Oh la la! Check out these recipes featuring The Olive Press.
There is a nice video on their site describing the process of The Olive Press
CONVERSION OF BUTTER TO OLIVE OIL
- BUTTER = OLIVE OIL
- 1 teaspoon = ¾ teaspoon
- 1 Tablespoon = 2-1/4 teaspoons
- ¼ cup = 3 Tablespoons
- 1/3 cup = ¼ cup
- ½ cup = ¼ cup + 2 Tablespoons
- 2/3 cup = ½ cup
- ¾ cup = ½ cup + 1 Tablespoon
- 1 cup = ¾ cup
Grilled Lamb Chops with Garlic, Olive Oil and Lemons
- ½ cup MARQUESA Extra Virgin Olive Oil, plus 2 Tablespoons for the lemons
- 6 cloves garlic, finely chopped
- ¼ cup thyme leaves, roughly chopped
- 2 racks of lamb, 8 chops each, trimmed
- Salt and freshly ground pepper
- 9 lemons, cut in half crosswise
- Sprigs of oregano and dill, for garnish
- Whisk together oil, garlic and thyme in a shallow large baking dish.
- Add the chops and turn to coat.
- Cover and marinate for 1 to 1 ½ hours in the refrigerator. Remove the chops from the refrigerator 20 minutes before grilling.
- Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down, on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
- Squeeze the juice of one lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
The Olive Press Citrus Cake
- Grated zest and juice of one lemon
- Grated zest and juice of one orange
- ¾ cup The Olive Press Blood Orange (or The Olive Press Meyer Lemon) Olive Oil
- 1 cup sugar
- ¼ teaspoon salt
- 3 medium eggs
- 1 1/2 cups semolina
- 1 cup ground almonds, tightly packed
- 1 teaspoon baking powder
- 1 teaspoon almond essence
- 1 teaspoon orange flower water
- 1/4 cup Cointreau or Grand Marnier
- One round springform cake pan, 9-inch diameter, lightly oiled and lined with parchment.
- Preheat oven to 325°
- Reserve a little of the grated lemon and orange zest and put the remainder in a bowl with the oil, sugar, salt, orange and lemon juice, and eggs. Beat together with a whisk until light and fluffy and doubled in volume.
- Sieve the semolina and baking powder into a second bowl and add the ground almonds. Fold the almond essence and orange flower water into the egg mixture. Pour all at once into the dry ingredients, fold together, but do not overmix. Spoon into the prepared pan and smooth the top. Sprinkle the reserved lemon and orange zest over the top.
- Bake near the top of the oven for 40-45 minutes or until pale gold at the edges and firm in the middle. A toothpick inserted into the center should come out clean.
- Remove from the oven and let cool in the pan for about 10 minutes. Drizzle the liqueur over the top. Push the cake out, still on the loose metal base, and let cool on a wire rack for another 10 minutes. Remove the base and paper. Serve in 8 to 12 wedges, warm or cooled. Do not refrigerate.
Asparagus & Wild Mushroom Pappardelle
This hearty fresh pasta dish takes only about 25 minutes to prepare. Wine suggestion: a Sauvignon Blanc with herbal nuances, preferably a medium-bodied one to balance the oil and cheese.
- 8 to 12 ounces fresh pappardelle pasta (see Note)
- 3 tablespoons The Olive Press Arbequina extra virgin olive oil
- 1/2 bunch asparagus, cut into 1-inch lengths
- 1/2 large onion, halved and sliced
- 1/4 pound wild or cultivated mushrooms, cleaned and cut into bite-size pieces
- Salt and freshly ground pepper to taste
- 3/4 cup dry white wine
- 2 tomatoes, chopped
- 2 tablespoons chopped Italian parsley
- 2 tablespoons freshly grated Parmesan cheese
- The Olive Press Arbequina extra virgin olive oil, to drizzle
- Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
- Preheat a large saute pan. Add the olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and the mushrooms and cook an additional minute. Season with salt and pepper. Deglaze with the wine and reduce by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.
- Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check seasoning and adjust as needed.
- Divide the pasta among serving bowls, top with the Parmesan and drizzle with truffle oil or extra virgin olive oil.
Halibut with Caper Sauce
- 2 tablespoons capers, drained and roughly chopped
- 1/4 cup chopped cornichon pickles
- 2 hard-cooked eggs, peeled and diced fairly finely
- 1/3 cup chopped Italian parsley
- 1/4 cup The Olive Press California Mission Extra Virgin Olive Oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 cup flour
- 4 halibut fillets (6 to 7 ounces each)
- 2 to 3 tablespoons vegetable oil
- Lemon wedges
- Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl. Whisk well so that the egg yolks begin to break down and make the sauce creamier. Season with salt and pepper. Set aside.
- Put the flour in a shallow bowl. Season the fish with salt and pepper, then dredge completely in the flour.
- Heat 2 tablespoons oil in a skillet, then add 2 halibut fillets flesh-side down. Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate.
- Repeat with the other 2 fillets, adding more oil to the pan if necessary.
- Spoon the sauce over the fish and garnish with lemon wedges.
Panzanella (Tuscan Tomato & Bread Salad)
- 4-5 large vine-ripened tomatoes, cut into large cubes or wedges
- ½ pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
- 1 ¼ cups thinly sliced red onions
- 2 teaspoons minced garlic
- ¼ cup The Olive Press Champagne Balsamic Vinegar
- ½ cup The Olive Press Extra Virgin Olive Oil
- 1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces
- Sea salt and freshly ground black pepper
- In a large bowl, combine tomatoes, bread, and onions.
- In a small bowl, whisk together the garlic, vinegar and olive oil.
- Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
- Add the basil and salt and pepper, to taste, and toss to combine.