The Spicy Olive’s Spicy Pesto Chicken Wings

THE SPICY OLIVE’S SPICY PESTO WINGS
For the peppered oil:
1 cup of The Spicy Olive’s Chipotle infused Olive Oil
1 teaspoon of red pepper flakes
1 clove of garlic
Grated zest of 1 lemon
For the Pesto ( The Spicy Olive sells a delicious Pesto that would make this recipe simple)
1 cup of fresh basil
3 tablespoons of pine nuts
1/2 cup grated parmesan cheese, plus more for the topping
2 cloves of garlic
Juice of 1/2 lemon
1/3 – 1/2 cup The Spicy Olive’s Picual or other Medium EVOO
Kosher Salt
For the Wings
2 lbs of chicken wings
Kosher Salt and freshly ground pepper
Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil – 5-8 minutes. Remove from the heat and let cool 20 minutes., then strain the oil and set aside.
Make the pesto; combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until desired consistency is achieved. Season with salt and pepper.
Make the wings; preheat oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil – toss. Refrigerate and marinate for 2hrs. Cook until browned and crispy, about 45 min. Transfer the wings to a platter, drizzle with pesto and gently toss. Sprinkle the parmesan cheese  and drizzle more peppered oil.

The Spicy Olive’s Parmesan Zucchini Fries

PARMESAN ZUCCHINI FRIES
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
5 tablespoons The Spicy Olive’s Tuscan Herb Infused Olive Oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet, sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.Serve immediately, garnished with parsley, if desired.

The Spicy Olive’s Mushroom Flatbread Pizza

MUSHROOM FLAT BREAD PIZZA
Flat Bread Dough:
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
Mushroom Topping:
1 large shallot, thinly sliced
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450 F.
To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.
The Spicy Olive's Sauteed Spinach and Mushrooms

The Spicy Olive’s Sauteed Spinach and Mushrooms

Recipe:

2 tablespoons The Spicy Olive’s Arbequina or other mild/medium single varietal olive oil
3 smashed garlic cloves
2 cups of sliced cremini or white mushrooms
Kosher salt and fresh pepper
10 oz of baby spinach
1 tablespoon of The Spicy Olive’s  A-Premium White Balsamic

Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.

The SPicy Olive's Cucumber Salad

The Spicy Olive’s Summer Cucumber Salad

I love summer cucumber salads. This recipe has a Greek Salad inspiration to it. I also make Cucumber salads with The Spicy Olive’s Peach balsamic with a single varietal olive oil or our Basil olive oil.  ( Cucumbers, tomatoes and thinly sliced onion ) Simply delicious!
 Recipe:
CUCUMBER SUMMER SALAD
2 cups grape or cherry tomatoes – halved
1 medium red onion – sliced in halves
1/2 cup Oregano Vinaigrette
Crumbled Feta Cheese
Vinaigrette:
3/4 cup of Fused Lemon Olive Oil
1/4 cup The Spicy Olive’s Oregano White Balsamic Vinegar
1/2 teaspoon of salt
Black pepper to taste
Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
Credit: Jojet Ortega-Veronica Foods

The Spicy Olive’s Panzanella Salad

This classic Italian salad was created as a way to use day old bread so as not to waste- The Spicy Olive thinks it is a wonderful way to showcase the delicious flavor of summer ripe tomatoes!

The Spicy Olive’s Squash and Corn Salad

A delicious hot weather salad filled with the flavors of summer!

Spicy Olive Candy Cane Caprese Salad

The Spicy Olive Candy Cane Caprese Salad

The Caprese Salad is a popular tomato and cheese salad that is perfect for this holiday change up. Arrange the tomato and cheese slices to make a candy cane shape! Garnish with fresh basil for a festive, red, white and green salad-perfect for any holiday buffet table! This salad can also be made into a wreath shape with lettuce greens underneath for another beautiful holiday salad idea!

The Spicy Olive’s Harvest Salad

Here is a great fall salad, full of the delicious flavors of an autumn harvest. This salad is easy to change up depending on what’s in your refrigerator. A delicious addition would be any leftover squash from our The Spicy Olive’s Roasted Butternut Squash!

A number of balsamic vinegar and olive oil combinations would work here; our Pumpkin Spice white balsamic vinegar with a mild extra virgin, single varietal olive oil, our Black Mission Fig or Cranberry Pear balsamic with Blood Orange olive oil would be my favorites on this salad!

The Spicy Olive’s Roasted Butternut Squash

Fall is in the air! Butternut Squash is synonymous with fall cuisine. Here is a great recipe for roasted butternut squash. Take it to the next level, by incorporating  into a delicious Fall salad! Serving as an autumn vegetable  side dish is delicious too!