Cooking Techniques With Olive Oil (9 page)

2. In a larger bowl whisk together flour, sugar, rosemary and salt. Create a well in the center of the bowl and pour in the olive oil and foamy yeast mixture.

3. Using a fork at first, start mixing the dry ingredients into the wet ingredients until a coarse dough is formed. Using well-floured hands, continue to mix dough until a rough ball is formed.

4. Turn dough onto a lightly floured work surface and knead the dough, adding in the chopped olives as you work. Continue to sprinkle in more flour (up to ¼ cup) while you knead until dough is smooth and not sticky, about 10 minutes.

5. Place dough ball onto a baking sheet with a silicone baking mat, cover with a clean kitchen towel and place in a warm area to rise until it doubles in size, about 2-3 hours.

6. Preheat oven to 400ºF.

7. Remove the towel and cut two lines into the dough. Brush with 1 teaspoon of olive oil and bake until bread is golden, about 15-20 minutes.

Olive Oil Almond Cookies with Rosewater and Cardamom

This little cookie packs a big crunch. Use a nutty-flavored olive oil to bring out the almond goodness and highlight the hints of rosewater and cardamom.

Yield: 40 cookies

Ingredients:

1 cup almond meal

¾ cup unbleached all-purpose flour

½ cup light brown sugar, packed

½ teaspoon salt

½ teaspoon ground cardamom

½ cup extra virgin olive oil

1 tablespoon rosewater

1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375ºF. Line a baking sheet with parchment paper or use a silicone baking mat.

2. In medium size bowl, whisk together the dry ingredients.

3. In a small bowl, whisk together the wet ingredients.

4. Pour the wet ingredients into the dry and mix until incorporated.

5. Scoop out 1 tablespoon of dough, flatten it into a circle, about ¼-inch thick, and place onto the prepared baking sheet. Continue doing this with the rest of the dough until the baking sheet is full, spacing the cookies about one inch apart.

6. Bake for 12 minutes or until the edges are golden. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.

Note
: Rosewater can be found in Middle Eastern markets.

Dark Chocolate Olive Oil Cake with Strawberries

Moist and filled with extra chocolatey goodness, use either a fruity or neutral olive oil, depending on your personal palate.

Yield: 1 9-inch round cake

Ingredients:

1 cup unbleached all-purpose flour

½ cup dark cocoa powder

2 teaspoon baking powder

teaspoon salt

¾ cup granulated sugar

¾ cup nonfat Greek yogurt, plain

3 large eggs

1 teaspoon vanilla extract

½ cup extra virgin olive oil

¾ cup dark chocolate chips

8 large strawberries, halved with the tops removed

Instructions:

1. Preheat oven to 350ºF. Apply nonstick spray to a 9-inch round baking pan and line the bottom with parchment paper.

2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder and salt.

3. In a large bowl, mix the sugar, yogurt, eggs, vanilla, and olive oil together until combined.

4. In batches, mix the flour mixture into the yogurt and stir until combined. Stir in the chocolate chips, then pour the cake batter into the prepared pan.

5. Arrange the strawberry halves over the top of the cake.

6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool on the pan for 15 minutes then gently run a knife along the side of the cake. Carefully remove the cake from the pan and transfer to a cooling rack to cool completely.

8. Serve alone, dusted with powdered sugar, or add a scoop of vanilla ice cream.

Chapter Seven:

Other Cooking Techniques Using Olive Oil

Infusing with Olive Oil

Oils infused with garlic, fresh herbs, dried herbs or hot peppers are called flavored or infused oils. Adding spices and herbs to extra virgin olive oil adds interesting flavors and enhance the oils. Usually the herb is bruised. To bruise, gently rub a few sprigs of herbs in your hands. This step will make it easier for the oil to penetrate and for aromas to escape.

Important: Commercially prepared flavored olive oils are usually safe to keep and use for a long time. Homemade oils are not. If you make your own infused oils, make up a small batch, keep it refrigerated and use it up within a few days.

Tips on Infusing:

• Infused oils can replace butters on bread and pastas and have a multitude of uses in the kitchen.

• Oil is heated before the herb or spice is added to remove any bacteria present.

• Toast whole spices, nuts and seeds before grinding and adding to the oil, for a more complex flavor.

• Flavored oils can be used to finish a dish, or to make into sauces, dressings or marinades.

• If the oil becomes cloudy, discard.

Triple-Herb Infused Olive Oil

In a clean bottle, add one rosemary sprig, two oregano sprigs, and two thyme sprigs to the bottle. Heat approximately 2 cups of olive oil to a simmer for 10 minutes. Bring the oil back to room temperature and pour into your bottle. Refrigerate immediately and use up within a few days.

Vanilla and Cinnamon Infused Olive Oil

In a clean bottle, add two vanilla beans and a cinnamon stick. Heat approximately 2 cups of olive oil to a simmer for 10 minutes. Bring the oil back to room temperature and pour into your bottle. Refrigerate immediately and use up within a few days.

Garlic and Peppercorn Infused Olive Oil

In a small clean jar, add 6-8 garlic cloves and 10 peppercorns. Heat approximately 2 cups of the olive oil to a simmer for 10 minutes. Bring the oil back to room temperature and pour into your bottle. Refrigerate immediately and use up within a few days.

Baby Rose Bud and Clove Infused Olive Oil

In a clean bottle, add clean, dried rose buds and whole cloves. Heat approximately 2 cups of the olive oil to a simmer for 10 minutes. Bring the oil back to room temperature and pour into your bottle. Refrigerate immediately and use up within a few days.

Whipping with Olive Oil

Whipping olive oil in a food processor or blender emulsifies and thickens the sauce to create a smooth, thick dressing for your sandwiches. The key to successfully whipping vinegars into your olive oil is to start slowly, adding the oil drop by drop. Make sure all of the ingredients are at room temperature. Use an olive oil that is mild in taste.

Homemade Mayonnaise

Yield: 1¼ cups

Ingredients:

1 large egg yolk, at room temperature

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 cup extra virgin olive oil, divided

¼ teaspoon salt

teaspoon freshly ground pepper

Instructions:

1. Place the egg yolk in a medium bowl. Using a whisk, beat until eggs are light and fluffy.

2. Whisk in mustard and lemon juice.

3. Slowly whisk in ¼ cup of olive oil. Do not rush as you add the remaining olive oil. Whisk continuously until mayonnaise thickens, about 30 minutes.

4. Season with salt and pepper.

5. Cover and chill. Refrigerate for up to 5 days.

For variations:

Herbal: add 2 tablespoons of freshly chopped chives, parsley, tarragon or oregano.

Horseradish: add 2 tablespoons of spicy horseradish, just before serving.

Garlic: add 1 crushed garlic clove with the egg yolks.

Note
: Because of a slight risk of bacterial poisoning, the USDA advises against the consumption of raw eggs by pregnant women, young children, and anyone having a weakened immune system or other compromised health issues. Pasteurized fresh eggs are commercially available and safe to use.