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.
- 2 lb. asparagus, preferably thin spears (about 2 bunches)
- 1/4 cup Olé extra-virgin olive oil
- Kosher salt
- 2 to 3 tsp. fresh lemon juice; more as needed
1. Heat the oven to 450°F with rack in the center of the oven.
2. Snap off and discard the bottom ends of the asparagus spears.
3. Put the asparagus on a large, baking sheet and drizzle with the Olé extra virgin olive oil.
4. Gently toss the asparagus with the Olé oil until it’s evenly coated.
5. Distribute the asparagus evenly on the baking sheet.
6. Sprinkle generously with salt and roast until tender about 10 to 15 minutes.
7. Transfer the asparagus to a platter, toss with lemon juice, Olé extra virgin olive oil and salt to taste, and serve.
This super easy-to-make flatbread is delicious and a real crowd-pleaser at your next dinner party.
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
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.
2 people, can be increased as needed
2 large bone-in chicken breast halves, cut in half again
1 tablespoon Olé extra virgin olive oil
4 tablespoons butter
1 bunch asparagus, cut into 3 inch pieces
1 tablespoon Dijon mustard
1/8 cup heavy cream
Fresh ground pepper
1. Heat butter and Olé extra virgin olive oil in large deep skillet over medium high heat until melted. Add chicken and cook for a few minutes on each side until browned. Cover skillet, reduce heat to medium low and cook for another 15 minutes.
2. When chicken has cooked for 15 minutes, add asparagus and cook for another 5 minutes. Remove chicken and asparagus and set aside.
3. Add mustard and cream to skillet, raise heat to medium and stir until combined and heated. Return chicken and asparagus to skillet and stir everything around until well-coated with sauce.
4. Place chicken and asparagus on warmed plates, drizzle any sauce left in the pan on top and serve right away.