Recipes Archives - Page 20 of 96 - Fresh-Pressed Olive Oil

Garlicky Shrimp with Lemon

Posted on June 16, 2022June 17, 2022 by The Olive Oil Hunter

Spain’s southeastern coast yields huge, sweet shrimp called gambas. Here, these succulent crustaceans are treated simply—sautéed with olive oil, thinly sliced garlic, and lemon juice.

Ingredients

12 raw jumbo shrimp, peeled and deveined
Sea salt
Freshly ground black pepper
1/2 teaspoon hot red pepper flakes (optional)
3 tablespoons extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
Fresh lemon juice, plus wedges for serving
1/4 cup chopped fresh parsley

Directions

Step 1

Pat the shrimp dry with paper towels; season with sea salt, black pepper, and hot red pepper flakes, if using.

Step 2

Heat a large frying pan over medium heat. Add the extra virgin olive oil. Let the oil warm for 2 minutes. Stir in the garlic and cook for 1 minute. Add the shrimp in a single layer. Let the shrimp cook for 1 1/2 to 2 minutes, then turn and sauté the second side.

Step 3

Drizzle with a few drops of lemon juice and stir to combine. Cook for an additional 30 seconds, but do not overcook the shrimp. Tip onto an attractive serving platter and top with the parsley. Arrange lemon wedges around the shrimp for serving.

Serves 4 as a tapa or 2 as a main course — Recipe adapted from spainonafork.com

Grilled Lamb Skewers With Tzatziki

Posted on June 16, 2022June 7, 2022 by The Olive Oil Hunter

Few foods are as quick to cook and delicious as grilled lamb cubes. Known as arrosticini in the Abruzzo region of southern Italy, it’s one of the most beloved foods, served with olive oil-soaked bread that has also had a quick sear on the grill. In Greece, Turkey, and other countries around the Mediterranean as well as throughout the Middle East, lamb cubes are often called kebabs and slipped from skewer onto pita or another flatbread. No matter what country lays claim to them, adding a dollop of Greek-inspired tzatziki adds creamy zest to this succulent meat.

Ingredients

For the tzatziki:

1 cup whole milk Greek yogurt
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil, plus more for drizzling
2 garlic cloves, finely minced
1/4 teaspoon sea salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 medium cucumber

For the lamb skewers:

1 1/2 pounds boneless lamb shoulder or leg, trimmed of any sinew and silver skin
2 tablespoons extra virgin olive oil, plus more for drizzling
Coarse salt to taste
1 teaspoon fresh rosemary needles, chopped (optional)

Directions

Step 1

To make the tzatziki, in a large bowl, fold together the yogurt, lemon juice, olive oil, garlic, salt, dill, and mint. Grate the cucumber using the side of a box grater with large holes or in a food processor outfitted with the grating disc (I like to leave on the skin for the extra fiber and nutrients). Using a slotted spoon, transfer the grated cucumber onto three or four stacked paper towels or a clean kitchen towel, and roll it all up, squeezing out as much of the remaining water as possible to avoid diluting the tzatziki. Then fold the cucumber into the yogurt mixture. Taste and add more salt, pepper, and/or lemon juice as desired. Keep the tzatziki refrigerated until needed. Right before serving, drizzle the top with olive oil.

Step 2

To make the lamb, cut it into 1-inch cubes and transfer them to a bowl. Add 2 tablespoons of olive oil and season with salt and rosemary if using; toss to thoroughly coat the cubes. Thread the cubes onto skewers close together (sides touching). Light your grill and preheat to medium high. Arrange the skewers on the grill grate, working in batches if necessary. Grill until the lamb is cooked through and has picked up some color, about 1 to 2 minutes per side, depending on the heat of your fire. Transfer the skewers to a platter. Serve with coarse salt, olive oil to drizzle, the tzatziki, and your choice of bread.

Yields 4 appetizer servings

Marinated Piquillo Pepper and Whipped Eggplant Toast

Posted on June 15, 2022June 17, 2022 by The Olive Oil Hunter

Piquillo peppers are grown in the town of Lodosa, Navarre, Spain. Their name translates to “little beak,” as their pointy tips resemble a bird’s beak. Mild in fl avor and similar to bell peppers in texture, they are generally sold jarred in brine or olive oil. They’re perfect for stuffing or roasting.

Ingredients

1 medium eggplant, sliced into 1-inch-thick rounds
1/2 cup extra virgin olive oil, plus more for coating a frying pan
Coarse salt (kosher or sea) and freshly ground black pepper
3 to 4 garlic cloves, peeled and thinly sliced
1/3 cup sherry vinegar
1/4 cup honey
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
One 12-ounce jar grilled piquillo peppers, drained and patted dry
4 ounces goat cheese
2 ounces cream cheese
Thick toasts made from your choice of bread, such as a baguette

Directions

Step 1

Roast the eggplant directly over a gas flame, turning occasionally, until charred all over and soft, about 12 minutes. (Alternatively, halve the eggplant lengthwise and roast at 425°F until tender, about 30 minutes.) Transfer to a colander and let cool slightly, then peel and let cool completely.

Step 2

Meanwhile, in a medium saucepan, cook the garlic in the oil over medium heat until sizzling, about 2 minutes. Remove from the heat and whisk in the vinegar, honey, rosemary, oregano, and minced parsley. Season the vinaigrette generously with salt and pepper.

Step 3

Heat a large cast-iron skillet filmed with olive oil. In batches if necessary, add the piquillos to the skillet in an even layer. Cook over high heat, turning once, until lightly charred on both sides, about 2 minutes total. Add the piquillos to the warm vinaigrette and let cool completely.

Step 4

In a food processor, combine the eggplant with both cheeses and purée until smooth. Scrape into a bowl and season with salt and pepper. Spread the whipped eggplant on toasts, and using a slotted spoon, spoon some of the marinated piquillos on top. Garnish with chopped parsley.

Serves 4 to 6 as a tapa — Recipe from Food and Wine, May 2016

Fava Beans with Jamón

Posted on June 9, 2022May 31, 2022 by The Olive Oil Hunter

This recipe for creamy fava beans is a springtime favorite on the Iberian peninsula—enjoy it with a glass of fino sherry or a vinho verde from Portugal. In a pinch, you can substitute prosciutto or even bacon for the jamón, Spain’s famed dry-cured ham.

Ingredients

3 ounces thinly sliced Jamón Serrano
2 pounds fresh fava beans, weighed unshelled
3 tablespoons extra virgin olive oil
1 small onion, diced
2 cloves garlic, peeled and crushed
1/2 cup dry white wine
1/2 cup chicken stock, or more as needed
Crusty bread, for serving

Directions

Step 1

Preheat your oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil and place an oven-safe wire rack on top of it. Arrange the slices of jamón on the rack in a single layer. Bake the jamón just until crisp, about 10 minutes. Set aside to cool.

Step 2

Shell the fava beans. Bring a saucepan of water to a boil and add the shelled beans. Cook for 2 minutes, then drain and transfer to an ice water bath. Remove the outer skin from each bean. Set aside.

Step 4

Heat a sauté pan over medium heat and add the olive oil. Add the onion and garlic and cook until both are translucent but not browned. Add the fava beans and the wine and cook over high heat until the liquid is reduced by half. Add the stock, reduce the heat to medium-low, and cook for 10 minutes. Uncover and simmer for another 10 minutes, or until the fava beans are tender and most of the liquid has evaporated (add more stock if they need more cooking time). Transfer the fava beans to a shallow earthenware dish, such as a cazuela. Crumble the crisped jamón over the beans. Serve with crusty bread.

Yields 4 appetizer servings