Fresh Pressed Olive Oil Recipes

Each week we’ll be featuring a new recipe made from my favorite olive oil from the Fresh Pressed Olive Oil Club. I’ve been enjoying these harvest-fresh olive oils for years. They are far and away the brightest, most lively and flavorful olive oils I’ve ever tasted. Their antioxidants and polyphenols are off the charts because they’re fresh from the harvest. They make store-bought olive oils taste dull and flat by comparison. Now you can try a bottle of their finest artisanal olive oil—normally $39—for just $1, with no obligation to buy anything else. Don’t miss out. Taste for yourself. Just click HERE.

–Dr. Ronald Hoffman


Make a pot of this satisfying soup on Sunday in anticipation of “Meatless Monday.” If you don’t have a whole dried chile pepper on hand, substitute a teaspoon (more or less according to your tastes) of hot red pepper flakes.

1 large red or yellow onion, chopped


2 cloves garlic, minced

1 pound small brown lentils, picked over

1/2 cup chopped or pureed tomatoes

4 fresh sage leaves

1 1/2 teaspoons dried oregano

2 bay leaves

1 fresh or dried red chile pepper, such as Fresno, de árbol, or cayenne

Water or vegetable broth

1/2 cup extra virgin olive oil, plus more for serving

1/4 cup red wine vinegar, plus more for serving

Chopped red or white onion, for serving (optional)

  1. Place the chopped onion in a large heavy pot. Sprinkle with salt and cook, covered, over very low heat, until tender, 6 to 8 minutes. Add the garlic and stir. Rinse the lentils in a colander. Add the lentils to the pot along with the tomatoes, sage, oregano, bay leaves, and chile pepper; stir together. Add enough water or vegetable broth to cover the contents of the pot by 3 inches. Bring to a boil over medium heat, then reduce the heat to low and simmer, partially covered, until the lentils are very tender, about 1 hour.
  2. Season with salt to taste. Before serving, remove the sage leaves, bay leaves, and chile. Stir in the olive oil and vinegar. Ladle the soup into warmed bowls. Serve with chopped onion, if desired, and cruets of red wine vinegar and olive oil for drizzling.

Serves 6 to 8 — Recipe adapted from



If desired, substitute shelled fava beans for the peas.

1/2 cup finely diced onion

Coarse salt (kosher or sea)2 cups shelled fresh or frozen peas

2 tablespoons chopped fresh cilantro

1/4 cup extra virgin olive oil, or more as needed

Juice of 1/2 lemon, or more to taste

Freshly ground black pepper, to taste

  1. Soak the onion in 1 cup of salted water for 20 minutes to reduce any bitterness. Drain and set aside.
  2. Bring a quart of unsalted water to a boil. Prepare a bowl of ice water. Add the peas to the boiling water and cook for 2 to 3 minutes, or until tender and bright green. Drain, then quickly add the peas to the ice water to set their green color. Drain the peas and remove any unmelted ice cubes.
  3. Combine the onions, peas, and cilantro in a bowl. Drizzle with the olive oil and lemon juice. Season with salt and pepper and toss to coat. Taste, adding more olive oil, lemon juice, or salt and pepper as needed. Serve at room temperature.

Serves 4 — Recipe from the Fresh-Pressed Olive Oil Club



Celebrity chef José Andrés is a profligate user of premium Spanish olive oil, which is shown to great advantage in this dish. Serve as a tapas or a main course.

1/4 cup sea salt, plus more to taste

1/4 cup extra virgin olive oil, plus more for drizzling

1 bay leaf

1 teaspoon whole black peppercorns

1 large Idaho potato, peeled, cut into 3/4-inch cubes

1 Maine lobster, about 1 1/2 pounds

1 teaspoon pimentón dulce (sweet Spanish paprika)

  1. In a large pot, bring 2 quarts of water to a boil. Stir in the salt, olive oil, bay leaf, peppercorns, and potato and cook, covered, for 2 1/2 minutes. Add the lobster headfirst to the pot and cook, covered, for 7 minutes more.
  2. Remove the lobster from the pot and drain the potatoes. Crack the lobster claws and cut the tail meat crosswise into 6 medallions.
  3. Drain the potatoes and arrange them on a serving dish. Top with the lobster pieces. Place the pimentón in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks. Sprinkle with more sea salt to taste and drizzle with more olive oil.

Serves 1 as a main course or 2 to 3 as a tapas — Recipe from Tapas: A Taste of Spain in America by José Andrés (Clarkson Potter, 2005)



I cannot visit Andalucía without indulging in this luscious soup. It’s like gazpacho’s drop-dead gorgeous cousin. Though I’ve published recipes for it in the past, this one is particularly easy to make and doesn’t sacrifice authenticity.

2 tablespoons kosher salt, plus more to taste

8 large plum tomatoes, cored, halved, and seeded

1 clove garlic, crushed

1 day-old baguette (about 10 ounces), cut into large pieces

1/2 small yellow onion, coarsely chopped

1 cup extra virgin olive oil, plus more for drizzling

2 tablespoons Spanish sherry vinegar

Freshly ground black pepper, to taste

3 hard-cooked eggs, chopped or quartered

1 1/2 cups finely diced Iberian ham or prosciutto

Crusty bread, for serving

Place the salt, tomatoes, garlic, bread, and onion in a heatproof bowl. Cover with boiling water and let sit for 1 hour. Drain the vegetables, reserving 1 cup of the soaking liquid. Place the vegetables in a blender. Squeeze the water from the bread; place in the blender along with the reserved soaking liquid, olive oil, and vinegar. Purée until smooth. Season to taste with salt and pepper. Chill. Ladle into shallow serving bowls. Strew the eggs and ham on top and drizzle with additional olive oil. Serve with crusty bread for sopping up the last delicious dregs.

Serves 8 — Recipe from Saveur, July 2013



 It’s so simple but so satisfyingly good: just four ingredients are needed to create this healthy “anytime” dish.

2 large ripe but firm avocados, preferably Hass

Four 1/2-inch slices rustic bread

Extra virgin olive oil

Flaky coarse sea salt, such as Maldon

Halve, pit, and peel the avocados. Coarsely mash with a fork in a small bowl. In the meantime, toast the bread on both sides using a toaster, broiler, or (our favorite) a charcoal grill. (Watch carefully, as bread burns easily on the grill.) Using a spoon, generously top the toasted bread slices with the mashed avocado. With the back of the spoon, make hills and valleys in the avocado mash. Drizzle with olive oil and sprinkle with flaky sea salt. Serve at once.



Broccoli that’s a bit crispy and darkly browned—just this side of charred. The same recipe works well with asparagus, too.

3 heads broccoli (3 to 4 pounds)Extra virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon hot red pepper flakes (optional)

1/2 teaspoon freshly ground black pepper

4 cloves garlic, peeled and thinly sliced

2 teaspoons fresh lemon zest

2 tablespoons fresh lemon juice

3 tablespoons toasted pine nuts

1/3 cup freshly grated Parmesan cheese

12 fresh basil leaves, julienned

  1. Preheat the oven to 425°F. Trim the florets from the thick stalks, leaving about 2 inches of stalk attached to the florets. (Discard the remaining stalks. See Note below.) Slice the larger stalks in half and pull the florets apart. Arrange in a single layer on a rimmed baking sheet. Use two baking sheets if necessary. Drizzle liberally with olive oil—about 5 tablespoons—and season with salt, red pepper flakes, if using, and pepper. Roast until the broccoli is tender-crisp and the florets brown, 20 to 25 minutes, adding the garlic the last 10 minutes.
  2. Remove the broccoli from the oven and drizzle with more olive oil, about 1 1/2 tablespoons. Toss immediately with the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Transfer to a platter or serving bowl. Serve hot. (Note: If you hate to waste food, peel the broccoli stalks, slice them, and use in stir fries.)

Serves 6 — Recipe adapted from



Salsa Criolla, one of South America’s favorite sauces, is nothing if not versatile: serve it with grilled shrimp, beef, pork, chicken, or vegetables.

1 large red bell pepper

1 large red onion, finely diced

1/4 cup red wine vinegar

Coarse sea salt and freshly ground black pepper

About 1/2 cup extra virgin olive oil, plus extra

for the salmon

4 center-cut salmon fillets, each 6 to 8 ounces

  1. Cut the pepper lengthwise in half and remove the stem and seeds. With a very sharp knife, remove the ribs and white pith. Slice into very thin strips (skin side down), then mince very fine. Transfer to a medium bowl.
  2. Add the minced onion to the bell peppers and mix well. Stir in the red wine vinegar and season with salt and pepper. Whisk in the olive oil to combine; it should cover the minced onion and pepper. Allow to stand for at least 30 minutes to blend the flavors. The salsa can be refrigerated for three days.
  3. Set up the grill for direct grilling and preheat to medium-high. Brush the salmon fillets on all sides with olive oil and season with salt and pepper. Arrange the salmon, skin-side down, on the grill grate and cook, turning once, until done to your liking, about 4 minutes per side. If you are using premium sushi-quality salmon, it can be quite rare in the center. Or you can cook the fish until it flakes easily when pressed with a fork. Transfer to a platter or plates and top with the salsa.

Serves 4 — Recipe adapted from



2 tablespoons sherry or red wine vinegar, or more to taste 

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

5 tablespoons extra virgin olive oil, plus extra for serving

4 cups loosely packed frisée lettuce

1 ripe but firm pear

1 tablespoon fresh lemon juice

1 cup crumbled gorgonzola or other blue cheese

1/3 cup chopped walnuts, lightly toasted

  1. In a small bowl, whisk the vinegar with the mustard, 1/4 teaspoon salt, and a few grinds of black pepper. Gradually whisk in the 5 tablespoons of olive oil. Taste, then add more vinegar, salt, or pepper as needed.
  2. Cut the pear (skin on) into quarters, then core. Slice each quarter into thin wedges. Drizzle with lemon juice to prevent browning.
  3. Just before serving, place the frisée in a large bowl and lightly dress with the vinaigrette. Divide among 4 plates. Top each plate with pear wedges and sprinkle evenly with the crumbled blue cheese and toasted walnuts. Serve with olive oil for drizzling.

Serves 4 — Recipe courtesy of The Fresh-Pressed Olive Oil Club

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