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Fresh-Pressed Olive Oil Club
Explore Recipes Page 87

Rigatoni with Swordfish, Capers, and Olives

Posted on by The Olive Oil Hunter

With over 2,500 miles of Pacific coastline, Chilean fish markets teem with pristinely fresh catches. Feel free to substitute salmon for swordfish if desired.

Ingredients

  • 1 1/2 pounds skinless swordfish steaks, cut into 1-inch chunks
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 3 tablespoons drained brined capers
  • 1/4 cup meaty green olives, pitted and roughly chopped
  • 4 teaspoons chopped garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon hot red pepper flakes
  • 1 pound rigatoni or other tube-shaped pasta
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh mint
  • Fresh lemon juice

Directions

Step 1

Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over medium-high heat. Add the fish and cook, without moving, until browned on one side, about 3 minutes. (Avoid overcrowding the pan.) Transfer the fish to a platter and set aside.

Step 2

In the same skillet, warm the remaining 1/4 cup olive oil over medium-high heat. Add the capers and fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds, and hot red pepper flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from the heat.

Step 3

In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

Step 4

Toss the pasta into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.

Step 5

Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.

Serves 4 — Recipe adapted from Franny’s: Simple Seasonal Italian by Andrew Feinberg (Artisan 2013)

Portuguese Rice and Tomatoes

Posted on by The Olive Oil Hunter

The Portuguese are very talented at creating wonderful combinations from a limited palette of ingredients. Rice and tomatoes is a great example. Serve with roasted meats, especially chicken, and plenty of premium extra virgin olive oil.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon bacon fat or lard
  • 1 small onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 2 cups fresh tomatoes, peeled, seeded, and cut into 1-inch dice, with juices
  • 1 1/2 cups vegetable or chicken broth
  • 1 cup long-grain white rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

In a medium pot with a tight-fitting lid, melt the bacon fat in the olive oil over medium heat. Add the onions and garlic and cook for 4 minutes. Add the tomatoes with their juices; cover, then simmer for 30 minutes.

Step 2

Add the stock; increase the heat and bring the mixture to a boil. Stir in the rice, salt, and pepper. Lower the heat to achieve a gentle simmer. Cover and cook the rice for about 20 minutes, or until tender. Fluff the rice with a fork before serving.

Serves 4 — Recipe adapted from The Food of Portugal by Jean Anderson (William Morrow, 1994)

Olive Oil Cake with Lemon and Almonds

Posted on by The Olive Oil Hunter

This easy-to-make cake is moist (thanks to the olive oil), dense, and very satisfying with a cup of coffee or tea or a glass of Spanish sherry or Portuguese port. If you’re feeling fancy, arrange a paper doily on top of the cake before sifting powdered sugar over it. Carefully remove the doily to preserve the pattern.

Ingredients
  • 1 1/2 cups cake flour
  • 1/4 cup finely ground almonds
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • Zest from two lemons
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • Scant 1 cup of full-fat unsweetened Greek yogurt
  • 2/3 cup extra virgin olive oil
  • Powdered sugar to top the cake

Directions

Step 1

Preheat the oven to 375°F. Grease and flour a 9-inch cake pan.

Step 2

In a medium bowl mix together the flour, ground almonds, salt, and baking powder.

Step 3

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.

Step 4

In a separate bowl, beat the sugar and eggs on medium high for about 2 minutes, using a hand mixer or stand mixer. Whisk in the lemon juice and Greek yogurt on low speed. While the mixer is running, add the olive oil in a thin stream. When the oil is incorporated, fold in the flour mixture by hand, using a rubber spatula. Stop mixing as soon as everything is combined; don’t overmix.

Step 5

Pour the batter into the prepared cake pan and bake about 50 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool on a wire rack for 20 minutes, then remove from the cake pan. Cool completely. Dust the top lightly with powdered sugar before serving.

Serves 8 — Recipe adapted from spanishabores.com

Olive Oil Dark Chocolate Mousse

Posted on by The Olive Oil Hunter

We’ve long known that olive oil and chocolate have a natural affinity for each other. This ethereal chocolate mousse proves it. The orange zest is optional and can be replaced by a few drops of Grand Marnier or other orange-flavored liqueur.

Ingredients

  • 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
  • 8 large pasteurized eggs, separated, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon instant coffee granules dissolved
  • in 2 tablespoons boiling water
  • Grated zest of 1 small orange (optional)
  • 1/4 teaspoon kosher salt

Directions

Step 1

Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

Step 2

Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

Step 3

Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

Step 4

Divide the mousse into six 6-ounce ramekins or wine glasses and cover with plastic wrap. Refrigerate overnight.

Serves 6 — Recipe adapted from Joy of Kosher with Jamie Geller, March 2014