Chef-Created Recipes
Chef-Created ollo Recipes: Bizcaya


Roasted Organic Chicken with Olives and Pine Nuts


Serves 4

1.3kg organic or natural chicken, cut into pieces

½ cup ollo Mild & Mellow Extra Virgin olive oil

1 tbsp. each chopped parsley and rosemary
1 cup oil-cured black olives, pitted
5 cloves garlic, thinly sliced
1 small bunch fresh thyme
1 tsp. kosher salt
¾ tsp. freshly ground black pepper
Zest and juice of 1 lemon
Toasted pine nuts

Method

Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer. In a small bowl, combine the Mild & Mellow ollo with the lemon juice, zest, olives, garlic, herbs and ½ teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight. Heat oven to 220° C. Season the chicken with the pepper and the remaining ½ teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 190° C. Continue to roast until the chicken is cooked through, about 40 minutes more. Spoon the olives and pan juices over the chicken, sprinkle with pine nuts and serve.

Grilled Calamari Salad with Picholine Olives, Orange and Heirloom Tomatoes


Serves 4 as appetizer or 2 as light entrée

1 lb clean calamari tubes and tentacles
1 orange
1 lemon
1 tbsp. chopped garlic
½ cup pitted Picholine or Kalamata olives
1 tbsp. chopped parsley
1 tbsp. chopped garlic
½ cup of ollo Fresh & Fruity Extra Virgin olive oil
1 Heirloom or vine-ripened salad tomato
1 tsp. Champagne or white wine vinegar
Sea salt and freshly ground pepper

Method

Pre-heat grill to highest heat. Marinate whole calamari tubes and tentacles with a tsp. of each lemon zest, lemon juice, garlic and ollo Fresh & Fruity. Grill over high heat until tubes are cooked and charred around edges. Grill tentacles until they lose their transparent look and get a little colour. Let cool and cut tubes into thin rings. Cut tentacles in half. Whisk Fresh & Fruity, garlic, vinegar and parsley together and toss with grilled calamari. Segment the orange and add to calamari with olives. Slice tomato into small wedges and gently toss in the salad. Season with sea salt and freshly ground pepper and serve.



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About the recipes


Chef de Cuisine Jason Schneider of The Ritz-Carlton Coconut Grove, Miami pairs his Mediterranean-influenced cuisine with ollo Fresh & Fruity and Mild & Mellow.

Bizcaya is recognized by Gourmet magazine and The Miami Herald as one of Miami’s best restaurants.

Named best Power Lunch and one of Miami’s best restaurants by Gourmet magazine; Best Sunday Brunch by Miami New Times.