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Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 28

Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemons

Posted on by The Olive Oil Hunter

Greek food has taken pride of place in Australia’s vibrant dining scene, from souvlaki served from food trucks to high-end restaurants. (Most of Australia’s Greek immigrants arrived after World War II.) This sheet-pan dinner showcases some of Greece’s iconic flavors. Sturdy halloumi cheese can be substituted for feta.

Ingredients

  • 1 bunch broccoli rabe, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
  • 1 pint grape tomatoes, halved (about 2 cups)
  • 1 small red onion, peeled, quartered and cut into 2-inch wedges
  • 1 lemon, one half cut into thin rounds and the remaining half left intact, for serving
  • 3 tablespoons olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot red pepper flakes
  • Kosher salt and black pepper
  • Two 6- to 8-ounce blocks feta, cut into 1-inch slices
  • Cooked orzo or farro, for serving (optional)
  • 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions

Step 1

Heat the oven to 400°F, with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add the cumin and hot red pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Step 2

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is
charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Step 3

Serve over orzo or farro, if desired. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Serves 4 — Recipe adapted from cooking.nytimes.com

Annie’s Weeknight Spaghetti with Garlic and Parsley

Posted on by The Olive Oil Hunter

Olive oil producer Annie Paterson, the talent behind Nullamunjie, shared with us a simple recipe for spaghetti that is popular with her family and patrons of The Pressing Shed Cafe, the restaurant she built on her farm in Tongio, Victoria.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 cup loosely packed chopped parsley
  • 1/2 to 1 teaspoon hot red pepper flakes
  • 1 pound spaghetti
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup lightly toasted sourdough bread crumbs or chopped toasted hazelnuts (optional)

Directions

Step 1

Gently warm the olive oil in a small saucepan over low heat. Stir in the garlic, parsley, and hot red pepper flakes. Remove from the heat and let the oil sit while you cook the spaghetti.

Step 2

Bring a large pot of salted water to a boil over medium-high heat. Add the spaghetti. Cook the pasta according to the package directions, then drain, reserving a cup of the cooking water. Return the pasta to the pot.

Step 3

Pour the infused oil over the spaghetti and add salt and pepper to taste. Toss to coat the strands with the oil and seasonings. Add a spoonful or two of the reserved pasta cooking water if the pasta seems dry. Tip into a large shallow bowl (preferably warmed with hot water). Top with the cheese and bread crumbs, if using.

Serves 4 — Recipe courtesy of Annie Paterson

Grilled Tuna with Castelvetrano Olive Relish

Posted on by The Olive Oil Hunter

Feel free to substitute any meaty fish steaks or fillets for the tuna, such as swordfish, red snapper, branzino, salmon, or Chilean sea bass. If you have any leftover relish, serve it with bread or potatoes.

Ingredients

  • 4 tuna or swordfish steaks, each about 6 ounces
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 fennel bulb, trimmed, sliced into 1/4-inch wedges
  • 2 leeks, cleaned and cut into 1/2-inch rounds
  • 2 lemons, sliced into thin rounds, plus wedges for serving

For the relish:

  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup pitted, roughly chopped Castelvetrano olives
  • 1 large shallot, peeled and diced
  • 1/4 cup diced red bell pepper
  • 3 tablespoons white wine vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil

Directions

Step 1

Preheat the oven to 475°F and set a rack on the top third of the oven and another on the bottom. Once hot, add a rimmed sheet pan to the oven to preheat.

Step 2

Rub the fish steaks with olive oil all over and season generously with salt and pepper. Toss the fennel, leeks, and lemons with a glug of olive oil and a pinch of salt.

Step 3

Carefully remove the preheated sheet pan from the oven and place the fish steaks in the center of the sheet pan (they will sizzle), then scatter the fennel mixture around the fish and place the sheet pan on the bottom rack. Cook for about 10 to 15 minutes.

Step 4

While the steaks cook, combine the relish ingredients in a small bowl and set aside.

Step 5

Turn the oven to broil and put the fish on the top rack under the broiler. Some of the outer edges of the leeks, fennel, and lemons should get a little char. This should take about 5 minutes.

Step 6

Serve with the olive relish and extra lemon wedges.

Serves 2 — Recipe adapted from goop.com

Olive Oil-Fried Eggs with Chile and Sprouts

Posted on by The Olive Oil Hunter

This “healthyish” version of huevos rancheros takes only minutes to make and is both satisfying and colorful—perfect for breakfast or a light lunch or dinner.

Ingredients

  • 1 cup sprouts (such as sunflower, radish, or alfalfa)
  • 1 teaspoon fresh lime juice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 large eggs
  • Crushed red pepper flakes
  • 2 sprouted grain tortillas or flatbreads
  • 1 ounce feta
  • Wedges of tomato, avocado, and lime, for serving
  • Hot sauce, for serving

Directions

Step 1

Toss the sprouts with the lime juice in a small bowl; season with salt and pepper.

Step 2

Heat the oil in a medium skillet over medium-high heat. When the oil is hot, crack both eggs into the skillet and season with salt and pepper. The oil should be bubbling around the eggs from the start.

Step 3

Cook, rotating the skillet occasionally, until the whites are golden brown and crisp at the edges and set around the yolks (which should be runny), about 2 minutes. Add the red pepper flakes to the oil and remove the pan from the heat.

Step 4

Meanwhile, heat the tortillas over a gas burner until just warmed and slightly charred in spots (or
warm in the oven or a toaster oven).

Step 5

Mound the sprouts on the tortillas and top with the fried eggs. Crumble the feta over the eggs and drizzle with olive oil. Garnish with wedges of tomato, avocado, lime. Serve hot sauce on the side.

Serves 1 to 2 — Recipe adapted from bonappetit.com