Cayenne Infused Olive Oil Recipes
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Cayenne Infused Olive Oil
Red Cayenne Chili-Oil- EXTREMELY HOT! Made by crushing 12 pounds of fresh, whole, ripe cayenne chilies with 1 pound of olives. The oil and fresh chilies are fused for two hours before decanting and filtering. Great with couscous, seafood, salsa, roasted lamb, chicken and barbecue.
Red Cayenne Chili-Oil- EXTREMELY HOT! Made by crushing 12 pounds of fresh, whole, ripe cayenne chilies with 1 pound of olives. The oil and fresh chilies are fused for two hours before decanting and filtering. Great with couscous, seafood, salsa, roasted lamb, chicken and barbecue.
Pairings:
Try pairing Cayenne Infused Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Cayenne Infused Olive Oil with the following for a dynamite salad dressing or marinade:
- Blueberry Dark Balsamic
- Raspberry Dark Balsamic
- Neapolitan Dark Balsamic
- Traditional Dark Balsamic
Common Uses:
- Try this oil over popcorn
- Use as dip bread
- Drizzle over Pasta, mashed potatoes or rice
Our Recipes:
Rachel's Caramelized Onion & Roasted Red Pepper Jam
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Ingredients:
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Directions:
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of MOV Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Sweat down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking. Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of MOV Extra Virgin Olive Oil. Process to desired consistency - or like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or ketchup, with fries, over eggs, with roasted potatoes - essentially, with everything. Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup of savory jam!
Enjoy!!!!
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of MOV Extra Virgin Olive Oil over medium heat. Add the onion and season with salt. Sweat down the onions gently until the slowly become caramelized. This will take about 20 minutes with constant stirring. The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them. Charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking. Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of MOV Extra Virgin Olive Oil. Process to desired consistency - or like a smooth paste. Adjust seasoning with additional salt and pepper if desired.
Spoon in to a jar and allow to cool. Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or ketchup, with fries, over eggs, with roasted potatoes - essentially, with everything. Can be stored in a sealed jar, chilled for up to a week.
Makes about 1 cup of savory jam!
Enjoy!!!!
Rock Cod Ceviche
The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use. Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.
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Ingredients:
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Directions:
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.
Serves 6 as an appetizer
Enjoy!!
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.
Serves 6 as an appetizer
Enjoy!!
Muhammara, or Turkish Roasted Red Pepper Spread
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Ingredients:
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Directions:
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
This spread is delicious with crudite, crackers, or toasts.
Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
Enjoy!
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
This spread is delicious with crudite, crackers, or toasts.
Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
Enjoy!
Honey, Soy, Ginger, Tangerine Balsamic Glazed Wings
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Ingredients:
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Directions:
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
