RIDICULOUSLY GOOD OLIVE OIL DIP
This garlic and herb mixture is a flavor bomb. When topped with olive oil, it turns into a delicious dip for bread. Keep extra olive oil close by, you can always top up the plate with more.
Provided by Adam and Joanne Gallagher
Categories appetizer
Time 5m
Yield Makes about 1/2 cup, Serves 4 to 6
Number Of Ingredients 11
Steps:
- Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.
- Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with cubes of bread.
Nutrition Facts : ServingSize About 1 1/2 tablespoons, Calories 172, Protein 1 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 104 mg
HOW TO MAKE CHILE OIL
If you like to add flavorful heat to your food, try making your own chile oil with this easy recipe. Just a few simple ingredients are needed.
Provided by Christine Benlafquih
Categories Condiment Ingredient
Time 1h15m
Yield 20
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare a clean, dry glass bowl or jar and place the crushed chile peppers in it.
- In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Be mindful that olive oil has a low smoking point and if heated up too much for too long, its flavor can change.
- Slowly and carefully pour the oil over the crushed chile peppers, making sure that the oil completely covers them. If necessary, use a spoon to stir so that all the chile is submerged. If using the whole chiles, add them now, and stir.
- Set the oil aside to cool for at least an hour or two.
- Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed chile peppers. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining-if choosing to do so, as the crushed chile will settle on the bottom of the jar, and you can use it along with the oil as a condiment.
- Once strained, store the oil in a clean, airtight glass container. If you used whole dried chile peppers, they can be returned to the oil to gradually intensify its color and flavor. If left unstrained, the infusion will continue to mature, and the heat factor will amplify.
Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 0 g, Fat 14 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 g
BUCATINI WITH OLIVE-CAPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
- Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.
OLIVE OIL WITH HERBS
For ZWT#6, from the website Greek-recipes.com. Too bad I can't review any of the recipes I post for the tour, but it is on my to make list. :)
Provided by Studentchef
Categories Salad Dressings
Time 5m
Yield 1 bottle
Number Of Ingredients 2
Steps:
- Wash the herbs and dry them very well.
- Add the herbs in the bottle and preseve in a dry place for at least 10 days.
- The olive oil has been aromatized. It is better to remove the herbs from the bottle because they might spoil the aroma after some period.
Nutrition Facts : Calories 12135.5, Fat 1372.8, SaturatedFat 189.6, Sodium 27.5
SUGEE COOKIES ( OLIVE OIL )
This Sugee Cookie receipe uses OLIVE OIL which is much more healthy than ghee ( and cheaper too) Smells like butter and sweet!
Provided by receipemum
Categories Dessert
Time 25m
Yield 48 cookies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sieve flour, sugar, baking powder into a big bowl.
- Add vanilla essence and olive oil gradually.
- Mix well. Knead the dough a few times.
- A soft dough is formed.
- Roll into small balls ( use a teaspoon).
- Insert 1pc chocolate chip.
- Place into ungrease muffin cups.
- Bake 170 C or 350 F for 15-20min.
- Note: Don't grease the muffin cups. You will get burnt cookie bottoms.
- Some cookies might have a little crack on the surface.
Nutrition Facts : Calories 431.5, Fat 20.5, SaturatedFat 2.8, Sodium 46.9, Carbohydrate 55.8, Fiber 1.4, Sugar 15.3, Protein 5.5
SUPER OLIVE OIL
from healthy italian eating by Rocco Dispirito. this is healthier than olive oil. 75% less fat and calories than olive oil. 1 tablespoon has 3 grams of fat and 28 calories
Provided by Shawn C
Categories European
Time 5m
Yield 1 1/2 cups, 17 serving(s)
Number Of Ingredients 4
Steps:
- pour water and olive juice into a blender and blend on the lowest setting.
- with the motor running, sprinkle the xanthan gum into the vortex and continue to blend on the lowest setting until the liquid thickens, about 1 minute.
- increase blender speed to medium and pour in half of the olive oil in a steady stream, then increase the speed to high and add the remaining oil.
- blend the mixture until it is homogenous, about 30 seconds.
- pour the super oliv eoil into a jar and keep refrigerated, shake well before using.
Nutrition Facts : Calories 35.1, Fat 4, SaturatedFat 0.6, Sodium 0.5
ROASTED PEPPERS IN OLIVE OIL
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 12 appetizer servings
Number Of Ingredients 6
Steps:
- Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
- Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
OLIVE OIL WITH CAPERS AND CHILI PEPPERS
From Aglaia Kremezi. Use this oil to flavour salads and steamed or grilled vegetables. Mayonnaise made with this oil has an exquisite taste. This has a 1-week standing time.
Provided by evelynathens
Categories Greek
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Rinse the capers under running water and drain well on paper towels.
- Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
- Add the remaining capers and the chili peppers and fill the bottle with olive oil.
- Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
- This oil will keep for 3-6 months in a cool, dark place.
Nutrition Facts : Calories 1927.4, Fat 216.1, SaturatedFat 29.8, Sodium 7.5, Carbohydrate 4.3, Fiber 0.7, Sugar 2.3, Protein 0.9
OLIVE OIL WITH ROSEMARY AND PINK PEPPERCORNS
From Aglaia Kremezi. Use this oil to season steamed potatoes and grilled meat, poultry or fish. 1-2 weeks standing time.
Provided by evelynathens
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Rinse and dry the rosemary branches.
- Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
- Fill with the olive oil.
- Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
- This oil will keep for 3-6 months stored in a cool, dark place.
- Note: Taste the oil at the end of the week.
- If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
- Leave the herbs and spices in the bottle as you use the oil.
Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3
ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE
Steps:
- In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.
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