Warning: file_put_contents(): Only 0 of 3879 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 207 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 4580 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 66733 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 30763 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 934 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77

Warning: file_put_contents(): Only 0 of 2206 bytes written, possibly out of free disk space in /var/www/fpoo_website/httpdocs/wp-content/plugins/wp-scss/class/class-wp-scss.php on line 77
Fresh-Pressed Olive Oil Club
Explore Page 97

Harvest Time Panzanella Salad

Posted on by The Olive Oil Hunter

This salad is a visual and textural beauty that will be the talk of your seasonal table. Serve a cruet of extra virgin olive oil on the side for a transcendent experience.

Ingredients
  • 1/2 loaf day-old rustic bread, cut into 2-inch slices
  • 1/2 cup extra virgin olive oil, plus additional oil for dressing the salad
  • 1 Japanese eggplant, cut into quarters lengthwise
  • 1 zucchini, cut into quarters lengthwise
  • 1 red bell pepper, cut into quarters and seeded
  • 1 yellow or orange bell pepper, cut into quarters and seeded
  • 1 red onion, peeled and cut into thin wedges
  • Coarse salt and freshly ground black pepper, to taste
  • 1 bunch basil leaves, stemmed and torn
  • 1 pint cherry tomatoes, red or yellow or a mix, halved
  • 6 ounces fresh mozzarella, cut into bite-size pieces
  • 2 tablespoons white wine vinegar, or more to taste
Directions
Step 1

Prepare a gas or charcoal grill for direct grilling and preheat to medium-high. (Alternatively, use a grill pan.)

Step 2

Brush both sides of the bread with olive oil, season with salt and pepper, and grill until well toasted, 1 to 2 minutes per side. (Watch carefully.) Cut into 1-inch croutons, place in a large salad bowl, and set aside.

Step 3

In a large mixing bowl combine the eggplant, zucchini, bell peppers, and onion. Add 1/4 cup of olive oil and season generously with salt and pepper.

Step 4

Arrange the vegetables on the grill and cook on all sides until tender-crisp. Transfer to a cutting board and allow the vegetables to cool. Cut everything into bite-sized pieces and add to the bowl with the bread. Add the basil, tomatoes, and cheese and toss to combine. Add vinegar and as much olive oil as needed to dress the salad. Season to taste with salt and pepper.

Serves 6 — Recipe adapted from gnarlyhead.com

Grilled Fish With Artichoke Caponata

Posted on by The Olive Oil Hunter

Many years ago, an olive oil producer’s elderly mother made lunch for us. I will never forget her caponata, which was similar to this one.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for rubbing
  • 4 tender celery ribs, diced (1 cup)
  • 1 onion, finely chopped
  • 3 garlic cloves, thinly sliced 1/2 cup prepared tomato sauce
  • 1/2 cup dry white wine
  • 1/4 cup white wine vinegar
  • 1/2 pound marinated artichoke hearts, drained and chopped
  • 1/2 cup pitted green olives, chopped 1/4 cup toasted pine nuts
  • 2 tablespoons small brined capers, drained Kosher salt and freshly ground pepper
  • 3 tablespoons shredded fresh basil
  • Six 7-ounce skinless mahi-mahi fillets

Directions

Step 1

In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion, and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar, and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let the caponata cool.

Step 2

Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata, and serve.

Serves 6—Recipe adapted from Food and Wine, July 2010

Cranberry And Pistachio Biscotti

Posted on by The Olive Oil Hunter

Wrap these cookies in cellophane for an attractive hostess gift.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts

Directions

Step 1

Preheat the oven to 300°F.

Step 2

In a large bowl, mix together the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine the flour, salt, and baking powder; gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.

Step 3

Divide the dough in half. Form two logs (each 12 x 2 inches) on a cookie sheet that has been lined with parchment paper. The dough may be sticky; wet your hands with cool water to handle the dough more easily.

Step 4

Bake for 35 minutes in the preheated oven, or until the logs are lightly browned. Remove them from the oven, and set aside to cool for 10 minutes. Reduce the oven heat to 275°F.

Step 5

Cut the logs on a diagonal into 3/4-inch-thick slices. Lay the cookies on their sides on a parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Makes 36 cookies—Recipe adapted from allrecipes.com

Chocolate Budino With Olive Oil And Sea Salt

Posted on by The Olive Oil Hunter

The word budino means custard or pudding in Italian. Rich and creamy, this already ethereal dessert is made even better when topped with olive oil and a flaky, crunchy sea salt such as Maldon.

Serves 8—Recipe adapted from Jon & Vinny’s, Los Angeles, California

Ingredients

  • 10 ounces bittersweet chocolate, chopped (1 3/4 cups)
  • 4 tablespoons unsalted butter
  • 1/4 cup cornstarch
  • 2/3 cup cocoa powder
  • 1 cup plus 2 tablespoons sugar, divided use
  • 2 large eggs
  • 4 large egg yolks
  • 4 1/2 cups milk, separated
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • Extra virgin olive oil, for drizzling
  • Flaky sea salt, for serving

Directions

Step 1

In a double boiler or small heatproof bowl set over a pot of simmering water, combine the chocolate and butter and cook, stirring frequently, until almost completely melted. Turn off the stove but leave the mixture over the warm water while you prepare the rest of the budino.

Step 2

In a large bowl, whisk the cornstarch, cocoa powder, and half of the sugar. Add the eggs and yolks, whisking thoroughly to combine. Continue whisking while drizzling in 1/2 cup of milk, then set the bowl and whisk aside.

Step 3

In a medium pot, combine the remaining 4 cups of milk, all of the salt, and the remaining half of the sugar; bring to a boil over medium-high heat. Once boiling, quickly whisk one-third of the hot milk mixture into the egg mixture. Then, return all of the egg mixture to the pot. Raise the heat to medium-high and cook, whisking constantly, until the budino has thickened and the whisk leaves traces along the surface, 3 to 4 minutes.

Step 4

Remove the pan from the heat; whisk in the melted chocolate mixture and the vanilla. Strain through a fine-mesh strainer into a large container and or transfer to a serving dish (or dishes). Cover with plastic wrap pressed directly on the surface of the budino. (This prevents it from forming a “skin.”) Refrigerate until completely chilled. Serve drizzled with olive oil and a sprinkling of flaky sea salt.