Appetizers Archives - Page 8 of 16 - Fresh-Pressed Olive Oil

Antipasto Bites

Posted on December 16, 2020December 11, 2020 by The Olive Oil Hunter

For a carb-free version of these colorful, festive skewers, replace the cheese tortellini with cherry tomatoes, marinated mushroom caps, or pepperoncini.

Ingredients

1/2 cup extra virgin olive oil, plus 1 tablespoon,
divided use
9 ounces fresh cheese tortellini
Coarse salt (kosher or sea) and freshly ground
black pepper
2 tablespoons balsamic vinegar
8 ounces mozzarella balls, such as Ciliegine
1/2 teaspoon Italian seasoning
1/4 teaspoon hot red pepper akes
4 ounces sliced salami
1/4 pound roasted red peppers,
cut into bite-size pieces
1 bunch fresh basil
14 ounces marinated artichoke hearts,
drained and cut into bite-size pieces
Large brined green or black olives, or a mix

Directions

Step 1

Add 1 tablespoon of olive oil to a large pot of boiling water. Cook the tortellini according to the package directions until al dente. Drain and transfer to a large bowl.

Step 2

Season the cooked tortellini with salt and pepper. Add the balsamic vinegar and 1/4 cup of olive oil and mix to combine. Set aside.

Step 3

Marinate the mozzarella: Add the mozzarella balls to a small bowl along with the Italian seasoning, hot red pepper flakes, and the remaining 1/4 cup of olive oil. Mix to combine and set aside.

Step 4

Assemble by threading one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and olives on skewers.

Serves 4 to 6 — Recipe adapted from delish.com

Ribolitta

Posted on December 15, 2020December 21, 2020 by The Olive Oil Hunter

In the spirit of cucina povera (poverty cuisine), Italian mothers and grandmothers have repurposed for generations a thick vegetable stew (every family has their own recipe) by submerging bread and cheese in it and reheating.

Ingredients

5 tablespoons extra virgin olive oil, plus more for drizzling
1 small onion, peeled and chopped
1 carrot, trimmed, peeled, and chopped
1 celery stalk, chopped
1 tablespoon minced peeled garlic
Coarse salt (kosher or sea) and freshly ground black pepper
2 cups cooked or canned cannellini beans
One 15-ounce can whole
peeled tomatoes, crushed with a spoon or your fingers
4 cups vegetable or other stock, such as chicken or beef
1 sprig of fresh rosemary
1 sprig of fresh thyme
3/4 pound chopped kale or escarole
4 large, thick slices country-style bread, toasted
1 small red onion, peeled and thinly sliced
1/2 cup freshly grated Parmesan

Directions

Step 1

Put 2 tablespoons of the oil in a large oven-proof pot over medium heat. When it’s hot, add the onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are soft, 5 to 10 minutes.

Step 2

Heat the oven to 450°F. Drain the beans; if they’re canned, rinse them under cold running water, then drain again. Add them to the pot along with the tomatoes and their juices, as well as the stock, rosemary, and thyme. Bring to a boil, then reduce the heat so the soup bubbles steadily; cover and cook, stirring once or twice, until the flavors meld, 20 to 30 minutes.

Step 3

Fish out and discard the rosemary and thyme stems and stir in the kale. Taste and adjust the seasoning. Lay the bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter the red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

Step 4

Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve with extra virgin olive oil for drizzling.

Serves 4 — Recipe adapted from cooking.nytimes.com

Sweet Potato Soup with Sage Pesto

Posted on December 14, 2020February 2, 2022 by The Olive Oil Hunter

A cornucopia of seasonal flavors comes together in this creamy vegetarian soup. It’s homey, yet you can serve it to the most sophisticated palates in your best china or rustic soup bowls. It gets a double hit of fresh-pressed olive oil, which is used in the vibrant, herbaceous pesto as well as the soup.

Ingredients

For the soup:

2 tablespoons extra virgin olive oil
2 shallots, peeled and thinly sliced
2 tablespoons chopped fresh thyme
3 tablespoons salted butter
4 cups vegetable broth, plus more if needed
3 cups peeled and cubed sweet potatoes (3 or 4 potatoes)
1/4 teaspoon freshly grated nutmeg
1 pinch cayenne, or to taste
Coarse salt (kosher or sea) and freshly ground black pepper
One 14-ounce can full fat unsweetened coconut milk
8 ounces burrata cheese

For the pesto:

1/3 cup plus 2 tablespoons extra virgin
olive oil
1/2 cup fresh sage leaves, coarsely chopped
1 cup chopped Tuscan kale
1/4 cup shelled green pistachios, toasted
1/4 cup grated Parmesan cheese
Coarse salt (kosher or sea) and hot red
pepper flakes

Directions

Step 1

Make the pesto: Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add the sage and cook for 2 minutes until fragrant and crisp. Remove from the heat.

Step 2

In a food processor, pulse together the remaining 1/3 cup of olive oil, the kale, pistachios, and Parmesan until finely chopped. Add the sage and season to taste with salt and hot red pepper flakes. Pulse to combine.

Step 3

Make the soup: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook until soft, about 5 minutes. Add the thyme and butter and cook another 30 seconds. Pour in the broth. Add the sweet potatoes, cayenne, nutmeg, and a pinch each of salt and pepper. Bring the soup to a boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, or until the potatoes are tender.

Step 4

Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, use a blender to puree the soup in batches.) Stir in the coconut milk and 2 tablespoons of the sage pesto and cook another 5 minutes. If the soup is too thick, thin with additional broth.

Step 5

To serve, ladle the soup into bowls. Swirl each bowl of soup with a spoonful of the sage pesto. Break the burrata and spoon some over the top of the soup.

Serves 6 — Recipe from halfbakedharvest.com

Greek Fava

Posted on November 6, 2020September 20, 2021 by The Olive Oil Hunter

Greek fava is a wonderful twist on hummus, the better-known legume-based dip. Fava has a silky creaminess for a great mouthfeel. It’s often topped with caramelized onions and capers and served with toasted pita wedges, but I love using cucumber spears and sliced veggies for dipping.

Ingredients

1 cup dry yellow split peas
3 cups chicken or vegetable stock, homemade or low-sodium canned
2 small onions, diced
2 cloves garlic, coarsely chopped
1 bay leaf
6 tablespoons extra virgin olive oil, plus more if desired
2 tablespoons fresh lemon juice
1 tablespoon fresh oregano or flat-leaf parsley, finely chopped
Coarse salt
Freshly ground pepper
Paprika (smoked if possible)
Optional: capers, caramelized onions and lemon wedges

Directions

Step 1

Rinse the split peas in cold water to remove any grit and drain. Transfer to a large saucepan and pour in enough stock to cover by at least an inch—start with 2.5 cups. Add half the diced onion, the garlic and the bay leaf. Bring to a boil over medium-high heat and skim off any foam that accumulates on top. Reduce the heat and simmer, covered, until the peas reach a thick, porridge-like consistency, 30 to 60 minutes. Stir occasionally and add the final half-cup of broth if all the liquid is absorbed before the peas are tender—don’t let them dry out or scorch on the bottom of the pan.

Step 2

When the peas are done, allow them to cool. Discard the bay leaf. Transfer the peas to a food processor using a slotted spoon and reserving any remaining cooking liquid in case needed. Add 5 tablespoons of the olive oil and the lemon juice and process until smooth. The consistency should be like mashed potatoes. If the mixture is too dry, add any stock that remained in the pan or a couple of tablespoons of water. Add the oregano or parsley and pulse until well distributed. Season to taste with salt and pepper.

Step 3

Mound the fava in a serving bowl and top with a sprinkle of paprika and the remaining diced onion and tablespoon of olive oil or more to taste. If making ahead, refrigerate and then let it come to room temperature before digging in. Garnish with capers, caramelized onions and lemon wedges as desired.

Quick Kitchen Hack: Once a week I like to make a batch of caramelized onions. Not only are they great on the fava, but they’re also delicious as a condiment or flavor booster on everything from eggs and burgers to steamed vegetables and even toast. Slice three or four large onions and sauté in 4 tablespoons of extra virgin olive oil. Cook them low and slow—it could take up to an hour—until completely soft and brown, a sign that their natural sugar has been released. Finish with a splash of your favorite balsamic vinegar, pack into a glass jar, and refrigerate.

Yields 6 appetizer servings.