Spicy Olive BLT Pasta Salad

The Spicy Olive’s BLT Bow-tie (Farfalle) Pasta Salad

The Spicy Olive’s Farfalle  BLT Salad
1 lb. of farfalle (bow-tie) pasta
½ lb. of bacon
1 ½ cup of grape tomatoes, cut in half
1 tablespoon of chopped/torn fresh basil
½ cup of shredded Parmesan cheese
1/3 cup of crumbled feta cheese
¾ cup of The Spicy Olive’s Garlic Infused Olive Oil
1 lemon (juiced)
In a medium to large pot bring water to boil add a pinch of salt. Cook pasta until al dente (about 10 minutes), drain and set aside.
In a large skillet cook bacon until browned and crispy, drain on  and dab with  paper towel to remove all excess oil. Cut bacon to form crumbles and set aside.
Combine bacon, grape tomatoes, feta cheese, and basil in a bowl.
Using a blender, combine Parmesan cheese, olive oil, and lemon juice and blend until smooth. Then pour into a bowl and toss pasta with this mixture.
Serve pasta and top with bacon, tomato, feta and basil mix.

The Spicy Olive’s Mediterranean Barley Salad

Spicy Oliveʼs Mediterranean Barley Salad

This is one of our most popular recipes! It is a super healthy side dish as well, chock full of many different colored vegetables.

My favorite combination for the salad dressing is The Spicy Olive’s Persian Lime olive oil and our Honey Ginger white balsamic.

To boil barley:
2 cups vegetable broth
1 cup barley (I use Quaker “quick barley”)
1 Tbsp The Spicy Olive’s single varietal Ultra Premium extra virgin olive oil
1 tsp salt

For Salad:
1/2 cup chopped Kalamata olives
1/2 cup cucumber or zucchini, diced

1/4 cup red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, peeled and chopped
feta cheese
optional vegetables (you can add all or none as you like):
blanched, fresh broccoli florets
blanched, fresh cauliflower (small pieces)
cilantro, chopped
spinach, fresh leaves, chopped
garbanzo beans
Dressing:
1/2  cup  The Spicy Olive’s Lemon olive oil or The Spicy Oliveʼs Persian Lime or Cilantro and Roasted
Onion
1/2 cup The Spicy Oliveʼs Honey Ginger white balsamic vinegar
1 Tbs Dijon mustard
salt and pepper, to taste
(can add a splash of fresh lemon or lime juice if you use the cilantro and onion olive
oil)
Bring vegetable broth to a boil in a medium saucepan. Add barley, olive oil and salt. Bring
back to boil and adjust heat to maintain a gentle simmer, cover and cook until barley
is tender ( 10 minutes for quick barley, about 30 minutes for regular barley. Remove
from heat and drain excess liquid, if needed. Cool. ( you can spread on a plate or
cookie sheet to keep from getting mushy.)
Meanwhile, whisk dressing together. Toss with barley and vegetables and serve!

The Spicy Olive’s Irish Colcannon

A great recipe for St.Patrick’s Day but a delicious side dish for anytime you are craving comfort food! Cabbage can be substituted for the kale in this recipe too.

Ingredients

  • 1 1/2 pounds Yukon Gold or Russet Potatoes peeled and cut into 1-inch cubes
  • 1 pinch Kosher Salt
  • 4 ounces Curly Kale leaves (about 6 ½ ounces with stem) (or leafy cabbage)
  • ½ cup Scallions trimmed, white and lower green of stalk rough chopped
  • 6 Tablespoons The Spicy Olive’s Butter Infused olive oil
  • Salt and pepper to taste
  • Garnish with scallion slices (about ¼ cup needed for whole recipe)

Instructions

  • Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
  • Add a large pinch of salt to the boiling water.
  • Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.

Preparing the Kale (blanching)

  • While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.
  • Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.
  • Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.
  • Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.

Making the Colcannon

  • Add the butter olive oil to the potatoes.
  • Mash the potatoes with a masher or potato ricer making sure all the butter olive oil is absorbed.
  • Add the diced kale and scallion;stir to fully combine.
  • Serve hot garnished with scallion slices, drizzle additional butter olive oil on top.
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.

The Spicy Olive’s Potato Latkes

 

 Potato Latkes are a traditional Hanukkah treat but I also make them for Oktoberfest celebrations as my family loves the potato pancakes from Izzy’s. I have a shortcut for making these- I use the dried, shredded potatoes  that are available from Costco. It saves the steps of shredding the potatoes and removing the water from the shredded potatoes. The Spicy Olive’s Butter olive oil is my choice to use when I pan fry the potato pancakes but our flavored olive oils would also add a delicious twist to the recipe!

This recipe is an adaptation of a recipe from Gil’s Gourmet, one of our suppliers.

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 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.