Simple Garden Salsa

1 Jalapeno, seeded and chopped
2 large ripe tomatoes, chopped
.5 small onion, chopped
1 tbsp. The Spicy Olive’s Cilantro & Roasted Onion EVOO
1 tbsp. The Spicy Olive’s Garlic EVOO
2 tbsp. The Spicy Olive’s Sicilian Lemon or Tangerine Balsamic Vinegar
Salt and pepper to taste


Serve with tortilla chips and enjoy!


To make this recipe even easier, substitute 2 teaspoons of The Spicy Olive’s Jalapeño Extra Virgin Olive Oil for the Jalapeno.

Greek Salad Dressing

1/4 cup The Spicy Olive’s Garlic Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s Sicilian Lemon White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Oregano White Balsamic Vinegar
Salt and pepper to taste


Make the salad using romaine lettuce, fresh tomatoes, greek olives, sliced red onions and feta cheese crumbles. Drizzle with this Greek Salad dressing and enjoy!


The Greek salad dressing can also be used as a marinade for chicken.

Grilled Asparagus

Clean asparagus and break off the tough ends of stems.


Place asparagus on platter or in a ziplock bag and pour The Spicy Olive’s Tuscan Herb Extra Virgin Olive Oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper to taste.


Place directly on the grill or on a grilling plate to cook – for about 5 minutes. Remove with the stalks are bright green and tender and serve with a drizzle of The Spicy Olive’s Traditional Aged 18 Year Balsamic Vinegar.


The Spicy Olive also recommends our Herbs de Provence or Garlic Extra Virgin Olive Oils for this recipe. We also have many unique seasoning blends, such as the Seasonella Herbal Salt, that work well with this recipe and other grilled vegetables

Grilled Corn

The Spicy Olive’s extra virgin olive oils work beautifully when
brushed on corn before grilling. We particularly recommend the Organic
Tuscan Herb, but we also have Organic Butter extra virgin olive oil that
is a healthy alternative to butter or margarine.

For even more delicious flavor, add Seasonella Herbed Salt – a blend
of sea salt, rosemary, garlic sage and pepper that will add flavor to
the corn without all of the sodium. Find this and other yummy seasonings
at The Spicy Olive.

Fall Skillet Dinner

2 lbs. boneless chicken breasts, cut into strips or chunks
.5 tsp. poultry seasoning
8 tsp. The Spicy Olive Extra Virgin Olive Oil
6 slices bacon, cut into small pieces
3 c. brussel sprouts, quartered
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 golden delicious or other firm apples, peeled and diced
.5 tsp. minced garlic
.5 tsp. cinnamon
2 c. chicken broth
Drizzle with The Spicy Olive’s Cinnamon Pear Balsamic Vinegar


Season chicken with poultry seasoning. Heat half of the EVOO in a large, deep non-stick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through – about 5-7 minutes. Remove chicken and transfer to a plate. Put the remaining oil in the skillet, add the bacon and cook until brown – about 3 minutes.


Add the brussel sprouts and sweet potatoes. Cook stirring occasionally, until crisp. Add the apples, garlic and cinnamon. Stir well and add .5 of the chicken broth. Cook until evaporated add the remaining broth and the chicken. Cook two minutes. To finish drizzle with The Spicy Olive Cinnamon Pear balsamic vinegar or The Spicy Olive Red Apple balsamic vinegar and serve.


The Spicy Olive recommends using Wild Mushroom & Sage Extra Virgin Olive Oil for a great Autumn flavor in this recipe. You could also substitute Garlic or Herbs de Provence Extra Virgin Olive Oil.

Pear Gorgonzola Cheese Salad

A delicious mix that is refreshing in the summer and festive during the fall and winter.

1 package baby field greens
2 ripe pears, chopped
.25 c chopped walnuts
5 oz. crumbled gorgonzola cheese
Place field greens in a salad bowl and top with gorgonzola cheese, pears and walnuts

Dressing:
.25 c The Spicy Olive Cranberry Pear white balsamic vinegar
.25 c 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.

Spinach-Grape Chopped Salad

Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese


Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar


Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.

Spinach-Strawberry Salad

19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar


Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!

Roasted or Grilled Vegetables

2 tbsp. The Spicy Olives Cilantro & Roasted Onion Extra Virgin Olive Oil
A splash of The Spicy Olive’s 18 year aged traditional Balsamic vinegar


Coat your favorite vegetable (carrots, potatoes, asparagus, squash, etc.) with the olive oil. Cook on grill – great for asparagus – or in the oven until golden brown. For example, bake in a  400 degree F oven for 40 minutes or more for potatoes. Drizzle with additional balsamic before serving. Cooking times will vary with the vegetables that are used.


The Spicy Olives also recommend using the Tuscan Herb Extra Virgin Olive Oil for roasting vegetables. For more EVOO/balsamic pairings that work well with vegetables, click here.

Roasted Green Beans

2 lbs. green beans
1 – 2 tbsp. Extra Virgin Olive Oil … just enough to lightly coat
1 tsp. salt
.5 tsp. pepper


Preheat oven to 400 degrees F. Coat the green beans in the Extra Virgin Olive oil and sprinkle with salt and pepper. Then roast for 15 minutes – they should be shriveled with brown spots. Enjoy!


The Spicy Olive recommends using our Organic Garlic Extra Virgin Olive Oil for this recipe as well as our Seasonella Herbal Salt, which features rosemary, sage and other herbs in addition to sea salt.