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Fresh-Pressed Olive Oil Club
Explore Recipes Sauces & Dressings Page 2

Chicken Souvlaki with Tzatziki

Posted on by The Olive Oil Hunter

My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita.

Ingredients

For the chicken and marinade:

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • Twelve 6-inch wooden skewers, soaked in water for 30 minutes

For the tzatziki

  • 1/2 cup finely grated English cucumber
  • 1 cup thick whole milk Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove, peeled and grated
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint (optional)

Directions

Step 1

Prepare the kabobs: Combine the olive oil, garlic, lemon juice, oregano, and salt in a large bowl. Add the chicken and stir to coat with the marinade. Cover and marinate in the refrigerator for 2 hours.

Step 2

Prepare the tzatziki: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Cover and chill until ready to use.

Step 3

Preheat an outdoor grill for medium-high heat and oil the grate. (Alternatively, use an indoor cast iron grill pan.)

Step 4

Remove the chicken from the marinade and divide among the skewers. Discard any unused marinade.

Step 5

Grill the chicken, turning frequently, until browned on all sides and the chicken is no longer pink in the center, 1 1/2 to 2 minutes per side. Serve with the tzatziki sauce.

Serves 6 as an appetizer, 4 as a main course — Recipe adapted from themediterraneandish.com and allrecipes.com

Pumpkin Hummus

Posted on by The Olive Oil Hunter

This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita.

Ingredients

  • One 15.5-ounce can chickpeas
  • 1 cup pumpkin purée (not pie filling)
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 cloves garlic, peeled and coarsely chopped
  • Roasted pumpkin seeds (pepitas), for garnish
  • Paprika, for garnish

Directions

Step 1

Place all the ingredients (except garnishes) in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your taste.

Step 2

Once it’s ready, spread the hummus in a bowl and garnish with a generous drizzle of olive oil, pumpkin seeds, and a light dusting of paprika.

Serves 4 as an appetizer — Recipe adapted from littlesunnykitchen.com

Penne with Warm Cherry Tomato Vinaigrette

Posted on by The Olive Oil Hunter

This vinaigrette is also delicious as a topping for bruschetta or pizza. And you can let it cool to room temperature and use it as a dressing on cold dishes as well as salads.

Ingredients

  • 1 pound farfalle
  • 6 tablespoons extra virgin olive oil, divided
  • 2 shallots, peeled and finely chopped
  • 4 cups cherry tomatoes
  • 2 tablespoon red wine vinegar
  • Coarse salt and freshly ground black pepper to taste
  • 8 ounces fresh mozzarella, cut into small cubes
  • 4 tablespoons fresh chives, chopped

Directions

Step 1

Cook the pasta as directed. While it’s cooking, heat a sauté pan over medium heat, and add two tablespoons of the olive oil. Add the shallots, and cook until softened, stirring frequently. 

Step 2

Add in the cherry tomatoes, and cook until they blister, about 5 minutes, pressing down on them with a wooden spoon to release their juices and smash them a bit. Add the vinegar and the rest of the olive oil, and stir. Season to taste with salt and pepper, and remove from the heat.

Step 3

Drain the pasta, top with the mozzarella and the cherry tomatoes, and toss well. Garnish with the chives and serve. 

Yields 4 servings

Roast Chicken with Pumpkin Seed Pesto

Posted on by The Olive Oil Hunter

This South American-inspired olive oil-rich pesto elevates simple roasted chicken and packs an herby punch. 

Ingredients

  • 1 3-1/2- to 4-pound chicken 
  • 2 tablespoons, separated, plus 1/3 cup extra virgin olive oil 
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup hulled green pumpkin seeds (pepitas), unsalted 
  • 1/2 cup packed fresh cilantro leaves, rinsed and patted dry
  • 1/2 cup packed fresh flat-leaf parsley leaves, rinsed and patted dry
  • 2 large garlic cloves, peeled and coarsely chopped 
  • 2 tablespoons water, more as needed
  • 1 tablespoon fresh lime, more to taste
  • 1 teaspoon ground cumin 

Directions

Step 1

Preheat your oven to 400°F. Place the chicken on a rack in a shallow roasting pan or rimmed baking sheet. Rub the chicken with 1 tablespoon of olive oil. Season the inside and outside generously with salt and pepper. Roast for 60 to 70 minutes or until the internal temperature in the thickest part of a thigh is 165°F. Let rest for 10 minutes before carving.  

Step 2

While the chicken is roasting, prepare the pesto. Add 1 tablespoon of olive oil to a medium-hot skillet, and add the pumpkin seeds. Sauté until the seeds begin to pop, about 2 minutes, but don’t let them burn. Cool, and then transfer the seeds to the bowl of a food processor. Add the cilantro, parsley, garlic, water, lime juice, and cumin, and pulse several times. With the machine running, slowly add 1/3 cup olive oil until you get a purée. Season to taste with salt and pepper, and add more lime juice if needed. (If it’s too thick, add additional water, one tablespoon at a time.) Serve with the chicken. Refrigerate any leftover pesto to use as a dip. 

Yields 2-3 servings