I’ve been wine tasting, cheese tasting, chocolate tasting, and now I can add olive oil tasting to the list — thanks to Melissa’s Produce, Laura Bashar, Mary Platis and Geroge Menzelos.
Melissa’s Produce hosted a lovely book signing luncheon for Laura Bashar and Mary Platis’ fantastic new book, Cooking Techniques and Recipes with Olive Oil. In addition to sampling delicious recipes from the book, we were also fortunate enough to taste olive oils from the Arianna Trading Company.
In their book, co-authors and award-winning food bloggers, Laura (below left) and Mary (below right), AKA “Two Extra Virgins,” take us from the history of olive oil, olive oil production and varieties, to cooking techniques and dozens of scrumptious recipes.
The recipes are easy-to-follow and exquisitely photographed. Laura and Mary are also two of my favorite food bloggers – always warm and welcoming while sharing their wealth of culinary knowledge. Laura’s blog is Family Spice and Mary’s is California Greek Girl.
I could have snacked on this all day!
This salmon recipe was my first go at poaching fish in olive oil and I loved it. Laura and Mary’s book has a handful of other wonderful recipes for poaching with olive oil, as well as recipes for braising, marinating, steaming, baking and more.
George Menzelos is the owner and importer of the Arianna Trading Company. Their Organic Raw Unfiltered Extra-Virgin Olive Oil is so delicious! This “liquid gold,” as it’s been called, is traditionally cultivated, harvested, crushed and bottled by a family in the region of Sitia, Crete.
You can learn more about the Arianna Trading Company and their products here.
Cooking Techniques and Recipes with Olive Oil is a very special book to have in your collection. I love it, and think you will too. You can order yours here.
Photo of Laura and Mary and cookbook cover photo courtesy of Two Extra Virgins, and Photo of Arianna Trading Company’s products courtesy of Arianna Trading Company.
- about 2 cups extra virgin olive oil
- about 6 sprigs fresh thyme
- zest of 1 lemon
- 2 approximately 6-ounce salmon fillets (preferably wild caught)
- sea salt and freshly ground black pepper
- fresh lemon juice
Preheat the oven to 225 degrees F and adjust a rack to the center.
Add the oil to a ovenproof pot large enough to submerge the salmon fillets -- so they are not on top of each other.
Add the thyme and lemon zest to the oil and heat it in the preheated 225 degree F oven until the oil temperature reaches 180 degrees F.
Season the salmon with salt and pepper and then just for a moment open the oven, slide the rack out, and very carefully add the salmon to the oil. Close the oven and cook just until it's cooked through, about 10 minutes.
Use a slotted spoon or spatula to remove the salmon from the oil and place the fillets on serving plates. Drizzle the fillets with lemon juice and serve.