Black Olive (Rio Rancho) « New Mexico's HOT CHEFS – Albuquerque Restaurants, Angel Fire Restaurants, Rio Rancho Restaurants, Santa Fe Restaurants, Taos Restaurants

Black Olive (Rio Rancho)

The Black Olive Wine Bar and Grill is a brand new favorite for upscale casual dining.

Owner Matt Havey chose Southern Boulevard in Rio Rancho as the perfect location for the Black Olive. And remembering his grandmother’s mantra, “our house is your home”, Matt and his staff place a high priority on providing a warm welcome to their guests.

Black Olive Restaurant in Rio Rancho New Mexico The selection of appetizers, soups, salads, sandwiches, burgers, entrees and deserts is exceptional, with signature menu items that include house cut steaks, prime rib and classic Italian dishes, all made from only the freshest ingredients.

Favorite comfort foods include deviled eggs, Green Chili Stew, and the half pound “Black Olive Burger”.

The Black Olive’s Wine Bar features more than 80 selections of wine, many of which can be sampled by the taste or by the glass.

Plus, enjoy watching your favorite sports on the four high def TV screens above the massive bar.

The Black Olive’s atmosphere, ambience, great bar and outstanding menu selections will bring you back again and again. Come seven days a week for lunch or dinner to experience the best casual dining on the West Side!

Black Olive Wine Bar & Grill in Rio Rancho, New Mexico

Recipe! Black Olive’s Fritto Misto

Fritto Misto

1 oz      Olive Oil
4 oz      Calamari Steak, cut in ¼” strips
2 oz      Calamari Tenticles
1.5 oz   Shrimp (41/50 count size)
1 oz      Haricot Vert (thin green beans), cut into 3” pieces
5 pc      Fennel, cut in 2” strips
5          Olives, Spanish Green, pitted
½ tsp    Worcestershire Sauce
¼ tsp    Tobasco Sauce (4 drops)
2 Tbs    Buttermilk
1 tsp     Salt & Pepper Mix

Combine all ingredients in bowl and dust with flour. Heat pan with olive oil. Add all ingredients into hot oil and fry for two minutes. Plate and serve.

Black Olive’s Fritto Misto

Recipe! Black Olive’s Pan-Seared Salmon

Pan Seared Salmon

10 oz    Salmon Fillets
1 oz      Olive Oil
1 Tsp    Salt & Pepper Mix
1          Lemon, halved & grilled
4 oz      Spinach, sauteed
4 oz      Fingerling Potatoes, halved lengthwise
1 Tsp    Garlic, minced
3 oz      Garlic Butter
1 oz      Bacon, diced

In sauté pan, add oil and rub salmon with salt and pepper mix. Cook both sides evenly, then finish in 400 degree oven. Set lemon halves cut side down in pan and grill until lightly browned. Set aside.

In sauté pan, add oil and fresh spinach. Toss and cook until wilted. Keep warm.

In sauté pan, add oil, fingerling potatoes and salt & pepper mix. Cook until al dente.

In sauté pan, cook minced garlic and garlic butter on low heat until creamy. Add diced bacon, allow to brown, then turn off heat.

Pull salmon from oven and plate on top of fingerling potatoes and spinach. Top with garlic butter bacon sauce. Add grilled lemon to the plate and serve.

Black Olive’s Pan-Seared Salmon

Recipe! Black Olive’s Steak Pizzaola

Steak Pizzaola

12 oz    Sirloin Steak, cut into medallions
1 Tsp    Salt & Pepper Mix
1 oz      Olive Oil
1 Tbs    Garlic, minced
6 oz      Calamari, lightly floured
3 oz      Mushrooms
4 oz      Bell Pepper (mixed colors)
2 oz      Onion
2 oz      White Wine
1 Tsp    Red Pepper, crushed
8 oz      Marinara Sauce
1 oz      Heavy Cream
2 oz      Parmesean

On the grill or in sauté pan, add sirloin and cook to desired temperature. Lightly season with salt & pepper mix.

In sauté pan, add olive oil and garlic. Cook until pungent. Add calamari and fry for one and a half minutes. Add mushrooms, pepper and onions. Cook until vegetables are al dente. Add white wine and crushed red pepper, then deglaze. Add marinara sauce and let simmer.

Remove steak from grill or pan, place on plate. Add cream to marinara mixture, stir. Spoon mixture over steak and finish with fresh grated parmesean.

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