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  • Buffalo Chicken Pizza | Loyal Olive Oil

    Buffalo Chicken Pizza Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, salty and spicy chicken, and cheese! Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too. Whole Foods is a bit breadier and Trader Joe's gives a bit more of a thin-crust texture which I love! ​ Buffalo is my guilty pleasure meal so I try to come up with quick and unique ways to mix it up! SLICE, SLICE, BABY INGREDIENTS Chicken:​ ​ 3 boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne ½ teaspoon paprika 1 teaspoon garlic powder 2 tablespoons buffalo sauce ​ Crust: ​ 3 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper ​ Pizza: ​ ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 3 garlic cloves, thinly sliced 1 ½ cups grated cheese ½ cup celery, sliced 3/4 cup buffalo sauce INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for around 30 minutes. Preheat the oven to 475°F. Heat olive oil in a skillet, add the chicken to the hot pan. Add all of the seasonings except for the buffalo sauce, cook until chicken is almost entirely cooked through, add buffalo sauce, mix. Keep the pan on extra-low, keeping the chicken warm while you prepare the rest. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the 3 tbsp. butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. Spread the pasta sauce and about 1/4 of the buffalo sauce over the dough, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place them all over the pizza. Add the chicken, making sure not to include any of the excess liquid from the pan. Add the rest of the cheese. *This is where you can add the celery if you want it cooked, I like the crispy fresh celery taste so I add it on the cooked pizza or in the middle of cooking the pizza. Drizzle the buffalo sauce on the pizza. Put the pizza in the oven and cook for roughly 12-14 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes then cut into 8 slices. ​ Note: Feel free to add blue cheese or ranch but not until you are ready to eat so that it doesn't get the pizza too heavy or soggy. (I recommend blue cheese crumble instead of sauce!) ​ **Step-by-step pictures below if you need the guidance! BON APPETIT! BACK TO SALTY STEP 1 Cook your chicken STEP 2 Prepare your veggies! STEP 6 Bake your pizza, add the celery, slice and enjoy! STEP 1 Cook your chicken 1/6

  • ABOUT | Loyal Olive Oil

    ABOUT ME Hi, I'm Elise Wine (yes, that's my real last name)! I currently live in Los Angeles, but grew up in Boston and was born in France. I live with my now-husband in a small one-bedroom with a poorly lit kitchen and unpredictable oven but that hasn't stopped me from making and baking. My wonderful husband is my handy dandy food taster and I don't think he's mad about it. I am a self-taught and mom-taught cook. I have always had a passion for food and the culture that surrounds it. When I was young, my mom traveled for her job to places like Hong Kong, France, Portugal, and Thailand. She would come back with a love for the food she ate, so we would cook together and try to match those flavors! That definitely sparked my love and passion for flavor and variety in food. Life is too short to not eat and make strange, delicious, flavorful things, right?! Food is a universal language. Food brings love, laughter, humor, and most importantly, memories. Some of my favorite memories involve food. Whether it was my mom teaching me how to roll sushi and the patience she must have had! Or enjoying a big bowl of my grandma's special "yellow rice" on holidays (turns out it was just saffron - but how was I supposed to know that?!) Or my entire family's annual New Years' Eve sushi night out. Food creates memories and I am excited to share my own recipes for my friends, family, and for YOU to create your own memories with. Fun Facts: I love plain cold pasta straight from the fridge. I've been making my own sushi since I was 10. I love all things Harry Potter and Lord of the Rings. I love playing video games. My real last name is Wine and yes I love wine. I snort when I laugh. And I love to cook, whether I'm bored, angry, sad, happy, or just plain hungry - soooo I cook a lot. So welcome to Loyal Olive Oil and BON APPETIT! ABOUT MAUI We rescued a puppy in the summer of 2020 and named him MAUI. We named him Maui because he was wandering around the beach when he was found and he has some awesome features that make him look Hawaiian (in our opinion). Also, we love Pixar movies and are obsessed with Moana. He is a goofball and loves being around when I am cooking and photographing all of the goodies. He is a mixed breed for sure. He is mostly Chihuahua with some Toy Fox Terrier and a whole bunch of other breeds. We love him bunches and he's a model for sure so you will probably be seeing a lot of him in future photos! ABOUT US Matt and I have been together since 2011 - Woah! We met when we were both 20 working a summer job at a movie theater. This was in a small town between our two home towns in Massachusetts. This makes things crazy easy when we go back home for holidays and such, our families being only 2 towns away from each other. ​ We both have a huge passion for movies, we have an Oscar party every year and try to see a new movie a week . We are both in love with The Lord of the Rings series (the best movies ever made), we love being active, going on walks and hikes, and both love the beach (we had our first date on a beach) and on and on. We went to different colleges in Boston, I went to Suffolk for Theater (what was I thinking?!), and Matt when to Massart for Animation (and he's crushing it). We moved in together after 4 years into this small Brighton, MA apartment with a horrendous kitchen. We met a lot of awesome people, had some amazing times, and had a couple of crazy work experiences. But after 3 years, we decided to travel all the way to Los Angeles. When we moved here, I had never been to CA until I stepped off the plane. I was so nervous. But we have really been loving it in LA, although I miss my friends and family like crazy and F**K COVID, right?! In the summer of 2020, Matt and I had a trip planned to go to San Diego (one of our favorite places ever, especially OB) and that's where he proposed! Everyone says this, but it was so amazing. I cried a lot. And that same week, we adopted Maui! So although 2020 was a rough one overall, it was also one of the best years of my life. ​ Then this past fall, we got married!!! It was stressful getting to that point, planning a wedding during the pandemic was no picnic but honestly? It was a memorable year and I got to spend so much extra time with friends and family that I probably wouldn't have spent had it not been for planning my pandemic wedding. Overall, September 18, 2021, was one of the best days of my life. Matt is the most incredible human and I'm seriously one lucky gal. I walked down the aisle to the Jurassic Park Theme (it was epic) and we danced to "You've Got a Friend in Me" from Toy Story. What did we have to eat did you ask? We had our favorite sub shop, Monica's Mercato in Boston cater about 100 Italian subs and we had a wonderful BBQ joint, The Rusty Can, cater brisket, pulled pork, and mac and cheese. We then had my all-time favorite doughnut shop, Union Square Doughnuts, cater dessert! Oh boy, was it amazingly delicious! ​ So there you have it, a little about Elise, Matt, and Maui! LET'S CHAT! Send Thanks for contacting me!

  • Caesar Pasta Salad | Loyal Olive Oil

    CHICKEN Caesar Pasta Salad Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 INTRODUCTION Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win. ​ Now, most of you are going to look at the anchovy ingredient and say "not for me". BUT DON'T! Anchovy is in 90% of the Caesar salads you already eat and it does not tasty fishy at all. It gives an amazingly salty and flavorful bite that, if you omit it, will lessen the tastiness of this dish. So please give it a try - you won't regret it! PLEASE ROMAINE CALM INGREDIENTS Chicken: ​ 5-6 Chicken thighs, cubed 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder ​ Dressing: ​ 1/2 cup of mayonnaise 2 teaspoons dijon mustard (I use Grey Poupon) Zest from one lemon (roughly 1 tablespoon) 2 tablespoons fresh lemon juice 3 teaspoons minced garlic 1 tablespoon finely chopped anchovies (I always do a heaping tablespoon) 1 teaspoon worcestershire sauce 1 teaspoon malt vinegar (other vinegars work too, red wine, white, rice) 1/2 teaspoon pepper 1/3 cup grated parmesan cheese, plus more for topping ​ Pasta Salad: ​ 12 ounces pasta, like bowties, rotini, or penne 2 large hearts of romaine lettuce ​ ​ INSTRUCTIONS First, let's make the dressing! Whisk in all the ingredients except for the parmesan cheese until well combined. Then add the parmesan cheese and mix well again. Set aside. Now, let's cook the pasta. Bring a large pot of salted water to boil and cook the pasta al dente (I usually cook it 3 minutes before the time on the box). Drain and put into a large serving bowl to cool completely to room temperature (at least 10 minutes). While the pasta is cooking, let's cook the chicken! Heat the olive oil over medium-high heat in a large skillet, add the chicken. Now add the salt, pepper, and garlic powder and toss to evenly cover the chicken. Cook completely, 5-8 minutes then add to the bowl with the pasta, also let cool to room temperature. Cut the romaine hearts into 1-inch pieces. Don't add the romaine until ready to serve (this avoids wilting the lettuce). If you plan to eat it right away, once the pasta and chicken have cooled, add in the romaine and dressing and toss to evenly coat each delicious piece. If you want to eat it later, put everything in the fridge separately, and when you are ready to serve it, add in the dressing and lettuce and toss to coat. (I personally love it cold!) And don't forget to top off with some more parmesan and freshly ground pepper! BON APPETIT! BACK TO SALTY

  • Cinnamon Pumpkin Butter | Loyal Olive Oil

    CINNAMON PUMPKIN BUTTER Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup INTRODUCTION I am all in on the new butter board hype and this would be a perfect fall addition. This smooth and fluffy butter is a perfect sweet and salty spread for a slice of bread, a warm biscuit, a stack of pancakes, or even some sweet potato fries or a soft pretzel! ​ For those who don't love the pumpkin spice trend but love fall flavors, this is a perfect balance! Just some cinnamon, nutmeg, and pumpkin puree and you're on your way to a mouthful of fall. ​ Make it and serve it in less than 10 minutes! YOU BUTTER BELIEVE IT INGREDIENTS 2 sticks (1 cup) salted butter, room temperature 1/4 cup pumpkin puree 1 teaspoon granulated sugar 2 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg ​ **if using unsalted butter, add 1 teaspoon salt INSTRUCTIONS Add butter to a stand mixer (or hand mixer) and mix on medium until smooth. Add in pumpkin, sugar, cinnamon, and nutmeg. Continue mixing on medium for about 3-4 minutes until all ingredients are combined and the butter looks smooth and slightly fluffy. Serve at room temperature or store in the refrigerator in an air-tight container for 2 weeks. BON APPETIT! BACK TO SWEETS

  • Edible Black Cocoa Cookie Dough | Loyal Olive Oil

    EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 Minutes Start to Eat: 15 Minutes Makes: 22 dough scoops INTRODUCTION Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat! ​ The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture. ​ You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! YOU DOUGH, GIRL! INGREDIENTS 1 1/2 cups (175g) all-purpose flour, tempered 1/2 cup (50g) black cocoa (can use regular cocoa powder) 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (180g) packed light brown sugar 1/4 cup (55g) granulated sugar 1 tablespoon flaxseed powder (flaxmeal works!) 3 tablespoons cold water 1 tablespoon milk 2 teaspoons vanilla extract 1 cup mini chocolate chips INSTRUCTIONS First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using. Next, combine the flaxseed and cold water, mix well and set aside to thicken. Next, in a medium bowl combine flour, cocoa powder, and salt and set aside. In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes). Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips. Finally, devour the bowl! ​ *Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! ​ *Cookie Scoop Pictured BON APPETIT! BACK TO SWEETS

  • Cannoli Muffins | Loyal Olive Oil

    Cannoli Muffins Active Time: 15 minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 regular) INTRODUCTION Cannoli meet Muffin, Muffin meet Cannoli. Last weekend I wanted to bake something for breakfast but I was really craving a cannoli so I thought to combine them and oh boy am I happy I did. ​ The ricotta gives the muffin a wonderfully fluffy and moist texture. The demerara sugar gives it that sweet crunch on the top and then the ricotta glaze and mini chocolate chips give it that classic cannoli look and flavor. ​ The only bad part? You have to wait for them to cool before eating them all. Holy cannoli INGREDIENTS MUFFIN:​ 1 3/4 cups all-purpose flour (220g) 2 teaspoons baking powder 2 teaspoons cornstarch 1/2 tsp salt 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 scant cup of granulated sugar (190g) 1 1/2 teaspoons vanilla extract 1 large egg, room temperature 1 large egg white, room temperature 1/2 cup whole ricotta (135g), room temperature 2 tablespoons milk, room temperature 1 cup mini chocolate chips 1/4 cup demerara sugar (or coarse sugar) for topping ​ RICOTTA GLAZE: 1/3 cup whole ricotta (95g) 2 tablespoons salted butter (28g) 1 cup powdered sugar, sifted Dash of vanilla extract pinch of salt 1/4 cup mini chocolate chips ​ INSTRUCTIONS In a small bowl, combine flour, baking powder, cornstarch and salt. Set aside. In a large mixing bowl with whisk, combine melted butter and oil. Stir in sugar (it will look like wet sand). Next, add the vanilla, egg, and egg white and mix until well combined and smooth. Add in ricotta and whole milk and whisk until well combined. Fold in dry ingredients until almost combined. Add chocolate chips and continue folding until just combined. Next, cover the bowl with a clean, dry kitchen towel and let the batter sit for 15-20 minutes. Preheat oven to 425 degrees. Fill a 6-muffin tin with batter all the way to the top, sprinkle each muffin with the demerara sugar. Bake for 8 minutes then reduce oven temperature to 350 degrees and continue baking for another 15-17 minutes. Do not open oven door when lowering temp. The muffins will be slightly golden on the tops when they are done. While they bake, you can make the ricotta glaze! In a small bowl, whisk all ingredients until well combined, except for the chocolate chips. Although it will be hard, wait until the muffins have completely cooled in order for the glaze to settle on them correctly and for the muffins to have the ideal texture. The when you are ready to eat, dollop on the glaze, sprinkle with mini chocolate chips and enjoy! ​ *If using a regular 12-muffin tin, your muffins will only need about 8-9 minutes on the 350 heat. BON APPETIT! BACK TO SWEETS

  • German Potato Salad | Loyal Olive Oil

    german-style dill potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 INTRODUCTION Listen...I'm not against mayonnaise BUT I do tend to pick vinegar over mayonnaise in most cases, like sandwiches, cold salads, etc. And this salad does not disappoint. It's covered in a sauce full of dill, vinegar, lemon, garlic, mustard, and some sour cream to add a bit of that creaminess you miss from a mayonnaise potato salad. Feel free to add any other veggies you want with this too! I've added asparagus, green beans, green peas, jalapenos, you name it! SPUD-TACTULAR INGREDIENTS 1 lb small potatoes (I used a petite medley with golden, red and purple potatoes) ¼ cup olive oil ¼ teaspoon lemon zest 2 teaspoons lemon juice 2 teaspoons salt 2 teaspoons black pepper 1 large garlic clove, minced 1 tablespoon mustard ½ cup fresh dill, chopped 2 tablespoons malt vinegar 2 tablespoons red wine vinegar 2 tablespoons. sour cream 3 scallions, chopped INSTRUCTIONS In a large pot of boiling water. Drop in the whole potatoes (careful not to splash - use a ladle to drop in). Cook for roughly 13-15 minutes, until tender with a fork. While potatoes are cooking, whisk together all ingredients in a bowl, set aside. Drain the water from the potatoes, and with a potato masher or fork, mash the potatoes slightly (so it’s in bite-sized pieces but not mashed like mashed potatoes). Add in all ingredients while potatoes are still warm, mix until incorporated, top with any extra dill sprigs. BON APPETIT! BACK TO SALTY

  • Portfolio | Loyal Olive Oil


  • Brown Butter, Honeycomb, Chocolate Chip Cookies | Loyal Olive Oil

    brown Butter, honeycomb, chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies INTRODUCTION Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! ​ This cookie recipe might be my favorite to date. It's seriously amazing. It has the perfect texture with the perfect flavor combos! Plus, it's really easy to make, even the homemade honeycomb is easy! Or you can buy it or sub it for some toffee! ​ ​ HONEY, I'M COMB INGREDIENTS 1/2 cup unsalted butter, room temperature 1/4 cup salted butter, room temperature 1 cup light brown sugar, packed 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 teaspoon salt 1 1/4 cup all-purpose flour 1/2 cup bread flour 1/2 teaspoon baking soda 8 ounces bittersweet chocolate chips, roughly chopped 1/3 cup honeycomb, roughly chopped ( I used One Tin Bakes Easy recipe - it's also on @theboywhobakes Instagram) INSTRUCTIONS First, let's brown that butter! In a saucepan, heat both kinds of butter over medium heat, stirring consistenly until the butter begins to foam and you start to see little brown specks. Heat for another minute then take butter off the heat and allow to cool to room temperature. In your stand mixer with paddle attachment or in a large mixing bowl with hand mixer, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flour, baking soda, and salt together. Then add the flour mixture to the butter mixer and fold it in gently until almost combined. Then, fold in the chocolate and honeycomb pieces. Next, scoop your cookies into 12 even balls. I usually top them with some extra honeycomb if you have some leftover! Place them on a 1/4 baking sheet and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12 minutes or until the edges are golden brown, but the center is still gooey. Leave on the baking tray to cool for about 10 minutes before transferring to a cooling rack. You want these to cool almost completely before eating*. ​ * You want these to cool almost completely before eating so that the honeycomb gets nice and hard and crispy again. If you don't wait long enough, the honeycomb will just be too melty and you'll miss out on that amazing texture. ​ Another tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

  • Turkey Chili | Loyal Olive Oil

    TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 INTRODUCTION This turkey chili is easy and full of flavor. It's perfect for a weeknight meal or a warming winter dish. ​ This healthy turkey chili is made with lean ground turkey, kidney beans, garlic, veggies, and full of chili flavor. This version is simply delicious and perfectly spiced! You make it on the stovetop or in a slow cooker. I'm just straight chillin' INGREDIENTS 3 tablespoons paprika 3 tablespoons Ancho chili powder 3 tablespoons. oregano 2 tablespoons cumin 2 tablespoons salt 1.5 tablespoon pepper 3 tablespoons olive oil ½ red pepper, chopped ½ yellow pepper, chopped 1 medium yellow onion, chopped 2 jalapenos (or serranos for extra spice), finely chopped 5 garlic cloves, finely chopped or minced 2 lbs ground turkey preferably 93% lean 2 cups chicken broth or stock 2 14.5 ounce cans diced tomatoes 1 6-ounce can tomato paste 2 15-ounce cans of beans (I like tri-blend - kidney, pinto, and black) Optional Toppings: ​ Sour cream OR avocado spread Grated cheddar cheese Chopped scallion Fresh cilantro Pickled jalapenos INSTRUCTIONS In a small bowl, combine paprika, chili powder, oregano, cumin, salt, and pepper. In a large pot, add olive oil, saute onions and peppers over medium-high heat until soft but not burnt (about 7 minutes). Add jalapenos and garlic, saute for another minute. Add the turkey and saute until mostly browned. Add spice blend and stir until combined. Add broth, diced tomato cans with juices, tomato paste, and beans (without juices) to the pot bring to a boil. Reduce heat and simmer until chili thickens and flavors blend stirring occasionally for about 45 minutes. Ladle into bowls. Add the toppings as desired. BON APPETIT! BACK TO SALTY

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