This week #SpicyChat is all about EVOO – Extra Virgin Oil. Not just any olive oil but Truly Extra Virgin by Chile Olive Oil. The question is how did I discover Chile Olive Oil? I am glad you asked, because I am bursting at my seams to share this. Inspiration for creating my Twitter Chat Party (#SpicyChat) came from two twitter parties I take part in on a weekly basis.
The Hungry Goddess, founder of HG Eats had a Twitter Chat Party showcasing Chile Olive Oil. Not only do you get to participate in scintillating conversations with like-minded foodies, there are giveaways too. Now who doesn’t relish olive oil? Regardless of my hectic week, I wasn’t about to miss this chat. Guess what, I am so GLAD I did get to join in because to my utter delight – I won the giveaway. 20 Bottles of Chile EVOO and 18 bottles of Chilean Wine. Did I hit the foodie jackpot or what?
Chile Olive Oil: Chilean oil has become well-known around the world for its quality, and the country produces extra virgin oil exclusively. In recent years Chilean olive oils have racked up awards in internationally recognized olive oil competitions throughout Italy, Spain and the United States.
Even before it sunk in, my foodie heart was already brainstorming the recipes I would create with Chile Olive Oil. Of course with my Twitter Chat Party, it would be fair to dedicate a #SpicyChat edition showcasing the fine Chile Olive Oil products.
Speaking of food, I am not one to play favorites, I love food, period. Well maybe I will rephrase to say I love good food, regardless of the age, gender, and region.
That said, once in a while a girl especially, one as opinionated as myself, succumbs to her weakness. And for me, that moment of pure orgasmic experience, food that gratifies my very core incontestably is French cuisine. It seemed natural for me to create a French dish showcasing Chile Olive Oil. Of all main-course salads, the Niçoise is my all-time favorite. It’s a complete meal; summer, spring, fall, or winter – an inspired combination that is sure to please everyone.
And because you also eat with your eyes, this one wins for its contrasting shades of colors and textures with peppery lettuce, carefully cooked green beans, nutty purple potatoes, fresh and juicy tomatoes, hard-boiled eggs, and perfectly seared black pepper crusted Sashimi quality Tuna all dressed with Chile Olive Oil herb vinaigrette. Are you drooling yet?
It would be a fair assumption to make that not a day goes by that I don’t use olive oil in my daily cooking. And that goes for many of us. That said one area that hasn’t exploited the benefits of olive oil, is desserts. Olive oil is a healthy and flavorful fat without being overpowering. EVOO is subtle, but with it’s delicate flair, it will sweep your guests palate. I live in Florida where citrus is grown in abundance. Therefore to showcase the versatility of olive oil, I also baked an Orange Olive – Oil Cake. It’s a great example for “if it grows together, it goes together”. Olives and citrus thrive in the same climates therefore they are grown in the same regions.
Nicoise Salad with Seared Black Pepper Crusted Tuna & Chile Olive Oil Vinaigrette
Nicoise Salad is French classic at it’s best, using simple but good quality ingredients. Try to buy the best sushi-quality Tuna for this salad. I use Purple Potatoes as I enjoy their nuttiness especially, here where the flavor is heightened with the classic French olive oil vinaigrette. This recipe can easily feed 8-10 people as a main course. I split it into half for our family dinner.
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” ― Julia Child
For the vinaigrette I opted to use the ‘smooth’ Chile olive oil and for searing the tuna, I used the ‘bold’ Chile Olive Oil.
Vinaigrette Salad Dressing
- 1/2 cup Champagne vinegar
- 1 tbs Dijon mustard
- 1 teaspoon anchovy paste
- Salt and freshly ground pepper, to taste
- 1 1/2 cups smooth Chile olive oil
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons fresh basil leaves, thinly sliced
French Potato Salad
- 2 lbs purple potatoes (substitute with fingerling)
- 1/2 cup vinaigrette salad dressing
- Four 1-inch-thick fresh tuna steaks (about 2 pounds)
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound green beans, stems removed and blanched
- 1 recipe French Potato Salad (above)
- 4 ripe tomatoes (roma, heirloom) cut into wedges
- 4 hard-boiled eggs, peeled and cut in half
- 1/2 pound good black olives, pitted
- 1 bunch arugula
- Whisk anchovy paste, vinegar, and mustard. Gently stream Chile olive oil while whisking constantly and the dressing is thick. Add the chopped parsley, basil, salt, and pepper.
- Boil the potatoes into a large pot of salted water until they are cooked through. When cool enough to handle, cut the potatoes in quarters and 1/2 cup, or more to taste, of the vinaigrette to the potatoes while they’re still warm and toss the salad to coat. Allow the vinaigrette to soak into the potatoes for half an hour before using.
- Heat a saute pan or stove-top grill until very hot.
- Rub salt, pepper, and olive oil to the tuna.
- Sear on high, I tend to cook it on the rarer side (pink in the middle).
- To serve, arrange the tuna, beans, potato salad, tomatoes, eggs, and olives on top of the arugula on a large platter and serve immediately.
Recipe adapted from Leite’s Culinaria.
Orange Olive Oil Cake
I simply adore this cake. I have made it on numerous occasions and every time my guest have been wowed. The recipe actually calls for NO butter, yet it is super moist. The hard part is keeping yourself from slicing the cake when it comes right out of the oven. As per David Leite, “this orange-olive oil cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that”.
I used the ‘smooth’ Chile Olive Oil for this recipe. Olive oil is a fantastic and versatile ‘healthy’ fat. Baking with olive oil is not only good for you but it also maintains its high standards of taste. Speaking of healthy, I have even baked this cake with grapefruit juice and it still tasted as sensational.
- 4 to 5 large navel oranges or grapefruit
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups smooth Chile Olive Oil
- Confectioners’ sugar, for sprinkling
- Pre-heat the oven to 350°F (175°C).
- Finely grate the zest of 3 oranges. Squeeze 4-5 oranges to make 11/2 cups juice.
- Whisk together the flour, baking powder, and salt in a large bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs on medium speed until well combined. Add sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, add the flour mixture and olive oil, until just a few strands of flour remain. Pour in the orange juice and zest and beat to bring the batter together.
- Pour the thin batter into a well oiled bundt pan and bake until a few crumbs cling to it. Start testing around 60 minutes. It can bake up to 75 minutes.
- Let cake cool completely, and then remove from pan. Let it sit for at least 24 – 36 hours before you slice it. Hide it if necessary from your kids.
Not only have I baked cake with olive oil, I have also used olive oil for savory empanadas and breads. Have you baked with olive oil? What have your experiences been?
For more delicious Chile Olive Oil inspirations, join us tonight for a #SpicyChat Extra Virgin Olive Oil Party at 8 PM EDT on Twitter with @chileoliveoil.