The Spicy Olive Texas Caviar
Always a crowd pleaser!
The Spicy Olive Mini Caprese Bites
A fun twist on Caprese Salad
Recipes From May 2016 Newsletter
May Recipes Featuring the Flavors of the Month:
Baked Kale Chips
Ingredients:
- 4 cups kale leaves, washed, dried, and cut into 1/2″ pieces, with tough stems removed
- 2 tablespoons Harissa Olive Oil, Chipotle, Milanese Gremolata, Tuscan Herb or Blood Orange could also be used
- 1 teaspoon paprika (optional)
- 1/2 teaspoon fine sea salt
Directions:
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with Harissa olive oil, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes
The Spicy Olive’s Shrimp Scampi
2 Tablespoons The Spicy Olive’s Milanese Gremolata
1 onion or a shallot, diced
2 cloves of garlic, chopped
2 cloves of garlic, chopped
1/2 teaspoon salt and pepper
2 Tablespoons The Spicy Olive’s Sicilian Lemon white balsamic vinegar
1/4 cup white wine
1 Tablespoon capers
2 lbs. large raw shrimp, clean, peeled and deveined
Parmesan cheese to taste
2 Tablespoons butterSaute onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!The Spicy Olive’s Citrus Salad
2 Tablespoons butterSaute onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!The Spicy Olive’s Citrus Salad
2 tbsp. walnuts or pecans, chopped
6 oz. bag of mixed greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved
1/4 cup crumbled feta cheese
1/4 cup crumbled feta cheese
Dressing:
1/4 cup The Spicy Olive Sicilian Lemon or Grapefruit White Balsamic Vinegar
1/2 cup The Spicy Olive Blood Orange Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. orange juice
Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.
The Spicy Olive’s Roasted Broccoli
1 bunch of broccoli, washed and cut into spears
Mortar and Pestle’s Citrus Herb Seasoning
1/4 cup The Spicy Olive’s Milanese Gremolata olive oil
Preheat oven to 400 degrees.
Place broccoli in a ziplock bag. Pour Milanese Gremolata over broccoli and seal. Shake bag until broccoli is evenly coated. Spread on a baking sheet.
Sprinkle with Mortar and Pestle’s Citrus Herb seasoning. Place in oven and roast for 20 minutes until broccoli is crisp tender. Enjoy!
Recipes From February 2016 Newsletter
February Recipes
The Spicy Olive’s Baklouti Green Chili Cornbread
Great served with chili on Super Bowl Sunday!
Ingredients
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Directions
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
The Spicy Olive’s Basil Lime Salad Dressing
2 Tablespoons The Spicy Olive’s Basil Olive oil
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.
The Spicy Olive’s Italian Pasta Bake
2 Tablespoons The Spicy Olive’s Tuscan Herb olive oil
1 lb. bulk Italian sausage
1 can diced tomatoes, drained
1 onion, slivered
1 sweet red pepper, sliced
1 pkg. mushrooms sliced
1 pkg. pasta, rotini or such, cooked and drained
1/2 cup mozzarella cheese
Saute the red pepper, mushrooms and onion in the Tuscan Herb olive oil until tender. Remove from pan and place in casserole dish. Place sausage in pan and cook until done and browned. Add tomatoes and cook until warm. Add the vegetables back to pan. Place cooked pasta in casserole dish and top with sausage and vegetable mixture. Add 1/2 cheese and stir to mix and top with the rest of the cheese. Place in 375 degree oven and cook until heated through and cheese on top is browned.
The Spicy Olive’s Macerated Berries
2 cups fresh strawberries, sliced
1/2 cup The Spicy Olive’s Dark Chocolate balsamic
2-3 Tablespoons Basil olive oil
1 bunch fresh basil leaves, sliced in slivers
Place strawberries in a bowl. Add Chocolate balsamic, basil olive oil and basil leaves.
Serve over pound cake, angel food cake or ice cream and top with whipped cream.
Recipes From December 2015 Newsletter
The Spicy Olive’s Appletini
1 1/2 oz. vodka
1 oz The Spicy Olive’s Gravenstein Apple balsamic vinegar
Place ice in a cocktail shaker. Put vodka and balsamic vinegar over ice and put lid on shaker and shake. Strain cocktail into martini glass and enjoy!
You could make this cocktail with many of our white balsamic vinegars: Cranberry Pear, Cara Cara Orange Vanilla, Sicilian Lemon or Ripe Peach. The balsamic vinegars contain much less sugar than flavored syrups and are low calorie as well! (3 grams of sugar and 10 calories per Tablespoon) A great way to enjoy a cocktail without the guilt!
The Spicy Olive Holiday Ham
1/3 cup The Spicy Olive’s Butter olive oil
1/3 cup The Spicy Olive’s Vermont Maple balsamic vinegar
1/4 cup Steinke’s local honey
Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together in a bowl. Use mixture to baste ham. Bake ham at 350 degree oven , basting frequently, about 50-60 minutes until heated through. Enjoy!
Two Great Appetizers for Holiday Entertaining:
The Spicy Olive’s Baked Brie with Vermont Maple Balsamic Vinegar
Bake brie until warm and softened in a baking dish. Meanwhile reduce Vermont Maple Balsamic vinegar (1/2 cup) in a sauce pan until thickened, simmer 10-15 minutes. Drizzle Maple Balsamic over warm brie and serve with crackers.
The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls
1/2 cup Tuscan Herb olive oil
1/2 cup Neapolitan Herb or Traditional Balsamic
1-2 cups fresh mushrooms
1-2 cups fresh mozzarella cheese balls
Place olive oil and vinegar in a bowl and place mushrooms or cheese balls into the bowl to marinate. Marinate for 24 hours and serve with toothpicks.
August Recipes:
Sparkling Gravenstein Apple Balsamic Cocktail
2 oz. vodka, chilled
1/2 oz. Gravenstein Apple white balsamic. vinegar
3 oz. club soda, chilled
Fill a tall glass with ice. Add vodka, Gravenstein Apple balsamic and soda water. Stir to gently mix and serve immediately. Enjoy!
Heirloom Tomato Salad
4 ripe heirloom tomatoes, cut into wedges
2 Tablespoons The Spicy Olive single varietal olive oil
2 Tablespoons The Spicy Olive’s Neapolitan Herb balsamic
sea salt and pepper to taste
1 bunch Italian parsley or basil
Place cut tomatoes in a bowl. Top with the oil and balsamic vinegar. Chiffonade the fresh herbs and sprinkle on top. Toss to coat with the balsamic and olive oil and season to taste with the salt and pepper. Serve and Enjoy!
Apple Pasta Salad with Lime Vinaigrette
8 oz. Farfalle Pasta, cooked according to package instructions and drained
1 cup roasted chicken, shredded
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 apples, coarsely chopped
1/3 cup flat leaf parsley, chopped
1/4 cup walnuts, toasted
1/4 cup gorgonzola cheese
Stir together pasta, chicken and next 5 ingredients in a large salad bowl. Add salt and pepper to taste.
Dressing:
1/4 cup The Spicy Olive’s Gravenstein Apple white balsamic vinegar
1/4 cup The Spicy Olive’s Persian Lime olive oil
1 Tablespoon Dijon mustard
1 clove garlic, minced
Whisk together salad dressing ingredients. Pour over pasta salad, toss and enjoy!
( Could also make this pasta salad with peaches or nectarines and our Ripe Peach balsamic)
Recipes From July 2015 Newsletter
The Spicy Olive’s Coconut Lime Fruit Salad
Ingredients
Top your favorite fruit salad with a dressing of Coconut white balsamic and Persian Lime olive oil. Use 50/50 proportions and drizzle over fruit salad. It gives any fruit salad a delicious tropical twist!
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| Coconut Lime Shrimp |
The Spicy Olive’s Coconut Lime Shrimp
1 lb. peeled and deveined shrimp
2 Tbsp. The Spicy Olive’s Persian Lime olive oil
2 Tbsp. The Spicy Olive’s Coconut white balsamic vinegar
Place Persian Lime olive oil in a saute pan and put over medium high heat. Add shrimp and saute for 2-3 minutes until shrimp begin to curl and turn pink. Add Coconut white balsamic vinegar and toss to coat. Serve over rice. Enjoy!
Coconut Lime Chicken with a Thai Twist
2 tbsp. The Spicy Olive’s Persian Lime Olive Oil
1 tbsp. The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1 tbsp. The Spicy Olive’s Coconut White Balsamic Vinegar
1 can (13.5 oz.) coconut milk (unsweetened)
1 whole chicken cut into 10 pieces (3-4 lbs.)
Serve with Thai garnishes: chopped peanuts, chopped cilantro, cooked jasmine rice, shredded carrot, lime wedges and a drizzle of The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar.
In a large glass bowl, combine first four ingredients. Submerge chicken pieces, cover and allow to marinate overnight. Grill chicken on a hot grill until thermometer reads 165 degrees. Serve with your choice of Thai twists!
