The Spicy Olive BBQ Marinade

1 cup of The Spicy Olive’s Cinnamon Pear Balsamic Vinegar

1 cup of The Spicy Olive’s Dark Chocolate or Espresso Balsamic Vinegar
1 cup chili sauce
1 tsp. chili powder
1 clove of garlic minced
1 tbsp. liquid smoke
2 bottles of beer (not light beer)
Mix together and use to marinade pork rib or beef rib slabs or a whole chicken – best to allow to marinade overnight for full flavor. Cook ribs in 250 degrees oven for 4+ hours to get really tender and then finish on the grill for the smoky taste. For the chicken, you can grill over a beer can until internal temperature reaches 170 degrees.

Asian Marinade

1 cup soy sauce

1/2 cup The Spicy Olive’s Organic Persian Lime Olive Oil
1/3 cup The Spicy Olive’s Honey Ginger White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Roasted Sesame Oil
1 garlic clove, minced
Mix all ingredients. Marinade chicken, steaks or pork overnight and then grill or broil until proper internal temperature is reached. Allow meat to rest before slicing. Finish with a drizzle of roasted sesame oil.

The Spicy Olive’s Holiday Beef Tenderloin

The Spicy Olive’s Holiday Beef Tenderloin

1 whole beef tenderloin

1/3 cup The Spicy Olive’s Organic Garlic olive oil

2-3 tablespoons Steak Seasoning like McCormick’s Montreal Steak seasoning, Butt Rub sold at the Spicy Olive or The Spice and Tea Exchanges meat rubs sold at The Spicy Olive or use sea salt and pepper. 

  Keep the beef tenderloin whole. Rub the tenderloin with the garlic olive oil and seasonings of your choice until well coated. Place tenderloin on grill or in 400 degree oven and cook until internal temperature in thickest part is 140- 145 degrees. End will be more well done and the center will be rare so that all your guests should be able to find a piece to please.

The Spicy Olive’s Fig Sweet and Sour Meatballs

The Spicy Olive’s Fig Sweet and Sour Meatballs

2 Tbsp The Spicy Olive’s Harissa Olive Oil

1 clove garlic minced

1 ½ c tomato sauce

2 Tbsp tomato paste

½ c brown sugar

½ c The Spicy Olive’s Fig Balsamic Vinegar

¼ c The Spicy Olive’s Cinnamon Pear Vinegar

¼ tsp allspice

¼ tsp cayenne pepper

2 tsp lemon juice

½ c Fig Balsamic Jam (available at The Spicy Olive)

1 pound lean ground beef

1 egg, beaten

1 large onion, grated

sea salt and pepper to taste

Whisk together the sauce ingredients and place in slow cooker. Add onion and garlic and set on low heat until the sauce is warm.

Combine ground beef, egg, onion and salt. Mix well and form into 1” balls. Add to sauce and simmer for 1½ – 2 hours.

The Spicy Olive Slow Cooker Beef, Barley & Squash Stew

The Spicy Olive’s Slow Cooker Beef, Barley and Squash Stew

3 tablespoons The Spicy Olive’s Organic Garlic olive oil, divided

1 lb. beef chuck roast, cut into 3 pieces

sea salt and pepper

1 garlic clove, minced

4 thyme sprigs

4 cups beef broth, divided

1/2 pound small potatoes, halved

2 cups butternut squash, peeled and cubed

1/2 cup pearl barley 

If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker later. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes. Add remaining olive oil and garlic and saute until fragrant. Place insert into slow cooker or transfer to slow cooker and add thyme and 2 cups beef broth and scrap down sides and bottom of pan to release browned bits. Transfer this broth to slow cooker.  Add potatoes, squash and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid mostly absorbed (about 4 hours on high or 8 hours on low.) Using 2 forks shred beef. Season with salt and pepper. Serves 6.

 ** Would also be delicious with carrots or celery or other vegetables you might like to add.


The Spicy Olive Tuscan Pot Roast

 The Spicy Olive’s  Tuscan Pot Roast 

4 Tablespoons Spicy  Olive Organic Tuscan Herb olive oil

1 4 lb. beef chuck or pot roast 

1/2 cup red wine or beef broth

1/2 cup water 

1 shallot, minced

4 potatoes, cubed

1 cup carrots, in chunks

1&1/2 cup portabella mushrooms, sliced 

2 teaspoons A-1 Sauce 

1 28 ounce can, crushed tomatoes

1 clove garlic, minced 

Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium high heat. Place beef roast in pan and brown on all sides. Add shallot and  garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hours,

                                            Crock pot on low for 8 hours or high for 4 hours or

                                            Oven set at 250-300° for 2-3 hours.

Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with The Spicy Olive’s Tuscan Herb olive oil for dipping!

Tuscan Meatloaf

The Spicy Olive takes an all-American favorite on a European vacation!

2 thick slices of ciabatta bread
1 lb. lean ground beef
1 lb. ground pork
.25 lb. prosciutto, chopped
.5 c Parmesan cheese, grated
.25 c. chopped parsley
2 large eggs
.25 c. The Spicy Olive Tuscan Herb Extra Virgin Olive Oil
.5 c The Spicy Olive Sherry Balsamic Vinegar
Two 14-oz. cans diced tomatoes

Tear the bread into large pieces and soak in milk. Squeeze to remove the excess milk and combine in a large bowl with the beef, pork, prosciutto, Parmesan, parsley and eggs. Season with salt and pepper, then mix with your hands.

Shape the meat into a ball, place on a rimless, slightly oiled baking sheet. Preheat the oven to 325F. Heat the oil in a roasting dish over moderately high heat. Slide the meatloaf into the roasting dish and cook until the bottom is browned and crisp. Ass the Sherry Balsamic Vinegar and cook for 5 minutes, until slightly reduced. Add tomato sauce and cover meatloaf with foil and bake for 40 minutes.

Transfer the meatloaf to a board and cover loosely with foil. Place the roasting dish over moderate heat, scraping up any browned bits from the bottom and side of the pan. COok until the sauce thickens. Cut the meatloaf and serve with the tomato sauce.

Beef Pot Roast

3 tablespoons The Spicy Olive Empeltre Extra Virgin Olive Oil
4 lbs. beef, tied into a neat shape
1 onion, chopped
1 celery stalk, chopped,
1 carrot, chopped
2 large cloves garlic, finely chopped
.75 c. The Spicy Olive Traditional Balsamic Vinegar
1.5 c. beef broth
1 Roma tomato, chopped
Fresh thyme sprigs

Preheat the oven to 275F. Heat a heavy frying pan over high heat and add the oil. When it just begins to smoke, add the beef and brown well on all sides.

Combine the extra oil, onion, celery and carrot in a large oven-safe pot and cook over low heat until the vegetables are soft. Add the garlic and cook one minute more. Put the meat and juices on the vegetables. Remove any excess fat from the frying pan but leave in brown bits.

Add the Traditional Balsamic Vinegar to the pan and deglaze, our this over the meat in the casserole dish. Add the stock, tomato, and thyme. Season with salt and pepper. Cook in the oven for 3 hours, basting with liquid from time to time. The dish should cook at a very gentle simmer.

When the meat is tender, remove it to a cutting board. Reduce the liquid in the pan to a slightly thickened pouring consistency. Slice the meat thickly, pour a few tablespoons of the sauce and serve with mashed or boiled potatoes.

Schinco

Sometimes called ‘stinco’ by young children, this dish is a specialty of Trieste, Italy.

1/4 cup of  The Spicy Olive Wild Mushroom & Sage Extra Virgin Olive Oil
1 red onion, chopped
3 veal hind shanks
6 anchovies, drained
4 large cloves garlic
6 sage leaves
1/2 cup of  The Spicy Olive Sherry Balsamic Vinegar
2 c. veal stock or broth

Combine the oil and onion in an oven-safe pot and cook over moderate heat until the onion softens. Add the shanks and turn the heat up to brown thoroughly, about 15 minutes. Remove the shanks and keep them warm.

Remove the charred onions from the pot, add anchovies, garlic and sage to the pot and pour in the Sherry Balsamic Vinegar. Bring all to a boil scraping the browned bits from the bottom of the pot. Return the veal to the pot and braise in the oven at 275 degrees F, for 1 hour. Turn the meat over and cook for another hour, until the meat is very tender.

A Spicy Olive Christmas

We hope you had a very Merry Christmas with your friends and family! And we can’t wait to hear about the ways you used our products to spice up your favorite foods this holiday. Here’s some of what we had…





For the salad, we used Persian Lime Extra Virgin Olive Oil and Pomegranate Quince White Balsamic Vinegar to dress baby field greens topped with feta cheese and pomegranate seeds.




For the main course, we made beef tenderloin, potatoes, and asparagus. The beef tenderloin was marinated with Tuscan Herb and Garlic extra virgin olive oils and rubbed with Bologna  Seasonella Salt Mix. Then it was cooked in the oven at 425F until it reached an internal temperature of 150F.

The potatoes were cubed and sprinkled with 1/4c Tuscan Herb Olive Oil and the Seasonella Sea Salt Blend. After placing the potatoes in the oven for 40 minutes at 425F, they come out browned and with a touch of crispiness.

Finally, the asparagus was coated in Garlic olive oil, sea salt and pepper and roasted in the oven.





This whole meal just needs the Tuscan Herb extra virgin olive oil, Seasonella sea salt blend as well as the Persian Lime extra virgin olive oil and Pomegranate Quince balsamic vinegar for the salad dressing. It was festive and delightful!