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Fresh-Pressed Olive Oil Club
Explore Recipes Appetizers Page 13

Chilled Tomato Soup with Créme Fraiche

Posted on by The Olive Oil Hunter

Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)

Ingredients

  • 4 pounds tomatoes, quartered and seeded
  • 2 cups low-sodium vegetable broth
  • 1/2 cup extra virgin olive oil
  • 1/4 cup tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sugar
  • Kosher salt and freshly ground pepper
  • 1/2 cup crème fraîche
  • 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish

Directions

Step 1

Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar, and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.

Step 2

In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves, and serve.

Serves 6 — Recipe from foodandwine.com

Lentil and Chorizo Soup (Lentejas con Chorizo)

Posted on by The Olive Oil Hunter

A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip. 

Ingredients

  • 1 3/4 cups lentils
  • One cured chorizo (about 9 ounces), sliced
  • 4 cloves of garlic, unpeeled
  • One large potato, peeled and diced 2 carrots, peeled and diced
  • Water or vegetable stock
  • 1 tablespoon Spanish smoked paprika (pimentón)
  • Extra virgin olive oil for sautéing, plus extra for drizzling
  • Salt to taste 

Directions

Step 1

Wash the lentils and remove any debris. Place the lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water or vegetable stock to cover the ingredients by three ngers. Bring to a boil, then lower the heat to a simmer. Let cook, uncovered, stirring occasionally. 

Step 2

Fry the onions in a tablespoon or two of olive oil in a skillet over medium heat until slightly browned, then add the Spanish paprika. Add the onions to the lentils and salt to taste. Cook for 45 minutes. Remove the garlic cloves; squeeze the garlic from its skin, and mash. Return the garlic to the pot. Serve immediately with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from food52.com 

Chilean Empanadas De Pino

Posted on by The Olive Oil Hunter

Stuffed meat pies are part of nearly every culture. This very popular Chilean version builds on the pino—sauteed and beautifully seasoned ground beef—by adding a bounty of other flavors to the filling. 

Ingredients

For the dough:

  • 3-3/4 cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 12 tablespoons unsalted butter, cut into 1/2-inch cubes and kept chilled
  • 1-1/4 cups ice water 

For the filling:

  • 3 tablespoons extra virgin olive oil
  • 3 cloves of garlic, finely minced
  • 3/4 pound of ground beef, preferably chuck 
  • 1 large onion, peeled and finely diced
  • 1 teaspoon ground cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried oregano 
  • 1 teaspoon hot sauce, or more to taste
  • Salt and pepper to taste

For the assembly:

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  • 3 hard-boiled eggs, peeled and quartered lengthwise 
  • 12 brined large green or black olives, pitted 
  • 3/4 cup golden or sultana raisins
  • 1 egg 
  • 1 tablespoon of water

Directions

Step 1

Make the dough: In the bowl of a food processor, pulse the flour, sugar, and salt just until combined. Add the chilled butter and pulse again until the butter bits are about the size of peas—be careful not to overprocess. 

Step 2

Transfer the mixture to a large bowl, then add the water, 1/4 cup at a time, stirring and pressing it into the flour mixture with a spatula until you get a cohesive dough (you may not need all the water). 

Step 3

Turn the dough out onto a clean, lightly floured work surface and divide into 12 portions. Form each portion into a ball, place the balls on a plate, cover with plastic wrap, and refrigerate for an hour for easier rolling. 

Step 4

Prepare the filling: Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Add the garlic, beef, and onion and sauté until the onions are translucent, about 5 minutes. Add the spices, hot sauce, and salt and pepper and cook for another 3 to 4 minutes until the meat is cooked through. Set aside to cool for about 15 minutes.

Step 5

Assemble the empanadas: Set out two large baking sheets. Working on a well-floured surface with a well-floured rolling pin, roll one of the dough balls into a 6- or 7-inch circle about 1/8-inch thick. 

Step 6

Place 2 heaping tablespoons of the meat mixture in the lower half of the round and arrange an olive, an egg quarter, and a tablespoon of raisins on top of the meat. Fold the upper half of the dough over the filling to create a half-moon shape. To seal it, fold up the edge along the half-moon by about 3/4 inch and crimp all along the way with the tines of a fork for a braided look. Use a large spatula to transfer the empanada to one of the baking sheets. Repeat with the rest of the dough balls. 

Step 7

Bake the empanadas: Preheat your oven to 425°F. Make an egg wash by breaking the egg into a small bowl and whisk it thoroughly with the tablespoon of water. Use a pastry brush to lightly brush the tops of the empanadas with the egg wash. Bake on two racks in the oven until golden brown, about 20 minutes, rotating the pans at the halfway mark for even browning. 

Makes 12 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Chickpea Flatbreads with Burst Tomato Sauce

Posted on by The Olive Oil Hunter

Chilean merquén, one of our favorite seasonings, is made from sun-dried chiles that are smoked and ground, then blended with other ingredients such as toasted cumin and salt. Professional chefs are just beginning to discover it! Find merquén at amazon.com.

Ingredients

  • 1 cup chickpea flour
  • 10 tablespoons extra virgin olive oil, divided use, plus more for serving
  • 1 1/2 teaspoons kosher salt, divided
  • 2 pints cherry tomatoes, halved if large
  • 2 garlic cloves, finely chopped
  • One 15-ounce can chickpeas, drained (see Note), rinsed
  • 1 tablespoon dried oregano
  • 1 teaspoon sherry or red wine vinegar
  • 1/4 teaspoon merquén or smoked paprika (optional)
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup coarsely grated queso fresco or crumbled feta (about 5 oz.)
  • Baby greens, such as arugula, kale, or spinach
  • Lemon wedges, for serving

Directions

Step 1

Place a rack in the top third of the oven; preheat to 450°F. Whisk the chickpea flour, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 cup water in a medium bowl or large measuring cup until combined. Let sit at least 10 minutes and up to 1 hour to let the flour hydrate.

Step 2

Heat 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Pour in exactly half (3/4 cup) of the chickpea batter and tilt to evenly coat the skillet. Transfer to the oven and bake the flatbread until the edges are golden brown, 8 to 10 minutes. Using a large spatula, transfer the flatbread to a wire rack. Repeat with the remaining batter.

Step 3

Meanwhile, cook the tomatoes, garlic, 1/4 cup of olive oil, and the remaining 1/2 teaspoon salt in a large skillet over medium-high heat, stirring occasionally, until the whole tomatoes begin to burst, 4 to 5 minutes. Stir in the chickpeas, oregano, vinegar, and merquén (if using). Reduce the heat to medium and continue to cook, stirring often, until the tomatoes have formed a fully chunky sauce, 3 to 4 minutes. Remove from the heat and stir in the butter.

Step 4

Slice the flatbreads in half. Serve with the tomato-chickpea mixture, cheese, greens, and lemon wedges alongside for squeezing and olive oil for drizzling.

Note: The liquid from drained chickpeas is called aquafaba, and is used by many vegans and vegetarians to lighten baked goods or make egg-free meringues.

Serves 4 — Recipe adapted from epicurious.com, March 2019