Olé extra virgin olive oil black cod poached Alaska with herbs

Get elegant with this light delicious entrée

 

Ingredients needed:

1 Tablespoon Olé extra virgin olive oil

1 Medium red bell pepper, diced

1 Medium onion, diced

2 Stalks of celery, chopped finely

4 Garlic cloves, chopped

1/2 Cup dry white wine

1 Tablespoon of thyme leaves

4 Cups chicken, fish, or vegetable broth

2 – 3 Cups Olé extra virgin olive oil (enough to cover fish fillets)

4 Alaska black cod fillets, (approximately 4-ounces each), fresh or thawed

 

Directions:

Sauté onion, red pepper and celery in 1 tablespoon olive oil in a stockpot until soft (about 5 minutes).

Stir in garlic and continue cooking 5 minutes.

Stir in wine and thyme.

Add broth and cook 5 to 10 minutes,

Turn off heat, cover and keep warm.

While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until oil appears wavy.

Add salt and pepper to Alaska Black Cod fillets.

Add fillets to Olé extra virgin olive oil, making sure the fillets are covered, adding additional oil, if needed.

Turn up heat to medium and poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.

Remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide broth over fillets; garnish with fresh herbs.

 

Enjoy!

Smoked salmon omelette with Olé extra virgin olive oil olive oil

A delicious and quick omelette with smoked salmon.

Ingredients needed

  • 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

Method

  1. Beat the eggs together in a bowl and season to taste, with salt and black pepper.
  2. 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.
  3. 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.
  4. Repeat the process until the eggs have just set but the omelette is still soft in the centre.
  5. Place two-thirds of the smoked salmon into the centre of the omelette and cook for 30 seconds.
  6. 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.

Enjoy!

Recipe: Salmon Baked with Olé extra virgin olive oil & Herbs

Serves 4

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.

Ingredients:
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

The Process:
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.

Enjoy!!

 

Olive oil halibut nuggets with garlic and mint

A great, healthy and delicious dish that’s easier than it seems.  Give it a try with Olé extra virgin olive oil.

Ingredients
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)

Preparation

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.halibut

Olé Olive Oil Mashed Potatoes

Olé Olive Oil Mashed Potatoes

This recipe is very easy to make, and super healthy, with the benefits of the high antioxidants of Olé extra virgin olive oil.

Ingredients needed:

2 pounds yellow potatoes, (Yukon Gold or German Butterball), peeled and cut into 1-inch pieces.
8 garlic cloves, peeled
Salt
Quarter cup Olé extra virgin olive oil

Preparation

1. Bring water to a boil in a large saucepan.

2. Add potatoes (peeled and cut into 1-inch pieces), garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender – about 15 minutes.

3. Drain potatoes and garlic, keeping 1 cup of cooking liquid.

4. Mash potatoes and garlic.

5. Beat in the Olé extra virgin olive oil and then thin to desired consistency with reserved cooking liquid.

6. Check seasoning and enjoy!

Olé olive oil and rosemary flatbread

This super easy-to-make flatbread is delicious and a real crowd-pleaser at your next dinner party.

Serves 3

Ingredients:

230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
75ml Olé extra virgin olive oil plus more for brushing
125ml water
Salt

Steps:

1. Preheat the oven to 220C/450F. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the center, then add the water and Olé olive oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.

2. Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round disc.

3. Lightly brush the top with additional Olé oilve oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray about 8-10 minutes or until pale golden and browned in spots. Transfer the flatbread to a rack to cool, then repeat with the other rounds.

4. Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Enjoy!

Lamb Souvlaki

This Delicious Lamb Souvlaki is great served with salad, grilled vegetables, and rice, or in a pita wrap. However you serve it, don’t forget a little tzatziki!

Ingredients needed:
2 lbs (1 kg) lamb (or chicken or pork), cut in 1-in (2.5-cm) cubes
1/4 cup Olé extra virgin olive oil
1/2 cup wine, white or red 3-4 garlic cloves, minced
1 tsp freshly ground black pepper
2 tbsp dried oregano
1 tbsp sea salt
Keep in mind: If you are using wooden skewers to broil the souvlaki, first soak them in water to prevent the exposed tips from burning.

1. Set oven to broil or turn barbecue on to high.
2. Mix all ingredients in a large mixing bowl. Let marinate for at least 2 hours (best if overnight).
3. Place 4-5 pieces of meat on each skewer and broil or barbecue, turning so that meat is browned and cooked evenly on all sides, about 7-12 minutes.

Serves:
About 20 skewers or 6-8 servings.