The Spicy Olive ‘s Blackberry Ginger Pork Tenderloin

The Spicy Olive ‘s Blackberry Ginger Pork Tenderloin

Print Recipe
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pkg Pork Tenderloins (2 tenderloins per package)
  • 1/2 cup Garlic Infused Olive Oil
  • 1/2 cup Blackberry Ginger Balsamic Vinegar
  • 1 clove Garlic

Method
 

  1. Place pork tenderloins in a zip lock bag. Measure out and pour olive oil and balsamic vinegar over pork tenderloin with minced garlic. Marinate in refrigerator overnight for maximum flavor or at least for 4 hours.
  2. Remove tenderloins from marinade and place on a baking sheet. Bake in 400°F oven for 25-35 minutes, or grill, until meat thermometer reaches 160-165°F.
  3. Let meat rest for 10 to 15 minutes, then slice into thin slices on the diagonal.
  4. Drizzle with Blackberry Ginger balsamic before serving.

Notes

** The Spicy Olive’s Cinnamon Pear balsamic is also wonderful on pork, served with Barbeque sauce.
The Spicy Olive’s Mushroom Risotto

The Spicy Olive’s Mushroom Risotto

The Spicy Olive’s Mushroom Risotto

The Spicy Olive’s Mushroom Risotto

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup Onions diced
  • 1/4 cup Wild Mushroom and Sage Olive Oil
  • 1 1/2 cups Mushrooms diced
  • 5 cups Chicken Broth
  • 1 cup Dry White Wine
  • 1/4 cup Parmesan Cheese
  • 1 1/2 cups Arborio Rice
  • Truffle Oil (if desired)
  • Truffle Salt (if desired)

Method
 

  1. Place 1/4 cup ( minus 3 Tablespoons) Wild Mushroom and Sage olive oil in a saute pan and heat.
  2. Add mushrooms and saute until liquid released from mushrooms. Set aside.
  3. Heat 1 Tablespoon Wild Mushroom and Sage olive oil in a high sided pan and add onions. Cook onions until translucent and golden.
  4. Add rice and stir rice until coated in olive oil, cook 1 minute in oil.
  5. Add chicken broth 1 cup at a time, stirring constantly over medium heat until liquid almost absorbed, then add another cup of chicken broth. Continue doing this until all chicken broth has been absorbed then add white wine and stir until absorbed. This process should take 20–30 minutes. Remove from heat.
  6. Add sauteed mushrooms, Parmesan cheese and 2 Tablespoons of Wild Mushroom and Sage olive oil and stir.
  7. Finish with a drizzle of White Truffle oil or Truffle salt and Pepper. Enjoy!
The Spicy Olive Cranberry Pear Gorgonzola Cheese Salad

The Spicy Olive Cranberry Pear Gorgonzola Cheese Salad

The Spicy Olive Cranberry Pear Gorgonzola Cheese Salad

The Spicy Olive Cranberry Pear Gorgonzola Cheese Salad

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 pkg Mixed Field Greens
  • 5 oz Gorgonzola Cheese crumbled
  • 1/4 cup Toasted Walnuts
  • 1/4 cup Dried Cranberries
  • 1 Pear diced (optional)
Dressing
  • 1/4 cup Cranberry Pear White Balsamic Vinegar
  • 1/4 cup Blood Orange Olive Oil

Method
 

  1. Place mixed greens in a serving bowl. Top with cheese, walnuts, and cranberries/pears. Whisk together the balsamic vinegar and olive oil and pour over salad. Toss and serve.
The Spicy Olive's Shrimp Scampi

The Spicy Olive’s Shrimp Scampi

The Spicy Olive's Shrimp Scampi

The Spicy Olive's Shrimp Scampi

Print Recipe Pin Recipe
Cook Time 12 minutes
Total Time 12 minutes
Ingredients Method

Ingredients
  

  • 2 tbsp Milanese Gremolata Olive Oil
  • 1 Onion or shallot, diced
  • 2 cloves Garlic chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Sicilian Lemon Balsamic Vinegar
  • 1/4 cup White Wine
  • 1 tbsp Capers
  • 2 lbs Shrimp large, clean, peeled and deveined
  • Parmesan Cheese to taste
  • 2 tbsp Butter

Method
 

  1. Saute onion or shallot in Milanese Gremolata olive oil in a large skillet.
  2. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes.
  3. Add shrimp and simmer for about 7 minutes, until shrimp are almost done.
  4. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired.
  5. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!

Baked Kale Chips

Baked Kale Chips

Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 4 cups Kale Leaves Washed, dried, and cut into 1/2″ pieces, with tough stems removed
  • 2 tablespoons Tuscan Herb Infused Olive Oil Can also use one of the following as a substitute...
  • Chipotle Olive Oil
  • Milanese Gremolata Olive Oil
  • Harissa Olive Oil
  • Blood Orange Olive Oil
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Paprika (optional)

Method
 

  1. Preheat the oven to 275 degrees F.
  2. In a large bowl toss the kale with Harissa olive oil, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.

Recipes From May 2016 Newsletter

 

May Recipes Featuring the Flavors of the Month:

 Baked Kale Chips

Ingredients:

  • 4 cups kale leaves, washed, dried, and cut into 1/2″ pieces, with tough stems removed
  • 2 tablespoons Harissa Olive Oil, Chipotle, Milanese Gremolata, Tuscan Herb or Blood Orange could also be used
  • 1 teaspoon paprika (optional)
  • 1/2 teaspoon fine sea salt

Directions:
Preheat the oven to 275 degrees F.

In  a large bowl toss the kale with Harissa olive oil, paprika, and salt.  Arrange the leaves in a single layer on the baking sheet lined with parchment.  Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes

The Spicy Olive’s Shrimp Scampi

2 Tablespoons The Spicy Olive’s Milanese Gremolata
1 onion or a shallot,  diced
2 cloves of garlic, chopped
1/2 teaspoon salt and pepper
2 Tablespoons The Spicy Olive’s Sicilian Lemon white balsamic vinegar
1/4 cup white wine
1 Tablespoon capers
2 lbs. large raw shrimp, clean, peeled and deveined
Parmesan cheese to taste
2 Tablespoons butterSaute onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!The Spicy Olive’s Citrus Salad

2 tbsp. walnuts or pecans, chopped
6 oz. bag of mixed greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved
1/4 cup crumbled feta cheese
Dressing:
1/4 cup The Spicy Olive Sicilian Lemon or Grapefruit White Balsamic Vinegar
1/2 cup The Spicy Olive Blood Orange Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. orange juice

Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.

The Spicy Olive’s Roasted Broccoli

1 bunch of broccoli, washed and cut into spears
Mortar and Pestle’s Citrus Herb Seasoning
1/4 cup The Spicy Olive’s Milanese Gremolata olive oil
Preheat oven to 400 degrees.
Place broccoli in a ziplock bag. Pour Milanese Gremolata over broccoli and seal. Shake bag until broccoli is evenly coated. Spread on a baking sheet.
Sprinkle with Mortar and Pestle’s Citrus Herb seasoning. Place in oven and roast for 20 minutes until broccoli is crisp tender. Enjoy!

Recipes From April 2016 Newsletter

April  Recipes Featuring the Flavors of the Month:

Roasted Beet Salad

Ingredients
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional) 
8 oz. chèvre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons The Spicy Olive’s White A-Premium balsamic vinegar 
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons The Spicy Olive’s single varietal Extra Virgin Olive Oil (Ultra Premium)

Directions 
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.

Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Serves 6-8 generous portions

The Spicy Olive’s Blackberry Ginger Pork Tenderloin

One of our most popular recipes featuring this month’s flavors of the month!
1/4 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar
1/4 cup The Spicy Olive’s Garlic olive oil
1 pkg pork tenderloins
Place the pork tenderloins in a ziplock bag. Pour the balsamic vinegar and olive oil over the tenderloins. Seal the bag and place in refrigerator overnight. Grill or bake in a 375 degree oven until internal temperature of 160 degrees. Cover with foil and allow to rest for 10 minutes before slicing. Drizzle with a little Blackberry Ginger balsamic vinegar before serving. Enjoy!
The Spicy Olive’s Blackberry Ginger Lemonade

Ingredients:

  • 8 cups cold water
  • 2 cups sugar
  • 3 strips lemon peel (3″ x 1″ each)
  • 2½ c fresh lemon juice (about 12 lemons)
  • ½ cup The Spicy Olive’s  Blackberry Ginger Balsamic vinegar
  • 1 cup raspberries
  • 1 cup blackberries
  • Ice cubes
  • Seltzer or club soda
Prepare sugar syrup:
  1. In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
  2. Cover saucepan and boil 3 minutes.
  3. Remove saucepan from heat and cool slightly.
Meanwhile, in food processor, pulse berries until pureed.
  1. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
  2. Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
  3. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
  4. Add seltzer to taste; garnish with berries.

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.

Recipes From January 2016 Newsletter

The Spicy Olive’s Tuscan Pot Roast
A delicious dinner for a cold January day:

4 Tbsp The Spicy Olive’s 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 cups portabella mushrooms
2 tsp. A 1 Sauce
1- 28 oz. can crushed tomatoes
1 clove garlic, minced
sea salt & pepper to taste
Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium high heat. Place beef roast in pan and brown on all sides. Add shallots 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 Oven set at 300 degrees for 2-3 hours. Roast will be very tender when done. Serve with red wine, a salad and a crusty loaf of bread with Tuscan Herb olive oil for dipping.

The Spicy Olive’s Asian Chicken and Rice
This recipes uses January’s Flavor of the month, Honey Ginger balsamic!

4 chicken thighs
2 Tbsp The Spicy Olive’s Garlic olive oil
1 onion, minced
1 tbsp garlic, minced
1 1/2 cups rice
3 1/4 cups chicken broth
1/4 cup The Spicy Olive’s Honey Ginger white balsamic

Brown chicken thighs in a large, oven proof, straight sided skillet. Remove chicken and saute onion and garlic, add more Garlic olive oil if needed. Stir in 1 1/2 cups rice and coat with olive oil. Add 3 1/4 cups chicken broth and 1/4 cup Honey Ginger balsamic. Bring to a boil and return chicken to skillet. Cover and bake in a 375 degree oven until chicken is cooked through and liquid is absorbed about 25 minutes. Drizzle with a little Honey Ginger balsamic before serving.

The Spicy Olive’s Butter Cinnamon Rolls
uses the January oil of the Month : Butter Olive oil 

( a great family activity for a cold weekend day)

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup The Spicy Olive’s Butter Olive Oil
2 large eggs
2 tablespoons The Spicy Olive’s Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup The Spicy Olive’s Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350
Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2  cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.