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.

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’s Marinated Mushrooms or Cheese Balls

The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls

1/2 cup Organic Tuscan Herb olive oil

1/2 cup Traditional balsamic vinegar

1-2 cups fresh mushrooms or

1-2 cups fresh mozzarella balls

Place the olive and vinegar in a bowl and place mushrooms or cheese balls in to marinate. Add a teaspoon of our Gourmet Pepper blend spice mix for a hint of spice. Marinate for 24 hours and serve with toothpicks.

The Spicy Olive’s Holiday Salad

The Spicy Olive’s Holiday Salad

1 package mixed field greens

5 oz. feta cheese crumbles

1/4 cup pine nuts, toasted

seeds from 1 pomegranate

Dressing:

1/4 cup The Spicy Olive’s Pomegranate Quince balsamic vinegar

1/4 cup The Spicy Olive’s Organic Persian Lime olive oil

This salad looks like Christmas in a bowl and it is delicious!

Place mixed salad greens in a salad bowl. Top with feta cheese, pine nuts and seeds from pomegranate. Mix together the Pomegranate Quince and Persian Lime olive oil and pour over salad and serve! Looks like Christmas in a bowl, red and green…so festive!

Sweet and Spicy Maple Glazed Nuts

Sweet and Spicy Maple Glazed Nut Mix

Spicy Olive recipe contest winner: submitted by Lisa and Lauren Hope 

 1 cup Pecans

 1 cup Almonds

 1 cup Walnuts

 2 tablespoons brown sugar

 2 tablespoons maple syrup

 1 tablespoon The Spicy Olive Chipotle olive oil

 1 teaspoon The Spicy Olive Vermont Maple balsamic

 2 tablespoons fresh rosemary, chopped

 1 teaspoon dried thyme, chopped

salt and pepper, 1/8 teaspoon of each

Preheat oven to 350°. In a bowl, toss all three nuts with brown sugar and maple syrup, The Spicy Olive’s Maple balsamic, The Spicy Olive’s Chipotle olive oil, rosemary and thyme. Spread the nuts on an ungreased, rimmed baking sheet. Bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled. The nuts can be stored in an airtight container for up to 2 weeks.

Recipe from Fox 19 appearance

     Here is the recipe Melanie Cedargren of The Spicy Olive prepared on The Fox 19 Morning Show. This pasta dish is simply delicious but also very simple. You could make this a main dish with a salad and bread to round out the meal, or it can be a great side dish to accompany a grilled steak!                 

  The Spicy Olive’s Mushroom and Smoked Gouda Pasta


 1/4 cup The Spicy Olive’s Organic Wild Mushroom and Sage olive oil
 1 package protabella mushrooms, sliced
 1/2 lb. bacon or pancetta, fried and crumbled
 1 lb. linguine, cooked to package instructions
 1/2 cup shredded, or crumbled smoked gouda cheese
    Heat the Wild Mushroom and Sage olive oil in a deep skillet over medium heat. Add the mushrooms and saute. Add the cooked linguine, fried bacon or pancetta and gouda cheese and blend until cheese begins to melt and coat the pasta. To finish the dish, drizzle with additional Wild Mushroom and Sage olive oil  and a sprinkle of sea salt and pepper to taste. Enjoy!

Basil

Flavor: Garden-fresh Basil

Complements: Meat, salad, vegetables, bread, pasta

Vinegar Pairings: Apricot, Blackberry, Black
Currant, Wild Blueberry, Chocolate, Cranberry Pear, Honey Ginger,
Grapefruit, Lemongrass Mint, Maple, Oregano, Peach, Golden Pineapple,
Pomegranate, Raspberry, Strawberry, Sicilian Lemon, Tangerine, Aged 18
Year Traditional

Ideas:

  1. Combine with Sicilian Lemon Balsamic Vinegar and brush on fish before baking or grilling
  2. Drizzle over chopped fresh tomatoes for Bruchetta, and top with Aged 18 Year Traditional Balsamic Vinegar
  3. Combine with Cranberry Pear, Raspberry or Strawberry Balsamic Vinegar for a salad dressing
  4. Put with buffalo mozzarella, ripe tomatoes and fresh basil for a
    Caprese Salad. Finish with Aged 18 Year Traditional Balsamic Vinegar.

Chipotle

Flavor: Smokey and slightly spicy

Complements: Beef, poultry, pork, bread, pasta, vegetables

Vinegar pairings: Blenheim Apricot, Blackberry,
Black Currant, Cherry, Chocolate, Cinnamon Pear, Cranberry Pear,
Espresso, Fig, Jalapeño, Lemongrass Mint, Peach, Pineapple, Pomegranate,
Raspberry, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine,
Vanilla, Aged 18 Year Traditional

Ideas:

  1. Combine with Espresso or Chocolate Balsamic Vinegar for a great red meat marinade
  2. For a fruity twist, use with Black Cherry Balsamic Vinegar over pork
  3. Combine with Jalapeño Balsamic Vinegar to take your meal south of the border
  4. Brush on bread instead of butter for grilled cheese with a kick
  5. Use to flavor chili, soups and stews
  6. Combine with Strawberry Balsamic Vinegar for a spicy, sweet and savory salad dressing
  7. Combine with Lemongrass Mint Balsamic Vinegar for Asian flavor
  8. Mix into salsa with Tangerine Balsamic Vinegar, chopped onions, tomatoes and cilantro for chips, chicken or pork