McEvoy Ranch created two special olive oils this year – Lemon Olive Oil and Jalapeno Olive Oil. I loved the Lemon Olive Oil from last year but honestly, this year’s lemon oil is even better. The lemon flavor is exceptionally fresh and bright. The Jalapeno Olive Oil is new for us this year and there is quite a buzz among the staff about it.
The Jalapeno Olive Oil, made by the Agrumato method where whole jalapenos are crushed with the olives, has some jalapeno heat but an amazingly big, luscious pepper flavor and aroma. There is a very cool video on our website of the “>oil being produced. I recommend watching it.
The excitement and discussion has been around how good the oil tastes, how many folks who do not like heat or jalapenos really like it and what to do with it. There have been great suggestions and a few things I have tried. Here is a start:
Popcorn – Seriously, just drizzle a little of the Jalapeno Olive Oil on fresh popcorn. The aroma is amazing and you really get the pepper flavor. It’s best on fresh, hot popcorn but honestly, it works on popcorn right out of the bag as well.
Corn on the cob, corn pudding, corn risotto and corn chowder – basically, anything with corn flavor seems to really shine with the addition of our jalapeno olive oil.
Here is a recipe for corn chowder that I have used many times. It is a version of the corn chowder recipe in Deborah Madison’s book Vegetarian Cooking for Everyone. The jalapeno olive oil was outrageous drizzled on top of the chowder – and we have a whole summer of corn stretched ahead of us!
Corn Chowder with New Potatoes
Serves 4 to 6
1 quart water or chicken stock
Kernels from 6 ears of corn, approximately 4 cups
1 large leek, cleaned and sliced into rounds
1 teaspoon fresh thyme, finely chopped or ¼ teaspoon dried thyme
1 large onion, finely diced
2 tablespoons McEvoy Ranch Extra Virgin Olive Oil
1 pound new potatoes, cut into large dice
2 cups milk or additional stock
½ bunch cilantro, roughly chopped
2 tablespoons McEvoy Ranch Jalapeno Olive Oil
- Cut corn kernels from cob and reserve.
- Scrape the milk from the cob with the back of your knife and add to the water or chicken stock along with the corn cobs. Steep the cobs in the water or stock for ½ hour.
- Saute the leek, thyme and onion in the McEvoy Ranch Extra Virgin Olive Oil until onions are translucent – approximately 10 minutes – stirring occasionally.
- Add potatoes, strained stock and 1-½ teaspoons salt and bring to a boil.
- Lower the heat and simmer, partially covered, until the potatoes are tender.
- Add the corn and milk (or additional stock). Simmer until the soup is heated through and the corn is tender.
- Serve with chopped cilantro and Jalapeno Olive Oil drizzled over each bowl.
Posole – corn again!
Mini corn dogs with Jalapeno Aioli – this is my fantasy but I’m going to make it happen and I’ll share!
Ceviche -This suggestion was immediate from several of our staff members, myself included. Try it with scallops, shrimp, halibut or rockfish ceviche. Remember that only the freshest seafood is successful for ceviche so be very particular about your sourcing. Santa Rosa Seafood, mentioned here in a previous blog, is a great choice. Jalapeno Olive Oil drizzled on top will put it over the top!
Grilled Steak, grilled fish, grilled vegetables – something magic happens when the jalapeno olive oil hits something hot off the grill – amazing aroma and instant sauce!
Guacamole and salsa – I’m sure you saw that coming. It is so good with avocado in any way. Avocado toast will certainly perk up!
Asian flavored noodle dishes – the jalapeno olive oil will work with all the flavors.
I was inspired by some beautiful prawns at Santa Rosa Seafood and all the good avocados in the market. I grilled prawns, served them with avocado salsa and drizzled with some Jalapeno Olive Oil. I made some friends happy this weekend.
Note: Save your prawn shells and freeze them to use in a seafood stock.
Note: Be sure to slice down the back of the prawn and remove the black vein found there. It can be gritty.
Note: Marinate prawns with sea salt, lime juice, cumin, chili powder and McEvoy Extra Virgin Olive Oil.
Here are the ingredients for the jalapeno salsa
Here is the salsa mixed and ready to go.
I’m sure there are many, many more applications that you will all discover. Please share them!