Best 2 Black Olive Oil Recipes

Black olive oil is a unique and flavorful culinary oil made from pressing ripe black olives. Its distinct dark color and rich, fruity taste make it a popular choice for various culinary applications. Ranging from savory to sweet, this versatile oil can transform ordinary dishes into extraordinary culinary experiences.

This article presents a collection of delectable recipes that showcase the culinary prowess of black olive oil. From savory starters to delectable main courses and sweet treats, these recipes explore the diverse possibilities of this unique ingredient. Whether you seek a vibrant salad dressing, a flavorful marinade for grilled meats, or a rich and decadent dessert, you'll find inspiration within these pages.

Embark on a culinary journey with our tantalizing black olive oil recipes. Discover how this special ingredient can elevate your cooking, adding depth of flavor and a touch of sophistication to every dish. Prepare to impress your family and friends with culinary creations that celebrate the unique taste of black olive oil.

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA

Olive Oil Poached Shrimp with Olive Tortillas, Cumin Scented Black Beans and Tomatillo Avocado Salsa image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 45

Ingredients

2 cups olive oil
2 cloves garlic, crushed
2 shallots, thinly sliced
1/2 teaspoon black peppercorns
4 slices lemon
3 sprigs fresh thyme
18 whole shrimp, cleaned and deveined
3 cups baby arugula
1 cup radishes, thinly sliced
1 cup watercress
1/4 cup assorted olives, cut in slivers
3 tablespoons olive oil
1 tablespoon rice vinegar
Salt and freshly ground black pepper
Olive Tortillas, recipe follows
Cumin Scented Black Beans, recipe follows
Tomatillo Avocado Salsa, recipe follows
4 ounces queso fresco, crumbled
Lime Sour Cream, recipe follows
Fresh cilantro sprigs, for garnish
6 lime wedges, for garnish
2 1/2 cups all-purpose flour, plus more for rolling
1/2 cup vegetable shortening (3 1/2 ounces)
2 tablespoons pitted and finely chopped kalamata olives
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, diced
2 teaspoons ground toasted cumin seeds
1/2 teaspoon hot red pepper flakes
8 ounces cooked black beans
Salt and freshly ground black pepper
1/2 bunch fresh cilantro, minced
8 ounces tomatillo, papery husks removed, cut into 1/4-inch dice
2 avocados, peeled, pitted and cut into 1/4-inch dice
3 scallions, finely chopped
1 jalapeno pepper, seed and minced
3 tablespoons chopped fresh cilantro
3 tablespoons olive oil
1 tablespoon lime juice
Salt and freshly ground black pepper
1 cup sour cream
Zest and juice of 1 lime
Salt and freshly ground black pepper

Steps:

For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.

BLACK OLIVE OIL

Black Olive Oil image

From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into!

Provided by Cadillacgirl

Categories Salad Dressings

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

1/2 cup black olives, pitted
2 anchovy fillets or 1 1/2 teaspoons anchovy paste
2 cups extra virgin olive oil
2 garlic cloves
2 fresh thyme sprigs, chopped (leaves only)

Steps:

Combine all the ingredients in a blender and puree until smooth.
Refrigerate in a tightly covered container for up to 1 week.

Tips:

Choose ripe, flavorful olives: The quality of your olives will greatly impact the flavor of your oil. Look for olives that are plump, dark in color, and free of blemishes.
Use a variety of olives: Don't be afraid to mix and match different types of olives to create a unique flavor profile. For example, you could use a blend of Kalamata, Niçoise, and Arbequina olives.
Roast the olives before pressing: Roasting the olives before pressing will help to bring out their flavor and aroma. You can roast the olives in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Use a cold press: A cold press is the best way to extract oil from olives without damaging the delicate flavor compounds. If you don't have a cold press, you can use a food processor or blender, but be sure to work in small batches and avoid overheating the oil.
Store the oil in a cool, dark place: Olive oil is best stored in a cool, dark place away from heat and light. This will help to preserve the flavor and quality of the oil.

Conclusion:

Making black olive oil at home is a fun and rewarding experience. With a little time and effort, you can create a delicious, flavorful oil that you can use in your favorite recipes. So what are you waiting for? Get started today!

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