Friday, March 27, 2015: Virtu Olive Salsa, Orange Olive Oil Cake & Roasted Chicken with Olives & Tomato by Chef Gio Osso


Virtu Olive Salsa 

1 qt of castaveltrano olives (finely chopped)
½ qt of morrocan olives (finely chopped)
8 garlic cloves (minced)
3 large shallots (minced)
1 ½ tbsp of thyme (minced)
½ cup of parsley (minced)
3 lemons (zest and juice)
3 tbsp of rinsed capers (chopped finely)
6 calabrese chiles (finely chopped)
Black pepper to taste

Combine all ingredients together add evoo and pepper to taste. It should be a loose chunky salsa.

*You can use this salsa as a spread with bread or serve with your favorite fish and or roasted/grilled meat.

Orange Olive Oil Cake

For the cake
3 cups of all purpose flour
1 ¾ cup of sugar
1 ½ tsp of salt
½ tsp of baking soda
1 tsp of baking powder
1 cup of extra virgin olive oil
1 cup of milk
3  whole eggs
2 tbsp of orange zest
¼ cup of orange liquor

In a bowl, sift all dry ingredients together. In a separate bowl mix all wet ingredients together. Slowly add the wet ingredients to the dry ingredients and mix thoroughly. Pour batter into a buttered baking dish and bake at 350 degrees until a slight color appears, approximately 30 minutes or you can use the toothpick method. You do not want too much color or the cake will be dry.

For the topping for each portion
1 orange segmented (use what’s in season at the time)
½  tspn of honey
1 tbspn chopped pistachio
1 tbspn vanilla whipped cream.
1 tspn olive oil

Roasted Chicken w/ Olives & Tomato
For 4-6 people

1 family package chicken cut into quarters skin on
1 head of garlic, peeled and smashed
1 sweet yellow onion sliced (such as Vidalia)
2lbs. fingerling potatoes sliced
½ cup red wine
½ cup brown chicken stock
½ cup extra virgin olive oil
½ cup pitted kalamata olives
½ cup pitted green olives
1 cup grape tomatoes
¼ cup tomato paste
2 basil leaves
2 sprigs thyme
¼ cup extra virgin olive oil
Salt and Pepper to taste

In a braiser or dutch oven type pan/pot, heat olive oil over medium/high heat. Season chicken with salt and pepper and place skin side down in pan. Cook until golden brown on all sides and remove from the pan. Place the onions and garlic in the pan and stir until golden as well. Add the tomato paste, thyme, olive, and tomatoes and caramelize. Deglaze with red wine. Add the chicken back in, the potatoes and the stock. Cover and let simmer until chicken is fully cooked and sauce begins to thicken, about 30 minutes. Season with salt, pepper and torn basil. You’re ready!