Zesty Pork Loin with Apricots

2 lbs. boneless pork loin
.33 c. The Spicy Olive Blenheim Apricot White Balsamic Vinegar
(plus an additional .33 c. for the sauce)
.33 c. The Spicy Olive Garlic Extra Virgin Olive Oil
1 can apricots


Marinate pork loin in vinegar and oil mixture overnight. Place meat in roasting pan and roast in a 300 degree F oven, for 3-4 hours or until very tender.


To serve roast, place some of the pan drippings in a sauce pan with an additional .33 c. Apricot White Balsamic Vinegar and a drained can of apricots, chopped. Slice roast, drizzle with sauce and serve.


Got a busy day? The Spicy Olives recommend this as a good recipe to do in a slow cooker or crockpot. Cook on high for 3-4 hours, or on low for 6-8 hours. The longer you cook, the better it gets!

Butternut Squash Soup

4 tbsp. The Spicy Olive Basil Olive Oil

1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32 oz. container of chicken stock
1 tsp. poultry seasoning 
Salt and pepper to taste

Pour The Spicy Olive’s Basil Olive Oil in a large pot and cook the onion, celery, carrot, potatoes and squash for about 10 minutes or until lightly browned. Pour in the chicken stock. Bring to a boil, reduce to low, cover pot and let simmer for 40 minutes.

Using an immersion blender in the pot, blend until smooth or puree in a blender. (Be careful – hot liquids like to come out of the blender! Best to let it cool first if you’re going to use a blender!) Season with salt and pepper.

To finish, drizzle with The Spicy Olive’s White Truffle Oil or Roasted Walnut Oil (1 teaspoon). Pour in a swirl of heavy cream or sour cream in the soup to serve.

This recipe can be used to make pumpkin soup by substituting pumpkin for the butternut squash.

Sweet Potato & Brussel Sprouts

4 tsps. The Spicy Olive Wild Mushroom & Sage Olive Oil

5 slices bacon cut into small pieces
3 cups brussel sprouts, quartered
2 medium sweet potatoes, microwaved for 4 minutes, then peeled and cubed
2 medium golden delicious apples, peeled and cubed
1/2 tsp. minced garlic
1/2 tsp. cinnamon
1 cup chicken broth
Drizzle of The Spicy Olive Cinnamon Pear balsamic or Red Apple balsamic to finish.
Cook the bacon until browned. Put the Wild Mushroom & Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic and cinnamon.
Stir well and add 1/2 of the chicken broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic vinegar and serve.

Asian Style Broccoli

1/4 c. soy sauce

4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger White Balsamic
1 garlic clove, minced
1/2 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese Sesame Seed Oil
1 lb. fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes until crisp-tender. Add sauce, coating broccoli well and heat thoroughly.

Baked Autumn Squash

1 fall squash, such as acorn or butternut

2 tbsp. The Spicy Olive Butter Olive Oil
3 tbsp. The Spicy Olive Maple or Cinnamon Pear Balsamic Vinegar

Cut the squash in half and remove the seeds. place in a baking pan. Drizzle the squash with the butter olive oil and the maple balsamic. Cover. Bake in a 375 oven for 45 minutes until soft. Serve with an additional drizzle of Maple or Cinnamon Pear balsamic (or both!) for a burst of fall flavor!

Roasted Potatoes

4 large potatoes, peeled and cubed

1/4 cup The Spicy Olive’s Tuscan Herb Olive Oil*
Sea salt and pepper to taste
Put potatoes into a ziploc bag and add the oil and salt and pepper. Toss to coat the potatoes evenly. Place the potatoes in a roasting pan and put in a 400 degree oven; bake for 40-50 minutes, until potatoes are soft and golden brown.
*This dish would also be delicious with Herbes de Provence, Garlic, Cilantro & Roasted Onion, or Wild Mushroom & Sage Olive Oil. You could also add herbs and spices such as chives, rosemary or garlic to complement the olive oil.

Chinese Style Asparagus

1 bunch asparagus

1 clove garlic, minced
2-4 drops of The Spicy Olive’s Roasted Japanese Sesame Oil
1 tbsp. The Spicy Olive’s Organic Garlic Olive Oil
Soy sauce to taste
2 tsp. sesame seeds
Clean asparagus, break off tough ends and cut on bias into 1.5 inch pieces, about 3 per stalk. Heath oil in wok and add garlic and cook for a minute or two. 
Add asparagus and stir fry in oil until crisp-tender. Add sesame seeds, allowing them to toast in the hot pan. Add 2 or 3 drops of sesame oil and soy sauce to taste. Serve

Grilled/Roasted Vegetables

2 tbsp. The Spicy Olive’s Tuscan Herb or Cilantro and Roasted Onion Olive Oil

A splash of The Spicy Olive’s Aged Traditional Balsamic Vinegar
Coat any vegetable (carrots, potatoes, asparagus, green beans, squash, etc.) with the olive oil. Cook on the grill (great for asparagus) or in the oven at 400 degrees until golden browned, abotu 40 minutes or more for potatoes. Drizzle with additional balsamic before serving.

Roasted Asparagus

1/4 c. The Spicy Olive’s Organic Garlic Olive Oil

1-2 bunches of fresh asparagus
Sea salt and pepper to taste
Clean asparagus and break off the tough ends of stems. Place asparagus on platter or in a ziplock bag and pour olive oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper. 
Place asparagus in shallow baking dish and place in preheated 425 degree oven. Roast for 10-15 minutes until bright green and crisp-tender. Drizzle with The Spicy Olive’s Balsamic Vinegar before serving.

Roasted Green Beans

This is a healthier alternative to Green Bean Casserole

2 lbs. fresh green beans

1-2 tbsp. olive oil*
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees. Lightly coat the green beans in olive oil and spread on a baking sheet. Roast for 20-25 minutes, turning after 15 minutes. Green beans should be shriveled and browned.

*We recommend the Cilantro & Roasted Onion or Garlic olive oil