The Spicy Olive’s Spicy Fried Chicken

SPICY FRIED CHICKEN
6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon white pepper
1 cup of The Spicy Olive’s Baklouti Green Chile Fused Olive Oil
1/2 cup The Spicy Olive’s Herbs de Provence Olive Oil
1 cup of The Spicy Olive’s Lemon Fused Olive Oil
2 cup of The Spicy Olive’s Butter Infused Olive Oil
In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour all your oils into a medium size skillet, fill until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove the excess. Place it in the breading mix gallon bag and shake each piece inside until coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

The Spicy Olive’s Mashed Potatoes

The Spicy Olive’s Mashed Potatoes

Make mashed potatoes your favorite way, but to finish add The Spicy Olive’s flavored olive oils to elevate your mashed potatoes to a new level! Add Butter olive oil for great butter flavor without the fat of butter, Wild Mushroom and Sage for something deliciously different, Garlic for yummy garlic mashed potatoes or  for gourmet spuds our Back or White Truffle oils!

To make the Truffle Mashed Potatoes, I recommend making them with our Butter olive oil and then drizzling with Black or White Truffle to finish. A little bit of truffle oil goes a long way but delivers so much flavor, absolutely delicious!

The Spicy Olive’s Pesto Meatballs

These meatballs make a delicious appetizer for the holidays, football parties or any occasion.

They are equally delicious added to your favorite marinara sauce, like the Secret Red Gravy Sauce made by Chef David Cook, available at all of The Spicy Olive locations!

The Spicy Olive’s Roasted Pumpkin Seeds

Roasted Pumpkin seeds are a delicious treat to enjoy after carving your pumpkin for Halloween. Save the seeds and roast them, they are good for you-full of vitamins, minerals and fiber!

The Spicy Olive’s Truffle Popcorn

The Spicy Olive’s Truffle Popcorn
The olive oils at The Spicy Olive are a healthy and delicious way to pop popcorn. Use our Butter olive oil to make Movie theater popcorn, our Chipotle olive oil for a spicy, smoky popcorn, or Tuscan Herb or Rosemary for an Italian popcorn and don’t forget a sprinkle of parmesan cheese!

Guacamole-The Spicy Olive Way!

Spice up your guacamole – mix some Baklouti EVOO with some Cilantro & Roasted Onion EVOO into your avocado. Add chopped onions, cilantro and squeeze a little fresh lemon juice.

4 Ripe Avocados

fresh cilantro leaves, chopped

sea salt to taste

1- 2 teaspoons fresh lime or lemon juice

1/4 cup chopped onion

Chopped tomatoes ( optional)

Place avocados in a mortar and pestle bowl and crush with the pestle. Sprinkle with the sea salt and add the onion, lime juice and lime/lemon  juice. Add 1 -2 teaspoons of Baklouti Green chili oil to spice  it up and 1 teaspoon of Cilantro and Roasted onion to add flavors and a smooth texture to the Guacamole. Serve with your favorite tortilla chips. Enjoy!

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 Beer Braised Sausages and Peppers

BEER-BRAISED SAUSAGE AND PEPPERS
6 Andouille sausages – cut into 1 inch pieces
1 large yellow bell pepper sliced into strips
1 large red bell pepper sliced into stirps
4 celery stalks cut into strips
1 small red onion – sliced
8 smashed garlic cloves
¼ cup of The Spicy Olive’s  Koroneiki EVOO or other Robust EVOO
¼ cup of The Spicy Olive’s Herbes de Provence Infused Olive Oil
Kosher Salt
2 springs of fresh thyme
½ cup of amber beer
Chopped parsley for garnish
Pepper flakes (optional for spice)
Foil
Preheat grill to medium heat. Tear off 4 large sheets of foil. Divide the sausage among the foil sheets and evenly top with bell pepper and celery, red onion and garlic (pepper flakes/optional). Drizzle the EVOO and the Infused Olive Oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with beer. Bring two opposite ends of the foil together and fold twice to seal. Fold the other sides and seal, leaving room for heat to circulate. Grill the foil packets, rotating halfway through, until the sausages are charred, and the peppers are crisp-tender (about 20 min) carefully open the packets and sprinkle with parsley.

The Spicy Olive’s Spicy Rum Chicken Wings

SPICY RUM CHICKEN WINGS
¾ cup of dark rum
3 tablespoons of fresh lime juice
3 tablespoons of soy sauce
3 tablespoons of The Spicy Olive’s Fig Balsamic Vinegar
5 large minced garlic cloves
3 chopped scallions
2 tablespoons of The Spicy Olive’s Baklouti Green Chili Olive Oil
2 tablespoons of minced fresh ginger
1 ½ teaspoon of ground all spice
Kosher salt and fresh pepper
12 jumbo chicken wings

Marinade: Combine the rum, lime juice, soy sauce, Fig Balsamic Vinegar, garlic, scallions, Baklouti Olive Oil, ginger, all spice, 2 tablespoons of Kosher salt and ½ teaspoon of black pepper in a small bowl. Place wings in a resealable bag and add marinade. Close airtight and refrigerate for at least 4 hours (or overnight). Drain wings reserving the marinade. Heat and bring to marinade to a boil in a small saucepan, cook until reduced (about 5-7 min). Meanwhile, prepare grill – cook wings under medium heat on grill (or baked in the oven). Remove wings once cooked and toss in reduced marinade, place wings on the grill again until the sauce is caramelized (3-4 min). Top with chopped scallions and serve.