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!

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!

Shortbread Hors d’Oeuvres with Parmigiano Reggiano

Serves: 8 people

Ingredients needed:

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

Steps:
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.