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Fresh-Pressed Olive Oil Club
Explore Page 61

Ultimate Olive Oil Compound Butter

Posted on by The Olive Oil Hunter

Watch T.J. Robinson create one of his favorite culinary hacks—olive oil compound butter with herbs.

Ingredients

  • 16 oz unsalted butter, cut into large uniform cubes, room temperature
  • 1/3 cup Fresh Pressed olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped chives
  • Salt and pepper

Feel free to mix and match herbs to your liking. Garlic and lemon zest are great add-in options as well.

Directions

Step 1

Dice the butter into large uniform cubes.

Step 2

Add to large mixing bowl, or bowl of a stand mixer.

Step 3

Beat with hand mixer or stand mixer until butter is light and fluffy, about 3 minutes.

Step 4

Add olive oil and continue to mix until oil is well incorporated into the butter.

Step 5

Add the herbs, and salt and pepper to taste.

Step 6

Mix until well combined.

Step 7

Transfer the olive oil compound butter to the center of a large piece of parchment paper.

Step 8

Fold the long side of the parchment paper over the compound butter, forming a log shape.

Step 9

Use a board scraper to gently guide the parchment covered butter into the center of the parchment paper and help create a log shape.

Step 10

Use a board scraper to gently guide the parchment-covered butter into the center of the parchment paper and help create a log shape.e.g.

Step 11

Freeze until firm.

Step 12

Slice off medallions of compound butter as need, storing any remaining butter in the freezer.

Step 13

Use compound butter medallions to top grilled meats and seafoods, cooked vegetables, pasta, rice, potatoes and anything else you like.

Olive Oil Egg Salad

Posted on by The Olive Oil Hunter

Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Salad with olives!

Ingredients

  • 4 large eggs, hard boiled, peeled and cooled
  • 1/4 cup thinly sliced scallions, cut on the diagonal
  • 1/4 cup thinly sliced celery hearts with leaves
  • Salt and pepper to taste
  • 1/2 cup rough chopped green olives (with or without pimento)
  • Pinch of red pepper flakes
  • 1/2 cup roughly chopped flat-leaf parsley
  • 3 to 4 tablespoons fresh-pressed olive oil

Directions

Step 1

Chop eggs into large rough pieces and put in a medium bowl.

Step 2

Add scallions, and celery and season with salt and pepper.

Step 3

Add olives, red pepper, parsley and fresh-pressed olive oil.

Step 4

Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)

To Serve

You can serve this vibrant egg salad a lot of ways. Try toasted, buttered bread, sandwich wraps, lettuce cups or the Outer Aisle sandwich thins we used in the video. Top with arugula leaves and an extra drizzle of fresh-pressed olive oil.

Tomato Tart with Olive Oil Pastry

Posted on by The Olive Oil Hunter

Ingredients

For the Filling

  • 3 tbsp olive oil
  • 2 large onions, halved and finely sliced
  • 1 garlic clove, crushed
  • 2 tbsp Dijon mustard
  • 1/2 cup (100g) Gruyere cheese, grated
  • 1/4 cup (50g) Grana Padano, grated
  • 1 & 2/3 cup (300g) cherry tomatoes, halved (use a variety of shapes and colors, if you like)

For the Pastry

  • 2 & 1/2 cups (350g) all purpose flour
  • 5 fl oz (150ml) olive oil
  • 1 tsp salt
  • Cold water

Directions

Step 1

To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper until it’s large enough to line an 11 inch round tart pan. Trim the edge and chill while you make the filling.

Step 2

Heat 3 tbsp olive oil in a large pan, add the onions and a good pinch of salt. Sauté very gently over medium-low heat for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses.

Step 3

Heat the oven to 350 degrees F. Bake the tart shell for 20 minutes then take out and cool.

Step 4

Spread the cheesy onions over the base of the tart. Place the tomatoes on top in a single layer, cut-side up, and season with salt and pepper. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm.

Adapted from Olive Magazine.

Piri-Piri Drumsticks with Blue Cheese Dip

Posted on by The Olive Oil Hunter

Nando’s Peri-Peri Sauce is my go-to brand (both spellings are correct!). For the blue cheese dip, the ultimate is Cabrales, an artisanal blue from Asturias, Spain. And for even more flavor, I’m replacing celery sticks with fresh fennel. The only prep work—still fast and easy—is the marinade for the drumsticks. Since they need time to absorb all the spices, I like to do this early in the day.

Ingredients

For the drumsticks

  • 2 tablespoons pimentón (smoked Spanish paprika) 
  • 2 teaspoons coarse kosher or sea salt
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dry mustard 
  • 1-1/2 teaspoons ground fennel seed
  • 1 teaspoon freshly ground black pepper 
  • 12 meaty chicken drumsticks
  • Extra virgin olive oil 
  • Large fennel bulb

For the glaze

  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1/2 cup Nando’s Peri-Peri Sauce or your favorite hot sauce
  • 1 tablespoon fresh lemon juice

For the dip

  • 1/2 cup crumbled Cabrales or other artisanal blue cheese 
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 to 2 tablespoons milk or cream (optional) 
  • Extra virgin olive oil

Directions

Step One

Combine the pimentón and other spices in a small bowl. Place the drumsticks in a large bowl (or a large resealable plastic bag) and coat them with olive oil. Add the spice mixture and use your hands to distribute it evenly. Cover and refrigerate for 4 to 8 hours.

Step Two

To cook, preheat your oven to 400°F. Line a rimmed baking sheet with foil, then top with a wire rack. Oil the rack and arrange the drumsticks on it. Bake until cooked through, 40 to 45 minutes, turning once or twice with tongs. (Alternatively, you can grill the drumsticks.) 

Step Three

While the chicken is cooking, make the dip and the glaze. For the dip, mash the blue cheese in a bowl with a fork. Whisk in the sour cream, mayonnaise and Worcestershire sauce. If desired, thin with the milk or cream. Transfer to a serving bowl and drizzle with olive oil.

Step Four

For the glaze, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 2 to 3 minutes. Stir in the piri-piri sauce and lemon juice and bring to a simmer. When the drumsticks are cooked through, remove from the oven, brush on all sides with the glaze, and return to the oven for 5 minutes to set. 

Step Five

To plate, trim the fennel bulb, reserving the feathery fronds. Cut in half lengthwise, remove the core, and then slice each half into small wedges. Arrange them on a platter with the drumsticks, garnish with the fronds, and serve with the dip.

Yields 4 appetizers or 2 hearty main dish servings. ​