Recipe : Grilled Chili Pepper Chicken

Ingredients

Serves: 4

• 1/4 cup The Olive Oil Experience 100% extra virgin olive oil
• 2 teaspoons Spice Galleria paprika
• 2 tablespoons Spice Galleria crushed chili peppers
• 2 teaspoons Spice Galleria all-purpose seasoning salt
• 4 skinless, boneless chicken breasts

 

Directions

1.

Combine the olive oil, paprika, crushed chili peppers, and all-purpose seasoning salt in a zip-top bag; shake to combine. Add the chicken breasts, and let marinate 1 hour.

2.

Preheat a grill for medium heat.

3.

Remove chicken from the marinade and cook on the preheated grill until no longer pink in the center, about 10 minutes.

 

Recipe : Olive Oil Wedding Cookies

2 cups unbleached all-purpose flour

1 1/2 cups confectioner's sugar, divided

1 cup toasted almond meal

3/4 teaspoon baking soda

Pinch of salt

3/4 cup The Olive Oil Experience 100% extra virgin olive oil

2 teaspoons almond extract

1. In a large bowl, whisk together the flour, 1/2 cup confectioner's sugar, almond meal, baking soda, and salt; set aside.
2. In a medium bowl stir together the olive oil and almond extract and then stir into the dry ingredients, until a sticky dough forms.
3. Divide the dough in half and wrap each portion in plastic wrap.
4. Chill the dough for several hours.
5. When ready to bake preheat oven to 350F degrees. Line baking sheets with parchment paper.
6. Roll dough into marble sized balls and place on cookie sheets 2 inches apart. Flatten slightly.
7. Bake 12 to 15 minutes until golden.
8. Remove from the oven and cool cookies on the cookie sheets for 5 minutes. Transfer cookies to wire racks to cool completely.
9. Roll in remaining 1 cup confectioner's sugar.

Makes about 40 Olive Oil Wedding Cookies.

Recipe : Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients

4 tablespoons The Olive Oil Experience Aged Maple Balsamic Vinegar
2 Tablespoon The Olive Oil Experience Red Wine Vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons The Olive Oil Experience Extra Virgin Olive Oil
2 tablespoon finely minced shallots
1/2 teaspoon Spice Galleria sea salt
freshly ground Spice Galleria black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled

2 quarts young spinach leaves, stems removed, washed

Directions

 

Place spinach in a serving bowl.

Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking - remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning, 

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm

Recipe : Garlic Olive Oil Chicken with Mushrooms and Mozzarella

Ingredients:

-4 tablespoons The Olive Oil Experience Garlic Olive Oil
-2 skinless, boneless chicken breast halves
-6 fresh mushrooms, sliced
-2 cups shredded mozzarella cheese

Directions:

Heat the garlic olive oil in a skillet over medium heat. Place chicken in the skillet. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

Recipe : Super Easy Salmon Fillets

Ingredients


4  skinless salmon fillets
1  tbsp. The Olive Oil Experience robust 100% extra virgin olive oil
1  tbsp. Spice Galleria bay seafood seasoning
half of a lemon to squeeze

Directions

Pour olive oil into a large skillet and place over medium-high heat. Sprinkle salmon with bay seafood seasoning, then cook in hot oil for 5 minutes, flipping midway through cooking time. Salmon will be opaque when finished cooking.

Squeeze lemon juice over salmon and serve on a bed of rice.

Recipe : Baklouti Olive Oil Croquette

Crispy-crunchy on the outside, with soft billowy spicy Baklouti Chili Pepper Olive Oil spiked potato on the inside, concealing a gooey melted cheese center.

Ingredients
3 pounds russet potatoes, peeled and cut in to 2" chunks
2 tablespoons The Olive Oil Experience Baklouti Chili Pepper Olive Oil
1 tablespoon The Olive Oil Experience Garlic Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: The Olive Oil Experience Extra Virgin Olive Oil with a very low FFA, and very high phenol content

Directions
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the Garlic olive oil, Baklouti Chili Pepper Olive Oil, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.

Heat 2" of Extra Virgin Olive Oil in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.

Makes approximately 20 croquettes

Recipe : Almond - Lemon Olive Oil Cake with Strawberry Preserve Topping

Almond-Lemon Olive Oil Cake


1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup The Olive Oil Experience Lemon  Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon Spice Galleria vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon Spice Galleria sea salt

Preheat the oven to 350 and adjust the rack to the middle of the oven. Using lemon olive oil, grease and flour one 9" cake pan.

Combine the eggs, sugar, lemon olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.

Combine the dry ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping

4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)

Serves 10