1st Harvest & Arbosana Recipes

100% Artisanal Natural Provenance

Bread Dipping Oil

Ingredients

1 cup of AHH 1st Harvest, Arbosana Below 25 or Lemon Press Cold Pressed EVOO
1 teaspoon lemon juice fresh (if not using Lemon Press, not required when using our Lemon Press EVOO)
2 to 3 garlic cloves minced
2 to 3 tablespoons Parmesan cheese (optional)
1/2 tablespoon dried basil
1/2 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Crusty wood oven baked bread or toasted bread

Instructions

Combine all the ingredients in a bowl and whisk with a fork. Taste and adjust as necessary.

To serve, mix the oil to evenly disperse the spices. Scoop into shallow dishes or small bowls, then pair with crusty or toasted bread of your choice.

Chimichurri Prawns

The bright flavours of freshly made chimichurri complement prawns beautifully.
Try it with other kinds of seafood, too, like grilled salmon, snapper, whiting or lobster.

Ingredients

For the chimichurri sauce:

1/4 cup coarsely chopped sweet onion
2 garlic cloves, peeled and coarsely chopped
1 bunch coriander, washed and dried
1 bunch flat-leaf parsley, washed and dried
1/4 cup fresh lime juice (1 to 2 limes)
1/2 cup AHH Extra Virgin Olive Oil (1st Harvest, Arbosana or Lemon Press)
3/4 teaspoon kosher salt, or more to taste

For the prawns:

750 grams to 1 kg large shrimp, peeled and deveined
1 tablespoon AHH 1st Harvest or Arbosana Extra Virgin Olive Oil

Instructions

Make the chimichurri sauce: Place the onion and garlic in the bowl of a food processor and pulse several times until chopped. Add the coriander and parsley; pulse again until chopped. Add the lime juice. Slowly add the olive oil through the feed tube with the machine running. Season with salt.

Heat the olive oil in a large skillet over medium-high heat. Add the prawns and sauté for 4 to 5 minutes. Turn the heat down to medium-low. Toss with half the chimichurri, then transfer the remainder of the sauce to a lidded jar and refrigerate for up to 3 days.

Serve the prawns with your favourite rice or pasta.

Serves 4.

Pork Tenderloin with Tomato and Onion Salad

If you’re firing up the grill this weekend, this simple but colourful dish makes an impressive centrepiece.
For a crowd, simply double or triple the recipe. In addition to the tomato and onion salad, make a tasty side dish by first grilling up seasonal vegetables—brush them with olive oil and cook for two minutes per side or until tender.
Note: You can enjoy this pork dish any time of year by cooking it in a large cast-iron skillet on your stovetop.

Ingredients

2 cups red and yellow cherry tomatoes, halved
1 small red onion, peeled and thinly slivered lengthwise
1 to 2 cloves garlic, finely minced
1 to 2 tablespoons red wine vinegar or sherry vinegar, or to taste
1 tablespoon chopped fresh parsley or coriander
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon hot red pepper flakes
Coarse salt
Freshly ground black pepper
1/3 cup 1st Harvest or Arbosana extra virgin olive oil, plus more for coating the pork
2 pork tenderloins, about 0.5 kg each

Instructions

Place the tomatoes and onions in a medium-sized bowl. In a jar with a tight-fitting lid, combine the garlic, vinegar, parsley, cumin, oregano, thyme, red pepper flakes, and salt and pepper to taste. Add the olive oil and shake vigorously until emulsified. Pour over the tomato-onion mixture and toss to combine. Set aside to marinate while grilling the pork.

Preheat an outdoor grill to medium-high heat. Coat the pork with olive oil and season it generously with salt and pepper. Grill the pork until nicely browned on the outside, turning as needed, and cooked to an internal temperature of 63°C – it will be slightly pink in the centre. Let rest for three minutes, then slice crosswise on a diagonal into 1 cm thick pieces. Shingle on a platter and lightly drizzle with olive oil.

Stir the tomato-onion salad once more, taste for seasoning, and then spoon it around the pork.

Serves 4.

Olive Oil Chiffon Cake

What sets chiffon cake apart from other yellow cakes is its versatility—use it for classic layer cake recipes, for ice cream cakes, and even for a breakfast cake. Because it’s made with oil, not butter, chiffon cake stays moist in the fridge or freezer. Extra virgin olive oil adds a subtle yet rich flavour—you’ll never call chiffon cake bland again! What’s more, it’s wonderful for getting all the benefits of olive oil in a sweet way. This recipe yields two 20 to 25 cm rounds. Cut a wedge from one layer and top it with yogurt and fruit for breakfast or a snack. You can also cut each layer in two horizontally to build a four-layer cake with your favourite filling.

Ingredients

5 large eggs
1 cup sugar, divided
1/2 + 1/8 cup Arbosana Below 25 extra virgin olive oil
1 1/2 teaspoons vanilla extract
1/3 cup water, room temperature
1 1/4 cups cake flour
1/2 + 1/8 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 + 1/8 teaspoon cream of tartar

Instructions

Separate the whites from the yolks when the eggs are cold and then leave them on the counter for about 30 minutes to come to room temperature (the whites will whip much better than when cold). Centre one of the racks in the middle of your oven and preheat it to 160 °C. Line two 20 to 25 cm cake pans with parchment paper and set aside.

In a large bowl, whisk the yolks and 1/2 cup sugar for about 2 minutes until fully blended and light in colour. Whisk in the olive oil, vanilla, and water. Whisk the flour and baking powder in a small bowl and then whisk this into the yolk mixture until it’s fully incorporated.

In a standing mixer or large bowl, beat egg whites, salt, cream of tartar, and the remaining 1/2 cup sugar on low speed for about 30 seconds and then gradually increase the speed to high. Continue beating for 8–10 minutes until you get a glossy meringue with firm peaks.

Fold about a cup of the meringue into the yolk mixture to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions and continue baking until the tops are golden brown and spring back when lightly pressed with a fingertip—about 15 minutes more, depending on your oven.

When done, invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them, then invert them again, take off the pans, and remove the parchment. If you aren’t using the layers right away, you can stack them with a piece of parchment paper between them and store them in a covered cake holder for up to three days on the counter.

Yields two 20 cm to 25 cm cake layers.

Marinated Rib-Eye Steak with Chimichurri Sauce

These rib-eyes can be cooked indoors or out. To get more mileage (aka servings) from the steaks, thinly slice them on a diagonal after cooking and shingle on a large platter with the chimichurri sauce.

Ingredients

Two 250-to-300-gram rib-eyes, each at least 1.5 o 3 cm thick
1 to 2 tablespoons 1st Harvest extra virgin olive oil
Coarse salt (kosher or sea)
Freshly ground black pepper

For the chimichurri marinade/sauce:

2/3 cup fresh coriander, loosely packed
1 cup fresh flat-leaf parsley, loosely packed
1/4 cup red wine vinegar
5 garlic cloves, peeled
1 teaspoon dried oregano
1 teaspoon coarse salt (kosher or sea)
1/4 teaspoon hot red pepper flakes
1 small onion, finely chopped
1/4 cup water
1/4 cup 1st Harvest extra virgin olive oil

Instructions

Combine all the ingredients for the marinade/sauce in a medium bowl and whisk to mix. Set aside half the marinade for serving. Place the steaks in a sturdy resealable bag or in a baking dish large enough to hold them and pour the remaining half of the marinade over them. Marinate the steaks for 30 minutes to 1 hour. Remove the steaks from the marinade and scrape off any excess. Season on both sides with salt and pepper.

Heat a large cast-iron skillet on the stovetop over medium-high heat. Add 1 to 2 tablespoons of olive oil. Add the steaks to the pan and cook, turning once or twice with tongs, until done to your liking, 3 to 4 minutes per side. Alternatively, cook the steaks on an outdoor barbeque plate (Note: really thick steaks can be browned in the frying pan or on the barbeque plate, then transferred to a 200 °C oven to finish cooking.) Transfer the steaks to a platter or plates.

Serve with the reserved chimichurri sauce spooned onto the steak and then lightly drizzle some 1st Harvest extra virgin olive oil.

Serves 2.

Crispy-Skinned Salmon with Herb Sauce

While it is preferential for wild-caught salmon, farm-raised salmon is also very good.
Feel free to substitute tuna, mackerel, flathead or trout if salmon is not available.

Ingredients

2 oil-packed anchovy fillets (optional)
1 garlic clove, peeled and thinly sliced
1 cup chopped tender fresh herbs, such as parsley, dill, basil
1 tablespoon brined capers, drained
2 tablespoons fresh lemon or lime juice,
5 tablespoons AHH Lemon Press extra virgin olive oil (alternatively use Arbosana)
2 tablespoons AHH Arbosana Below 25 extra virgin olive oil
Coarse salt (kosher or sea) and freshly ground black pepper
Four 200 grams skin-on fillets of salmon
Flaky sea salt, such as Maldon, for finishing

Instructions

Make the sauce:
Using the side of a chef’s knife, mash the anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with the herbs, capers, lemon juice, and 5 tablespoons of Lemon Press olive oil. Season with salt and pepper. (Remember, exercise caution with the salt as capers are salty.)

Cook the Fish:
Swirl two tablespoons of Arbosana olive oil in a large non-stick pan / skillet. Season the salmon generously on both sides with salt, and lay skin side down in a cold skillet. Place the skillet over medium heat and let it gradually heat up until the fat starts to cook out of the fish, about 4 minutes.

At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp, and the flesh is mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.

Spoon the green sauce onto a platter and carefully set the salmon, skin side up, on top. Sprinkle with sea salt before serving.

Serves 4.

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