Wild Mushroom & Sage

Flavor: Savory sage with hunts of shitake, chanerelle and morel mushrooms

Complements: rice, vegetables, potatoes, pork, poultry, pasta and eggs

Vinegar Pairings: Blenheim Apricot, Blackberry,
Black Currant, Cherry, Cinnamon Pear, Cranberry Pear, Maple, Oregano,
Peach, Golden Pineapple, Red Apple, Sicilian Lemon, Aged 18 Year
Traditional Balsamic Vinegar

Ideas:

  1. Drizzle over noodles and smoked Gouda cheese
  2. Great for cooking omelets, frittatas, scrambled eggs
  3. Sauté dry rice in Wild Mushroom & Sage EVOO until translucent, then cook as directed
  4. Use in place of butter for mashed potatoes
  5. Combine with Red Apple Balsamic to inject into and baste turkey

Lemon

Flavor: Fresh-fused citrus lemon

Complements: Seafood, chicken, salad, fruit, vegetables, pasta, dessert, bread

Vinegar Pairings: Blenheim Apricot, Black Currant,
Wild Blueberry, Black Cherry, Chocolate, Cinnamon Pear, Cranberry Pear,
Espresso, Honey Ginger, Grapefruit, Peach, Pomegranate, Raspberry, Red
Apple, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine, Vanilla,
Aged 12 Year White Balsamic Vinegar, Aged 18 Year Traditional Balsamic
Vinegar

Ideas:

  1. Combine with any of The Spicy Olive’s balsamic vinegars for salad dressing or roasting vegetables
  2. Use to sauté, bake or grill chicken, shrimp or fish
  3. Sauté dry rice in Lemon EVOO until translucent, the cook as directed
  4. Use this to replace other oils or butter in baking.

Tuscan Herb

Flavor: a full-bodied blend of oregano, rosemary, sage and garlic with a peppery finish

Complements: Rice and risotto, beef, poultry, fish, vegetables, pasta, bread

Vinegar Pairings: Wild Blueberry, Champagne,
Espresso, Oregano, Sicilian Lemon, Tangerine, Aged 12 Year White
Balsamic Vinegar, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Great for sautéing, roasting or grilling vegetables, beef, pork, lamb, poultry, or fish
  2. Combine with Espresso Balsamic for grilling skirt steak
  3. Drizzle on pasta and mix in prosciutto and caramelized red onions
  4. Combine with Aged 18 Year Traditional for an excellent dressing
  5. Mix with grated Parmigiano Reggiano and Aged 18 Year Traditional Balsamic Vinegar for bread dipping

Persian Lime

Flavor: Fresh Persian Lime

Complements: Seafood, chicken, salad, fruit, vegetables, dessert

Vinegar Pairings: Blenheim Apricot, Blackberry,
Black Currant, Wild Blueberry, Cherry, Chocolate, Cinnamon Pear,
Coconut, Cranberry Pear, Fig, Honey Ginger, Grapefruit, Jalapeño,
Lemongrass Mint, Oregano, Golden Pineapple, Pomegranate, Raspberry, Red
Apple Serrano Honey, Sicilian Lemon, Strawberry, Tangerine, Vanilla,
Aged 12 Year White Balsamic, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Combine with Coconut, Honey Ginger or Grapefruit Balsamic Vinegar to marinate shrimp, scallops, salmon, tuna or chicken
  2. Combine with any of The Spicy Olive’s Balsamic Vinegars for a great salad dressing or to grill fruit
  3. Use in baking in place of butter or other oils, i.e.:brownies, cakes, breads or muffins
  4. Use to sauté shrimp or other shellfish

Organic Garlic

Flavor: Fresh garlic

Complements: Salad, meat, seafood, pasta, vegetables, bread

Vinegar Pairings: Blackberry, Blenheim Apricot,
Champagne, Black Cherry, Cinnamon Pear, Coconut, Espresso, Jalapeño,
Lemongrass Mint, Oregano, Peach, Golden Pineapple, Red Apple, Serrano
Honey, Sicilian Lemon, Aged 12 Year White Balsamic Vinegar, Aged 18 Year
Traditional Balsamic Vinegar

Ideas:

  1. Combine with Aged 18 Year Traditional or Oregano Balsamic Vinegar to drizzle on salads
  2. Combine with Peach or Pineapple Balsamic Vinegar for a chicken or pork marinade
  3. Combine with equal parts of Espresso Balsamic and Harissa EVOO for a flank steak or chicken marinade
  4. Use alone or with any Spicy Olive Balsamic Vinegar for roasting vegetables or bread dipping

Organic Butter

Flavor: Natural butter flavor

Complements: Baking, bread, meats, pasta, popcorn, rice, seafood, vegetables

Balsamic Pairings: Cinnamon Pear, Maple, Vanilla, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Use as a butter substitute or anytime you need melted butter
  2. Combine with Cinnamon Pear or Vanilla Balsamic Vinegar over squash
  3. Use for cooking stove-top popcorn, or use in an oil mister and spray after cooking
  4. Combine with Vermont Maple Balsamic Vinegar and pour over pancakes or waffles
  5. Use in baking (Conversion: .75 c EVOO to 1 c butter)
  6. Recommended for vegetarians, vegans or those with dairy allergies or intolerances.

Milanese Gremolata

Flavor: Fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint

Complements: Fish, veal, poultry, pork, pasta, bread, potatoes

Vinegar Pairings: Blenheim Apricot, Grapefruit,
Jalapeño, Lemongrass Mint, Maple, Oregano, Peach, Pomegranate,
Raspberry, Sicilian Lemon, Tangerine, Aged 12 Year White Balsamic
Vinegar, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Brush on fish after baking or grilling
  2. Serve with veal or other slow braised dishes for a zip of flavor
  3. Drizzle over wedged potatoes and roast
  4. Sauté with bread crumbs, sprinkle over vegetables and roast
  5. Toss with pasta, tomatoes, grated cheese, and grilled chicken

Pairing Favorites

Because we specialize in both the freshest olive oils and finest balsamic vinegars, at The Spicy Olive, we’re also experts in pairing them together. Whether you’re looking for a marinade, salad dressing or any other unique touch to add to your meal, we can help!

Chicken or Seafood Marinade
Persian Lime Olive Oil + Honey Ginger Balsamic
Blood Orange Olive Oil + Tangerine Balsamic
Garlic Olive Oil + Lemon/Peach/Pineapple Balsamic
Milanese Gremolata + Lemon Balsamic

Pork Marinade

Chipotle Olive Oil + Cherry Balsamic
Garlic Olive Oil + Blackberry Ginger Balsamic
Herbes de Provence Olive Oil + Tangerine/Maple Balsamic
Harissa Olive Oil + Apricot/Peach/Black Cherry Balsamic
Blood Orange Olive Oil + Espresso Balsamic

Red Meat Marinade

Tuscan Herb Olive Oil + Traditional Balsamic
Chipotle Olive Oil + Dark Chocolate/Espresso Balsamic
Harissa/Tuscan Herb Olive Oil + Espresso Balsamic
Addition to Grill
Basil Olive Oil + Lemon/Pineapple Balsamic
Chipotle/Garlic Olive Oil + Fig Balsamic
Cilantro & Roasted Onion + Pineapple Balsamic
Wild Mushroom & Sage Olive Oil + Lemon Balsamic

Salad Dressings

Blood Orange Olive Oil + Cranberry Pear/Fig Balsamic
Basil Olive Oil + any fruit balsamic
Lemon Olive Oil + any fruit balsamic
Basil/Garlic Olive Oil + White Balsamic
Persian Lime Olive Oil + Blueberry Ginger/Cranberry Pear Balsamic
Harissa Olive Oil + Blueberry Balsamic
Walnut Oil + Red Apple Balsamic
Around the World
Japanese Sesame Seed Oil + Tangerine/Lemongrass Mint Balsamic
Chipotle Olive Oil + Jalapeno Balsamic

Oil + Vinegar Combinations

Bread Dipping – oil + drizzle of vinegar
Marinade – 50/50 oil to vinegar
Vinaigrette – 2-3 parts oil + 1 part vinegar

The Spicy Olive’s Holiday Ham

The Spicy Olive’s Holiday Ham

1/3 cup The Spicy Olive’s Vermont Maple Balsamic Vinegar

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

1/4 cup Steinke’s local honey (available at The Spicy Olive)

Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together and use to baste ham. Bake ham at 350° in oven basting frequently with the above mixture until done, about 50-60 minutes.

Enjoy!

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.