Have you ever had a martini with olive oil? Probably not. My first experience with olive oil in any type of alcoholic drink happened a few months ago at the reopening party for Todd English?s Olives. Todd has partnered with Chile Olive Oil to ?demonstrate how using quality extra virgin olive oil like the extra virgins from Chile can enhance the flavor of many dishes ? from appetizers to entrees to desserts.?
When Chile offered to send us a couple of bottles to try at home, I quickly accepted. Martinis don?t jump to mind when thinking about olive oil recipes, but bruschetta certainly does, and Jon is a big fan of my recipe. So I thought why not create a simple summer menu that focuses on olive oil.
Bruschetta
Like many of my recipes, this one can be thrown together pretty quickly and without any measuring devices. Although you don?t have to, I like to let the bruschetta sit in the fridge for about an hour before serving (just don?t add the mozzarella); this allows the flavors marinate and also gives you the chance to make it ahead of time if serving guests.
Ingredients
- Campari tomatoes, chopped
- Red onion, minced
- Fresh basil, sliced thin
- 1 tbls minced garlic (I like to use the pre-minced in a jar as the garlic tends to be sweeter than raw garlic)
- Pinch of sugar
- 1 tsp lemon juice
- Olive oil
- 1 tbls red wine vinegar
- Mozzarella
- Baguette
Combine tomatoes, onion, garlic and basil in a bowl. I like to start with a little bit of onion and add if it needs it. Drizzle with olive oil and vinegar, add salt and pepper, lemon juice and sugar. Gently mix then taste test. If you are going to let it rest, don?t go crazy perfecting the flavor here. If serving immediately, add whatever your taste buds tell you to. Just before serving, add the mozzarella.
There are a couple of different serving options. A quick one is a bag of ?pre-toasted crostini. You could also use crackers. My favorite is to slice a baguette, drizzle olive oil and then pop in toaster oven or broiler. You could even put them on the grill for a large batch.
Chilean Extra Virgin Olive Oil Martini
Ingredients
- 1 orange segment
- 3-5 fresh basil leaves
- 3 oz vodka
- 1/2 oz dry vermouth
- 1/2 oz cointreau
- 1/4 oz simple syrup
- 1/4 oz Chilean extra virgin olive oil
In a shaker, muddle orange segment and basil leaves.? Add vodka, cointreau, dry vermouth, simple syrup and olive oil.? Add ice and shake well.? Strain into a chilled martini glass and float a drop of olive oil over the top.
I sampled this martini at Olive?s and despite following Chile Olive Oil?s recipe, my at-home version was distinctly different in appearance and taste compared to the one served at Olive?s.? The 1/4 oz of olive oil really has an impact and instead of using it in the drink, I would recommend only using the olive oil as the float.? Also, the muddled orange and cointreau seemed redundant, adding more sweetness to the drink than it needed; I?d recommend using one or the other.? I enjoyed this drink much more at Olive?s and would recommend tinkering with this recipe to find a better balance of flavors.
To round out our olive oil dinner, I cooked a summer pasta with shrimp and asparagus. The inspiration of this came from the gourmet food section at Marty?s Liquors when I saw a bag of gorgeous pasta, and a container of marinated sundried tomatoes. A simple shallot, garlic and white wine sauce brought everything together for a light and simple, colorful and flavorful summer pasta.??
What were you cooking up this weekend?
Source: http://beantowneats.com/a-summer-meal-with-chile-olive-oil/
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