Olive Oil Gift - Spanish Olive Oil

One of the fun things to do with olive oil cooking is to visit Mediterranean lands through our stomachs. What follows are authentic recipes from the area along with a few from other places.

Please note that salt isn’t included in these recipes. You can of course salt to your taste, but with so many powerful flavors intermingling, is salt really needed? We’ll just leave that up to you.

Olive Oil Recipes

Spain: Gazpacho
Gazpacho is a cold tomato soup, a favorite hot weather dish.
3 slices whole grain bread cubed
1 cup tomato juice
1 ½ pound fresh tomatoes, chopped
1 medium green pepper, seeded and chopped
1 medium red, orange or yellow pepper, seeded and chopped
1 small cucumber, peeled and chopped
1 teaspoon crushed garlic
4 tablespoons red wine vinegar
½ cup extra virgin olive oil

Mix the bread, tomatoes, cucumber and garlic in a bowl. Add enough tomato juice to moisten the bread. Puree this in a blender, adding more tomato juice if necessary. You’ll have to do batches unless you have an industrial-sized blender. Add the remaining tomato juice, chopped peppers, vinegar and olive oil. Stir well and refrigerate before serving (you want this soup very cold on hot days). Serve with garnishes in separate bowls: chopped onion, croutons, sliced olives, or whatever strikes your fancy.

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Green Olive Sauce

Spain: Green Olive Sauce
Great for meat or fish fresh off the grill.
1 cup green olives (no stones)
2 medium tomatoes, sliced
1 medium onion, sliced
1 teaspoon crushed garlic
½ cup white wine
¼ cup lemon juice
4 tablespoons extra virgin olive oil
¾ cup water
Puree olives, tomatoes, onion, garlic, wine and lemon juice in a blender. With the blender on low, gradually add the olive oil. Put into a sauce pan, add water, and simmer for fifteen minutes. Refrigerate before serving.

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January 29, 2004

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Italian Olive Oil Recipe

Chicken with Black Olive Sauce
2 pounds skinned chicken breasts
1 teaspoon crushed garlic
½ teaspoon oregano
½ teaspoon rosemary
2 medium tomatoes, chopped
15 black olives (no stones)
1 cup white wine (dryer the better)
¼ cup extra virgin olive oil
Slice the chicken breasts into strips one inch wide. Heat the olive oil in a large sauce pan, add garlic and brown the garlic. Add chicken strips and brown. Put in the garlic, oregano, rosemary, tomatoes, olives and wine. Simmer for a few minutes, stirring well, cover and cook for 45 minutes or more until the chicken is tender. Simmer again uncovered to thicken the sauce, if desired.

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