The Spicy Olive Grapefruit Vinaigrette

A great citrusy salad dressing!


Grapefruit Vinaigrette

1/2 cup fresh grapefruit juice

1/3 cup Spicy Olive Grapefruit white balsamic 

1/4 cup Spicy Olive single varietal EVOO

2 Tablespoons  Spicy Olive roasted sesame oil

2 Tablespoons dijon mustard 

Mix together and serve over a mixed green salad with orange and grapefruit segments on top!


The Spicy Olive Apple Slaw

 Here is a Great Fall Salad!


The Spicy Olive’s Apple Slaw

1/2 cup buttermilk

4 tablespoons The Spicy Olive’s Red Apple Balsamic vinegar

2 tablespoons The Spicy Olive’s mild single varietal olive oil, like Picual or Hojiblanca

12 ounces packaged broccoli slaw

1 Granny Smith apple, cut into matchsticks

In a large bowl, whisk together buttermilk, balsamic vinegar and olive oil. Add broccoli slaw and apple matchsticks and toss to coat. Serves 8.

Mediterranean Barley Salad

2 cups vegetable broth

1 cup barley
1 tsp. olive oil
1 tsp. salt
1/2 cup Kalamata olives, chopped & pitted
1/2 cucumber or zucchini, chopped
red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, chopped
feta cheese crumbles
Optional:
blanched, fresh broccoli florets
blanched, fresh cauliflower
cilantro, chopped
garbanzo beans
Dressing: 
1 cup The Spicy Olive’s organic Persian Lime or Cilantro and Onion olive oil
1/3 cup The Spicy Olive’s Honey Ginger white balsamic vinegar
1 Tablespoon dijon mustard or Roasted Garlic and Champagne(at The Spicy Olive)
salt and pepper to taste
Bring broth to boil in a medium saucepan. Add oil, barley and salt. Cover and cook until barley is tender, 30 minutes or 10 minutes for quick barley. Drain any excess liquid and allow barley to cool. 
Whisk salad dressing ingredients together. Toss cooled barley together with vegetables. Add salad dressing and serve!

Pecorino Pear and Arugula Salad

1 1/2 tbsp. The Spicy Olive Sherry Balsamic Vinegar
1/4 c. The Spicy Olive Hojiblanca Extra Virgin Olive Oil
1 small french shallot, finely chopped
4 c. arugula leaves
1 small fennel bulb, sliced thin
1 ripe but firm pear, cored and sliced thin
1 c. parsley, chopped coarse
1 c. shaved Pecorino Romano or parmesan cheese

Combine the vinegar and a pinch of salt in a bowl and whisk until salt has dissolved. Add the oil slowly to thicken the dressing, whisking constantly. Stir in the shallot.

Combine arugula, fennel, pear and parsley in a salad bowl and toss. Add dressing and toss again. Top with the shaved cheese and serve.

We chose our mild Hojiblanca Extra Virgin Olive Oil to balance out the bite in our Sherry Balsamic Vinegar. If you would like to add more flavor to the dressing, perhaps try one of our more robust single-varietal EVOOs.

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!