Pressing Report Archives - Page 69 of 70

Roasted Cauliflower Salad

Posted on December 18, 2018August 15, 2019 by The Olive Oil Hunter

Cauliflower is the “little black dress” of the Southern Italian table; it can be dressed up or down and is compatible with an array of ingredients. For eye-popping color, add strips of roasted and peeled red pepper.

Ingredients

1 large head of cauliflower, trimmed
2 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided use, plus more for serving
Coarse salt (kosher or sea) and freshly ground
black pepper, to taste
1/4 cup chopped fresh at-leaf parsley
16 pitted green olives, such as Cerignola, chopped
3 tablespoons brined capers, drained
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes, or more to taste

Directions

Step 1

Preheat the oven to 400°F. Slice the cauliower into quarters, then slice each quarter into 6 or 8 pieces. Transfer to a large mixing bowl. Add the garlic and 2 tablespoons of the olive oil. Season lightly with salt and pepper and toss to coat.

Step 2

Tip the cauliower onto a large rimmed baking sheet. Arrange in a single layer, ensuring the at sides of the florets make contact with the pan. Roast for 15 minutes. Turn with a spatula and roast for 10 to 15 minutes more, or until the cauliower is lightly browned (caramelized) and tender. Let cool.

Step 3

Return the cauliower to the mixing bowl. Add the remaining 2 tablespoons of olive oil as well as the parsley, olives, capers, lemon juice, and red pepper akes. Toss gently. Taste for seasoning, adding more salt, pepper, and red pepper akes, if needed. Transfer to an attractive platter or serving bowl. Serve at room temperature with additional olive oil on the side.

Serves 6 — Recipe adapted from The Food of Southern Italy by Carlo Middione (William Morrow, 1987)

Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts

Posted on December 18, 2018November 12, 2019 by The Olive Oil Hunter

Bitter escarole and tender butter lettuce are united by a bright-tasting citrus vinaigrette you’ll make again and again.

Ingredients

1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted, husked

Directions

Step 1

Combine the vinegar and next 6 ingredients in small bowl. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.

Step 2

Mix the remaining ingredients in very large bowl. Toss with enough dressing to coat.

Serves 8 — Recipe adapted from Bon Appetit, December 2009

Annie’s Flourless Chocolate Hazelnut Cake

Posted on September 1, 2015October 7, 2021 by The Olive Oil Hunter

Annie Paterson, the multitalented proprietress of Nullamunjie Olive Oil in Australia, generously shared one of her signature recipes when we got together. The hazelnuts provide another punch of healthy fats. Serve slices with fresh berries and, for a touch of indulgence, vanilla ice cream or a dollop of whipped cream.

Ingredients

1/3 cup plus 3 tablespoons top-quality cocoa powder
1/3 cup hot water
1 cup bittersweet chocolate chips
2/3 cup extra virgin olive oil
1 1/4 cups packed light brown sugar
1 cup finely ground hazelnut meal
4 large eggs, separated

Directions

Step 1

Preheat your oven to 350°F. Line a 9-inch springform pan with a round of parchment paper on the bottom and a long strip around the inside walls. If making your own hazelnut meal, pulse 2/3 cup toasted whole nuts in a food processor to a mealy consistency, about 12 pulses—don’t go too far or you could end up with a paste. Measure out 1 cup (reserve any excess to sprinkle on cereal or yogurt).

Step 2

In a large mixing bowl, combine the cocoa powder and hot water, and whisk until smooth. Melt the chocolate chips in the top of a double boiler, stirring constantly. Add the melted chocolate to the cocoa-hot water mixture along with the olive oil, brown sugar, and hazelnut meal. Stir until thoroughly combined, and then whisk in the yolks, one at a time; set aside.

Step 3

Beat the egg whites until soft peaks form. Gently fold half the whites into the chocolate mixture with a rubber spatula. When well combined, fold in the remaining egg whites, and then scrape the mixture into the prepared pan.

Step 4

Bake for 60 minutes or until a toothpick or cake tester inserted into the center of the cake comes out mostly clean—some moist chocolate may remain as the cake should be fudgy, like a brownie. Let the cake cool completely in the pan, then remove it and carefully peel off the parchment.

Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Ten Olive Oil Health Benefits

Posted on July 18, 2015September 21, 2019 by The Olive Oil Hunter

The following is adapted from an article on Newsmax by Karen Ridder, June 3, 2015.

Olive oil can be an important part of a healthy diet. The benefi ts of the good fats in olive oil extend from heart health to pre- and postnatal development. Here are 10 olive oil health benefi ts to consider:

1. It can lower your risk of heart disease: Mayo Clinic doctors advise that the monounsaturated fatty acids (MUFAs) in olive oil can help keep heart disease at bay by lowering your overall cholesterol.

2. Reduces the risk of blood clots: The MUFAs in olive oil have been shown to lower blood vessel inflammation and other factors that can lead to blood clots.

3. Helps keep your blood sugar under control: The International Olive Council claims a diet high in olive oil can actually prevent the kind of blood sugar problems that can cause diabetes. Olive oil can also be an important part of a good diet for the treatment of diabetes.

4. May protect thinking abilities: A May 2015 article in the Journal of the American Medical Association (JAMA) showed that older people who ate a Mediterranean diet supplemented with olive oil experienced better brain power compared to participants on a low-fat diet. Participants in the study were given about 1 liter of olive oil a week.

5. Lowers blood pressure: A 2000 report published in JAMA showed that high consumption of olive oil can reduce a patient’s need for blood pressure medication.

6. Reduces inflammation: The MUFAs in olive oil can help reduce the inflammation associated with autoimmune conditions.

7. Helps relieve rheumatoid arthritis pain: The anti-inflammatory properties of olive oil can alleviate the pain of rheumatoid arthritis and may reduce the risk of developing the disease.

8. Provides for better breast milk: Olive oil in the diet helps a mother maintain high levels of vitamin E in breast milk. Olive Oil Times reports that breast milk and olive oil have similar fat contents and linoleic acid needed for good brain and nerve development.

9. Could protect against heavy metal poisoning: A 2015 study in the Journal of Food and Chemical Toxicology showed that olive oil had the potential to keep human cells from accumulating mercury.

10. Can make your hair beautiful: MD Health reports that treating hair with olive oil can make it soft and shiny as well as help prevent hair loss. Olive oil is also a home remedy for lice and dandruff.