The Smiling Olive Blog

Ingredients 1 Cup Cooked Canellini Beans, 4 Tablespoons Harissa Olive Oil, 2 Tablespoons Black Olive Paste, 2 Tablespoons Traditional Balsamic Vinegar, 1/2 Teaspoon Fresh Rosemary 2 Tablespoons Basil Leaves, cut in narrow ribbons 1 Garlic Clove, thinly sliced Salt and Pepper (To Taste) 4 (1-inch) Thick Slices Baguette, grilled Directions Preheat grill pan or broiler. In a bowl, gently combine the beans, black olive paste, Harissa Olive Oil, Traditional Balsamic Vinegar, basil and garlic. Season with salt and pepper to taste. Let the mixture sit for a half an hour or so. Toast bread under the broiler, or on a...

Ingredients 5 Cups All-Purpose Flour, 2 Cups Sugar, 2 Cups Milk, 3/4 Cup Butter Olive Oil, 4 Eggs, 5 Teaspoons Baking Powder, 2 Tbsp Vanilla Extract, 1 Tsp Salt, 1 Cup Whipping Cream, Espresso Balsamic to Drizzle Directions Preheat oven to 350⁰. Grease a 10 inch tube pan, dust with flour, tapping out the excess. In a large bowl, combine flour, salt, baking powder, and nutmeg together (then set aside). In a medium bowl, using a mixer, combine Butter Olive Oil and sugar. While beating, add eggs one at a time. Add the flour mixture and milk, alternating the two,...

Ingredients 2 Tbsp EVOO (I used Herbs de Provence, but other options are: Basil, Tuscan Herb, Picual, Cobrancosa), 2 Cans Diced Tomatoes, 1 Can Crushed Tomatoes, 1 Can Cannellini Beans, 1 Can Red Beans, 4 Tbsp. Sundried Tomato Pesto*, 1 Large Diced Onion, 8 Cups Chicken Broth*, 4 Cloves Minced Garlic, 4 Stalks of Diced Celery, 2 Large Diced Carrot, 2 Diced Zucchinis, 1 Diced Yellow Pepper, Salt and Pepper (To Taste), 1 Teaspoon Dried Basil, 1 Teaspoon Dried Oregano, 1 Cup Elbow or Ring Pasta, Shredded Parmesan Cheese Directions Heat the oil in a large pot over medium high...

Ingredients 4 Tablespoons Harissa EVOO, 1 Cup Sliced Red Onion, 2 Minced Garlic Cloves, ½ Teaspoon Crushed Red Pepper Flakes, 4 Cups Baby Spinach, Salt (To Taste), 1 Can Diced Tomatoes with Liquid, 3 Tablespoons Capers (Rinsed), 1 Package of Pasta Mama’s Spinach Fettuccine Directions Heat the olive oil in a medium skillet over medium-low heat. Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown. Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes;...

Ingredients Flat Bread Dough 2 1/2 Cups of AP Unbleached Flour 1 Cup Warm Water 2 Tablespoons Wild Mushroom & Sage Olive Oil 2 Teaspoons Active Dry Yeast  1 Teaspoon Salt 1 Teaspoon Granulated Sugar Mushroom Topping 1 Large Shallot, Thinly Sliced 2 Tablespoons Wild Mushroom & Sage Olive Oil 2 Cups Fresh Sliced Mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. Sea Salt & Fresh Ground Black Pepper to Taste Directions To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt...