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!

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Olé Extra Virgin Olive Oil and Coconut Brownies

Our olive oil is great in desserts too! Try this recipe for delicious coconut brownies.

Ingredients:

– ¾ cup Olé extra virgin olive oil, plus more to grease pan
– 2 ounces unsweetened chocolate, finely chopped
– 2 large eggs
– 2 large egg yolks
– 1 teaspoon vanilla extract
– ⅓ cup cocoa powder
– 2 ½ cups sugar
– 1 ¾ cups all-purpose flour
– ¾ teaspoon kosher salt
– 2 ½ ounces bittersweet chocolate, coarsely chopped
– 2 cups shredded sweetened coconut
– Fleur de sel, for sprinkling

Preparation:
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth.

3. Add the unsweetened chocolate and whisk until the chocolate has melted.

4. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined.

5. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.

6. Pour half the batter into the prepared pan and smooth with a spatula.

7. Sprinkle 1 cup of the shredded coconut on top of the batter.

8. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, (about 25 to 30 minutes).

NOTE: These brownies solidify as they cool, so inserting a toothpick to check if the’re done will not work; it does not come out clean. Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

ENJOY!

Beef with green olives…and cinnamon!

You’ll love this recipe with cinnamon and Olé extra virgin olive oil.

Ingredients:

• 1 kg beef
• ½ kg green olives
• 3-4 ripe tomatoes
• 1 clove of garlic
• Cinnamon
• Salt, pepper
• 1 cup Olé extra virgin olive oil
Preparation:

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.

 

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.

Garlic Sauteed Kale & Tomatoes with garlic and olive oil

This kale sauté is a great starter. Try it served with salmon or grilled chicken.

Serves: 4

Ingredients:
• 1/4 cup Olé extra virgin olive oil
• 2 garlic cloves, minced
• 1 pint grape tomatoes, sliced in halves
• 2 bunches of curly kale, stems removed, and chopped
• Juice of 1/2 a lemon
• Sea salt, to taste
• Cracked black pepper (to taste)

Steps:
1. Heat the garlic and Olé extra virgin olive oil over medium heat in a large saute pan.
2. Add the chopped kale and sauté until slightly wilted, about 1 minute.
3. Add the garlic and grape tomatoes.
4. Sauté for an additional 2 – 3 minutes until the tomatoes are soft.
5. Add the lemon juice.
6. Season with sea salt and freshly cracked black pepper, to taste.Kale

Dark ChocOlé Olive Oil Gelato

Chocolate gelato and olive oil – together at last!

Serves: 6

Ingredients:
2 ½ cups whole milk
5 egg yolks

1 ½ cups heavy cream
¾ cups sugar
½ cups double-dutch dark cocoa powder
4 ounces 72% chocolate bits or broken bars
¼ teaspoon instant espresso powder
1 teaspoon vanilla extract
1 Pinch salt
3 ounces Olé extra virgin olive oil

Directions:

  1. Place all ingredients but the Olé extra virgin olive oil in blender (must be capable of generating frictional heat of about 160F).
  2. Turn blender on to its highest setting and blend for 6 minutes
  3. While continuing to run on high speed, pour in the Olé extra virgin olive oil and process for 2 minutes. The mixture should reach a temperature of 185-195F.
  4. Pour mixture into bowl and refrigerate for at least 4 hours until well chilled. At this point, the custard can rest up to overnight before processing.
  5. Turn mixture into ice cream or gelato maker and process according to manufacturer’s direction.

Enjoy the heck out of it!