The Smiling Olive Blog

  • Shaved Brussels Sprouts

    Shaved Brussels Sprouts with Parmesan Cheese


    1 pound Brussels sprouts, stem end trimmed off

    1/4 cup shave Parmesan cheese

    1/4 cup Melgarejo Arbequina Extra Virgen Olive Oil

    1 tablespoon Lemon Agrumato (fused) olive oil

    2 tablespoons fresh squeezed lemon juice

    sea salt to taste

    fresh ground pepper to taste


    Shave or slice the Brussels sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

    In a large sauté pan, heat the arbequina olive over medium-high heat.  Begin by sautéing the shallots until they just begin to caramelize on the edges.   Add the shaved Brussels sprouts and sauté, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

    Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.  Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.

    Serves 6 as a side

    2 large shallots, thinly sliced

  • We open at 1:00 PM tomorrow 5/22/2014...

  • Tabouleh


    ½ cup burghul    

    2 squeezed Persian limes

    1 1/2 teaspoons salt

    2 cups firm ripe tomatoes

    ½ cup chopped Spring onions

    ½ cup chopped fresh mint

    2 cups of chopped parsley

    2 small cucumbers

    ½ cup any extra virgin olive oil


    Place burghul in a bowl and cover with cold water.  Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture.  Spread onto a cloth and leave to dry further.

    Meanwhile, prepare parsley.  Wash well, shake off excess moisture and remove thick stalks.  Wrap in a tea towel and place in refrigerator to crisp and dry.

    Put burghul into a mixing bowl and add all the chopped ingredients.

    Beat extra virgin olive oil with lemon juice and stir in salt.  Add to salad and toss well.  Cover and chill for at least 1 hour before serving.

    Serves: 6-8

  • Pizza

     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

    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 with the flour and mix with the wet ingredients to form a somewhat moist dough.

    Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms.  Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

    Meanwhile make the mushroom topping.  In a large saute pan heat the olive oil over medium heat.  Add the mushrooms and sprinkle with a bit of sea salt to taste.  Saute until they just begin to turn a light golden-brown color.  Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.  Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.  Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

    Preheat the oven to 450 F.

    To assemble, roll each flat dough ball in to a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

    Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).  Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

    Serves 4-6

  • Happy Easter - We are closed

    Happy Easter!

    The Smiling Olive will be closed today in remembrance of Easter.

  • Roasted Beet Salad with Fresh Goat Cheese & Toasted Pecans

    IngredientsRoasted Beet Salad
    1 1/2 pounds fresh beets
    8 oz. Cherve (fresh goat cheese)
    6 cups baby arugula or mixed greens
    1 cup whole pecans, toasted
    1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
    1 tablespoon good quality grainy mustard
    fresh ground pepper to taste
    1/3 cup + 2 tablespoons UP extra virgin olive oil

    Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.

    Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.

    In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

    Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

    Serves 6-8 generous portions
  • GRAND OPENING - Saturday, April 12th

    You are invited to our Grand Opening event.  Appetizers and Drinks will be provided.

  • Butter to Olive Oil Conversion Chart

    Butter to Olive Oil Conversion Chart

    Try replacing butter in your favorite recipes.  Whether you're trying to  lose weight, lower your cholesterol or just trying to eat healthy, her's how to do it tastefully!

     Butter Olive Oil Equivalent
    1 Teaspoon 3/4 Teaspoon
    1 Tablespoon 2/1/4 Teaspoon
    2 Tablespoons 1 1/2 Tablespoon
    1/4 Cup 3 Tablespoons
    1/3 Cup 1/4 Cup
    1/2 Cup 1/4 Cup + 2 Tablespoons
    2/3 Cup 1/2 Cup
    3/4 Cup 1/2 Cup + 1 Tablespoon
    1 Cup 3/4 Cup

  • Chicken Caramelized Onions and Wild Mushrooms

    That's quite a title, no?  You could just shorten the name of this dish to "Nom-Nom!".  Other descriptors include, easy, elegant, comforting, and delicious.

    1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
    4 thick strips smoked bacon, diced
    1 large sweet onion sliced thin
    8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
    4" piece of fresh thyme, stem discarded
    1/4 cup Traditional Style Balsamic Condimento or Juniper Berry Balsamic Condimento
    2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil
    1/2 cup heavy cream
    sea salt & fresh ground pepper to taste
    1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained

    In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

    Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve.

    Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

    Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grains.

  • Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa

    1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal
    12 oz. thinly sliced wild smoked salmon
    3 ripe avocados, sliced thin
    1 small red onion, sliced very thin
    1 large garlic cloves cut in half
    2 tablespoons fresh squeezed lemon juice
    1/3 cup +2 tablespoons any The Smiling Olive Extra Virgin Olive Oil
    pinch of sea salt
    fresh ground pepper
    1/4 cup flat leaf parsley, coarsely chopped

    Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.

    Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

    While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

    Serve immediately

    Makes about 30 appetizers

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