Recipes — Cayenne Olive Oil

Yogurt Dipping Sauce for Samosas

Yogurt Dipping Sauce for Samosas

Yogurt Dipping Sauce for Samosas - The fresh and exotic flavor of this dipping sauce make it a winner.  Uses Cayenne and Blood Orange Olive Oils and Mango White Balsamic Vinegar. Tested in our East Indian Cooking Class.

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Caramelized Onion and Roasted Red Pepper Jam

Caramelized Onion and Roasted Red Pepper Jam

Caramelized Onion and Roasted Red Pepper Jam - That wonderfully rich flavor that shines on literally everything you chose to put it on. Uses a Mild to Medium Extra Virgin and Cayenne Olive Oil.

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Caramelized Onion and Roasted Red Pepper Jam

Caramelized Onion and Roasted Red Pepper Jam

Ingredients:1 large yellow onion, thinly sliced (about 1 c. packed)1 large red pepper, roasted, seeded, peeled, and finely chopped2 Tbsp. plus 2 Tbsp. Arebequina1 Tbsp. (or to taste) Red Cayenne Olive Oil Ingredients: 1 1/2 c. ricotta cheese 1/2 c. Basil Olive Oil 1 clove garlic, smashed 1 Tbsp. fresh lemon juice (or try Sicilian Lemon White Balsamic Vinegar) 1 tsp. (or to taste) sea salt Instructions: Place ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days....

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Muhammara (or Turkish Roasted Red Pepper Spread)

Muhammara (or Turkish Roasted Red Pepper Spread)

Muhammara (or Turkish Roasted Red Pepper Spread) - Easy to make but terrific flavor! Uses Italian Herb Balsamic and Medium Extra Virgin and Red Cayenne Olive OiIs. Tested in Turkish Cooking Class.

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Sizzling Shrimp with Garlic

Sizzling Shrimp with Garlic

Sizzling Shrimp with Garlic - The sweetness of the Black Currant Balsamic balances the spice of the Cayenne Olive Oil and Garlic Olive Oil and Shrimp were just made to be together. A perfect appetizer for a summer BBQ. Tested in the Spain Cooking Class.

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