Recipes

January/February 2007

Olive oil may be best known as a dip for bread or a dressing for salad, but the food Homer called "liquid gold" holds much more value in the kitchen. These recipes from the California Olive Ranch showcase its surprising versatility.

Citrus Olive Oil Laced Arugula Salad

1 lb. arugula
5 tbsp. pine nuts, raw, as fresh as possible
1 large bulb of fennel, cleaned and cored
2 tbsp. lemon zest
Kosher salt, to taste
2 to 3 tbsp. extra virgin olive oil
4 to 5 oz. Parmigiano-Reggiano cheese, shaved

Clean and remove stems from arugula. Place in a bowl and add pine nuts. Shave fennel very thin using a mandoline, shaving directly into the bowl. Toss well to mix. Add lemon zest and salt and toss well. Drizzle about 2 tbsp. of the olive oil down one side of bowl while tossing greens through the oil, evenly coating each leaf with a light dressing of oil. Add additional oil, if desired. Taste and adjust seasonings, adding additional salt, lemon or oil as desired. Plate dressed greens and top with cheese.

Created by Chef Holly Smith, Café Juanita, Seattle

Savory Potato Medley

Serves 4 to 6

1 lb. Yukon Gold potatoes, cut into 3/4-inch pieces
1 lb. sweet potatoes or yams, peeled and cut into 3/4-inch pieces
3 to 4 tbsp. extra virgin olive oil, divided
1 clove garlic, peeled and smashed with the flat side of a large knife
1/2 to 1 tsp. dried oregano or Italian seasoning
Salt and pepper, to taste
1 tsp. lemon zest

Preheat oven to 375 degrees. In a large bowl, toss together potatoes, 2 tbsp. of the olive oil, garlic, oregano, salt and pepper. Place on a rimmed baking sheet lined with parchment paper (for easy clean-up). Bake until potatoes soften and brown, about 40 minutes, stirring once halfway through cooking time. Transfer to a serving dish. Toss with lemon zest and remaining 1 to 2 tbsp. olive oil. Taste and adjust seasonings.

Created by Susan Brooking, Culinary Educator, California Olive Ranch

Salsa Romesco on Olive Oil Fried Eggs

Serves 4

1 small tomato, cut in half
1 1/4 cups extra virgin olive oil, divided
1 tsp. kosher salt, divided
3 cloves garlic, unpeeled
1 tbsp. almonds, blanched, toasted
1 tbsp. hazelnuts, toasted, skins removed
1/4 slice bread, toasted
1 medium red bell pepper, roasted, coarsely chopped
1 tbsp. red wine vinegar
1/8 tsp. cayenne pepper
4 medium eggs
4 small slices sourdough batard, toasted
Fresh chopped chives (optional garnish)

Preheat oven to 350 degrees. Drizzle tomato halves with 1 tbsp. of the olive oil and a pinch of salt. Place cut-side down on a baking sheet and roast 45 to 60 minutes or until tomatoes are soft and the skin has wrinkled and blackened slightly. Allow to cool, then peel. Place garlic in a small, ovenproof skillet and cover halfway with a portion of the olive oil. Roast about 20 minutes or until garlic is soft and malleable. Cool and separate pulp from skin. Reserve garlic-infused oil and set aside.

Place nuts in the bowl of a food processor and pulse twice. Add 1/4 slice of toast to processor and pulse until mixture forms a coarse paste. Add tomato, garlic, reserved garlic oil, bell pepper, vinegar, cayenne pepper and salt to taste. Pulse motor until mixture is smooth. Slowly add another 1/4 cup of the olive oil and pulse until well blended. Taste and adjust seasonings.

Pour enough of the remaining olive oil into a large skillet to cover the bottom with 1/4 inch of oil. Heat until hot. Gently crack eggs and add one at a time to hot oil, frying to desired yolk hardness. Place one fried egg on one slice of toasted sourdough, top with a spoonful of Salsa Romesco and garnish with chives, if desired. Serve immediately.

Created by Chef Mark Peel, Campanile, Los Angeles