Persian Lime

Flavor: Fresh Persian Lime

Complements: Seafood, chicken, salad, fruit, vegetables, dessert

Vinegar Pairings: Blenheim Apricot, Blackberry,
Black Currant, Wild Blueberry, Cherry, Chocolate, Cinnamon Pear,
Coconut, Cranberry Pear, Fig, Honey Ginger, Grapefruit, Jalapeño,
Lemongrass Mint, Oregano, Golden Pineapple, Pomegranate, Raspberry, Red
Apple Serrano Honey, Sicilian Lemon, Strawberry, Tangerine, Vanilla,
Aged 12 Year White Balsamic, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Combine with Coconut, Honey Ginger or Grapefruit Balsamic Vinegar to marinate shrimp, scallops, salmon, tuna or chicken
  2. Combine with any of The Spicy Olive’s Balsamic Vinegars for a great salad dressing or to grill fruit
  3. Use in baking in place of butter or other oils, i.e.:brownies, cakes, breads or muffins
  4. Use to sauté shrimp or other shellfish

Organic Butter

Flavor: Natural butter flavor

Complements: Baking, bread, meats, pasta, popcorn, rice, seafood, vegetables

Balsamic Pairings: Cinnamon Pear, Maple, Vanilla, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Use as a butter substitute or anytime you need melted butter
  2. Combine with Cinnamon Pear or Vanilla Balsamic Vinegar over squash
  3. Use for cooking stove-top popcorn, or use in an oil mister and spray after cooking
  4. Combine with Vermont Maple Balsamic Vinegar and pour over pancakes or waffles
  5. Use in baking (Conversion: .75 c EVOO to 1 c butter)
  6. Recommended for vegetarians, vegans or those with dairy allergies or intolerances.

Milanese Gremolata

Flavor: Fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint

Complements: Fish, veal, poultry, pork, pasta, bread, potatoes

Vinegar Pairings: Blenheim Apricot, Grapefruit,
Jalapeño, Lemongrass Mint, Maple, Oregano, Peach, Pomegranate,
Raspberry, Sicilian Lemon, Tangerine, Aged 12 Year White Balsamic
Vinegar, Aged 18 Year Traditional Balsamic Vinegar

Ideas:

  1. Brush on fish after baking or grilling
  2. Serve with veal or other slow braised dishes for a zip of flavor
  3. Drizzle over wedged potatoes and roast
  4. Sauté with bread crumbs, sprinkle over vegetables and roast
  5. Toss with pasta, tomatoes, grated cheese, and grilled chicken

Lemon

Flavor: Fresh-fused citrus lemon

Complements: Seafood, chicken, salad, fruit, vegetables, pasta, dessert, bread

Vinegar Pairings: Blenheim Apricot, Black Currant,
Wild Blueberry, Black Cherry, Chocolate, Cinnamon Pear, Cranberry Pear,
Espresso, Honey Ginger, Grapefruit, Peach, Pomegranate, Raspberry, Red
Apple, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine, Vanilla,
Aged 12 Year White Balsamic Vinegar, Aged 18 Year Traditional Balsamic
Vinegar

Ideas:

  1. Combine with any of The Spicy Olive’s balsamic vinegars for salad dressing or roasting vegetables
  2. Use to sauté, bake or grill chicken, shrimp or fish
  3. Sauté dry rice in Lemon EVOO until translucent, the cook as directed
  4. Use this to replace other oils or butter in baking.

Basil-Lemon Fish Marinade

2 tbsp. The Spicy Olive Basil Extra Virgin Olive Oil
1.5 tbsp. The Spicy Olive Sicilian Lemon White Balsamic Vinegar


Mix together and pour over fish fillets. Cook on the grill or broil in an oven.


A really nice, light preparation for any fish!

Black Bean Soup

2 tbsp. The Spicy Olive Garlic Extra Virgin Olive Oil
1 medium onion, diced
2 cloves garlic minced
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced
15 oz. can black beans (use 2 – 4 cans depending on how much you like beans)
5 c. vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic vinegar
2 tsp. chili powder
.5 tsp. cayenne pepper
.5 tsp. ground cumin
Salt to taste


In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots, and bell pepper and cook for 15 minutes until the onions are clear. Drain and rinse the black beans and add to the pot. Add the stock and rest of the ingredients. Bring to a boil, then lower the heat and simmer for an hour. You can mash the beans before serving to thicken the soup.


In place of garlic, if needed, The Spicy Olives recommend using Chipotle, Harissa or Red Chili Extra Virgin Olive Oil…it’ll give the soup some kick!

BBQ Marinade

BBQ Sauce – Spicy Olive Style!


1 c. The Spicy Olive’s Cinnamon Pear Balsamic Vinegar
1 c. The Spicy Olive’s Dark Chocolate or Espresso Balsamic Vinegar (or you could mix half and half)
1 c. chili sauce
1 tsp. chili powder
1 tsp. liquid smoke
2 bottles of beer – not light beer


Mix together and use to marinade pork ribs or beef rib slabs or a whole chicken. Best to allow to marinade overnight for a fuller flavor.


Cook ribs in a 250 degree F, oven for 4 or more hours to make them really tender. Then finish on the grill for a smoky taste.


For the chicken, grill over a beer can until it reaches an internal temperature of 170 degrees F.

Basil Vinaigrette

Whisk together: .5 cup The Spicy Olive’s Raspberry
Balsamic Vinegar, 2 minced garlic cloves, 2 tsp. Dijon mustard, salt and
pepper to taste. Add The Spicy Olive Basil Extra Virgin Olive Oil in a
slow, steady stream, whisking constantly until smooth.

Great on salads, especially spinach and fruit salads. Also a good
marinade or basting sauce for fish and chicken. For other great
pairings, check here.

Drunken Chicken Marinade

1 bottle of dark or full-bodied beer — no light beer for this recipe!


.5 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
.5 c. The Spicy Olive’s Espresso Balsamic Vinegar
.25 c. The Spicy Olive’s Blood Orange Extra Virgin Olive Oil
4 Boneless chicken breast, or one whole chicken cut up.


Marinade the chicken for 2 hours or longer. Grill until chicken reaches an internal temperature of 170 degrees F, and enjoy!


You could substitute other flavors of Extra Virgin Olive Oil if you’d like. The Spicy Olives recommend Tuscan Herb Extra Virgin Olive Oil.

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.