The Spicy Olive Cranberry Pineapple Party Punch

 The Spicy Olive Cranberry Pineapple Party Punch

1 1/2 cups plus 4 cups cranberry/pomegranate juice
1 (46 oz.) can unsweetened pineapple juice, chilled
1/2 cup Pomegranate balsamic or Pineapple balsamic vinegar
2 cups ginger ale, chilled
2 cups seltzer, chilled
Pour 1 1/2 cups cranberry/pomegranate juice into an ice cube tray and freeze overnight. In a large bowl, mix the remaining 4 cups cranberry/pomegranate juice, pineapple juice, balsamic vinegar, ginger ale and seltzer. Add cranberry/pomegranate ice cubes and serve in your favorite punch bowl.
Alternative Suggestions: Replace cranberry/pomegranate with 100% pomegranate juice. Add a few pomegranate seeds to each glass. For an alcoholic version, add piso, light rum or champagne to the punch.

The Spicy Olive’s Olive Tapenade

 The Spicy Olive’s Olive Tapenade

2 medium sized cans of black olives, pitted
2 medium sized jars of green stuffed olives
1/2 cup onion 
2 tbsp. minced garlic
1 tbsp. The Spicy Olive’s Organic Basil olive oil.
Combine drained olives, onion, and garlic in a food processor and chop fairly fine.  Add the Basil olive oil and pulse to combine. Add the salt and pepper to taste, but may not need any salt.
Chill for a few hours. Serve with crackers or panetini.
Serves 20- 30.

The Spicy Olive Balsamic Glazed Pork Medallions

The Spicy Olive Balsamic Glazed Pork Medallions

1/3 cup The Spicy Olive’s Vermont Maple balsamic vinegar
2 tsp. Dijon mustard
1 pork tenderloin, trimmed, sliced into 1 inch medalions, then pounded 
2 tsp. The Spicy Olive Gremolata olive oil
Whisk Dijon mustard and The Spicy Olive Maple Balsamic together. Heat the Gremolata olive oil in a non stick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes on each side. Add the Maple balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly.