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



 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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