The Spicy Olive’s Pork Scallopini and Spaghetti Squash

A Delicious dinner idea with Spaghetti Squash instead of spaghetti. This recipe could also be made using chicken.

The Spicy Olive's Pork Scallopini and Spaghetti Squash

A delicious main dish featuring pork tenderloins and a spaghetti squash base!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 3 pound Spaghetti squash
  • 8 pork Scallopini slices or 1 pork tenderloin cut into 8 thin slices
  • 2 Tablepoons The Spicy Olive's Athinolia Extra Virgin Olive oil or one of our other mild to medium EVOOs
  • 3 Tablespoons The Spicy Olive's Butter olive oil
  • salt and pepper to taste
  • 1 Tablespoons Capers drained
  • 1/2 cup Dry White Wine
  • juice from one lemon
  • 1/2 cup low sodium chicken broth
  • 1/2 cup parsley chopped
  • 1 pint Cherry Tomatoes

Method
 

  1. Preheat oven to 250 degrees Farenheit
  2. Cut squash in half lengthwise and again clockwise and remove seeds. Place squash cut side down in a glass bowl with 1/4 cup water, cover with plastic wrap and microwave until it is tender, 10-12 minutes. Uncover and let cool, set aside.
  3. Season pork cutlets with salt and pepper. Heat nonstick skillet over medium heat and add Athinolia extra virgin olive oil. Cook pork until browned on each side and cooked through, then transfer to a baking sheet and keep warm in oven.
  4. Add Butter olive oil to the same skillet over medium heat. Add capers and cook one minute until sizzling. Add wine and lemon juice. Increase heat to high and bring to a boil. Add the chicken broth and boil until reduced by half. Transfer to a small bowl or glass measuring cup. Using the same skillet, add the tomatoes and parsley. Cook until tomatoes are blistered.
  5. Scrape the spaghetti squash out of the skin. Place on a plate and top with 2 pork cutlets. Top with squash and tomatoes. drizzle the caper sauce on top. Serve and enjoy!

A note to our customers concerning COVID- 19 & The Spicy Olive

In light of the recent outbreak  of COVID-19, we are continuing to closely follow our local health agencies for guidance and updates
We have upgraded our already high cleaning and sanitizing standards and procedures in the interest of our customer and employee health and safety. Counters and containers are wiped down several times daily with bleach solution and/or disinfecting wipes. Hand washing sinks are available for customers and employees on the sales floor.
Our products are safe for consumption as bacteria cannot grow in the olive oil or balsamic vinegars as they do not breed microbiological organisms.
If you need product but aren’t able to come in, we can ship to you. You can order directly from our website here: https://www.thespicyolive.com/shop/
Additionally, feel free to call any of the stores and we can have your order ready for you for fast pickup.
Thank you! Let’s get though this together!

Special Wine Tasting March 13 and 14, 2020!

The Cincinnati International Wine Festival has been cancelled due to the State of Emergency declared by Mayor John Cranley in response to the threat posed by the Coronavirus.

As a consolation, ,The Spicy Olive will be adding two  Cincinnati International Wine Festival Gold Medal Winners to our wine tasting this weekend in addition to the  four excellent Italian wines we were featuring. We are also starting our wine tasting an hour earlier, 3-7 pm on Friday March 13, 2020

Cincinnati International Wine Festival Gold Medal Winners:

Titus Sauvignon Blanc, Napa Valley

Titus Zinfandel, Napa Valley

Wines from Italian winemaker Guerrieri Rizzardi:

Soave Classico, DOP

Bardolini Classico, DOP

Valpolicella Classico DOP

Valpolicell, “Pojega” Classico Superiore

$1-2 per taste

 

Wine Tasting March 6 & 7 and March 13 & 14, 2020-Classic Italian Wines at The Spicy Olive

We are tasting some Classic Italian wines from renowned  Italian winemaker Guerrieri Rizzardi:

Soave Classico, DOP

Bardolini Classico, DOP

Valpolicella Classico DOP

Valpolicell, “Pojega” Classico Superiore

All are $1 per taste except the “Pojega”-$2 per taste

We look forward to reintroducing  you to these exceptional Italian wines, they have been unavailable in the US for 5 years!

Spicy Olive on Fox 19 Now Morning Show- Maple Pork Tenderloin with Farro, Apples and Arugula

Melanie Cedargren, owner of The Spicy Olive, made a delicious yet simple dinner on the Fox 19 Morning show.

The pork tenderloin medallions are browned in Garlic olive oil for 2-3 minutes per side. A sauce is made by reducing a dry white wine in the pan with the brown bits from the pork. The Spicy Olive’s Vermont Maple balsamic and our Roasted Garlic and Champagne mustard are then added to the sauce.

A side dish of farro, arugula and fresh apples,  coated in the Vermont Maple balsamic and mustard dressing, compliment the pork medallions. This is a quick an easy dish that is suitable for a weekend meal but delicious enough for company on a weekend!

Here is the recipe from our website:https://www.thespicyolive.com/recipe/the-spicy-olives-maple-pork-tenderloin-with-farro-apples-and-arugula/

Spicy Olive Wine Tasting Feb. 21, 22, 28 & 29, 2020

We will be enjoying wines from Macedonia and France!

Kamnik, Temjanik

Le Secret des Amants, Viognier

Les Secret des Amants, Syrah

Kamnik, Winemakers’ Selection (Vranec, Merlot, Carmenere)

Kamnik Wines are $2 a pour the Les Secret des Amants are $1 a pour.

Saturday, Feb. 22, 2020 our tasting will be hosted by Pere Stojanovski, representative for the wines and Macedonian Expatriate!

Spicy Olive Wine Tastings: Feb 7, 8, 14 and 15, 2020 Valentine’s Day Picks

The Spicy Olive is featuring some great wines for you to share with your Valentine!

 

We will be tasting:

Viega da Princesa, Albarino

Mala Vida, Red Blend

Altos de la Hoya, Monastrell “Ungrafted”

Mia Ama, Bordeaux

All tastes are $1 each

Come by and taste these “vaguely” Valentine wines!

The Spicy Olive’s Maple Pork Tenderloin with Farro, Apples and Arugula

This is an easy skillet supper that ups the flavor with the addition of our Vermont Maple balsamic vinegar.

The Spicy Olive's Maple Pork Tenderloin with Farro, Apples and Arugula

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tsp. chopped garlic
  • 5 Tbsp. The Spicy Olive's Garlic Olive Oil
  • 3 Tbsp. The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 2 tsp. The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1 tsp. kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups cooked farro
  • 1 lb. pork tenderloin cut crosswise into 12 pieces
  • 1/2 cup Dry White Wine
  • 3 cups baby arugula or fresh mixed greens
  • 1 small apple unpeeled and sliced

Method
 

  1. Whisk together 2 Tbsp of the Vermont Maple balsamic vinegar, 1 tsp of the Roasted garlic and Champagne mustard, the chopped garlic and 2 Tablespoons of the Garlic olive oil. Add the cooked farro and set aside.
  2. Heat remaining olive oil in a large skillet over medium high heat. Flatten the pork tenderloin medallions and sprinkle with salt and pepper. If skillet is too small to hold all the tenderloins cook in 2 batches. Add pork and cook until browned on both sides and just cooked through, about 2 minutes per side. Place pork on a plate and cover to keep warm
  3. Add wine to skillet and stir to remove brown bits from bottom of pan. Allow to simmer until wine is reduced by half. Whisk in remaining Vermont Maple balsamic vinegar and Roasted Garlic and Champagne mustard. Let simmer for a minute.
  4. Meanwhile, add arugula and apple slices to the farro mixture. Place a serving of farro salad on each plate and 3 slices of pork tenderloin. Drizzle the pork with the sauce from the pan. Serve and enjoy!

The Spicy Olive’s Smoky Roasted Chickpeas

Roasted, crunchy chickpeas are a fiber rich, low fat snack option. Using The Spicy Olive’s Olivewood Smoked olive oil adds a smoky flavor to the roasted chickpeas, making them irresistible!

The Spicy Olive's Smoky Roasted Chickpeas

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 servingdd
Ingredients Method

Ingredients
  

  • 1 1/2 Tbsp. The Spicy Olive's Olivewood Smoked olive oil
  • 1 15 oz. can chickpeas (Garbanzo beans) rinsed and drained
  • 1/2 tsp smoked paprika
  • 1/4 tsp kosher salt
  • 1/4 tsp cayenne pepper

Method
 

  1. Spread chickpeas on paper towels and pat dry.
  2. Preheat oven to 400 degrees F. Place a sheet of parchment paper on a baking sheet and spread out chickpeas on the parchment paper. Add the Olivewood Smoked olive oil to the chickpeas and toss to coat. Place in oven and roast for 30 minutes.
  3. Remove baking sheet from oven. Sprinkle the smoked paprika, salt and cayenne pepper on the chickpeas and toss to evenly coat. Place back in oven for 15-20 minutes until very crisp and crunchy but not burned. Cool completely and store in an airtight container for up to 1 week. Enjoy!

The Spicy Olive’s Chipotle Tomato Soup

A delicious tomato soup with a little heat thanks to chipotle peppers and The Spicy Olive’s Chipotle olive oil. This recipe can be cooked in a slow cooker for an easy dinner to come home to after work!

The Spicy Olive's Chipotle Tomato Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 Tbsp. The Spicy Olive's Chipotle Olive Oil
  • 2 cups Yellow Onion (1 large onion)
  • 1 can chipotle chile in adobo (1 pepper in a small can)
  • 1 tsp Dried Oregano
  • 2 Tbsp. Minced Garlic
  • 3 cups plum tomatoes chopped
  • 1 28 oz. can whole peeled plum tomatoes

Method
 

  1. Heat Chipotle olive oil in a large skillet over high heat. Add onion, chipotle pepper, oregano and garlic. Cook stirring occasionally, until onions are translucent, about 8 minutes.
  2. Transfer onion mixture in a 6 quart slow cooker, stir in tomatoes. Cook in slow cooker for 4 hours on high or 8 hours on low.
  3. Use an immersion blender or a blender to process until smooth. Be careful if using blender, remove center from lid and cover with a towel to allow steam to escape so as not to get burned. Blend in small batches.
  4. Ladle soup into bowls. Can top soup with sour cream, tortilla strips and chopped cilantro if desired. Enjoy!