The Spicy Olive’s Pumpkin Bourbon Spice Bread

PUMPKIN, SPICE & BOURBON BREAD
2 cups all-purpose flour
1 cup cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
4 large eggs
1 cup The Spicy Olive’s Picual Extra Virgin Olive Oil or other mild/medium EVOO from The Spicy Olive or Butter olive oil
1 cups granulated sugar
1/2 cup of brown sugar
1/4 cup of bourbon
1 teaspoons vanilla extract
1 teaspoon of all spice
½ teaspoon of ground cardamom
1 ¾ cup of pureed pumpkin
1 cup chopped walnuts (optional)
Grease and flour two 8 x 4 inch pans.
Preheat oven to 350degrees F.
Sift flour, with all your dry ingredients together in a bowl.
In a sauce pan heat bourbon and brown sugar together until sugar dissolves, set aside and let cool.
Beat eggs, olive oil, vanilla, sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pumpkin puree, cooled bourbon – brown sugar syrup and nuts (if using) until well combined. Pour batter into prepared pans.
Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The Spicy Olive’s Chocolate Orange Buns

DARK CHOCOLATE – BLOOD ORANGE BUNS
3 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/3 cup sugar
1/2 cup of The Spicy Olive’s Blood Orange Fused Olive Oil
1 teaspoon fresh grated orange zest
16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
1 egg beaten for glazing the buns
Sweet Orange Glaze
1 cup (4 ounces) confectioners’ sugar
1 tablespoon half and half
1 tablespoon fresh orange juice
Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.
Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.
Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.
Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.
Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.
The Spicy Olive's Lemon Cherry Biscotti

The Spicy Olive’s Cherry and Lemon Biscotti

Recipe:
CHERRY & LEMON OLIVE OIL BISCOTTI
3 1/4 cups all-purpose flour
1/2 cup The Spicy Olive’s Lemon Infused Olive Oil
3 large eggs, beaten
1 cup granulated sugar
1 teaspoon almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tablespoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 F.
Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)
Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.
Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.
Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.

The Spicy Olive’s Avocado Toast with Poached Egg

A great breakfast option! Use whole grain toast and a drizzle of olive oil to make this a super healthy morning treat!

The Spicy Olive’s French Toast

This is a classic French Toast recipe, the difference is that you cook it in olive oil! Try our Butter Infused olive oil for a rich and buttery French Toast or our Blood Orange olive oil for a delicious citrus twist!

 

Blood Orange Olive Oil

The Spicy Olive Orange Chocolate Chip Banana Bread

The Spicy Olive Bread Dipping Oil

So many possibilities!
The Spicy Olive's Zucchini Bread

The Spicy Olive’s Zucchini Bread

Recipes From March 2016 Newsletter

March Recipes Featuring the Flavors of the Month:
Lemon Blueberry Mini Bundt Cakes
 For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

Serves 8-10

 
The Spicy Olive’s Strawberry Spinach Salad
 
19 oz. package of baby spinach leaves
1 cup strawberries, sliced thick
1/3 cup red onion, sliced thin
1/2 of a cucumber, seeded and sliced
1/4 cup toasted sliced apmonds
1/2 tsp. lemon zest
1 tsp poppy seeds
2 Tablespoons The Spicy Olive’s Lemon olive oil
4 Tablespoons The Spicy Olive’s Strawberry balsamic
Mix the spinach leaves, strawberries, red onion, cucumber and almonds in a salad bowl. Whisk together olive oil, balsamic vinegar, poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!
 
The Spicy Olive’s Strawberry Pork Tenderloin
 
One of our mosst popular recipes!
3 lb. package of pork tenderloins
1/2 tsp black pepper
2 tsp sea salt
10 bacon slices
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup strawberry preserves
1/2 cup quartered fresh strawberries
1 Tbsp. The Spicy Olive’s Garlic olive oil
Preheat grill to 400-500 degrees. Sprinkle pork tenderloin with sea salt and pepper. Wrap each pork tenderloin with bacon slices and secure with toothpicks- 3-4 bacon sliced should cover a tenderloin.
Turn off one side of the grill and arrange pork loins on unlit side of grill. Let the pork cook on the grill for 30 minutes, turning once after 15 minutes.
Meanwhile, place garlic oil in a saute pan over medium high heat. Add strawberry balsamic and allow to come to a simmer, cook 5 minutes and then add strawberry preserves. Reserve 1/2 of the mixture to baste the tenderloins. Cool the other half and add the fresh strawberries. 
After 30 minutes, put the tenderloins on the hot side of the grill and cook each side for 2-3 minutes, basting each side with the strawberry balsamic mixture.
Tenderloins should reach on internal temperature of 165 degrees. Take them off the grill and allow to rest for 10 minutes before slicing. Slice and drizzle with the strawberry and balsamic vinegar sauce before serving!
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.
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.
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.

 
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.