The Spicy Olive's Chilean Sea Bass

The Spicy Olive’s Pan Seared Sea Bass

THE SPICY OLIVE”S LEMON GARLIC CHILEAN SEA BASS
12oz. Chilean Sea Bass
3 Tablespoons The Spicy Olive’s Garlic Infused Olive Oil
3 Tablespoons The Spicy Olive’s Lemon Infused Olive Oil
3 Tablespoons The Spicy Olive’s Butter Infused Olive Oil
Salt
Scallions for garnish
Let sea bass site our for 20-30 minutes before cooking, pat dry to remove extra moister and salt fish on both sides. In a medium sauce pan over medium heat add all your Infused Oils. Cook fish for about 4 minutes on each side. Garnished with chopped Scallions – serve over rice or salad.
Garlic and Sage Mushrooms

The Spicy Olive’s Garlic and Sage Mushrooms

The Spicy Olive’s GARLIC & SAGE MUSHROOMS
2 tablespoons The Spicy Olive’s Wild Mushroom and Sage Olive Oil
1 teaspoon of The Spicy Olive’s Butter Infused Olive Oil
12 oz. button mushrooms
3 chopped garlic cloves
salt and pepper
finely chopped parsley
Heat Wild Mushroom and Sage Olive Oil & Butter Infused Olive Oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and sauté for about 3 minutes, regularly stirring with a spatula.
Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring.
Remove the lid after mushrooms have released their moisture and sauté for another 3-5 minutes on medium-high heat.
Season with salt and pepper, to taste. Sprinkle with parsley and serve.
White Lasagna

The Spicy Olive’s Creamy White Chicken Lasagna

 This is a delicious dinner option that works for weeknights or a special romantic night. If you want to make it really special you could replace the chicken with cooked lobster!
The Spicy Olive’s Creamy White Sauce Lasagna
9 lasagna noodles
1/4 cup The Spicy Olive’s Spicy Calabrian Pesto Infused Olive Oil
1/4 cup of The Spicy Olive’s Tuscan Herb Olive Oil
1 finely chopped onion
1 minced clove garlic
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.
In sauce pan over medium heat Pesto and Oregano Olive Oil cook the onion and garlic in until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
Chocolate Raspberry Glazed Bundt cake

The Spicy Olive’s Chocolate Raspberry Glazed Bundt Cake

Perfect for Valentine’s day or any special occasion!

Ingredients for the Cake

3 cups all-purpose flour +1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup The Spicy Olive’s Mild UP Certified Extra Virgin Olive Oil +1 tablespoon-like Arbosano, Hojiblanca or Athinolia
1 1/2 teaspoons vanilla extract

DirectionsPreheat the oven to 350°F.

Generously grease the inside of a 10-inch bundt pan with UP Certified Extra Virgin Olive Oil. Add a tablespoon of granulated sugar.  Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.

Whisk together the flour, baking powder, salt and sift.

With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, UP Certified extra virgin olive oil and vanilla and mix until incorporated.

Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process.

Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.

Chocolate-Raspberry Balsamic Glaze

8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream

3 tablespoons The Spicy Olive’s  Raspberry Balsamic
In a microwave proof bowl, heat the cream on high for 1 minute.
Add the chocolate to the bowl and allow to sit for 2 minutes without stirring.  Whisk well until all the chocolate has melted and there are no lumps.  Add the balsamic and whisk well.
Pour the still warm liquid glaze over your cooled cake.  Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving.
Serves 8-12
The Spicy Olive's Choclate Truffles

The Spicy Olive’s Chocolate Balsamic Truffles

It’s Almost Valentines Day – Whip Up these Easy Balsamic Truffles

The Spicy Olive’s Balsamic Ganache Truffles

1/2 Cup Steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons The Spicy Olive’s dark or white balsamic – my favorite options for this are: coconut, raspberry, apricot, strawberry, maple, espresso, lavender, or traditional.

1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Place the chopped chocolate in a medium size heat proof bowl.

Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow it to simmer or boil.

Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.  Stir the mixture gently until all the chocolate is melted.  Add the balsamic and stir to combine well.  Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball.  If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.

Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you’re done rolling all of them.

Now you can roll into cocoa powder or in tempered (melted) chocolate.  However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  They can be taken out and served at room temperature.

Makes approximately 30-40 truffles

Dark CHocolate Fondue

The Spicy Olive’s Chocolate Blood Orange Fondue

Recipe from Rachel Bradley Veronica Foods

Dark Chocolate Fondue with The Spicy Olive’s Blood Orange Agrumato & Aged Balsamic

Ingredients:

  • 1 pound dark chocolate chips or whole bars chopped coarsely
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 Tbs. The Spicy Olive’s Blood Orange Agrumato Olive Oil
  • 1 Tbs. Fresh Orange Zest
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons Traditional, Dark Chocolate, Espresso, Raspberry, Cherry, etc…
  • Cookies, Fruit, marshmallows or pound cake, for serving

Directions:

Special equipment:  6-quart slow cooker

Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.

Serve with cookies, fruit like strawberries, banana pieces, orange slices, marshmallows or pound cake.

Espresso Chocolate Fudge

The Spicy Olive’s Espresso Chocolate Fudge

10 oz. Heavy Cream
4 oz. The Spicy Olive’s Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract

Butter a 9×13″ baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.

Makes about 3 pounds of fudge.

Recipe from Rachel Bradley Veronica Foods

Flourless Chocolate Cake

The Spicy Olive’s Flourless Chocolate Cake

Ingredients

5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. The Spicy Olive’s Blood Orange (Agrumato )Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt

Preheat oven to 375°F.
Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.
In a double boiler melt finely chopped chocolate with blood orange agrumato olive oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.
Serves 8-10

Chocolate Blood Orange Waffles

Chocolate Blood Orange Waffles


Chocolate Blood Orange Waffles

Ingredients:
1 1/2 cups whole wheat flour
3 tsp. Baking powder
1/2 tsp. salt
1/4 cup good quality cocoa powder
1/4 cup date sugar
1 cup plain yogurt
2 large eggs
4 Tbs. Blood Orange Agrumato Olive Oil

Instructions:
Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron.
Serve warm waffles with fresh fruit or with topping off choice.

The Spicy Olive's Neapolitan Herb Chicken

The Spicy Olive’s Neapolitan Herb Chicken

NEAPOLITAN HERB CHICKEN
1/4 cup The Spicy Olive’s Neapolitan Herb Balsamic Vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts or thighs
3 tablespoons of The Spicy Olive’s single varietal EVOO for baking.
In a bowl, whisk together Neapolitan Herb balsamic vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper, to taste.
In a gallon size Ziploc bag combine balsamic vinegar mixture and chicken. Marinate for at least an hour or leave overnight – turning the bag occasionally.
Drain the chicken from the marinade before baking.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with the Extra Virgin Olive Oil.
Place baking sheet into oven and roast chicken until completely cooked through.
Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.