Olive Oil Blog

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SOFTCORE ALBACORE (TUNA BRAISED IN OLIVE OIL)

TIME TO MAKE SOFTCORE ALBACORE Serves 6 Ingredients: 2 pounds skinless albacore fillet Kosher salt Freshly ground pepper 1 tablespoon seafood seasoning blend (salt-free) 4 garlic cloves, roughly chopped Approximately 2/3 cup extra virgin olive oil Method: Heat the oven to 350°F with the rack in the middle. Cut the albacore filet crosswise into 1½ inch-thick steaks. Season both sides of the steaks liberally with salt and pepper and place them in a single layer in an oven-proof dish. Sprinkle the tuna with your favorite salt-free seafood seasoning blend and the chopped garlic. Pour olive oil into the dish until...

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Coskun Piper-Balta

Baba ghanoush-Abagannuc; burnt eggplant salad with garlic, olive oil

Abagannuc or baba ghanoush is a popular mezze or salad in southern Turkish cuisine, where eggplants are char grilled to get a delicious, smoky flavor. It has different versions throughout the Middle East. We'd like to add a little pomegranate molasses in our version for a tangy, sweet flavor. This salad / dip goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside. Recipe type: Turkish Mezzes, Salads Cuisine: Regional Turkish Cuisine Serves: 4 Ingredients 2 medium aubergines...

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Coskun Piper-Balta

Arugula Salad with Shaved Parmesan, Lemon & Olive Oil

This arugula salad with shaved Parm and a bit of lemon juice and olive oil is perfect paired with grilled steak or thin crust pizzaServings: 4 as a starterINGREDIENTS5 ounces (or 4 generous handfuls) arugula1 tablespoon fresh lemon juice, from one lemon3 tablespoons extra virgin olive oil, best quality such as Lucini1/8 teaspoon saltFreshly ground black pepper, to tasteBig hunk Parmigiano-Reggiano cheeseINSTRUCTIONSIn a large salad bowl, combine the lemon juice, extra virgin olive oil, salt and pepper. Place the arugula in the bowl and toss with the dressing.Using a vegetable peeler, shave sheets of Parmesan cheese onto salad (to taste)....

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Coskun Piper-Balta

Zucchini Ribbons with Goat Cheese, Olives, and Chilli Oil

ZUCCHINI RIBBONS WITH GOAT CHEESE, OLIVES, AND CHILLI OIL Serves 4INGREDIENTS:1 cup neutral oil, such as grapeseed or canola2 T Spanish paprika2 tsp. red chili flakes1/2 cup olive oil2 green zucchinis, ends trimmed, thinly sliced length-wise into strips, preferably with a Japanese mandolin2 yellow zucchinis, also called gold bar zucchini, ends trimmed, thinly sliced length-wise into strips, preferably with a Japanese mandolinSalt and freshly ground white pepper1 T chopped parlsey2 cloves garlic, smashedZest of 1 lemon3 oz fresh goat cheese, softened to room temperature3 oz black olives, such as Kalamata, pitted and halvedHow to Make:Heat the neutral oil in a...

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