CREAMY RISOTTO
On the 12th day of olive oil, we made a creamy, Milan-style risotto and finished it with our single-varietal Alter Ego Itrana by @oliomarsicani, which is a perfect pairing because while the Itrana has loads of flavor, its bitterness and pungency profiles don’t overwhelm the risotto. Don’t worry if you don’t have saffron threads; the risotto is also excellent without it. Ingredients 6 to 7 cups chicken or vegetable broth, as needed ½ teaspoon saffron threads, optional 2 tablespoons Oro di Rufolo cooking EVOO ½ cup finely chopped onion Salt 1½ cups Arborio or Carnaroli rice ½ cup dry white...
ROASTED VEGGIES WITH ROMESCO SAUCE
On the 11th day of olive oil, we made these delicious roasted vegetables with a version of Romesco sauce. We use @orodirufolo cooking EVOO to season the veggies and single-varietal Trappeto di Caprafico’s Intosso EVOO from @tommasomasciantonio and our 10-year aged balsamic vinegar for the Romesco sauce. Adapted from a recipe by @yewanda_komolafe for the New York Times Ingredients ½ pound or more broccolini, trimmed and cut into 2½-inch-long pieces 1½ pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets ¼ cup Oro di Rufolo cooking EVOO Kosher salt (Diamond Crystal) and black pepper ¼ cup roasted...
FENNEL AND ORANGE WINTER SALAD
On the 10th day of olive oil we made a seasonal winter salad with fennel, orange and olives on a bed of chopped red cabbage. We dressed the salad with our Hojiblanca EVOO from @orodeldesierto and 10-year aged balsamic vinegar from Alessandro Biagini’s tiny, bespoke production in Modena, Italy. Ingredients ¼ small red cabbage, chopped 2 large oranges 1 small red onion, halved lengthwise and thinly sliced 12 green Castelvetrano olives, pitted and roughly chopped ¼ cup Oro del Desierto Hojiblanca 2 tablespoons 10-year aged balsamic vinegar ¼ teaspoon red pepper flakes Generous pinch of dried oregano Flaky sea salt...
CAST IRON STEAK WITH OLIVE OIL AND LEMON
On the 9th day of olive oil, we used a cast iron pan to sear and cook New York strip steak and finished it with EVOO and lemon. Here, we want a robust olive oil to stand up to the strong flavor of the grilled steak so we are finishing the steak with single-varietal Coratina EVOO by @oliogangalupo. Technique by @juliamoskin of the New York Times. Ingredients 1-inch thick New York strip steak, trimmed Kosher salt and freshly ground pepper Olio Gangalupo Coratina EVOO Lemon wedges Directions 1. Remove packaging and pat meat dry with paper towels. Line a plate...