salad in this recipe.

Ingredients

  • 4 tablespoons extra virgin olive oil, divided
  • 1 tablespoon best-quality red wine vinegar 
  • 1 teaspoon fresh oregano, chopped, or 1/2 teaspoon dried oregano 
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 8 ounces cherry tomatoes, halved 
  • 1 cucumber, diced
  • One head romaine lettuce, washed, dried, and torn 
  • 12 brined Kalamata olives, drained, pitted, and halved 
  • 1/2 cup loosely packed flat-leaf parsley, coarsely chopped
  • 12 ounces of halloumi, cut crosswise into 1/3-inch-thick slices 
  • 4 tablespoons Greek yogurt (optional)

Directions

Step 1

Make the salad: In a bowl, whisk together 2 tablespoons of the olive oil, the red wine vinegar, oregano, salt, and pepper. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing and divide evenly on four plates.

Step 2

Pour the rest of the olive oil onto a rimmed sheet pan and gently coat both sides of each cheese slice. On a medium-hot grill, grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if necessary.) 

Step 3

Top each salad plate with equal amounts of the grilled cheese and add a dollop of yogurt, if desired. Serve immediately. 

Yields 4 servings.

The Essential Dry-to-Wet Rub

Posted on by The Olive Oil Hunter

This special blend of sweet, salty, and spicy will infuse any type of grilled meat with a smoky, garlicky flavor. It’s especially great on any cut of pork.

Ingredients

  • 2 tablespoons brown sugar
  • 1 tablespoon sea salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons pimentón (Spanish smoked paprika)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dry yellow (ground) mustard
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil

Directions

Mix all the ingredients together. Pat your meat dry with paper towels and coat liberally with the mixture, using your fingers to press it in place. If you’re in a hurry, you can grill after 15 minutes, but letting the rub “cure” for 3 hours or longer in the fridge will intensify the flavors.

Yields enough rub for up to 8 pounds of meat.