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Fresh-Pressed Olive Oil Club
Pressing Report Page 29

Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemons

Posted on by The Olive Oil Hunter

Greek food has taken pride of place in Australia’s vibrant dining scene, from souvlaki served from food trucks to high-end restaurants. (Most of Australia’s Greek immigrants arrived after World War II.) This sheet-pan dinner showcases some of Greece’s iconic flavors. Sturdy halloumi cheese can be substituted for feta.

Ingredients

  • 1 bunch broccoli rabe, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
  • 1 pint grape tomatoes, halved (about 2 cups)
  • 1 small red onion, peeled, quartered and cut into 2-inch wedges
  • 1 lemon, one half cut into thin rounds and the remaining half left intact, for serving
  • 3 tablespoons olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot red pepper flakes
  • Kosher salt and black pepper
  • Two 6- to 8-ounce blocks feta, cut into 1-inch slices
  • Cooked orzo or farro, for serving (optional)
  • 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions

Step 1

Heat the oven to 400°F, with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add the cumin and hot red pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Step 2

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is
charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Step 3

Serve over orzo or farro, if desired. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Serves 4 — Recipe adapted from cooking.nytimes.com

Paleo Carrot Cake Muffins

Posted on by The Olive Oil Hunter

Grain free, gluten free, and Paleo compliant (without the frosting), these muffins checked all the boxes for my wife and me recently when a craving for carrot cake hit. Satisfying but not too sweet, they’re just the thing for breakfast, tea, or a light dessert.

Ingredients

For the muffins:

  • 1 1/4 cups blanched almond our
  • 2 tablespoons coconut our
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs, room temperature
  • 1/3 cup extra virgin olive oil
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 1/2 cup peeled grated carrot

For the cream cheese frosting (optional):

  • 2 ounces cream cheese
  • 4 teaspoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt
  • Milk or cream, for thinning the frosting (optional)

Directions

Step 1

Preheat the oven to 350°F. Line a muffin tin with 8 cupcake liners.

Step 2

In a medium bowl, mix together the dry ingredients (the almond our through the nutmeg). Set aside.

Step 3

In a large bowl, mix together the eggs, oil, honey, and vanilla.

Step 4

Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

Step 5

Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.

Step 6

Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!

Step 7

If making the cream cheese frosting, mix everything together until thoroughly combined. If it’s too thick for your liking, add milk or cream, one teaspoon at a time, until it reaches your desired consistency.

Step 8

Spread a thin layer of frosting on top of each cupcake or pipe a squiggle on each one. Cover and refrigerate if not planning to eat them within 4 hours.

Makes 8 muffins — Recipe from texanerin.com

Annie’s Weeknight Spaghetti with Garlic and Parsley

Posted on by The Olive Oil Hunter

Olive oil producer Annie Paterson, the talent behind Nullamunjie, shared with us a simple recipe for spaghetti that is popular with her family and patrons of The Pressing Shed Cafe, the restaurant she built on her farm in Tongio, Victoria.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 cup loosely packed chopped parsley
  • 1/2 to 1 teaspoon hot red pepper flakes
  • 1 pound spaghetti
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup lightly toasted sourdough bread crumbs or chopped toasted hazelnuts (optional)

Directions

Step 1

Gently warm the olive oil in a small saucepan over low heat. Stir in the garlic, parsley, and hot red pepper flakes. Remove from the heat and let the oil sit while you cook the spaghetti.

Step 2

Bring a large pot of salted water to a boil over medium-high heat. Add the spaghetti. Cook the pasta according to the package directions, then drain, reserving a cup of the cooking water. Return the pasta to the pot.

Step 3

Pour the infused oil over the spaghetti and add salt and pepper to taste. Toss to coat the strands with the oil and seasonings. Add a spoonful or two of the reserved pasta cooking water if the pasta seems dry. Tip into a large shallow bowl (preferably warmed with hot water). Top with the cheese and bread crumbs, if using.

Serves 4 — Recipe courtesy of Annie Paterson

Replacing Unhealthy Fats with Olive Oil Is a Heart-Healthy Choice

Posted on by The Olive Oil Hunter

Adapted from an article in Duke Medicine Health News, September 2020, Vol. 6, No. 9

Go ahead. Dip that crusty Italian bread in a saucer of seasoned olive oil and take a big, guilt-free bite. Research shows that consuming more olive oil is associated with less risk of heart attack among Americans, especially when it replaces butter, mayonnaise, or margarine. A study performed at the Harvard T. H. Chan School of Public Health, in Boston, showed that replacing 1 teaspoon of butter, margarine, mayonnaise, or dairy fat with the same amount of olive oil lowered the risk of any cardiovascular disease (CVD) by 5 percent and lowered the risk of coronary heart disease (CHD) by 7 percent. People who consumed even higher amounts of olive oil—half a tablespoon daily—had a 15 percent lower risk of any kind of CVD and a 21 percent lower risk of CHD.

This study took place between 1990 and 2014 and included 63,867 women from the Nurses’ Health Study and 35,512 men from the Health Professionals’ Follow-up Study. All participants were free of cancer, heart disease, and other chronic diseases at the start of the study. Every four years for about three decades, study participants answered questionnaires about their diet and lifestyle. Participants were asked how often, on average, they had consumed specific foods, as well as types of fats, oils, and brand or type of oils used for cooking and added at the table in the preceding year. Total olive oil intake was calculated from the sum of three questionnaire questions related to olive oil intake: olive oil salad dressing, olive oil added to food or bread, and olive oil used for baking and frying at home.

Among the researchers’ noteworthy observations were: Olive oil can have favorable effects on endothelial dysfunction, hypertension, inflammation, insulin sensitivity, and diabetes. Previous studies have shown that olive oil—especially the virgin grade—that is richer in polyphenolic compounds is associated with lower levels of inflammatory biomarkers and a better lipid profile; and despite olive oil being a high-fat food, it has not been associated with weight gain.

The researchers stress the importance of substituting olive oil for other fats. The main thing is to replace unhealthy fats with olive oil, and that can improve cholesterol, reduce inflammatory biomarkers, and improve cardiovascular health. The results echo a 2013 study that found that people who followed a Mediterranean diet supplemented with extra virgin olive oil for five years had a 30 percent lower risk of heart attack or stroke. They also showed a slower rate of cognitive decline and were better able to control their weight.

Reference: Guasch-Ferré M, Liu G, Li Y, et al. Olive oil consumption and cardiovascular risk in US adults. J Am Coll Cardiol. 2020;75(15):1729-1739.