Post on 26-Mar-2016
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OLIVE & OLIVE OIL RECIPES
2
OLIVES:
Traditional Olive Recipes from Around the World............................4-10
- Olive Tapenade (Provence, France)
- Pissaladiere (Provence, France & Liguria, Italy)
- Moroccan Braised Lamb with Olives & Lemons (Morocco)
- Nicoise Salad (Nice, France)
Traditional Catalan Olive Recipes..............................................11-31
- Olives Cendroses (Uncured Olives Roasted in the Ashes of a Wood Fire)
- Olives Fregides (Salt-Packed and Pan-Fried Olives)
- Olives Mortes en Conserva (Sun-Dried Olives)
- Amanida Catalana (Catalan Salad)
- Pamboli amb Tomatiga (Majorcan Tomato Bread)
- Garum (Anchovy-Olive Pate)
- Estofat de Bau (Catalan Beef Stew with Orange Peel and Black Olives)
- Coca d‟Anec i Olives (Duck & Olive Turn-Overs)
- Boles de Picolat (French-Catalan Meatballs with Green Olives)
- Anjoni Urivas (Lamb Chops with Olives)
- Platillo de Vedilla amb Olives (Veal with Olives)
- Anec amb Olives (Duck with Olives)
- Brac de Gitano de Patata (“Gypsy Arm”)
- Conill amb Olives Trencades (Rabbit with Broken Olives)
- Empedrat (“Rocky”)
- Esqueixada de Bacalla (Shredded Cod)
OLIVE OIL:
Traditional Olive Oil Recipes from Around the World......................32-37
- Bagna Cauda (Piedmont, Italy)
- Rouille (Provence, France)
- Panzanella (Tuscany, Italy)
- Pomp a l‟huile (Provence, France)
ÍNDEX
3
Traditional Catalan Olive Oil Recipes..........................................38-53
- Allioli Autentic (Authentic Allioli)
- Allioli amb Ous (Allioli with Eggs)
- Allioli Negat (“Drowned” Allioli)
- Allioli amb Fruita (Allioli with Apple, Quince or Pear)
- Mussolina d‟All (Allioli with Roasted Garlic)
- Allioli d‟Abadejo (Allioli with Pollock)
- Allioli de Mel (Allioli with Honey)
- Allioli de Patata (Alioli with Potato)
- Allioli de Tomaquet (Allioli with Tomato)
- Maionessa (Mayonnaise)
- Pa amb Tomaquet (Catalan Tomato Bread)
- Pa amb Oli i Sucre (Bread with Olive Oil & Sugar)
- Pa amb Oli i Xocolata (Bread with Olive Oil & Chocolate)
- Oliaga amb Tomatics (Olive Oil Soup with Tomatoes)
Olive Oil Texture Recipes........................................................54-78
- Olive Oil Jellies
- Olive Oil Liquid Caramel
- Olive Oil Foam
- Olive Oil – Water Gels
- Chocolate Olive Oil
- Olive Oil Gummies
- Olive Oil Butter
- Olive Oil Cotton Candy
- Olive Oil „Polverones‟
- Olive Oil „Stones‟
- Olive Oil Powder
- Olive Oil Soup
- Olive Oil Air
- Olive Oil Caramel with Olive Powder
- Olive Oil Ice Cream
- Olive Oil Custard
- Olive Spheres
4
S
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TRADITIONAL OLIVE RECIPES
FROM AROUND THE WORLD
5
Traditional Olive Recipes from Around the World
Ingredients:
¾ cup pited dry-cured black olives
6 drained oil-packed anchovy fillets
2 garlic cloves, peeled and roughly chopped
3 Tbl sliced almonds
¼ cup rinsed salted capers
8 Tbl extra-virgin olive oil
1 Tbl fresh lemon juice
Freshly ground black pepepr
Elaboration:
1. Add the olives, anchovies, garlic, almonds, capers and 2 Tbl oil to a
food processor and puree.
2. Add 6 more Tbl oil a little at a time.
3. Season sauce with lemon juice and pepper, to taste.
Olive Tapenade (Provence, France)
6
Traditional Olive Recipes from Around the World
Ingredients:
For the dough:
¼ oz active dry yeast
Extra virgin olive oil
3 cups flour
1 Tbl salt
Cornmeal, as needed
For the topping:
¼ cup extra-virgin olive oil
6-7 # onions, peeled and very thinly sliced
Salt and freshly ground black pepper, to taste
Boquet garni of 2 sprigs each thyme and marjoram and 1 sprig
roesmary, tied with kitchen twine
1/3 cup nicoise olives
12 anchovy filets
Elaboration:
For the dough:
1. Disolve yeast in one cup warm water in a small bowl, let stand for 5
minutes, then add ¼ cup oil.
2. Combine flour and salt in a medium bowl, add yeast mixture and stir
with a wooden spoon, adding a bit more water if necessary, until
ingredients are well mixed.
3. Turn out dough on a lightly floured work surface, dust hands with
flour, and knead for several minutes until the dough has a smooth,
firm, elastic character.
4. Form dough into a ball, then place in a lightly oiled medium bowl
and cover with a damp cloth. Allow dough to rise in a warm spot for
about 1 hour.
Pissaladiere (Provence, France & Liguria, Italy)
7
For the topping:
1. Heat oil in a large pan over medium-low heat.
2. Add onions and season generously with salt and pepper.
3. Add boquet garni and cover pan to let onions slowly simmer for 45
minutes, stirring occasionally.
4. Uncover and continue cooking until the moisture has evaporated
and the onions cook down to a very tender marmalade-like
consistency, 30-40 minutes. Remove from heat and set aside.
Assembling:
1. Place pizza stone in oven and preheat to 450 F.
2. Roll dough out on a floured surface into a thin, flat rectangle.
3. Transfer dough to an inverted baking sheet dusted with cornmeal.
4. Cover dough with a damp cloth and allow to rest for 30 minutes.
5. Remove cloth from dough and spread onion mixture on top. Arrange
olives and anchovy filets over the onions, season lightly with
pepper, then slide onto the hot pizza stone.
6. Bake until crust has browned, 15-20 minutes.
7. Serve warm or at room temperature, cut into wedges.
8
Traditional Olive Recipes from Around the World
Ingredients:
3 # lamb shoulder, trimmed and cut into 1½” cubes
Preserved lemons (2 small lemons, 1 cup water, ¼ cup sugar)
Olive oil, as needed
6 cups diced onions
2 tsp paprika
4 tsp ground ginger
1 Tbl finely minced garlic
2 ½ cups chicken stock
18-24 Moroccan (or Kalamata) olives
2 Tbl chopped fresh cilantro
2 Tbl chopped fresh parsley
Salt and ground pepper, as needed
For Marinade:
2 tsp paprika
1 tsp ground ginger
½ tsp turmeric
¼ tsp cayenne
3 Tbl olive oil
Elaboration:
For the marinade:
1. Combine all ingredients to make a paste and rub it over the lamb
cubes in a shallow non-aluminum container.
2. Cover and let stand 3 hours at room temperature or refrigerate
overnight.
Moroccan Braised Lamb with Olives & Lemons
9
For the lemons:
1. Wipe the lemons with a clean towel and cut into eightly (or
sixteenths if the lemons are large).
2. To remove the bitter from the peel, cover the lemons with water
and boil 3 minutes.
3. Rinse and soak in cold water 1 hour.
4. Combine 1 cup of water and the sugar in a sauce pan and cook over
medium heat until the sugar dissolves.
5. Add the lemons and simmer until tender, 20-30 minutes.
6. Remove from heat, let cool, and drain.
For the braise:
1. Heat 2 Tbl oil in a large, deep saute pan over high heat.
2. Working in batches, brown the lamb cubes on all sides. Reserve.
3. Heat the remaining oil in the same pan over medium heat. Add the
onions and cook until tender, 7 to 10 minutes.
4. Add the paprika, ginger and garlic and cook 3 minutes more.
5. Return the lamb to the pan, add the broth and heat to boiling.
6. Reduce the heat and simmer, partially covered, until the lamb is
tender, about 1 ½ hours.
7. Add the lemons, olives, cilantro and parsley. Simmer 5 more
minutes.
8. Season to taste with salt & pepper.
10
Traditional Olive Recipes from Around the World
Ingredients:
4 ripe tomatoes, sliced
1 green bell pepper, stemmed, seeded and finely chopped
8 radishes, trimmed and thinly sliced
12 oz oil-packed top-quality tuna, well drained
4 hard-cooked eggs, peeled and quartered
8 anchovies
4 fresh chives, chopped
Salt & freshly ground black pepper
½ cup nicoise olives
Extra-virgin olive oil
Elaboration:
1. Divide tomatoes, bell peppers, radishes, tuna and eggs equally
among four plates, arranging them attractively, working from the
outside in.
2. Garnish each plate with 2 anchovy filets.
3. Sprinkle with chives and season to taste with salt and peooer.
4. Scatter olives evenly over the salads and drizzle with olvie oil just
before serving.
Nicoise Salad (Nice, France)
11
TRADITIONAL CATALAN
OLIVE RECIPES
12
Traditional Catalan Olive Recipes
Ingredients:
Olives, un-cured and ripe, as needed
Elaboration:
1. Soon after harvesting the ripe olive, roast them in the ashes of a
wood fire.
Olives Cendroses (Uncured Olives Roasted
in the Ashes of a Wood Fire)
13
Traditional Catalan Olive Recipes
Ingredients:
Black olives, fresh, ripe, un-cured, as needed
Sea salt, to taste
Olive oil, as needed
Elaboration:
1. Season the olives with sea salt and pan-fry them with a small
amount of olive oil until they expel their own oils. (An alternative
method is to roast the olives first (olive cendroses) and then salt
them.
2. Eat while still hot.
Olives Fregides (Salt-Packed and Pan-Fried Olives
14
Traditional Catalan Olive Recipes
Ingredients:
Black olives, fresh, ripe and un-cured
Sea salt, to taste
Orange peel, to taste
Thyme, to taste
Olive oil, to taste
Red wine vinegar, to taste
Spring onions (optional)
Elaboration:
1. After harvesting the olives from the trees, freeze them for two
days.
2. Remove from the freezer, spread on a sheet tray, cover generously
with salt, and set in the sun.
3. Once dried, mix with the rest of the ingredients.
4. Store in glass containers or cans. If desired, spring onions can be
added before packaging.
Olives Mortes en Conserva (Sun-Dried Olives)
15
Traditional Catalan Olive Recipes
Ingredients:
4 slices white sausage
4 slices black sausage
4 slices Catalan sausage
4 slices ham
1 bunch radishes
2 tomatoes, sliced in strips
2 onions, sliced in strips
1 red pepper, sliced
1 head lettuce
4 hard-boiled eggs
8 anchovy fillets
100 g olives, green & black
Extra-virgin olive oil, as needed
Salt, to taste
Vinegar, to taste
Elaboration:
1. Clean and cut all the vegetables.
2. Dress with oil, salt and vinegar.
3. Arrange on a plate with the remaining ingredients.
Amanida Catalana (Catalan Salad)
16
Traditional Catalan Olive Recipes
Ingredients:
1-2 thick slices country-style French or Italian bread
1 medium ripe tomato
Extra-virgin olive oil, to taste
Salt, to taste
Red wine vinegar, to taste (optional)
6-8 medium-sized black olives, stoned and coarsely chopped
1-2 tsp capers (to taste), rinsed and dried
1 Tbl samphire (a coastal plant related to carrot & parsely), finely
chopped (optional)
Elaboration:
1. Grill/toaste bread lightly on both sides.
2. Cut 4-5 paper-thin slices from the tomato and arrange across the
surface of the toaste.
3. Drizzle olive oil over the tomatoes, to taste, then salt to taste.
4. Drizzle a few drops of vinegar over the tomatoes, if desired.
5. Mix olives, capers & samphire together, then spread over the
surface of the tomatoes.
Pamboli amb Tomatiga (Majorcan Tomato Bread)
17
Traditional Catalan Olive Recipes
Ingredients:
18 oz black olives, stoned
16 anchovy fillets, soaked in water for 1 hour and patted dry
3 oz capers
1 clove garlic, finely chopped
1 tsp grainy mustard
1 Tbl parsley, finely chopped
1 Tbl dill, finely chopped
1 Tbl rosemary, finely chopped
1 Tbl thyme, finely chopped
1 tsp white pepper
2 fl oz olive oil
Elaboration:
1. Mix all ingredients together in a blender or food processor until light
and fluffy.
2. Puree the mixture in a food mill or push it through a sieve with a
wooden spoon.
3. Return to the blender or food processor and process briefly to
obtain a smooth paste.
Garum (Anchovy-Olive Pate)
18
Traditional Catalan Olive Recipes
Ingredients:
5 oz thick-cut bacon, cut into ½” cubes
Olive oil, as needed
2 # stewing beef, cut into about 1 ½” cubes
2 onions, chopped
2 cups full-bodied red wine
Peel of 1 medium orange, pith removed, cut into very fine julienne
strips about 1” long
2 bay leaves
4 garlic cloves, finely chopped
2 sprigs parsley, finely chopped
6 oz Nicoise olives
Salt & pepper, to taste
Elaboration:
1. In a casserole pot, saute the bacon in a small amount of oil until
lightly browned. Remove and set aside.
2. In the same oil, saute the beef in batches until well-browned.
Remove it ans set aside with the bacon.
3. With the same oil, adding more if necessary to cover the bottom of
the pan with a half inch, heat for several minutes then add the
onions. Reduce the heat and cook uncovered until the onions are
wilted, stirring occasionally.
4. Continue cooking in this manner until the onions have turned
golden-brown and are beginning to caramelize, adding and cooking
off a bit of water if desired.
5. Preheat the oven to 325 F.
Estofat de Bau (Catalan Beef Stew with
Orange Peels and Black Olives)
19
6. Return the beef and bacon to the casserole, add the red wine,
orange peel, bay leaves, garlic and parsley, bring to a boil and then
remove from heat.
7. Cut a piece of grease-proof paper to cover the beef mixture.
8. Cover the casserole, and bake for 3 ½ - 4 hours, adding olives and
salt and pepper to taste after two hours.
9. When the stew is done, it should be very thick, with very little
liquid, and the meat should be falling apart. (It is best to prepare
the dish at least 2-4 hours in advance.)
20
Traditional Catalan Olive Recipes
Ingredients:
For the dough:
2 packages dry yeast, dissolved in 8 tsp warm water
36-40 oz flour
4 tsp salt
1 pint water
Olive oil, as needed
Sugar, as needed
3 oz pine nuts
Anisette, as needed
For the filling:
1 onion, chopped
2 tomatoes, seeded and grated or peeled, seeded & chopped
Olive oil, as needed
2 ½ # raw duck meat, skin & bones removed, cut into strips
3-4 oz cured ham, diced
8 fl oz green olives, stoned, blanched and halved
4 fl oz Anisette
Duck or chicken stock, as needed
Salt & pepper, to taste
4 eggs, beaten
Elaboration:
1. Knead the yeast, flour, salt, water and 4-6 Tbl olive oil together by
hand or in an electric mixer with a dough hook. (I using the mixer,
knead for about 5 minutes at low speed.) Finished dough should be
smooth and elastic.
Coca d‟Anec i Olives (Duck & Olive Turn-Overs)
21
2. Place the dough in a large bowl in a warm place, brush the top
lightly with oil and allow to rise for 1 hour.
3. Punch the dough down and, if you are making 2 turn-overs, divide
into two equal parts.
4. Cover the bottom of a casserole pan with at least ½” oil, heat for
several minutes, then add the onions. Reduce the heat and cook
uncovered until the onions are wilted, stirring occasionally.
5. Continue cooking in this manner until the onions have turned
golden-brown and are beginning to caramelize, adding and cooking
off a bit of water if desired.
6. Add the tomatoes and mix well, then continue cooking until all the
liquid has evaporated, and the tomatoes have begun to „melt‟ into
the onions.
7. Add the duck and ham, and cook until lightly browned, adding more
oil if necessary.
8. Add the olives and stir well.
9. Deglaze the pan with Anisette, then add stock to cover.
10. Simmer, uncovered about ½ hour, adding a bit more stock if
necessary, until the duck is very tender and the liquid has
evaporated.
11. Add salt and plenty of fresh ground pepper to taste.
12. Let the mixture cool slightly, then add ¾ of the beaten eggs and
mix well.
13. Preheat the oven to 350 F.
14. Roll out the dough into a large circle about ½” thick, then place the
filling on one half of the dough, leaving about 1” of dough
uncovered around the edge.
15. Fold the uncovered half of the circle over the top of the filling, to
form a large half-circle, then crimp the edges.
16. Brush on both sides with the remaining egg mixtue with a few drops
of water.
17. Bake for 45 minutes or until dough is golden-brown and crisp.
18. Serve at room temperature, cut into 2” slices cross-wise.
22
Traditional Catalan Olive Recipes
Ingredients:
8 oz lean minced beef
1 # bitifarra sausage, casings removed, crumbled
6 garlic cloves, finely chopped
2 eggs, lightly beaten
1 sprig parsley, finely chopped
Salt & pepper, to taste
Flour, as needed
Olive oil, as needed
1 onion, chopped
1 tomato, seeded and grated or peeled, seeded and chopped
1 small dried sweet pepper (ancho-type), soaked in water for 1
hour, seeded and chopped
1 ½ Tbl cinnamon
½ tsp paprika
9 oz green olives, rinsed and stoned
Elaboration:
1. Combine the minced beef, sausage, garlic, eggs and parsely in a
mixing bowl. Salt and pepper to taste.
2. Blend the mixture thorougly with your hands, then form into small
meatballs, about 1 - 1 ½ inches in diameter.
3. Dust the meatballs with flour, then brown them in a small amount
of oil in a casserole pan.
4. Remove the meatballs from the casserole and set aside.
5. Cook the onion in the same oil over low heat until soft, adding more
oil if necessary.
Boles de Picolat (French-Catalan Meatballs
with Green Olives)
23
6. Sprinkle about 3 Tbl flour over the onions, stir in well.
7. Add the tomatoes, chopped pepper, cinnamon, paprika, and about
12 fl oz water.
8. Bring to a boil, then add the meatballs and olives and lower the
heat.
9. Simmer, covered, for about 30 minutes or until the sauce thickens.
10. Salt and pepper to taste.
24
Traditional Catalan Olive Recipes
Ingredients:
2 # lamb chops, about ½-¾” thick, bones in, cut into 12 pieces
Bread crumbs, as needed
Olive oil, as needed
6 oz black olives, rinsed, stoned and halved if using large olives
2-3 Tbl lemon juice
1 sprig fresh marjoram, finely chopped or ¼ tsp dried
Salt & pepper, to taste
Elaboration:
1. Dredge the chops in breadcrumbs.
2. In a casserole pan, saute the chops in a small amount of oil until
slightly crispy on both sides.
3. Grind an ample amount of pepper over them as they are cooking.
4. Remove the chops from the casserole and set aside.
5. Pour off the excess fat, then add the olives and saute lightly over
low heat until soft (about 10-15 minutes).
6. Season the olives with lemon juice, marjoram and salt to taste.
7. Return the chops to the casserole, mix well with the olives and cook
until heated through.
Anjoni Urivas (Lamb Chops with Olives)
25
Traditional Catalan Olive Recipes
Ingredients:
2 onions, chopped
1 head garlic, separated into cloves and peeled, with 2 cloves finely
chopped and set aside
1 stalk celery, chopped
2 carrots, chopped
1 red or green sweet pepper, seeded and chopped
Olive oil, as needed
3 # veal brisket or other stew veal, cut into strips 2-2½” long & ½-
1” thick
Flour, as needed
Salt & pepper, to taste
16 fl oz dry white wine
2 bay leaves
2 sprigs pareley, finely chopped
8 almonds, blanched and roasted
8 hazelnuts, blanched and roasted
1 slice fried bread
30 fl oz veal or beef stock
8 fl oz tomato sauce
6 oz green olives, rinsed and stoned
Elaboration:
1. Cover the bottom of a casserole pan with at least ½” oil, and heat
for several minutes.
2. Add the onions, reduce the heat and cook uncovered until the
onions are wilted, stirring occasionally.
Platillo de Vedella amb Olives (Veal with Olives)
26
3. When the onions have wilted, add the garlic, celery, carrots and
sweet pepper, adding more oil if necessary.
4. Continue cooking until the onions have turned golden-brown and are
beginning to caramelize, adding and cooking off a bit of water if
desired.
5. Meanwhile, dredge the veal in flour seasoned with salt and pepepr,
and saute it in small batches in a small amount of oil until golden-
brown , adding more oil as necessary.
6. Drain on paper towels and set aside.
7. Pour off excess oil, then deglaze the pan with half the wine.
8. Add the veal and pan juices to the casserole and then stir in the
remaining wine, and add bay leaves.
9. Cook on medium heat until the liquid is reduced by half.
10. Meanwhile, make a picada: Crush or grind the finely chopped garlic,
parsley, nuts and fried bread. Moisten with a few drops of cooking
liquid and a few drops of olive oil. Work it into the mixture slowly
and thorougly to form a thick paste.
11. Add the stock, tomato sauce, olives and picada to the casserole and
stir well.
12. Cover the casserole and simmer over the lowest possible heat for
four hours, sitrring occasionally.
27
Traditional Catalan Olive Recipes
Ingredients:
1 whole duck
200 g large green olives, pits removed
1 onion, julienned
1 carrot, battoned
1 head garlic
Herb bundle: parsley, thyme & dried fennel
1 glass white wine
Butter, as needed
Salt, to taste
Pepper, to taste
Water, as needed
Elaboration:
1. Rub the duck with butter, season with salt and pepper and roast
with the onion, leek, carrot, garlic and herb bundle.
2. When the vegetables are browned, remove some fat, add the wine,
let it reduce, and add water to cover the duck.
3. Continue cooking. When the duck is cooked, chop it and add the
olives.
4. Degrease the sauce, and strain.
5. Pour the sauce over the duck and cook over low heat about 10
minutes.
Anec amb Olives (Duck with Olives)
28
Traditional Catalan Olive Recipes
Ingredients:
1 ½ kg potatoes
1 can of tuna in oil, drained
2 hard-boiled eggs
1 cup mayonnaise
2 fire-roasted peppers
100 g black olives
Salt, to taste
Water, as needed
Elaboration:
1. Boil the potatoes and puree.
2. When cold, spread the pure about a finger-width thick onto a sheet
of paper.
3. In the center of the puree, place the tuna mixed with a small
amount of mayonnaise.
4. Roll with the help of the paper.
5. Cover with mayonaise and decorate the top with eggs, peppers &
olives.
Brac de Gitano de Patata (“Gypsy Arm”)
29
Traditional Catalan Olive Recipes
Ingredients:
1 rabbit, cut into pieces
200 g olive, broken
2 onions, julienned
1 carrot, sliced
1 leek, sliced
1 bay leaf
Thyme, to taste
1 glass white wine
Oil, as needed
Salt, to taste
Pepper, to taste
Water, as needed
Elaboration:
1. Sear the rabbit in a pan with oil.
2. Add the onions, carrot, leek, thyme and bay leaves.
3. When all the ingredients begin to brown, add the white wine and let
it reduce.
4. Add water and cook over low heat.
5. About 15 minutes before it is finished cooking, add the broken
olives.
6. Season with salt and pepper to finish.
Conill amb Olives Trencades (Rabbit with
Broken Olives)
30
Traditional Catalan Olive Recipes
Ingredients:
½ kg cod, desalted and shredded
4 tomatoes, cut into cubes
1 onion, julienned
Black olives, pits removed
600 g boiled beans
2 hard-boiled eggs
Oil, as needed
Pepper, to taste
Salt, to taste
Elaboration:
1. Thoroughly mix the drained cod, onion, olives, beans, eggs and
tomatoes.
2. Dress with oil and season with salt & pepepr.
Empedrat (“Rocky”)
31
Traditional Catalan Olive Recipes
Ingredients:
½ kg cod, desalted and shredded
4 ripe tomatoes, chopped
Black olives, to taste
Oil, as needed
Salt, to taste
Pepper, to taste
Elaboration:
1. Shred the cod and mix it with the tomatoes and olives.
2. Dress liberally with olive oil, and season with salt & pepper.
Esqueixada de Bacalla (Shredded Cod)
32
TRADITIONAL OLIVE OIL RECIPES
FROM AROUND THE WORLD
33
Traditional Olive Oil Recipes from Around the World
Ingredients:
110 g butter
10 garlic cloves, peeled and sliced paper thin
24 oil-packed anchovies, chopped
500 ml extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Assorted raw vegetables
Elaboration:
4. Melt the butter in a small saucepan over low heat.
5. Add the garlic and cook about 3 minutes until the garlic softens.
6. Add the anchovies and drizzle in the olive oil.
7. Cook over low heat, stirring until flavors are blended, 10-15
minutes.
8. Season with salt and pepper and keep warm.
9. Serve with assorted raw vegetables.
Bagna Cauda (Piedmont, Italy)
34
Traditional Olive Oil Recipes from Around the World
Ingredients:
1 ½ cup diced French bread, white part only
½ cup fish stock
3-5 garlic cloves, peeled
1 tsp salt
½ tsp ground red chili pepper
Pinch of saffron threads, crumbled
1 large egg yolk
Black pepper, to taste
1 ¼ cups extra-virgin olive oil
Elaboration:
1. Soak the diced bread in the fish broth. Squeeze out the broth.
2. Crush the garlic and salt into a smoothe paste with a mortar and
pestle.
3. Combine the soaked bread, garlic paste, red pepper, saffron, egg
yolk and black pepper in the mortar and grind with the pestle until
well-blended.
4. Add the olive oil, a few drops at at time, to the blended mixture,
stirring virgorously with the pestle until the oil has been absorbed
and the mixture has emulsified.
Rouille (Provence, France)
35
Traditional Olive Oil Recipes from Around the World
Ingredients:
¾ cup extra-virgin olive oil
3 cloves garlic, peeled and thinly sliced
Half a baguette or other good bread, cut into ½” cubes
3-4 # ripe tomatoes of different varieties and colors
2 Tbl balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste
1 handful fresh basil leaves, thinly sliced
Elaboration:
1. Preheat the oven to 350 F.
2. Heat half a cup oil in a large oven-proof skillet over medium heat.
3. When the oil is hot, remove skillet from heat and add garlic and
bread cubes and mix well.
4. Place skillet in oven and bake until bread cubes are golden and
crisp, 10-15 minutes.
5. Remove from skillet and set aside to cool.
6. Meanwhile, prepare the tomatoes: If using cherry tomatoes, remove
stems and slice in half. For large tomateos, core and slice into
medium cubes.
7. Put tomatoes in a large bowl. Add vinegar and remaining ¼ cup oil.
Season to taste with salt and pepper. Mix well.
8. When bread is well toasted, removed skillet from oven. Toss bread
and basil with the tomateos.
9. Adjust seasonings.
Panzanella (Tuscany, Italy)
36
Traditional Olive Oil Recipes from Around the World
Ingredients:
3 ¾ cups flour
1/3 cup plus 1 Tbl sugar
1 package (7g) active dry yeast
¾ cup plus 1 Tbl extra-virgin olive oil
2 tsp salt
Elaboration:
1. Make a poolish: Put 1 ½ cups of the flour, sugar, yeast and 1 cup
warm water into a large bowl and stir well with a wooden spoon to
combine. Let the mixture sit in a warm spot until bubbly, about 30
minutes.
2. Add the remaining 2 ¼ cups flour, ¾ cup oil and salt to the poolish
and stir until a dough forms.
3. Turn the dough out ontl a lightly floured surface and knead until
smooth and elastic, 5-7 minutes.
4. Grease a large clean bowl with the remaining 1 Tbl oil, place dough
in the bottom and cover with a clean towel. Set the dough aside in
a warm spot to let rise until doubled in bulk, 3-4 hours.
5. Preheat oven to 400°F.
6. Gently turn dough out onto a large sheet of parchment paper and
gently stretch it with your fingers to form a 12” circle.
7. Using a small sharp knife, cut out five 2” long slits, each about 1”
wide, starting from the center of the bread and cutting toward the
edge, so that the dough will resemble a sand dollar. (Discard dough
scraps.)
8. Using your fingers, gently stretch the holes open a little wider so
that they won‟t close up completely when the bread is baked.
Pomp a l‟huile (Provence, France)
37
9. Carefully transfer the dough – on the parchment paper – to a large
baking sheet and bake until golden brown and puffed, about 15
minutes.
10. Remove the bread from the oven and immediately brush the top and
sides with Tbl hot water to soften the curst.
11. Transfer the bread to a rack to let cool, or serve warm, if you like.
38
TRADITIONAL CATALAN
OLIVE OIL RECIPES
39
Traditional Catalan Olive Oil Recipes
Ingredients:
6 garlic cloves, peeled & chopped
½ tsp kosher salt
¾ cup extra-virgin olive oil
Elaboration:
1. Crush the garlic and salt into a smooth paste with a mortar and
pestle.
2. Add the extra virgin olive oil, a few drops at a time, to paste,
stirring vigorously with pestle until oil has been absorbed and
mixture has emulsified. (It helps to have all the ingredients at room
temperature, in order to form the emulsion.)
Allioli Autentic (Authentic Allioli)
40
Traditional Catalan Olive Oil Recipes
Ingredients:
6 garlic cloves, peeled and chopped
½ tsp salt
2 egg yolks
½ cup extra-virgin olive oil
Elaboration:
1. Crush the garlic and salt into a smooth paste with a mortar and
pestle.
2. Add the egg yolks and mix with the pestle.
3. Add the extra-virgin olive oil, a few drops at a time, to paste,
stirring vigorously with pestle until oil has been absorbed and
mixture has emulsified.
Allioli amb Ous (Allioli with Eggs)
41
Traditional Catalan Olive Oil Recipes
Ingredients:
6 garlic cloves, peeled and chopped
½ tsp salt
8-10 fl oz extra-virgin olive oil
Elaboration:
1. Crush the garlic and salt into a smooth paste with a mortar & pestle.
2. Add the extra-virgin olive oil, a few drops at a time, stirring
vigorously with pestle until oil has been absorbed and mixture has
emulsified.
3. Continue to add oil slowly, until the emulsion breaks. Don‟t add
more than you need to break the sauce. The finished sauce should
look curdled.
v
Allioli Negat (“Drowned” Allioli)
42
Traditional Catalan Olive Oil Recipes
Ingredients:
1 large ripe quince or 2 small ripe apples or pears
3-4 garlic cloves, peeled and chopped
½ tsp salt
3-4 fl oz extra-virgin olive oil
Elaboration:
1. Peel and core the fruit and cut it into large cubes, then cook in
water in a covered pot for about 5 minutes, or until the fruit is soft
but not mushy. Drain and cool.
2. Crush the garlic and salt into a smooth paste with the mortar and
pestle.
3. Stir the fruit into the mortar and work with the pestle until smooth.
4. Add the extra-virgin olive oil, a few drops at a time, stirring
vigorously with the pestle until the oil has been absorbed and the
mixture has emulsified.
Allioli am Fruita (Allioli with Apple, Quince or Pear)
43
44
Traditional Catalan Olive Oil Recipes
Ingredients:
12 garlic cloves
½ tsp salt
2 egg yolks
8 fl oz extra-virgin olive oil
Elaboration:
1. Roast the garlic, unpeeled, in a preheated 350 F oven for 30 minutes
or until soft.
2. Let the garlic cool, then cut the root end off each clove and
squeeze the cooked garlic out into a bowl.
3. Crush the roasted garlic and salt into a smooth paste with a mortar
and pestle.
4. Add the egg yolks and mix with the pestle.
5. Add the extra-virgin olive oil, a few drops at a time, stirring
vigorously with pestle until oil has been absorbed and mixture has
emulsified.
Mussolina d‟All (Allioli with Roasted Garlic)
45
Traditional Catalan Olive Oil Recipes
Ingredients:
1 handful of Pollock (cod), desalted and drained
1 egg yolk
2 garlic cloves
Extra-virgin olive oil, as needed
Elaboration:
1. Crush the garlic into a smooth paste witha mortar and pestle.
2. Add the Pollock and mix with the pestle.
3. Add the egg yolk and mix with the pestle.
4. Add the extra-virgin olive oil, a few drops at a time, stirring
vigorously with pestly until oil has been absorbed and the mixture
has emulsified.
Allioli d‟Abadejo (Allioli with Pollock)
46
Traditional Catalan Olive Oil Recipes
Ingredients:
1 garlic clove
150 ml olive oil
1 egg yolk
Salt, to taste
Honey, to taste
Elaboration:
1. Crush the garlic with a pinch of salt into a smooth paste with a
mortar and pestle.
2. Add the egg yolk and some honey and mix with the pestle.
3. Add the olive oil, a few drops at a time, stirring vigorously with the
pestle until the oil has been absorbed and the mixture has
emulsified.
Allioli de Mel (Allioli with Honey)
47
Traditional Catalan Olive Oil Recipes
Ingredients:
2 cloves garlic
150 ml extra-virgin olive oil
1 boiled potato, peeled
Salt, to taste
Elaboration:
1. Crush the garlic and salt into a smooth paste with a mortar and
pestle.
2. Add the potato and mix with the pestle.
3. Add the olive oil, a few drops at at time, stirring vigorously with
pestle until oil has been absorbed and mixture has emulsified.
Allioli de Patata (Allioli with Potato)
48
Traditional Catalan Olive Oil Recipes
Ingredients:
2 garlic cloves
2 tomatoes, peeled and seeded, pressed to remove water
150 ml extra-virgin olive oil
Salt, to taste
Elaboration:
1. Crush the garlic, tomatoes and salt into a smooth paste with mortar
and pestle.
2. Add the extra-virgin olive oil, a few drops at a time, stirring
vigorously with the pestle until oil has been absorbed and mixture
has emulsified.
Allioli de Tomaquet (Allioli with Tomato)
49
Traditional Catalan Olive Oil Recipes
Ingredients:
1 tsp salt
2 egg yolks
1 tsp lemon juice
1 tsp white wine vinegar
¼ tsp ground white pepper
1 cup extra-virgin olive oil
Elaboration:
1. Mix all ingredients except the olive oil together with a mortar and
pestle.
2. Add the extra-virgin olive oil, a few drops at a time, stirring
vigorously with pestle until oil has been absorbed and mixture has
emulsified.
Maionessa (Mayonnaise)
50
Traditional Catalan Olive Oil Recipes
Ingredients:
1-2 thick slices country-style French or Italian bread
1 medium fresh tomato, very ripe
Extra-virgin olive oil, to taste
Salt, to taste
2-4 anchovy fillets, soaked in water for 1 hour and patted dry
(optional), or 1-2 very thin slices cured ham (optional)
Elaboration:
1. Grill/toast bread lightly on both sides.
2. Cut the tomato in half cross-wise, then rub the toast with the cut
side of the tomato, squeezing gently as you do, to leave a thin red
film, including some seeds and a bit of tomato flesh.
3. Drizzle olive oil on the toast, to taste, then salt to taste.
4. If desired, place anchovies or ham on top of the toast.
Pa amb Tomaquet (Catalan Tomato Bread)
51
Traditional Catalan Olive Oil Recipes
Ingredients:
4 slices of bread
Extra-virgin olive oil, as needed
Sugar, as needed
Elaboration:
1. Drizzle bread with oil and sprinkle sugar on top.
Pa amb Oli i Sucre (Bread with Olive Oil & Sugar
52
Traditional Catalan Olive Oil Recipes
Ingredients:
4 slices of bread
Olive oil, as needed
Chocolate, as needed
Elaboration:
1. Drizzle bread with oil and sprinkle with grated chocolate on top.
Pa amb Oli i Xocolata (Bread with Olive Oil & Chocolate)
53
Traditional Catalan Olive Oil Recipes
Ingredients:
2 onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
3 cloves garlic, finely chopped
Extra-virgin olive oil, to taste
4 tomatoes, peeled, seeded and coarsely chopped
2 sprigs parsely, finely chopped
Salt, to taste
4-6 very thin slices French or Italian bread, lightly toasted
Elaboration:
1. In a soup pot, saute the onions, peppers and garlic in about ½” oil,
cooking over low heat for about 15 minutes, stirring occasionally.
2. Add the tomatoes, parsley and 2 cups hot water, then salt to taste.
3. Simmer 15 minutes longer, then raise the heat and cook until almost
ready to boil. (Do not allow to boil.)
4. Place a slice of bread on the bottom of each soup plate, then ladel
the hot soup over it.
Oliagua amb Tomatics (Olive Oil Soup with Tomatoes)
54
OLIVE OIL
TEXTURE RECIPES
55
Olive Oil Texture Recipes
Ingredients:
100 ml water
200 ml olive oil
80 g sugar
100 g isomalt
24 g glucose
4 sheets gelatin
100 g sugar
1-3 g citric acid
Elaboration:
1. Combine the wáter, sugar, glucose & isomalt.
2. Warm to 90 C over 5 minutes, stirring constantly.
3. Add to the thermomix blender and add the oil in a fine thread to
form a homogenous emulsion.
4. Pass the mixture through a sieve.
5. Dissolve the leaves of gelatin (previously hydrated in cool water).
6. Pour the mixture into a container to a height of 1.5 cm.
7. Put in the refrigerator to set.
8. Remove the gelled mass with the aid of a wide finishing nail and a
spatula.
9. Form rectangles of 3x1.5 cm.
10. Combine sugar and citric acid.
11. Dip jelly rectangles in sugar mixture.
Olive Oil Jellies
56
57
Olive Oil Texture Recipes
Ingredients:
Isomalt, as needed (start with about 4-8 Tbl)
Olive oil, as needed
Elaboration:
1. Add isomalt to a small sauce pot. Over low heat, bring to a
temperature of 120 F in order to melt.
2. Dip a cylinder of about 1” diameter and 1 ½” height into the melted
isomalt – A thin film of isomalt with form at the bottom of the
cylinder.
3. Place the cylinder a few inches above a rubber semi-circular mold,
and pour a teaspoon of olive oil into the cylinder – The olive oil will
drop into the mold, encaseing itself within an isomalt shell.
4. Allow to cook to room temperature. The shell will harden.
Olive Oil „Caramel‟
58
59
Olive Oil Texture Recipes
Ingredients:
400 g olive oil
100 g water
16 g mono-dlglyceride
0.1 g sucro-ester
Salt, to taste
Elaboration:
1. Combine the olive oil and mono-diglyceride.
2. Over low heat, warm the olive oil, stirring occasionally, until the
mono-diglyceride is completely dissolved.
3. Combine the water and the sucro-ester. Blend with a turmix to
dissolve the sucro-ester in the water.
4. Slowly drizzle the olive oil into the water solution, blending
constantly with the turmix, in order to form an emulsion.
5. Salt, to taste.
6. Pour into a siphon. Charge with two cream charges, shaking
vigorously after each charge.
7. Cool for 2-4 hours inthe refrigerator.
8. Dispense foam.
Olive Oil Foam
60
61
Olive Oil Texture Recipes
Ingredients:
100 g water-based liquid (water, fruit-juice, wine, etc...)
2.5 g carragenat iota
100 g oil
Elaboration:
1. Combine the water-based liquid with the carragenat. Blend with a
turmix.
2. Bring to a boil and dissolve the carragenat completely in the water.
3. Pour the water-based solution into a bowl and slowly drizzle olive
oil into the water solution, whisking rapidly, to form a „false‟ or
„temporary‟ emulsion.
4. Pour into a mold and refrigerate until firm.
Olive Oil – Water Gels
62
Olive Oil Texture Recipes
Ingredients:
100 g chocolate
2 g mono-diglyceride
100 g chocolate
Elaboration:
1. Combine the olive oil and the mono-diglyceride in a small cooking
pot. Over low heat, warm the oil slowly, mixing occasionally, until
the mono-diglyceride dissolves.
2. Place the chocolate in a bowl. Drizzle the olive oil slowly over the
chocolate, whisking continuously to combine.
3. If the chocolate does not all melt, bring the bowl over the heat for a
little while longer, and continue to whisk.
4. When a homogeneous mixture is created, pour into a mold and
refrigerate until the texture you desire is achieved.
Chocolate Olive Oil
63
64
Olive Oil Texture Recipes
Ingredients:
150 g extra-virgin olive oil
7.5 g xanthan
7.5 g garrofin
312 g glucose
159 g sugar
31 g water
Elaboration:
1. Combine the olive oil, xanthan and garrofin. Blend together with a
turmix.
2. Combine the olive oil mixture with the rest of the ingredients in a
cooking pot. Bring to a boil, blending with a turmix to create a
homogeneous mixture.
3. Working quickly, add this mixture to a pastry bag. Pipe the mixture
into cornstarch molds, pinching the bottom of the pastry bag to
release each large drop of the gummy mixture. Try to make as little
contact as possible between your hands and the gummy mixture, as
it is very sticky. Also, it is wise to wear a double (or triple!) layer of
gloves, as the mixture is very hot.
4. Cover the molded drops with more cornstarch. Allow to sit
overnight at room temperature. Remove gummies and brush off
excess cornstarch.
5. Can be held up to 5 days at room temperature, and 2 weeks in
refrigerator.
Olive Oil Gummies
65
66
Olive Oil Texture Recipes
Ingredients:
200 g extra-virgin olive oil
20 g mono-diglyceride
Elaboration:
1. Combine the olive oil and mono-diglyceride in a small sauce pan.
2. Warm to a temperature of 60 C in order to dissolve the mono-
diglyceride completely.
3. Pour into a metal bowl placed over a bath of ice water. With a
rubber spatula, stir the mixture until it thickens to a spreadable
consistancy and reaches room temperature.
Olive Oil Butter
67
Olive Oil Texture Recipes
Ingredients:
Sugar
Extra-virgin olive oil
Sea salt
Elaboration:
1. Spin a small orb of cotton candy, as per machine instructions.
2. Using a pipette, drizzle/drop a small amount of olive oil over the
cotton candy.
3. Sprinkle with sea salt.
Olive Oil Cotton Candy
68
Olive Oil Texture Recipes
Ingredients:
145 g extra-virgin olive oil
60 g malto-dextrine
1 g salt
Elaboration:
1. Combine all ingredients in a bowl and mix with a rubber spatula
until a homogenous mass forms.
2. Using a rolling pin, compact the mass to a bout an inch thickness.
3. Cutt with a small circular cookie cutter.
Olive Oil „Polverones‟
69
Olive Oil Texture Recipes
Ingredients:
145 g extra-virgin olive oik
60 g malto-dextrose
1 g salt
Elaboration:
1. Combine all ingredients in a bowl and mix with a rubber spatula
until a homogenous mass forms.
2. Over a hot saute pan, crumble this mass into pea-size to grape-size
crumbs. Shake the saute pan continuously over the heat until
„stones‟ form.
Olive Oil „Stones‟
70
Olive Oil Texture Recipes
Ingredients:
2 parts malto-dextrose
1 part extra-virgin olive oil
Elaboration:
1. Combine all ingredients in the bowl of a robot-coupe. Blend for 2-3
seconds.
Olive Oil Powder
71
Olive Oil Texture Recipes
Ingredients:
100 g water
3 g tapioca powder
50 g extra-virgin olive oil
Sea salt, to taste
Elaboration:
1. Combine the water and the tapioca in a small sauce pot. Bring to a
boil to completely dissolve the tapioca.
2. Remove from the fire.
3. Whisking continuously, slowly add the olive oil in a thin stream to
emulsify.
4. Season to taste with salt.
Olive Oil Soup
72
Olive Oil Texture Recipes
Ingredients:
1 L extra-virgin olive oil
5 g lecithin
Elaboration:
1. Combine the olive oil and lecithin in a sauce pot.
2. Over low heat, bring the temperatura to 60 C.
3. Blend with a túrmix to create the air.
Olive Oil Air
73
Olive Oil Texture Recipes
Ingredients:
For caramel base:
100 g isomalt
25 g glucose
1.5 g sucro-ester
45 g extra-virgin olive oil
1.5 g monoglyceride
For finished product
Caramel base
Dried olive powder
Elaboration:
For caramel base:
1. Mix isomalt, glucose and sucro-ester.
2. Heat to 160 C.
3. While the caramel is cooking, dissolve the monoglyceride into the
olive oil. Bring it to 50 C over heat.
4. When the caramel is 160 C, add the oil in a fine thread, whisking
continuously.
5. When the caramel has absorbed all the oil, spread onto a silicone
sheet, cover with another silicone sheet, then a sheet pan, and
press down to flatten.
6. Break into 5 cm sqares, and keep inan airtight container in a cool
dry place until needed.
For finished product:
1. In a thermomix, crush the caramel base into a fine powder. Sift
through a fine metal sieve.
Olive Oil Caramel with Olive Powder
74
2. Line a sheet tray with a silicone sheet. Place a plastic stencil on
top.
3. Sprinkle powdered caramel over the stencil, then lift the stencil.
4. Bake in a 110 C oven until just melted.
5. Remove from oven and sprinkle olive powder on top.
6. Allow to come to room temperature and lift from sheet tray.
75
Olive Oil Texture Recipes
Ingredients:
300 g milk
100 g sugar, divided in half
3 egg yolks
100 g olive oil
Elaboration:
1. Combine the milk and half the sugar in a sauce pot. Over medium
heat bring to a boil.
2. While the milk-sugar mixture is heating, whisk together the yolks
and the rest of the sugar until smooth.
3. When the milk comes to a boil, remove from heat and add about 75
ml milk to the egg yolk-sugar mixture, whisking while you pour.
4. Whisk until smooth, then add another 75 ml milk mixture, whisking
until smooth again.
5. Add the rest of the milk mixture, mix until smooth, and return the
whole mixture to the sauce pot.
6. Heat to 80 C, mixing constantly with a spatula.
7. Pour into a Paco Jet container and freeze until solid.
8. Add olive oil on top of the frozen custard. Mix with the Paco Jet.
Olive Oil Ice Cream
76
Olive Oil Texture Recipes
Ingredients:
480 g milk
170 g sugar, divided in ½
5 egg yolks
50 g extra-virgin olive oil
2 ½ sheets gelatin
300 g extra-virgin olive oil
Elaboration:
1. Combine the milk and half the sugar in a sauce pot. Over medium
heat bring to a boil.
2. While the milk-sugar mixture is heating, whisk together the yolks
and the rest of the sugar until smooth.
3. When the milk comes to a boil, remove from heat and add about 75
ml milk to the egg yolk-sugar mixture, whisking while you pour.
4. Whisk until smooth, then add another 75 ml milk mixture, whisking
until smooth again.
5. Add the rest of the milx mixture, mix until smooth.
6. Add a small about, about 100 ml of the mixture back to the sauce
pot. Combine with previously-hydrated gelatin. Stir over low heat
until gelagin is completely dissolved.
7. Pour the rest of the mixture into the sauce pot.
8. Heat to 80 C, mixing constantly with a spatula.
9. Remove from heat and pour
entire mixture into a bowl.
Slowly drizzle in olive oil in a thin
stream, continuously whisking, as
you would when making a
vinaigrette.
10. Pour mixture into molds.
11. Refrigerate until set.
Olive Oil Custard
77
Olive Oil Texture Recipes
Ingredients:
For the alginate mixture:
1,500 ml water
7.5 g alginate
For the olive juice:
500 g cured green olives
For the spheric mixture:
200 g green olive juice
0.75 g xanthan
1.25 g calcium
For the flavored olive oil:
500 g extra virgin olive oil
4 orange skins
4 lemon skins
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 garlic cloves
12 black peppercorns
Elaboration:
For the alginate mixture:
1. Mix water and alginate with a turmix until there are no lumps.
2. Let stand in refrigerator for 48 hours so that air is incorporated into
the mixture and the alginate dissolves completely in the water.
For the olive juice:
1. Pit the olives.
2. Puree the pulp in a blender.
Olive Spheres
78
3. Strain with a Superbag by pressing with your hands.
4. Save the juice obtained in the refrigerator until needed.
For the spheric mixture:
1. Combine the juice and the calcium. Allow calcium to hydrate for 1
minute.
2. Sprinkle xanthan on the surface of the juice.
3. Blend using a turmix at medium speed.
4. Keep in refrigerator for 24 hours.
To make spherics:
1. Fill a 5 ml semi-spheric spoon with green olive oil spheric mixture.
2. Pour the contents of the spoon into the alginate mixture to form
spherical olives. It is very important that the olives do not touch
each other, as they would stick together.
3. Leave the spherical olives in the alginate mixture for 2 ½ minutes.
4. Remove the spherical olives from the alginate mixture with the help
of a spoon with holes. Submerge in cold water for cleaning.
5. Drain the olives from the water, without touching, and place in the
flavored oil.
6. Keep in the refrigerator for 12 hours.
79
-bres
- Andrews, Coleman. Catalan Cuisine: Europe’s Last Great Culinary
Secret. London: Grub Street, 1997.
- Homepage. 19 Nov. 2009. <www.saveur.com>. Massanes, Toni. El Gran
Libre De La Nostra Cuina. Barcelona: Institut Catala de la Cuina i
Fundacio Viure sl Mediterrani, 2006.
- Wright, Clifford A. Homepage. 19 Nov. 2009
<www.CliffordAWright.com>.
BIBLIOGRAPHY