Recipes Archives - Page 71 of 96 - Fresh-Pressed Olive Oil

Pork with Green Sauce (Maiale con Salsa Verde)

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

Not to be confused with Mexican salsa verde, the Italian version of green sauce is a bright-tasting condiment made with parsley, garlic, capers, and extra virgin olive oil. Here, we’ve paired it with pork. But it’s a versatile sauce that can accompany a variety of meats and seafood.

Ingredients

For the salsa verde:

1 cup packed at-leaf parsley leaves
1 anchovy fillet, coarsely chopped
1 to 2 cloves garlic, peeled and coarsely chopped
1 1/2 tablespoons drained brined capers
1 tablespoon red wine vinegar or lemon juice
1/4 teaspoon crushed red pepper flakes
1/3 cup extra virgin olive oil
Coarse salt (kosher or sea) and coarsely ground black pepper, to taste

For the pork:

2 pork tenderloins, about 2 pounds total, trimmed of fat and silver skin
Extra virgin olive oil
Coarse salt (kosher or sea) and coarsely ground black pepper

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Rub the pork tenderloins on all sides with extra virgin olive oil. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large cast iron or other oven-proof skillet over medium-high heat. Sear the pork tenderloin until nicely browned, about 2 minutes per side, 8 minutes in all. Place the skillet with the meat in the oven.

Step 3

Roast the tenderloins until the internal temperature is 145°F, 10 to 12 minutes, or as needed. (The meat will still be slightly pink inside. Roast longer if you prefer your pork more done.)

Step 4

In the meantime, make the salsa verde: Combine all the ingredients in a blender or food processor and run the machine until well combined.

Step 5

Carve the pork tenderloin into 1/2-inch slices and arrange on a platter. Serve with the salsa verde.

Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Italian Lamb Skewers (Arrosticini)

Posted on December 1, 2019December 2, 2022 by The Olive Oil Hunter

A specialty of Abruzzo, these delectable skewers of lamb are deceptively simple. They were a favorite of 19th- century shepherds moving their herds from spring/summer pastures to fall/winter ones. To be strictly authentic, you’d substitute mutton for lamb. (We prefer lamb.)

Ingredients

2 pounds boneless leg of lamb
Extra virgin olive oil
2 to 3 sprigs fresh rosemary, one of them finely minced
Coarse salt (kosher or sea)

Directions

Step 1

Prepare the meat by removing any excess fat. Then cut it into cubes about 3/4-inch thick.

Step 2

Impale the cubes of meat on 8-inch bamboo skewers (the cubes are traditionally tightly packed on the skewers). Brush the arrosticini on all sides with a sprig of rosemary dipped in olive oil.

Step 3

Heat a large lightly oiled cast iron skillet or grill pan on the stovetop. (Alternatively, you can cook the arrosticini outdoors on a medium-hot grill or hibachi.) Cook the skewers for 30 seconds to
1 minute on each side, or until the meat is nicely seared. Season with salt and rosemary before serving.

Serves 6 as an appetizer or 4 as a main course — Recipe adapted from nonnabox.com

Chickpeas with Walnuts and Pomegranate Seeds

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

This combination of ingredients, served to us at the Di Mercurio family’s farm, was a revelation. And stunningly good when liberally dressed with the Hermes oil. Fresh pomegranate seeds, called arils, are sometimes sold in small vacuum-sealed cups if you can’t find whole pomegranates.

Ingredients

2 cups cooked garbanzo beans, drained and rinsed, if canned
1/2 cup English walnuts, lightly toasted and coarsely chopped
4 tablespoons extra virgin olive oil, or more as needed
Coarse salt (kosher or sea) and freshly ground black pepper, to taste
1/4 cup fresh pomegranate arils

Directions

Up to an hour before serving, combine the garbanzo beans, walnuts, olive oil, and salt and pepper. Stir well, adding more olive oil if desired. Gently fold in the pomegranate arils. Serve at room temperature.

Serves 4 to 6 as a side dish — Recipe courtesy of the Fresh-Pressed Olive Oil Club

White Bean Bruschetta

Posted on December 1, 2019December 19, 2019 by The Olive Oil Hunter

Never before have I been so aware of the many varieties of beans and other legumes grown in the Mediterranean and the resourceful ways they are utilized by the region’s talented cooks. The white bean bruschetta Meghan and I ate in Florence (splashed with just-pressed EVOO) was delicious beyond description.

Ingredients

2 cups cooked white beans (like cannellini or great northern), drained and rinsed
3 small Roma tomatoes, seeded and diced
1/4 cup Kalamata olives, diced
6 tablespoons olive oil, divided use, plus more for drizzling
1/4 cup basil, julienned
2 large garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 baguette, cut diagonally into 1/3-inch slices

Directions

Step 1

Preheat the broiler. In a small bowl, mix the beans, tomatoes, olives, 4 tablespoons of olive oil, the basil, garlic, and salt and pepper to taste.

Step 2

Place the bread on a baking sheet. Brush with the remaining olive oil. Broil a few inches from the heat for about 1 minute per side, or until golden. (Alternatively, you can grill the bread on an outdoor grill.)

Step 3

Drizzle olive oil on each slice of bread and top with the bean mixture. Drizzle more olive oil on top, if desired.

Serves 4 — Recipe adapted from seriouseats.com