A delicious and quick omelette with smoked salmon.
- 3 medium-sized eggs
- 15g (½ oz) unsalted butter
- 40g (1½ oz) smoked salmon, roughly chopped
- ½ tsp Olé extra virgin olive oil olive oil
- Salt and freshly ground black pepper
- Beat the eggs together in a bowl and season to taste, with salt and black pepper.
- Heat the butter in an omelette pan until it begins to foam. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
- Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.
- Repeat the process until the eggs have just set but the omelette is still soft in the centre.
- Place two-thirds of the smoked salmon into the centre of the omelette and cook for 30 seconds.
- Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with Olé extra virgin olive oil olive oil and serve.
This is a great and foolproof way to make a delicious salmon dinner.
The fish is basically poached in a very shallow pool of olive oil, protected from the heat by the oil below and a paste of herbs on top.
Together the oil and the herbs keep the fish from overbaking, so even if it cooks for 5 minutes too long, it will still be moist, tender, and falling apart on the fork.
1 1/4-pound salmon fillet
1/4 cup plus 2 tablespoons Olé extra virgin olive oil
Flaked sea salt and freshly ground black pepper
1 large shallot, roughly chopped (about 1/4 cup)
1/4 cup (loosely packed) fresh dill fronds
1/4 cup (loosely packed) fresh flat-leaf parsley or tarragon leaves
Zest of 1 lemon
Heat the oven to 250°F.
1. Pour 1/4 cup olive oil in a small baking pan, just large enough to hold the entire piece of salmon.
2. Lay the salmon skin-side down in the olive oil. Sprinkle generously with salt and pepper.
3. Blend the shallot, dill, parsley, and lemon zest in a food chopper or small food processor.
4. Blend in 2 tablespoons olive oil. Pat this herb paste over the salmon.
5. Bake the salmon for 22 to 28 minutes (depending on the thickness of the salmon fillet).
6. To check for doneness, insert a fork into the thickest part of the fillet and gently pull. If the fish flakes easily, then it is done. If it is still gooey, and if the fork is difficult to pull out, bake the salmon for 5 more minutes and check again.
7. Serve with rice or fresh bread and a generous green salad.
A great, healthy and delicious dish that’s easier than it seems. Give it a try with Olé extra virgin olive oil.
1 pound halibut fillet, cut into 1 1/4-inch cubes
¼ teaspoon fine sea salt, more to taste
¼ teaspoon freshly ground black pepper, more to taste
4 tablespoons Olé extra virgin olive oil
2 minced garlic cloves,
½ teaspoon dried mint
1 small rosemary sprig
Fresh lemon juice, to taste (optional)
Chopped fresh mint (for garnish)
1. Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.
2. Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).
3. Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.
Company coming? Try this quick and easy Pesto, to spread on toast or crackers for a great starter or snack.
1/2 cup sun-dried tomatoes (dry-packed, not in oil)
1 cup cilantro, chopped
1/3 cup Olé extra virgin olive oil
1 tablespoon diced green chiles from a can or fresh jalapeno, (if you like it spicy.)
1 teaspoon brown sugar
1 clove garlic, minced
salt and pepper to taste
1. Soak sun-dried tomatoes in the Olé extra virgin olive oil for 2 hours or overnight, if possible.
2. In a blender or food processor, process all ingredients except the salt and pepper until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatula as needed.
3. Season to taste with the salt and pepper.
You’ll love this recipe with cinnamon and Olé extra virgin olive oil.
• 1 kg beef
• ½ kg green olives
• 3-4 ripe tomatoes
• 1 clove of garlic
• Salt, pepper
• 1 cup Olé extra virgin olive oil
1. Cut the meat into medium-sized pieces.
2. Heat the oil in a pan and fry the meat until it browns.
3. Add the chopped tomatoes, finely chopped garlic, cinnamon, salt and pepper and 1 cup of water.
4. Let simmer for about 20 minutes. Meanwhile, put the green olives into scalding hot water and when the meat is half cooked, add them to the pan. Cook for another 30 minutes.
Serves: 8 people
1 cup of organic all-purpose flour
1 Tablespoon Olé extra virgin olive oil
1 cup of chopped olives
1 cup of chopped prociutto
1 cup chopped sun-dried tomatoes packed in oil
1/3 cup of salted butter
1 3/4 cups of finely grated Parmigiano Reggiano cheese
1 Tablespoon of freshly-grated garlic
1 cup roasted pine nuts
1. Mix the flour, butter, olive oil, cheese and garlic to make the dough (the dough will be a bit dry at this point).
2. Combine all the other ingredients and the dough in a bowl, adding a few tablespoons of water to moisten the dough, if necessary.
3. Form into a ball, wrap in plastic, and refrigerate at least 30 minutes or overnight if serving the next day.
4. Preheat your oven to 350°F.
5. Cover a cookie sheet with parchment paper.
6. Roll out the shortbread on a floured surface until about 1/2” thick. Use a small glass or holiday cookie cutters to cut out shapes. Place the shapes about 2” apart on the prepared cookie sheet.
7. Bake in the oven until the shortbread is light brown, about 15 minutes.
8. Take the cookie sheet out of the oven. Serve the Hors d’Oeuvres fresh out of the oven, but cooled slightly, with a glass of Chardonnay. This is a classic French hors d’oeuvre, but it is even more tasty and healthy when it is homemade. If there are any leftovers (unlikely), store them in a metal box.