Fresh Pressed Olive Oil Recipes

I’ve been enjoying Fresh Pressed Olive Oil Club‘s 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. And also enjoy these bonus Fresh Pressed Olive Oil Club recipes below.

–Dr. Ronald Hoffman

Chimichurri Shrimp

The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster.

Ingredients

• For the chimichurri sauce:
• 1/4 cup coarsely chopped sweet onion
• 2 garlic cloves, peeled and coarsely chopped
• 1 bunch cilantro, washed and dried
• 1 bunch flat-leaf parsley, washed and dried
• 1/4 cup fresh lime juice (1 to 2 limes)
• 1/2 cup extra virgin olive oil
• 3/4 teaspoon kosher salt, or more to taste

• For the shrimp:
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon extra virgin olive oil

Directions

Step 1

Make the chimichurri sauce: Place the onion and garlic in the bowl of a food processor and pulse several times until chopped. Add the cilantro and parsley; pulse again until chopped. Add the lime juice. Slowly add the olive oil through the feed tube with the machine running. Season with salt.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days. (See suggested uses above.)

Step 3

Serve the shrimp with rice, pasta, or cauliflower “rice.”

Serves 4 — Recipe adapted from feastingathome.com

PAN-ROASTED SALMON AND BEETS

Ingredients

• 4 medium beets, preferably golden (1 pound total), scrubbed and very thinly sliced 
• 6 tablespoons extra virgin olive oil, divided use 
• 1 1/2 pound skinless salmon fillet 
• 1 tablespoon each finely chopped fresh chives, flat-leaf parsley, and tarragon 
• 3 tablespoon finely chopped shallots 
• 1 tablespoon grated lemon zest 
• 1/4 cup freshly squeezed lemon juice 
• 4 cups mixed baby greens 
• Coarse salt and freshly ground black pepper to taste

Directions 

Step 1

Preheat the oven to 450°F. On a baking sheet, toss the beets with 1 1/2 tablespoons of the oil to coat. Season with salt and pepper. Arrange the beets in the center of the baking sheet forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until tender-crisp. 

Step 2

Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper. 

Step 3

In a large bowl, mix the parsley, chives, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast the salmon for about 15 minutes, or until cooked to medium-rare (slightly rosy in the center). Remove from the oven. Meanwhile, whisk the remaining 4 tablespoons of oil, the shallots, lemon zest and juice into the remaining mixed herbs. Season the dressing to taste with salt and pepper. 

Step 4

Toss the mixed greens with 2 tablespoons of the dressing. Drizzle the remaining dressing over and around the salmon and beets and serve the greens alongside. 

Serves 4 — Recipe from Curtis Stone 

LENTIL AND CHORIZO SOUP (Lentejas con Chorizo)

Ingredients

• 1 3/4 cups lentils 
• One cured chorizo (about 9 ounces), sliced 
• 4 cloves of garlic, unpeeled 
• One large potato, peeled and diced 2 carrots, peeled and diced 
• Water or vegetable stock 
• 1 tablespoon Spanish smoked paprika (pimentón) 
• Extra virgin olive oil for sautéing, plus extra for drizzling 
• Salt to taste 

Directions

Step 1

Wash the lentils and remove any debris. Place the lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water or vegetable stock to cover the ingredients by three fingers. Bring to a boil, then lower the heat to a simmer. Let cook, uncovered, stirring occasionally. 

Step 2

Fry the onions in a tablespoon or two of olive oil in a skillet over medium heat until slightly browned, then add the Spanish paprika. Add the onions to the lentils and salt to taste. Cook for 45 minutes. Remove the garlic cloves; squeeze the garlic from its skin, and mash. Return the garlic to the pot. Serve immediately with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from food52.com 

PORTOBELLO MUSHROOMS WITH CHIPOTLE GUACAMOLE

The mushrooms can be grilled up to a day ahead, but make the guacamole an hour or two before serving. Cover tightly with plastic wrap (make sure the wrap makes contact with the guacamole) and refrigerate.

Ingredients

• 12 portobello mushrooms
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon or lime juice, divided use
• 2 teaspoons salt
• Freshly ground black pepper
• 4 ripe avocados
• 2 canned chipotle peppers in adobo, minced
• 1/3 cup minced red onion
• 1/2 cup grated queso fresco

Directions

Step 1

Clean the mushrooms with a damp paper towel. Cut off the stems and discard; set the caps aside.

Step 2

Make the marinade: Combine the oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and pepper to taste. Brush the mushroom caps with the marinade and let stand for 15 minutes.

Step 3

Grill the mushrooms, gill side up, over medium heat on a covered grill until tender, 5 to 6 minutes. (If you don’t have a grill, you can bake the mushrooms on a rimmed baking sheet in a 375°F oven.) Pat the excess moisture from the center of mushrooms with a paper towel and place them, gill side up, on a serving platter.

Step 4

Cut each avocado in half and remove the pit. Peel and mash with a fork in a bowl. Stir in the chipotles, onion, the remaining lemon juice, and 1 1/2 teaspoons of salt.

Step 5

Spoon the guacamole onto the mushrooms. Sprinkle each with queso fresco.

Serves 10 to 12 as an appetizer — Recipe adapted from latimes.com

AVOCADO AND PROSCIUTTO WRAPS

This pleasing appetizer goes together in 5 minutes or less, and is a perfect way to showcase fragrant fresh-pressed extra virgin olive oil.

Ingredients

• 2 ripe but firm avocados, halved, peeled, and pitted, each sliced lengthwise into 6 wedges 
• 6 very thinly sliced pieces of prosciutto, halved 
• Extra virgin olive oil 
• Crunchy sea salt, such as Maldon 

Directions

Wrap each avocado wedge in a piece of prosciutto. Arrange on a platter or plate and drizzle with extra virgin olive oil. Top with a few grains of crunchy sea salt. Serve immediately. 

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

CARAMELIZED ONION DIP

Like stirring risotto, caramelizing onions is a labor of love. But your patience will be rewarded when you taste this spectacular dip, so much better than commercial onion dips. Don’t skip the drizzle of olive oil on top!

4 tablespoons extra virgin olive oil, plus more for drizzling

5 pounds Spanish onions, peeled and diced

8 ounces cream cheese, at room temperature

16 ounces sour cream

Zest and juice of one lemon

1 small bunch chives, minced

4 tablespoons olive oil, plus more for drizzling

Coarse salt (kosher or sea) and freshly ground black pepper

1. In a large pot or skillet, warm the 4 tablespoons of olive oil over medium-low heat. Add the onions and cook them until they’re very soft and golden brown, stirring as needed, 45 minutes to 1 hour. Cool the onions to room temperature.

2. Place the onions, cream cheese, sour cream, and half the lemon juice and zest in the bowl of a food processor. Process until well combined. Season with salt and pepper. If desired, add more lemon zest and juice. Fold in most of the chives. Scrape the dip into a serving bowl and mound attractively. Drizzle with additional olive oil and sprinkle with the remaining chives.

Serve with vegetables, crackers, potato chips, or crostini.

Serves 6 to 8 — Recipe adapted from food52.com

GARLIC SHRIMP
(GAMBAS AL AJILLO)

We’ve included two tricks to make this the best gambas al ajillo you’ve ever eaten. First, we infuse extra virgin olive oil with slices of garlic, which are later used as a crunchy garnish. Second, we marinate the shrimp with a secret ingredient—baking soda—to make the cooked shrimp extra “poppy.”

1/2 cup extra virgin olive oil, divided use

10 cloves garlic (5 thinly sliced, 5 minced), divided use

1 pound tail-on shrimp, peeled and deveined

Coarse salt (kosher or sea)

1/4 teaspoon baking soda

1/4 teaspoon hot red pepper flakes, or more to taste

1 1/2 teaspoons Spanish sherry vinegar

2 tablespoons chopped fresh flat-leaf parsley

Crusty bread, for serving

1. About 8 hours before you intend to cook, pour the olive oil into a small bowl. Add the thinly sliced garlic and let sit at room temperature. After 8 hours, strain the oil into another container, reserving the sliced garlic.
2. Place the shrimp in a medium bowl. Add the minced garlic, 3/4 teaspoon salt, the baking soda, hot red pepper flakes, and 3 tablespoons of the garlic-infused oil. Set aside.
3. Heat the remaining infused oil in a large skillet or cazuela over medium-high heat. Add the sliced garlic and cook just until it is a light golden brown, about 1 minute. Fish the garlic out with a slotted spoon and set aside. Add the shrimp mixture and cook, stirring constantly, until the shrimp are barely cooked through, about 2 to 3 minutes, depending on their size. Do not overcook. Stir in the sherry vinegar, parsley, reserved garlic slices, and salt to taste. Serve immediately with crusty bread for sopping up the juices. 

Serves 2 as a main course; 4 as a tapa — Recipe adapted from www.seriouseats.com

CANNELLINI BEAN AND GORGONZOLA BRUSCHETTA

Creamy beans, crispy prosciutto, and tangy gorgonzola cheese make one of the most satisfying bruschetta toppings we know of. Super easy, too. The same mixture can be served as a side dish with lamb or other roasted meats.

12 thin slices prosciutto (about 6 ounces)

1 day-old baguette cut into 1/2-inch slices

Extra virgin olive oil

1 tablespoon chopped fresh rosemary leaves

2 cloves garlic, minced

1/2 teaspoon hot pepper flakes, or to taste (optional)

Two 15-ounce cans cannellini beans, drained and rinsed

3 ounces gorgonzola dolce or other mild blue cheese

2 teaspoons fresh lemon juice

Kosher salt and freshly ground black pepper

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto on it in a single Bake for 12 to 15 minutes, or until the prosciutto has changed color slightly and is crisp. (It will continue to crisp as it cools.) Transfer to a cooling rack and set aside. Toast the bread while the oven is hot (you can do this while the prosciutto bakes if your oven is large enough).
2. In the meantime, heat 2 tablespoons of olive oil in a large skillet over medium-low Add the rosemary, garlic, and hot pepper flakes, if using, and sauté for 2 to 3 minutes, or until the garlic softens but does not brown. Stir in the beans, mashing them roughly with the back of a spoon. Stir in the cheese and cook until it melts. Add the lemon juice, then season to taste with salt and pepper.
3. To serve, spread the bean and cheese mixture on the toasted Drizzle with olive oil, then crumble prosciutto on top.

Serves 4 to 6 — Recipe courtesy of The Fresh-Pressed Olive Oil Club

ARTICHOKE AND GREEN OLIVE TAPENADE

Fields of blooming artichokes (members of the thistle family) are a common sight in southern Italy. Spread this tapenade on grilled or toasted bread, or mix into pasta with a little of the pasta cooking water.

One 14-ounce can artichoke hearts, drained and coarsely chopped

1/2 cup coarsely chopped pitted green olives (preferably Italian)

1/4 cup shelled unsalted pistachios (optional) 1/4 cup grated Asiago cheese

2 cloves garlic, coarsely chopped

2 teaspoons capers, drained and coarsely chopped 3 tablespoons olive oil

1 tablespoon fresh lemon juice Freshly ground pepper to taste

Combine all the ingredients in the bowl of a food processor and pulse until the tapenade reaches the desired consistency. (We prefer some texture over a smooth puree.) Transfer to a lidded jar and refrigerate for up to 5 days.

Makes about 1 1/4 cups — Recipe from www.closetcooking, March 20

SHIRO SHOYU VINAIGRETTE

The food scene in Australia’s cities thrums with Asian influences. This versatile vinaigrette/dipping sauce plays well with so many foods, from noodles to satés.

1/2 cup fresh lemon juice

1/2 cup extra virgin olive oil

1/4 cup shiro shoyu (white soy sauce) or low-sodium soy sauce

1/4 cup minced shallot

Kosher salt to taste

Whisk the lemon juice, olive oil, shiro shoyu, and shallot in a small bowl. Season with salt. Refrigerate the vinaigrette for up to 3 days in a covered container if not using immediately, but let it come to room temperature before re-whisking.

Makes about 1 1/4 cups — Recipe from Food and Wine, July 2016

CHILEAN SALSA (PEBRE)

Lilly, the talented cook/housekeeper at the Don Rafael farm in Chile’s Lontué Valley, shared her recipe for Chile’s favorite condiment. Serve it with bread, meat, or seafood. It’s best, she says, when made less than 2 hours ahead.

8 scallions, trimmed, white and green parts thinly sliced

4 fresh aji or serrano peppers, stemmed, seeded, and finely diced

1 medium bunch fresh cilantro, leaves and tender stems chopped

1/2 clove garlic, finely minced

1 to 2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice, or more to taste

1 tablespoon water

Coarse salt (kosher or sea) to taste

In a medium bowl, combine the scallions, peppers, cilantro, garlic, olive oil, water, and lemon juice. Season to taste with salt. Cover and refrigerate if not using immediately.

Makes about 1 1/4 cups — Recipe courtesy of the Fresh-Pressed Olive Oil Club

CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL

4 Japanese sweet potatoes, or other sweet potatoes or yams

5 tablespoons extra virgin olive oil, divided use 1/4 cup honey

1/4 cup white wine vinegar

Kosher salt

Flaky sea salt, such as Maldon, for serving

Freshly cracked black pepper

• Set up your grill for indirect grilling and heat to medium-high. Rub the sweet potatoes with
2 tablespoons of olive oil and wrap tightly in foil—you can wrap them on their own or put 2 in each packet. Roast with the grill lid lowered until the potatoes are tender, 45 minutes to an hour; a skewer should pierce them easily. (Alternatively, you can also roast the potatoes in a 400°F oven.) Unwrap the potatoes and let cool slightly.
• Make the glaze: Meanwhile, bring the honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until just beginning to thicken, about 4 minutes. Keep warm.
• Cut the sweet potatoes in half lengthwise. Rub the cut surfaces with 1 tablespoon of olive oil (total); season with kosher salt. Grill directly over the coals, cut sides down, without turning, until lightly charred, about 5 minutes. (Or use a preheated grill pan.) Transfer to a cutting board and brush with the honey glaze.
• Arrange the sweet potatoes on a platter and drizzle with more glaze and the remaining 2 tablespoons of olive oil. Season with sea salt and pepper.

Serves 8 — Recipe from Bon Appetit, July 2017

EASY GREEK LEMON CHICKEN

6 chicken leg quarters (leg and thigh attached), skin on

1/2 cup extra virgin olive oil

3 garlic cloves, minced

1 1/2 teaspoons coarse salt (kosher or sea)

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1/4 to 1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried thyme

2 lemons, one cut into wedges and one juiced and zested

• Preheat the oven to 375°F.
• In a large bowl, whisk the olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, and lemon juice until combined. Add the chicken and lemon wedges and turn the pieces to coat well. Cover and marinate, refrigerated, for up to 6 hours. Drain the chicken and lemon wedges. Arrange in a baking dish or large cast iron skillet, skin side up. (Tuck the lemon wedges between the chicken pieces.)
• Roast, uncovered, for 50 to 60 minutes, or until the chicken is browned and cooked through
(175°F on an instant-read thermometer; we like to cook dark meat to a higher temperature than the USDA recommendation of 165°F) and the skin is golden brown and crispy. Let rest for 5 minutes, then transfer to a platter for serving. Garnish with the lemon zest.

Serves 6 — Recipe adapted from dinnerthendessert.com

OVEN-BAKED PORK LOIN WITH DRIED HERBS

4 tablespoons extra virgin olive oil

4 garlic cloves, minced almost to a paste

1 tablespoon dried thyme, crumbled

1 tablespoon dried oregano

1 to 2 teaspoons crushed red pepper flakes

2 teaspoons coarse salt (kosher or sea)

One 3 to 4-pound boneless pork loin

• In a small bowl, combine the oil, garlic, thyme, oregano, red pepper flakes, and salt.
• Rub the garlic mixture all over the pork. Place the pork in a Dutch oven or lidded roasting pan just large enough to hold it snugly, cover with aluminum foil, then top with the lid. Refrigerate overnight, or up to 24 hours.
• Preheat the oven to 450°F.
• Remove the aluminum foil from the Dutch oven or roasting pan, replace the lid, and bake for 30 minutes. Reduce the oven temperature to 325°F and bake for 1 hour more, basting twice with the pan juices. Uncover and continue to roast, basting with the pan juices, until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, 20 to 30 minutes more.
• Remove the pork from the oven and let it rest for 10 minutes. Slice, arrange on a platter, and spoon some of the pan juices on top.

Serves 8 to 10 — Recipe adapted from geniuskitchen.com

BAKED APPLES WITH SPICES, OLIVE OIL, AND NUTS

If someone at your table doesn’t eat dairy, leave the mascarpone cheese out of the recipe and simply fill the apples with the nut mixture.

1/2 cup mascarpone cheese

1/4 cup dried cranberries, finely chopped

1/4 cup shelled pistachios (unsalted), finely chopped

1/4 cup slivered almonds, finely chopped

1 cup fresh apple cider or juice

Finely grated zest and juice from a lemon, preferably Meyer

3 whole cloves

1 vanilla bean, split

1 whole cinnamon stick, 3 inches long

4 crisp, flavorful apples such as Honeycrisp or Pink Lady

4 tablespoons extra virgin olive oil

2 tablespoons turbinado (raw) sugar

1. In a small bowl, combine the mascarpone, cranberries and nuts. Set aside. In a small saucepan, combine the apple cider, lemon zest, cloves, vanilla bean, and cinnamon stick. Bring to a boil over medium-high heat. Remove from the heat, cover, and let sit for at least 30 minutes. Preheat the oven to 350°F.
2. In the meantime, slice the tops off the apples, leaving the stem intact if possible. Set the tops aside. Carefully core each apple with a melon baller or small paring knife, being careful not to punch through the bottom. Place the apples in a snug baking dish and drizzle the cut surfaces with the lemon juice, including the tops. Divide the stuffing mixture among the apples. Replace the tops. Pour the infused cider over the apples and tuck the vanilla bean and other spices into the dish. Drizzle with the olive oil and sprinkle with the sugar.
3. Bake the apples for about 1 hour, or until they are tender but not collapsing, basting occasionally with the cooking juices. Allow to cool slightly before serving with the cooking juices.

Serves 4 — Recipe adapted from La Tartine Gourmande by Beatrice Peltre (Roost Books, 2011)

SPAGHETTI AGLIO OLIO WITH TUSCAN KALE

Coarse salt (kosher or sea)

2 large or 3 smaller bunches (about 1 pound) Tuscan kale

5 garlic cloves, peeled and chopped

1/3 cup extra virgin olive oil, plus more for drizzling

Freshly ground black pepper

12 ounces dried spaghetti

Grated Parmigiano-Reggiano and crushed red pepper flakes, for serving

Flaky sea salt, like Maldon, for serving

• Bring a large pot of salted water to a boil. Meanwhile, strip the kale leaves from the ribs and stems, then tear the leaves into 2-inch pieces. Cook the kale in the boiling water until bright green and slightly softened, about 2 minutes. Using tongs or a skimmer, transfer the kale to a colander and rinse under cold water. Drain well, then wrap the kale in paper towels and squeeze out any excess liquid. Set aside. Keep the water at a boil (you’ll use it for the pasta).
• Heat the 1/3 cup of olive oil in a large heavy pot over medium. Add the garlic and cook, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, stirring often, until the garlic softens and begins to look golden. Add the kale to the pot and cook, stirring often, until darkened in color and very tender, about 8 minutes. Season with salt and pepper.
• Meanwhile, cook the pasta, stirring occasionally, until very al dente (2-3 minutes less than package directions). Scoop 2 cups of the pasta cooking liquid out of the pot with a ladle, then drain the pasta in a colander.
• Add the pasta to the kale and garlic mixture; splash in about 1 cup of the pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats the pasta, about
2 minutes.
• Serve the pasta in shallow warmed bowls. Drizzle with extra virgin olive oil, then top with Parmigiano-Reggiano, red pepper flakes, sea salt, and more black pepper.

Serves 4 — Recipe adapted from epicurious.com

GRILLED PEPPER SALAD WITH CURRANTS, CAPERS, AND RICOTTA SALATA

4 large bell peppers, preferably mixed colors

1/4 cup plus 2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 tablespoons pine nuts

2 tablespoons dried currants

1 1/2 tablespoons drained small capers

2 tablespoons red wine vinegar

1/4 cup chopped fresh at-leaf parsley Coarse salt (kosher or sea) and freshly

ground black pepper

1/2 cup crumbled ricotta salata

• Char the peppers on a grill, under the broiler, or hold with tongs over the burner of a gas stove, turning as needed until the
skin is mostly blackened. Transfer the hot peppers to a
large plate and let stand until cool enough to handle. 
Peel the peppers and discard the charred skins, seeds, and stems. Quarter the peppers lengthwise and arrange them attractively on a platter. (The peppers can be prepared up to a day ahead 
and refrigerated.)
• In a small skillet, heat 2 tablespoons of
the olive oil. Add the garlic and pine nuts
and sauté over moderate heat until golden,
about 4 minutes, stirring often. Stir in the
currants and capers. Remove from the heat and
stir in the remaining 1/4 cup of olive oil. Let cool to
room temperature. Whisk in the vinegar and stir in the
 Season to taste with salt (remember, the capers and
ricotta salata will be salty) and pepper. Drizzle over the peppers, then sprinkle the salad with ricotta salata. Serve at room temperature.

Serves 6 — Recipe adapted from How to Grill by Steven Raichlen (Workman, 2001)

BROCCOLI, LEMON, AND PARMESAN SOUP

To avoid waste, peel and chop the broccoli stems and boil with the florets.

2 pounds broccoli, trimmed and cut into florets

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

2 large cloves garlic, peeled and smashed

1 medium Spanish onion, peeled and diced

Coarse salt (kosher or sea) and freshly ground black pepper

5 cups homemade or low sodium chicken or vegetable stock

3/4 cup grated Parmesan or Pecorino Romano

1/2 to 1 lemon, seeded and juiced

Crusty bread, for serving

• Bring a large, heavy pot of water to a boil. Add the broccoli
and boil for five minutes. Drain the broccoli well and set
 Add the 1/4 cup of olive oil, garlic, and onion to the pot
over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the blanched broccoli, season with salt and pepper, and stir well. Add the chicken stock.
• Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon.
• Carefully purée half the soup in a blender or food processor, using a folded kitchen towel to hold the lid on tight. Stir the purée back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Ladle into warmed soup bowls, drizzle with olive oil, and serve hot with plenty of crusty bread.

Serves 4 to 6 — Recipe from food52.com

Roasted Cauliflower Salad

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 cauliflower 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 cauliflower 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 cauliflower is lightly browned (caramelized) and tender. Let cool.

Step 3

Return the cauliflower 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 flakes, 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)

Barbecued Lamb Skewers (Arrosticini)

Ingredients

• 1 or 2 cloves of garlic, peeled 
• 1 branch of fresh rosemary
• 6 tablespoons extra virgin olive oil
• Coarse salt (kosher or sea) and freshly ground pepper, to taste 
• 1 1/2 pounds lamb shoulder, cut into 1/2-inch cubes
• Hot red pepper flakes (optional)

Directions

Step 1

Soak 16 bamboo skewers (8 inches long, including the handle) in water to cover for 30 minutes. Bruise the garlic and rosemary branch with the flat of a knife on a cutting board and place in a small bowl with the olive oil and a few grinds of black pepper. Set the oil aside while you prepare the lamb.

Step 2

Tightly thread cubes of lamb onto the skewers to make uniform-looking kebabs, each bearing 4 inches of meat cubes. (Leave only 1 inch of the tip of the skewer exposed.) Using the rosemary branch, brush the lamb with some of the olive oil to coat lightly.

Step 3

Sear the lamb skewers over a medium-hot grill (alternatively, use a grill pan). Cook about 2 minutes, or until the lamb is browned and a little crusty. Turn and cook for 1 to 2 minutes more. Remove from the heat and place on a serving plate.

Step 4

Brush the lamb skewers with more of the olive oil, then season with salt and red pepper flakes, if using. Serve hot with a glass of red wine, such as Montepulciano d’Abruzzo, and country-style bread drizzled with olive oil.

 Serves 4 to 6 as an appetizer — Recipe adapted from food52.com and italymagazine.com

Porchetta-Style Turkey Breast

Ingredients

• 1 teaspoon coriander seeds 
• 1 teaspoon fennel seeds
• 1 tablespoon chopped fresh rosemary 
• 2 teaspoons chopped fresh sage
• 3 cloves garlic, peeled
• Kosher salt and freshly ground black pepper 
• 3 tablespoons extra virgin olive oil, plus additional oil for serving 
• 1 whole skin-on turkey breast (5 to 7 pounds), boned, or 2 boneless skin-on turkey
• breast halves (2 to 3 pounds each)
• Eight 1/8-inch-thick pancetta slices, unrolled into strips, or
• 8 strips thick-cut bacon

Directions

Step 1

In a large mortar, pound the coriander and fennel seeds with a pestle to form a coarse powder. Add the rosemary and sage and pound to crush and bruise the herbs. Add the garlic and 1 tablespoon salt and pound until a paste begins to form. Stir in 2 teaspoons pepper and 2 tablespoons of olive oil and set aside.

Step 2

Pat the turkey breast dry with a paper towel and lay it skin side down on a work surface. Rub half the spice paste over the meat. Turn the turkey over and carefully separate the skin from the meat without tearing the skin. Rub the remaining spice paste under the skin. Reform the breast and tie with 4 to 6 loops of butcher’s twine to make a roll. (If you’re using boneless halves, season the two halves,  lay them on top of each other, skin side out, and tie them together.) Wrap in plastic wrap and refrigerate for at least 2 hours and up to 24 hours.

Step 3

Position a rack in the center of the oven and preheat to 350°F. 
Heat the remaining tablespoon of olive oil in a 12-inch skillet over medium heat. Add the turkey breast and sear until golden-brown on all sides. Transfer the breast, seam side down, to a roasting pan fitted with a rack. Crisscross the pancetta over the top of the breast. 

Step 4

Roast until the internal temperature reaches 165°F on an instant-read thermometer, 1 1/4 to 1 1/2 hours. Let the turkey breast rest for 15 to 20 minutes. 

Step 5

Remove the pancetta and chop or crumble it. Remove the butcher’s twine. Slice the turkey breast into 1/4-inch slices and serve, sprinkled with the pancetta. Serve additional olive oil on the side. 

Serves 7 to 9—Recipe from Fine Cooking, Issue 107

Tuscan-Style Veal Chops

Extra virgin olive oil becomes the base for a savory “board sauce” when mixed with fresh herbs and the natural juices of the meat. Substitute bone-in beef rib eyes or tomahawk steaks if veal is unavailable.

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling 
• 2 garlic cloves, peeled and minced
• 1 tablespoon fresh rosemary leaves 
• 1/4 cup fresh sage leaves
• Four 12-ounce veal rib chops, cut 1 inch thick
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Light a charcoal grill. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil.

Step 2

Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.

Serves 4—Recipe from Food and Wine, June 2007

Orecchiette With Broccoli Sauce

Ingredients

• 12 ounces very small broccoli florets
• 8 ounces orecchiette or other short pasta 
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 6 garlic cloves, peeled and roughly chopped 
• 1/4 teaspoon hot red pepper flakes
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 or 2 oil-packed anchovies, finely chopped (optional)
• 2 cups vegetable or chicken broth 
• 1 1/2 teaspoons lemon zest
• 4 ounces finely grated Parmigiano-Reggiano

Directions

Step 1

Steam the broccoli florets until they are very tender; set aside.

Step 2

Cook the pasta according to the package directions; drain, but save a cup of the hot pasta water.

Step 3

Meanwhile, in a large saucepan, sauté the garlic and hot red pepper flakes over medium heat until fragrant and golden, 2 to 3 minutes. Add the steamed broccoli, anchovy, if using, and the salt, pepper, broth, and lemon zest. Bring to a gentle simmer. Start breaking down the broccoli with metal spoon or spatula into tiny pieces. (You basically want the broccoli to “melt.”) Continue to simmer over low heat until the liquid is reduced by half and the mixture has the consistency of a thick sauce, 10 to 15 minutes. Stir in the cheese until melted. Add the pasta and toss well. Add a spoonful or two of the reserved pasta water if the sauce is too thick. Taste for seasoning, adding more salt, pepper, or red pepper flakes, if desired. Serve in warmed shallow bowls with additional olive oil for drizzling.

Serves 4—Recipe adapted from feastingathome.com

Overnight Broccoli Rabe With Anchovy And Preserved Lemon

Ingredients

• Kosher salt
• 2 bunches broccoli rabe 
• 6 cloves garlic, sliced
• 3/4 cup plus 1 tablespoon best-quality extra virgin olive oil 
• Finely grated zest and juice of 2 lemons
• 1 1/2 tablespoons olive oil–packed anchovy fillets, finely chopped 
• 1 1/2 teaspoons ground Aleppo pepper
• 2 tablespoons julienned preserved lemon rind 
• 2 teaspoons sel gris

Directions

Step 1

In a large pot, combine 4 quarts of water and 1/2 cup kosher salt and bring to a boil over high heat. Fill a large bowl half full with water and ice.

Step 2

Trim off the tough ends of the broccoli rabe stems, keeping each bunch intact. Using a pair of tongs, hold a broccoli rabe bunch by its leafy tops and submerge the stems in the boiling water for 1 minute. Then submerge the entire bunch in the boiling water and cook for 90 seconds longer. Lift the bunch out of the water and plunge it into the ice bath until cold. Repeat with the second bunch. Drain the broccoli rabe well, separate the bunches, and place on paper towels to absorb excess moisture.

Step 3

In a small pot, combine the garlic and the 3/4 cup oil over low heat and heat for about 6 minutes, until the garlic is soft but not golden. Remove from the heat and let cool to room temperature. Add the lemon zest and juice and the anchovy, and stir to combine.

Step 4

In a large bowl, toss the dry broccoli rabe with the oil mixture to coat evenly. Transfer to a large, shallow airtight container and refrigerate overnight.

Step 5

Using tongs, toss the broccoli rabe in the oil mixture, then transfer the broccoli rabe and oil mixture to a serving platter. Drizzle with the remaining 1 tablespoon olive oil, then garnish with the Aleppo pepper, preserved lemon, and sel gris.

Serves 8—Recipe from Seasonby Justin Wangler and Tracey Shepos Cenami (Cameron, 2018)

Chocolate Budino With Olive Oil And Sea Salt

The word budino means custard or pudding in Italian. Rich and creamy, this already ethereal dessert is made even better when topped with olive oil and a flaky, crunchy sea salt such as Maldon.

Ingredients

• 10 ounces bittersweet chocolate, chopped (1 3/4 cups)
• 4 tablespoons unsalted butter
• 1/4 cup cornstarch
• 2/3 cup cocoa powder
• 1 cup plus 2 tablespoons sugar, divided use
• 2 large eggs
• 4 large egg yolks
• 4 1/2 cups milk, separated 
• 1/4 teaspoon kosher salt
• 2 teaspoons pure vanilla extract 
• Extra virgin olive oil, for drizzling 
• Flaky sea salt, for serving

Directions

Step 1

In a large bowl, whisk the cornstarch, cocoa powder, and half of the sugar. Add the eggs and yolks, whisking thoroughly to combine. Continue whisking while drizzling in 1/2 cup of milk, then set the bowl and whisk aside.

Step 2

In a medium pot, combine the remaining 4 cups of milk, all of the salt, and the remaining half of the sugar; bring to a boil over medium-high heat. Once boiling, quickly whisk one-third of the hot milk mixture into the egg mixture. Then, return all of the egg mixture to the pot. Raise the heat to medium-high and cook, whisking constantly, until the budino has thickened and the whisk leaves traces along the surface, 3 to 4 minutes.

Step 3

Remove the pan from the heat; whisk in the melted chocolate mixture and the vanilla. Strain through a fine-mesh strainer into a large container and or transfer to a serving dish (or dishes). Cover with plastic wrap pressed directly on the surface of the budino. (This prevents it from forming a “skin.”) Refrigerate until completely chilled. Serve drizzled with olive oil and a sprinkling of flaky sea salt.

Serves 8—Recipe adapted from Jon & Vinny’s, Los Angeles, California

Grilled Fish With Artichoke Caponata

Ingredients

• 1/4 cup extra virgin olive oil, plus more for rubbing
• 4 tender celery ribs, diced (1 cup) 
• 1 onion, finely chopped
• 3 garlic cloves, thinly sliced 1/2 cup prepared tomato sauce 
• 1/2 cup dry white wine
• 1/4 cup white wine vinegar
• 1/2 pound marinated artichoke hearts, drained and chopped
• 1/2 cup pitted green olives, chopped 1/4 cup toasted pine nuts
• 2 tablespoons small brined capers, drained Kosher salt and freshly ground pepper
• 3 tablespoons shredded fresh basil
• Six 7-ounce skinless mahi-mahi fillets

Directions

Step 1

In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion, and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar, and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let the caponata cool.

Step 2

Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata, and serve.

Serves 6—Recipe adapted from Food and Wine, July 2010

CHEESY MASHED POTATOES WITH OLIVE OIL

For the fluffiest potatoes, use a ricer instead of a potato masher. Add the olive oil to the potatoes gradually. This recipe serves 12, but can easily be halved.

2 heads of garlic, the top third of each cut off
1/4 cup extra virgin olive oil, plus extra for drizzling
6 pounds baking potatoes, peeled and cut into 2-inch chunks
Water
Salt
3 cups heavy cream, heated
8 ounces Chihuahua or other melting cheese, cut into 1/4-inch dice

1. Preheat the oven to 350°F. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves
from the skins into a small bowl and mash with a fork.
2. Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.
3. Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream, 2 heads of garlic, the top third of each cut off and mash again. Stir in the cheese to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.

Serves 12 — Recipe adapted from Food and Wine, December 2006

PAN-SEARED SALMON STEAKS WITH CHIVE VINAIGRETTE

Ocean-farmed Chilean Verlasso salmon is approved by the Monterey Bay Aquarium Seafood Watch as a “Good Alternative” to wild-caught salmon. It is available in many US supermarkets.

For the chive vinaigrette:
1 tablespoon minced shallots
2 tablespoons finely minced chives
1/4 teaspoon sea salt, or more to taste
1/8 teaspoon freshly cracked black pepper, or more to taste
2/3 cup extra virgin olive oil

For the salmon:
4 salmon steaks, about 1-inch thick (6 ounces each), skin on
Sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil

1. Make the vinaigrette: In a medium bowl, whisk together the vinegar, shallots, chives, salt, and pepper. When the salt has dissolved, whisk in the olive oil.
2. Season the salmon steaks with salt and pepper.
3. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Carefully flip the steaks over and
cook for 3 minutes more. Remove and blot on a paper towel.
4. Drizzle each steak with about 3 tablespoons of chive vinaigrette. Serve immediately.

Serves 4 — Recipe adapted from the Los Angeles Times, June 13, 2007

GRILLED FLANK STEAK WITH SALSA VERDE

Maintain a cool kitchen by taking the party outside. The key to tender flank steak is to cook it to medium-rare, then slice thinly on a sharp diagonal.

For the salsa verde:
1 1/2 cups packed, roughly chopped flat-leaf parsley
2/3 cup extra virgin olive oil
1/4 cup capers, drained
1 to 2 anchovy filets (optional)
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon freshly grated zest from 1 lemon
Kosher salt and freshly ground black pepper

For the steak:
One 2-pound flank steak
Kosher salt and freshly ground black pepper

1. Make the salsa verde: Place the parsley, olive oil, capers, anchovies (if using), vinegar, lemon juice,
garlic, and lemon zest in the work bowl of a food processor fitted with a steel blade. Pulse until parsley
is well chopped, stopping to scrape down sides of bowl as necessary.
2. Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
3. In the meantime, set up your grill or grill pan for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side, or until done to your liking. Let rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

GARLICKY HERBED CHICKEN

Halving or spatchcocking the chicken enables it to cook faster—a plus on busy weeknights. To spatchcock, a bird, place it breast-side down and remove the backbone with kitchen shears or a sharp knife. Flatten with the palm of your hand.

2 teaspoons fennel seeds
One 3 1/2- to 4-pound chicken, halved or spatchcocked
Coarse salt (kosher or sea)
Freshly ground black pepper
8 ounces thick-cut bacon, finely diced
2 cloves garlic, finely minced
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup extra virgin olive oil
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped fresh thyme
1/2 teaspoon hot red pepper flakes

1. Toast the fennel seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in a spice mill or with a mortar and pestle.
2. Pat the chicken dry and sprinkle with half of the fennel; season generously with salt and pepper; set
aside.
3. Preheat the oven to 425°F. Cook the bacon in a large ovenproof skillet over medium heat, stirring
occasionally, until the bacon is crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a medium bowl. Pour off all but 3 tablespoons of bacon fat. Increase the heat to medium-high and carefully place the chicken halves, skin side down, in the skillet, pressing down so skin makes good contact with the surface of the pan. Cook until the skin is golden brown and starting to crisp about 5 minutes. Turn the chicken; transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 35 to 40 minutes. Transfer the chicken to a cutting board and let rest 10 minutes.
4. While the chicken rests, add the garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to the bacon. Mix well; season with salt and pepper. Serve the chicken drizzled with the pan juices and topped with the bacon mixture.

Serves 4 — Recipe adapted from Bon Appetit, October 2016

RIGATONI WITH SWORDFISH, CAPERS, AND OLIVES

With over 2,500 miles of Pacific coastline, Chilean fish markets teem with pristinely fresh catches. Feel free to substitute salmon for swordfish if desired.

1 1/2 pounds skinless swordfish steaks, cut into 1-inch chunks
Kosher salt and freshly cracked black pepper
1/2 cup extra virgin olive oil, plus more for drizzling
3 tablespoons drained brined capers
1/4 cup meaty green olives, pitted and roughly chopped
4 teaspoons chopped garlic
1 teaspoon fennel seeds
1 teaspoon hot red pepper flakes
1 pound rigatoni or other tube-shaped pasta
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
Fresh lemon juice

1. Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over medium-high heat. Add the fish and cook, without moving, until browned on one side, about 3 minutes. (Avoid overcrowding the pan.) Transfer the fish to a platter and set aside.
2. In the same skillet, warm the remaining 1/4 cup olive oil over medium-high heat. Add the capers and
fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds, and hot red pepper
flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to
the pan. Remove from the heat.
3. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2
minutes shy of al dente; drain.
4. Toss the pasta into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.
5. Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.

Serves 4 — Recipe adapted from Franny’s: Simple Seasonal Italian by Andrew Feinberg (Artisan 2013)

“FINGER BURNER” LAMB CHOPS

Sometimes called “lollipop” chops, you can serve these diminutive chops hot off the grill (or grill pan) while they are still piping hot—thus the name.

1 bunch fresh rosemary
16 lamb rib chops, bones frenched
Extra virgin olive oil
Coarse sea salt and cracked or freshly ground black peppercorns
3 cloves garlic, minced
2 to 3 tablespoons hot pepper flakes
3 to 4 lemons, cut in half crosswise and seeded
Pickled cherry peppers, for serving (optional)

1. Strip enough rosemary leaves off the bunch to obtain 3 tablespoons when finely chopped. Tie the
remaining rosemary sprigs together at the stem end.
2. Season the chops on both sides with the salt, pepper, garlic, rosemary, and hot pepper flakes. Drizzle olive oil over the chops and pat the flavorings into the meat. Brush the lemon halves with olive oil and season with salt and pepper.
3. Set up your grill for direct grilling and heat to high. Leave a third of the grill fire-free as a safety zone. Brush and oil the grill grate.
4. Arrange the lamb chops on the grate in a neat row; place the lemons, cut side down, on the grate. Grill until the lamb chops and lemons are sizzling and browned on the bottom, 3 to 4 minutes. Transfer the lemons to a platter. Turn the chops and continue grilling until cooked to taste. If flare-ups occur, move the chops to the safety zone.
5. Transfer the chops to a platter or plates. Squeeze the lemon halves over them. Drizzle with additional olive oil. Garnish with cherry peppers, if desired.

Serves 6 as an appetizer; 4 as a main course
Recipe adapted from Project Fire by Steven Raichlen (Workman 2018)

FRESH TOMATO SOUP

Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.

2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small onion, finely diced
1/2 carrot, finely diced
2 fresh basil leaves
1 sprig fresh thyme
3 pounds tomatoes, coarsely chopped
Salt and pepper
Burrata cheese, for garnish

1. In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot,
basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.
2. Stir in the tomatoes, along with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste. Simmer for 20
minutes to break down the tomatoes and marry the flavors.
3. Remove from the heat and purée the soup in a blender or food processor. (Do not fill the blender jar
more than half full with the soup; process in batches with a folded kitchen towel held firmly over
the lid.) Strain the soup through a fine mesh strainer or food mill. Serve the soup hot, with a small
spoonful of burrata and a drizzle of olive oil.

Serves 6 to 8 — Recipe from Angelini Osteria, Los Angeles, CA

GRILLED CAULIFLOWER FAJITAS

With over 6 percent of Americans identifying as vegan and millions more describing themselves as “vegetarian-inclined,” a meatless main course option belongs in your recipe repertoire.

1 head cauliflower, green leaves and stem removed
1 red bell pepper, stemmed, seeds and veins removed
1 poblano pepper, stemmed, seeds and veins removed
1 white onion, sliced
1 tablespoon ancho chile powder
1 tablespoon merquén or smoked paprika
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 cup extra virgin olive oil
2 tablespoons toasted pine nuts
1/2 bunch fresh herbs (such as cilantro, parsley, or basil), chopped
Corn tortillas, for serving
Lime wedges, for serving
Your favorite salsa or pico de gallo, for serving

1. Cut the cauliflower into florets and slice the red and poblano peppers into long strips.
2. Combine the cauliflower, peppers and onions in a large bowl and toss until combined.
3. Whisk together the ancho powder, paprika, ground cumin, sea salt, and olive oil. Add to the cauliflower mixture and toss until the vegetables are thoroughly coated.
4. Heat a grill pan or grill (use a vegetable grater or basket) over medium heat and grill the cauliflower mixture until slightly charred and tender-crisp, about 10 minutes.
5. Remove from the grill and sprinkle with pine nuts and herbs. Cut any large pieces of cauliflower into
smaller bites. Serve with corn tortillas, lime wedges, and your favorite salsa.

Serves 4 — Recipe adapted from El Toro Blanco, New York, NY

PORTOBELLO MUSHROOMS WITH CHIPOTLE GUACAMOLE

The mushrooms can be grilled up to a day ahead, but make the guacamole an hour or two before serving. Cover tightly with plastic wrap (make sure the wrap makes contact with the guacamole) and refrigerate.

12 portobello mushrooms
1/4 cup extra virgin olive oil
1/4 cup lemon or lime juice, divided use
2 teaspoons salt
Freshly ground black pepper
4 ripe avocados
2 canned chipotle peppers in adobo, minced
1/3 cup minced red onion
1/2 cup grated queso fresco

1. Clean the mushrooms with a damp paper towel. Cut off the stems and discard; set the caps aside.
2. Make the marinade: Combine the oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and pepper to
taste. Brush the mushroom caps with the marinade and let stand for 15 minutes.
3. Grill the mushrooms, gill side up, over medium heat on a covered grill until tender, 5 to 6 minutes. (If you don’t have a grill, you can bake the mushrooms on a rimmed baking sheet in a 375°F oven.) Pat the excess moisture from the center of mushrooms with a paper towel and place them, gill side up, on a serving platter.
4. Cut each avocado in half and remove the pit. Peel and mash with a fork in a bowl. Stir in the chipotles, onion, the remaining lemon juice, and 1 1/2 teaspoons of salt.
5. Spoon the guacamole onto the mushrooms. Sprinkle each with queso fresco.

Serves 10 to 12 as an appetizer — Recipe adapted from latimes.com

ROASTED PEPPERS WITH PARMESAN BREADCRUMBS

This simple but jewel-like appetizer or side dish can be served hot or at room temperature. Don’t forget the last drizzle of olive oil for a spectacular presentation!

3 bell peppers of similar size, any color
Extra virgin olive oil
Coarse salt (kosher or sea)
1 cup panko or other breadcrumbs
1/2 cup finely grated Parmesan
1 teaspoon granulated garlic
4 sprigs flat-leaf parsley, coarsely chopped
1 teaspoon merquén (see Note) or smoked paprika
1 lemon, cut into wedges

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier clean-up. Place the bell peppers upright on a cutting board. Working around the stems and avoiding the seedy core, slice straight downward to remove 4 lobes from each pepper. With a paring knife, carefully trim off any white ribs, flush with the pepper.
2. Arrange the pepper lobes, skin side down, on the baking sheet. Drizzle with a tablespoon or so of olive
oil and season with salt.
3. In a medium bowl, gently mix the panko, Parmesan, granulated garlic, 2 tablespoons of olive oil, and
1/4 teaspoon salt with your hands. Using your fingertips, pat about 2 tablespoons of the breadcrumb
mixture onto each piece of pepper. Drizzle the peppers with another tablespoon of oil.
4. Bake the peppers until bottoms are deeply browned and breadcrumbs are golden, 18 to 22 minutes.
Let cool slightly.
5. Transfer the peppers to a platter. Drizzle with more olive oil. Sprinkle with the parsley and merquén.
Serve with lemon wedges.

Note: Merquén (sometimes spelled merkén) is a smoky spice blend popular in Chilean cuisine. You can
fid it at specialty spice markets or online.

Serves 4 to 6 — Recipe adapted from Bon Appetit, May 2018

SPINACH AND STRAWBERRY SALAD WITH BACON

From the Olive Oil Hunter, T.J. Robinson: My wife, Meghan, and I enjoyed this simple salad on the first day of our Chilean olive oil expedition, and we recreated it as soon as we returned to Asheville.

6 strips thick-cut bacon, diced
10 ounces fresh spinach, sliced into 1/4-inch strips
1 quart ripe strawberries, hulled and sliced
1/2 cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon honey, or more to taste
Coarse salt (kosher or sea)
Freshly ground black pepper
Sliced almonds, toasted (optional)

1. Place the bacon in a cold skillet and bring the heat to medium. Cook the bacon until the fat is rendered and the bacon is crisp, 6 to 8 minutes. Drain the bacon and reserve.
2. Place the spinach and strawberries in an attractive serving bowl.
3. Make the dressing: Combine the olive oil, lemon juice, honey, and salt and pepper to taste in a small bowl. Whisk to mix. Taste, adding more honey or salt or pepper as needed. Just before serving, drizzle the dressing over the salad, tossing gently to mix. Top with the reserved bacon and almonds, if using.

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

BLACK BEAN AND CORN SALAD

This colorful side dish is potluck-worthy, and with the addition of sliced grilled chicken, pork, or steak, is
substantial enough to serve as a main course. Diced avocado is an optional ingredient. If you’re short on time, substitute canned black beans (drained, thoroughly rinsed, and drained again) for the dried.

1 pound dried black beans
1 small onion, peeled
1 small carrot, peeled
1 bay leaf
3 cloves garlic, unpeeled
1 teaspoon sea salt
2 ears grilled or boiled corn, kernels cut off
2 grilled red peppers, finely diced
8 green onions, white and green parts thinly sliced
1/3 cup coarsely chopped cilantro
4 tablespoons extra virgin olive oil
Juice of 2 limes
1/2 teaspoon chili powder, or to taste

1. Place the beans, onion, carrot, bay leaf, and garlic in a large saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.
2. Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic, and bay leaf.
3. In a large bowl, combine the beans, corn kernels, red pepper, green onions, and cilantro. Stir in the olive oil, lime juice, and chili powder, and adjust the seasoning. Serve warm or at room temperature.

Serves 8 to 10 — Recipe adapted from the Los Angeles Times, June 23, 2004

OATMEAL WITH OLIVE OIL AND BERRIES

Fruit-topped oatmeal drizzled with extra virgin olive oil is a lovely way to greet the morning, hitting just the right savory and sweet notes. Use whatever fruit you have on hand—sliced bananas, diced fresh peaches, strawberries, etc.

2 cups old-fashioned rolled oats
3 1/2 cups water
1/2 teaspoon flaky sea salt, plus more for serving
1 cup blueberries or raspberries or a mix
1/4 cup toasted almonds, walnuts, or pecans
1 teaspoon fresh thyme leaves, chopped
1/4 cup extra virgin olive oil

In a medium saucepan, bring the oats, water, and 1/2 teaspoon of sea salt to a low boil over medium heat. Reduce the heat to low, and cook, stirring frequently, until the oatmeal is creamy (about 6 to 7 minutes). Spoon the cereal into 2 bowls, then top with the fruit and nuts. Garnish with a pinch of fresh thyme leaves and a healthy drizzle of olive oil. Finish with a pinch of flaky sea salt (crush it between your fingers to break up the flakes).

Serves 4 — Recipe adapted from annefood.com

CHARRED SWEET POTATOES WITH HONEY AND OLIVE OIL

4 Japanese sweet potatoes, or other sweet potatoes or yams

5 tablespoons extra virgin olive oil, divided use 1/4 cup honey

1/4 cup white wine vinegar

Kosher salt

Flaky sea salt, such as Maldon, for serving

Freshly cracked black pepper

• Set up your grill for indirect grilling and heat to medium-high. Rub the sweet potatoes with
2 tablespoons of olive oil and wrap tightly in foil—you can wrap them on their own or put 2 in each packet. Roast with the grill lid lowered until the potatoes are tender, 45 minutes to an hour; a skewer should pierce them easily. (Alternatively, you can also roast the potatoes in a 400°F oven.) Unwrap the potatoes and let cool slightly.
• Make the glaze: Meanwhile, bring the honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until just beginning to thicken, about 4 minutes. Keep warm.
• Cut the sweet potatoes in half lengthwise. Rub the cut surfaces with 1 tablespoon of olive oil (total); season with kosher salt. Grill directly over the coals, cut sides down, without turning, until lightly charred, about 5 minutes. (Or use a preheated grill pan.) Transfer to a cutting board and brush with the honey glaze.
• Arrange the sweet potatoes on a platter and drizzle with more glaze and the remaining 2 tablespoons of olive oil. Season with sea salt and pepper.

Serves 8 — Recipe from Bon Appetit, July 2017

BROCCOLI, LEMON, AND PARMESAN SOUP

To avoid waste, peel and chop the broccoli stems and boil with the florets.

2 pounds broccoli, trimmed and cut into florets

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

2 large cloves garlic, peeled and smashed

1 medium Spanish onion, peeled and diced

Coarse salt (kosher or sea) and freshly ground black pepper

5 cups homemade or low sodium chicken or vegetable stock

3/4 cup grated Parmesan or Pecorino Romano

1/2 to 1 lemon, seeded and juiced

Crusty bread, for serving

• Bring a large, heavy pot of water to a boil. Add the broccoli
and boil for five minutes. Drain the broccoli well and set
 Add the 1/4 cup of olive oil, garlic, and onion to the pot
over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the blanched broccoli, season with salt and pepper, and stir well. Add the chicken stock.
• Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon.
• Carefully purée half the soup in a blender or food processor, using a folded kitchen towel to hold the lid on tight. Stir the purée back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Ladle into warmed soup bowls, drizzle with olive oil, and serve hot with plenty of crusty bread.

Serves 4 to 6 — Recipe from food52.com

OLIVE OIL PUMPKIN BREAD

Cooking spray


3/4 cup whole wheat flour

2/3 cup unbleached all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon table salt

2 large eggs

1 cup canned pumpkin purée (not pie filling)

1/2 cup packed light brown sugar

1/3 cup extra virgin olive oil

1/3 cup honey

2 tablespoons unsalted pumpkin seeds (also called pepitas; optional)

• Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
• In a medium bowl, whisk both flours with the cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, olive oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large wooden spoon just until evenly incorporated. Do not overmix.
• Spoon the batter into the prepared pan and smooth the
 Tap the pan on the counter a few times to settle the
batter. Sprinkle the top with the pumpkin seeds (if using),
pressing them down lightly. Bake until the top is browned
and a wooden skewer inserted in the center comes out clean,
40 to 45 minutes. (If the bread begins to brown too much before
it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes, then transfer the bread to a rack to cool completely before slicing.

Serves 8 — Recipe adapted from Fine Cooking 2017 Thanksgiving Guide

CHICKEN WITH ALMONDS AND GREEN OLIVES

If you’re a savvy shopper, you know that you can sometimes get a better per-pound price on chicken leg quarters (the thighs and drumsticks are attached) than if you bought thighs and legs separately.

6 tablespoons olive oil, divided use

1/2 cup blanched almonds, preferably Marcona

1/2 cup fresh bread cubes

4 cloves garlic, chopped

Small pinch saffron

1 tablespoon chopped parsley

4 chicken thighs and 4 drumsticks

Sea salt

Flour, for dusting

1 dried red chile

1 onion, thinly sliced into wedges

1/2 cup white wine

1 cup chicken broth

1/2 cup pitted green olives

1. Heat 2 tablespoons of olive oil in a large braising pan. Add the almonds, bread, and garlic. Cook over medium heat so the garlic softens and the bread toasts (but nothing burns). Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
2. Preheat the oven to 300°F. Season the chicken with salt and dust with flour. Add 2 tablespoons of olive oil to the braiser and place over medium-high heat. Add the chicken and brown on all sides, then remove to a plate. Wipe out the pan. Add the remaining oil, the chile, and onions and cook until softened. Discard the chile. Nestle the chicken in the pan, pour in the wine, and reduce by half.
3. Add the almond mixture and the broth, bring to a simmer, then cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more.

Serves 4 — Recipe adapted from the New York Times, March 27, 2005

BASIC ALLIOLI

This garlicky mayonnaise-like sauce appears on tables all over Spain. (The name comes from the Catalan words for “garlic and oil”—all, i, and oli.) Try it on meats, seafood, and vegetables. It’s also terrific with paella.

2/3 cup extra virgin olive oil

1/3 cup peanut or canola oil

4 large garlic cloves, minced

2 large egg yolks, pasteurized, if desired

4 teaspoons fresh lemon juice, or to taste

Coarse salt (kosher or sea)

Stir together the olive and canola oil in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl and season with salt to taste, and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using.

Makes about 1 cup — Recipe adapted from The New Spanish Table by Anya Von

COD WITH SAUCE NIÇOISE

Tuna, halibut, or swordfish fillets can be substituted for the cod.

1 cup halved cherry tomatoes

1/2 cup coarsely chopped, pitted Kalamata olives

2 tablespoons brined capers, drained

4 to 6 tablespoons extra virgin olive oil, divided use

2 cod fillets, each about 6 ounces

Coarse salt (kosher or sea)

Freshly ground black pepper

1 clove garlic, minced

1 lemon, cut lengthwise into 4 wedges

1/4 cup minced fresh parsley

1. Combine the tomatoes, olives, and capers in a small bowl. Stir in 1 tablespoon of olive oil. Rinse the fish fillets under cold running water and pat dry. Generously brush both sides of each fillet with olive oil. Season with salt and pepper.
2. Heat a sauté pan over medium-high heat. Add 1 tablespoon of olive oil. When it shimmers, arrange the cod fillets in the pan. Sear for 2 to 3 minutes. With a spatula, carefully turn the fish. Cook for 1 to 2 minutes more, or until the fish begins to break into broad flakes. Transfer it to a serving platter or plates. Reduce the heat to medium and wipe out the pan.
3. Add 1 tablespoon of olive oil to the pan. Add the garlic and cook for about 30 seconds. (Do not let the garlic color.) Add the tomato-olive mixture to the pan along with the juice from 2 lemon wedges. (Catch any seeds between your fingers.) Cook for 2 minutes, stirring often. Add the parsley. Season lightly with salt and pepper. Spoon the sauce over the fish and serve with the remaining lemon wedges.

Serves 2 — Recipe adapted from www.food52.com

LONGEVITY LENTIL SOUP

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

Salt

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 www.dianekochilas.com

 

FRESH PEAS WITH OLIVE OIL, LEMON JUICE, AND CILANTRO

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

 

GALICIAN LOBSTER
(BOGAVANTE A LA GALLEGA)

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)

SALMOREJO

(SPANISH CHILLED TOMATO SOUP)

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

 

AVOCADO TOAST

 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.

 

PARMESAN-ROASTED BROCCOLI

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 www.foodnetwork.com

  

GRILLED SALMON WITH SALSA CRIOLLA

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 vogue.com

 

PEAR AND BLUE CHEESE SALAD

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