The Spicy Olive’s Mashed Potatoes

The Spicy Olive’s Mashed Potatoes

Make mashed potatoes your favorite way, but to finish add The Spicy Olive’s flavored olive oils to elevate your mashed potatoes to a new level! Add Butter olive oil for great butter flavor without the fat of butter, Wild Mushroom and Sage for something deliciously different, Garlic for yummy garlic mashed potatoes or  for gourmet spuds our Back or White Truffle oils!

To make the Truffle Mashed Potatoes, I recommend making them with our Butter olive oil and then drizzling with Black or White Truffle to finish. A little bit of truffle oil goes a long way but delivers so much flavor, absolutely delicious!

The Spicy Olive’s Parmesan Zucchini Fries

PARMESAN ZUCCHINI FRIES
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
5 tablespoons The Spicy Olive’s Tuscan Herb Infused Olive Oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet, sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.Serve immediately, garnished with parsley, if desired.
The Spicy Olive's Pickeld Cauliflower

The Spicy Olive’s Pickled Vegetables

Summer vegetables are plentiful now. Here is a delicious pickling recipe submitted by Dianne Whitten, who works at The Spicy Olive, Montgomery. You could use many of our balsamic vinegars to pickle an assortment of vegetables. The Serrano Honey, used in this recipe, gives the pickled vegetables a little kick!
Pickled Cauliflower and Carrots

Ingredients

  • ½ head of cauliflower
  • 2 carrots
  • 1 garlic clove
  • 3 sprigs fresh dill
  • 1 tablespoon pickling salt
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon mustard seed
  • 1½ cups Spicy Olive Serrano honey vinegar
  • 1 cup water
  • Directions:

Cut the cauliflower into florets and the carrots in ½ inch circles. Pack the cauliflower, carrots, garlic and dill tightly into the jars, leaving ½ inch of head space at the top. Set aside.

Combine the salt, paprika, mustard seeds, vinegar and water in a nonreactive saucepan. Bring to a boil then reduce heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving ½ inch headspace in each. Cap with lids and bands then cool for 2 hours before refrigerating.

The pickled cauliflower can be refrigerated for 7-10 days.

Notes

Makes 1 quart or 2 pint

Recipe submitted by Dianne Whitten, Spicy Olive team member

The Spicy Olive's Sauteed Spinach and Mushrooms

The Spicy Olive’s Sauteed Spinach and Mushrooms

Recipe:

2 tablespoons The Spicy Olive’s Arbequina or other mild/medium single varietal olive oil
3 smashed garlic cloves
2 cups of sliced cremini or white mushrooms
Kosher salt and fresh pepper
10 oz of baby spinach
1 tablespoon of The Spicy Olive’s  A-Premium White Balsamic

Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.

The Spicy Olive’s Roasted Red Pepper Hummus

An easy but delicious snack, quick to prepare and healthy when served with vegetable crudite, like celery sticks, carrots, cucumbers and red peppers

The Spicy Olive’s Roasted Butternut Squash

Fall is in the air! Butternut Squash is synonymous with fall cuisine. Here is a great recipe for roasted butternut squash. Take it to the next level, by incorporating  into a delicious Fall salad! Serving as an autumn vegetable  side dish is delicious too!

The Spicy Olive’s Mandarin Pasta Salad

This is the perfect pasta salad for pot luck dinners and summer parties! This one is also a salad that kids love! Add grilled chicken to make this main dish instead of a side.

The Mandarin Pasta salad has an Asian flare because it is dressed with our Honey Ginger balsamic but to play up the Mandarin tangerine flavor, I used The Spicy Olive’s Mandarin olive oil. It is packed with delicious citrus flavor and is the perfect compliment. If our Mandarin olive oil is not available (it is a seasonal olive oil) our Blood Orange olive oil is a great substitute!

The Spicy Olive’s Summer Corn Salad

This salad is a delicious summer side dish made with fresh corn! For south of the border flavor and a little heat, try it with our Persian Lime olive oil and Serrano Honey balsamic vinegar instead of the varieties in the recipe. Add cilantro if using this combo instead of the dill and mint in this recipe.  Another delicious combination for this salad would be The Spicy Olive’s Basil olive oil and our Lemongrass Mint balsamic. That combo will play up the fresh herbs in the salad!

The Spicy Olive's Roasted Sweet Potatos and Brussel Sprouts

The Spicy Olive Fall Skillet Dinner

The Spicy Olive Roasted Asparagus