Spicy Olive Oil Recipes

SPICY OLIVE OIL

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.

SPICY OLIVE OIL

Steps:

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

MAKE-AHEAD SPICY OLIVE PASTA

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.

SPICY OLIVE RELISH

Steps:

• Place peppers, olives and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in mustard.

PILI PILI (SPICY HERB OIL)

Steps:

• Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle. If you insert a thermometer, the temperature should not go above 220ºF. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.
• Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly). Pour on the olive oil. Close tightly and allow to stand in a dark, cool place for a week to mature.

BROCCOLI RABE WITH SPICY OLIVE OIL DRESSING

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.