Beets are so delicious when they are roasted in olive oil, especially our Blood Orange olive oil. Roasting them in the Blood Orange olive oil brings out the natural sweetness of the beets!
May Recipes Featuring the Flavors of the Month:
- 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
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 cloves of garlic, chopped
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
1/4 cup crumbled feta cheese
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!
Roasted Beet Salad
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)
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
- 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
- In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
- Cover saucepan and boil 3 minutes.
- Remove saucepan from heat and cool slightly.
- Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
- Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
- 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.
- Add seltzer to taste; garnish with berries.
2 cups bulgar
1/2 cup The Spicy Olive’s Dill Olive Oil
1/4 cup The Spicy Olive’s A-Premium White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
|Made with our new Roasted Red Peppers!|
1 jar Delizia Roasted Red Peppers, drained (available at The Spicy Olive)
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup The Spicy Olive’s UP Extra Virgin Olive Oil of your choice or any Spicy Olive infused olive oil
2 teaspoons sea salt, or to taste
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired
.25 cup The Spicy Olive Basil Extra Virgin Olive Oil
1 tsp. sea salt
.25 cup scallions, chopped
1 tsp. chopped garlic
3 cup corn kernels
.5 pound cherry tomatoes, halved
.67 cup shelled edamame
2 tbsp. The Spicy Olive premium White Balsamic Vinegar
Fresh Basil leaves for garnish
Heat a tablespoon or two of the olive oil in a skillet reserving the rest of the olive oil to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame and salt. Cook until everything starts to caramelize. Add tomatoes and vinegar and cook until tomatoes start to collapse. Drizzle with remaining basil olive oil and serve.
A Spicy Olive favorite!
1 package baby field greens
2 ripe pears, chopped
.25 cup chopped walnuts
5 oz. crumbled Gorgonzola cheese
Place field greens in a salad bowl and top with Gorgonzola cheese, pears and walnuts.
.25 cup The Spicy Olive Cranberry Pear White Balsamic Vinegar
.25 cup The Spicy Olive Blood Orange Extra Virgin Olive Oil
2 tsp. The Spicy Olive Roasted Walnut Oil
Salt and Pepper to taste
Mix together, pour over salad and serve
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
The Spicy Olive
2736 Erie Avenue
Cincinnati, Ohio 45208
The Spicy Olive
3650 Rigby Road
Miamisburg, OH 45342