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Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 32

Olive Oil Scrambled Eggs with Feta

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 green bell pepper (or more red), stemmed, seeded, and diced
  • 4 large eggs, beaten
  • Coarse salt (kosher or sea)
  • 2 ounces crumbled feta cheese (optional)
  • Freshly ground black pepper, for serving

Directions

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Japanese Eggplants with Olive Oil and Tomatoes

Posted on by The Olive Oil Hunter

A few years ago, I met Australian celebrity chef Kylie Kwong at the Eveleigh farmers’ market in Sydney. Kylie’s well known for her Asian fusion food, which often features extra virgin olive oil. Serve this as a starter or side dish. 

Ingredients

  • 1 1/2 pounds Japanese eggplants 1/3 cup plus 3 tablespoons extra virgin olive oil, divided use
  • 7 cloves garlic, minced
  • Several sprigs (about 1/4 bunch) fresh thyme
  • Coarse salt (kosher or sea)
  • 3 medium vine-ripened tomatoes, cored and thinly sliced
  • Juice of 1 lemon Freshly ground black pepper 

Directions

Preheat the oven to 350°F. Halve eggplants lengthways, leaving the stems intact. Place in a single layer, cut side up, on a rimmed baking sheet. Drizzle with the 1/3 cup of olive oil, sprinkle with the garlic and thyme sprigs, and season with salt. Tightly cover the baking sheet with foil. Bake for 45 minutes, or until eggplants are tender. Remove from oven and increase the oven temperature to 400°F. Remove the foil and the thyme sprigs. Bake the eggplants, uncovered, 15 more minutes, or until lightly browned. Arrange the eggplants on a platter and top with the sliced tomatoes. Drizzle with the lemon juice and remaining olive oil and season with salt and pepper to taste. 

Serves 6 to 8 — Recipe adapted from Cooking with Heart and Soul with Kylie Kwong, abc.net.au 

Grilled Halloumi and Greek Salad Wraps

Posted on by The Olive Oil Hunter

Halloumi, a brined goat’s milk cheese from Cyprus, is having a moment in Australia. On my most recent trip, it seemed to be everywhere! Because it has a high melting point, this firm, somewhat salty cheese can be grilled, fried, or sautéed without losing its shape. You can cut it into cubes, sauté it, then anoint with EVOO and coarse salt. Voila! An easy appetizer. 

Ingredients

  • 3 tablespoons extra virgin olive oil, plus extra for the cheese
  • 1 tablespoon lemon juice or good quality red wine vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 8 ounces baby heirloom tomatoes, halved
  • 1/2 hothouse cucumber, diced
  • One head romaine lettuce, washed, dried, and torn
  • 12 brined Kalamata olives, drained, pitted, and halved
  • 1/2 cup loosely packed flat-leaf parsley
  • 12 ounces of halloumi, cut crosswise into 1/3 inch thick slices
  • 4 flatbreads or wraps, or use lettuce leaves for a low-carb option
  • 4 tablespoons Greek yogurt 

Directions

Step 1

Make the salad: In a bowl, combine the 2 tablespoons of olive oil, the lemon juice, and oregano and season with salt and pepper. Whisk to combine. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing. 

Step 2

Coat the slices of halloumi with olive oil. (To do this easily, pour some oil on a rimmed sheet pan and gently dredge the cheese through it, coating both sides.) Heat a grill pan to medium and grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if needed.) 

Step 3

Spread each of the flatbreads (or a lettuce leaf) with a tablespoon of the yogurt. Top each with a quarter of the salad and the halloumi. Serve immediately. 

Serves 4 — Adapted from olivemagazine.com