Spicy Olive Oil Recipes

Steps:

• Soak the bay leaves for a few minutes in hot water.
• Put the whole and dried chilis in a bottle.
• Add the bay leaves.
• Fill the bottle with olive oil.
• Shake well and let sit for 4 days, shaking at least once a day.
• The oil is now ready to use.
• You can add more olive oil if you find it is becoming too hot.

Steps:

• In a small bowl, mix together olive oil and red pepper flakes. Let stand at least 3 hours before using.

Steps:

• SPICY OIL prep:.
• In a small saucepan over low heat, combine olive oil, red onion slices and red pepper flakes. Bring to a simmer and heat for 5 minutes.
• Remove pan form heat and let cool. You will make the dressing once this is cooled. Once cooled, strain the oil. Discard the onion & dried peppers. See below.
• BROCCOLI RABE prep:.
• In a large bowl, prepare and ice water bath.
• Trim off stems from the broccoli rabe about 1/2 way up.
• Fill a saucepan 3/4 full with water and bring to a boil. In 2 batches, add the broccoli rabe and blanch until bright green and stems slightly softened, about 1 minute.
• Drain immediately and immerse in the ice water bath to halt the cooking. Drain again, and pat very dry with paper towels.
• BLOOD ORANGES prep:.
• Cut the top and bottom off the blood orange to expose the inner section ends.
• Stand the orange upright. With a sharp knife, slice off the skin and pith by following the contours of the orange.
• Holding the fruit over a bowl, carefully cut along both sides of the membranes between the sections to remove a section / wedge of the fruit.
• Save the scraps and squeeze the juice into the bowl.
• In a large bowl, add the orange sections to the broccoli rabe.
• DRESSING prep:.
• Put the vinegar in a small glass bowl. Strain the oil, discard the onions & pepper. Whisking constantly, gradually drizzle the spicy oil into the vinegar. Season to taste with salt, black pepper if desired. I added a pinch of salt. Check the level of heat from the red pepper flakes before adding any black pepper. I omitted it.
• Serve the dressing over the broccoli rabe and orange segments, toss to coat and serve.
• Serve at room temperature.

Steps:

• Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

Steps:

• Cook spaghetti al dente.
• Combine the olive oil, minced garlic, onion, salt, and chili in small saucepan- sauté for two minutes over medium /low heat.
• After the spaghetti is cooked and drained add the sautéed mixture.
• Add Parmesan cheese, green onion and tomato.
• add more salt or cheese if needed- enjoy!

Steps:

• Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand.
• When smooth add remaining ingredients.
• Pulse if using processor.
• DO NOT OVERPROCESS!
• The olives and pecans should still be identifiable.
• Refrigerate till ready to use.

Steps:

• Over medium heat, warm oil in a large skillet.
• Add garlic and cook, stirring often, for 3 minutes until fragrant.
• Remove garlic and discard
• Add rosemary, thyme and hot pepper flakes.
• Cook, stirring often, for 2 minutes.
• Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
• Stir in lemon peel.
• Serve and enjoy!