8 tsp. EVOO
2 tsp. Herb mix (rosemary, sage & thyme)
1/2 tsp. black pepper
5 tsp. sugar
5 tsp. salt
1 envelope dry active yeast
5 1/2 cup flour
2 cups warm water (105 degrees F)
Mix the water, yeast and 2 tablespoons of flour in a large bowl. Let stand until foamy — about 5 minutes.
Then add the olive oil, herbs, salt and sugar. Slowly mix in the water so that a dough forms.
Remove from the bowl and knead on a lightly floured counter for about 10-15 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a lightly oiled bowl, cover with a tea towel and let rise in a warm place until doubled — about 1 hour.
Remove the risen dough from bowl and press dough flat. Roll the dough up from one side and tuck the edges under to form a log. Place in a lightly oiled loaf pan. Cover again with the tea towel and let the dough rise until it doubles again.
Bake for 30-40 minutes in a preheated oven at 370F. Remove from the oven and let cool before slicing.
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.
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.
Basil-Lime Salad Dressing
2 tbsp. The Spicy Olive’s Basil Extra Virgin Olive Oil
1.5 tbsp. The Spicy Olive Persian Lime Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s 12-year aged White Balsamic Vinegar
Salt and Pepper to taste
Drizzle over any green salad. This is also delicious over a fruit salad or tomato salad!
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.
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.
Olive Oil & Herb Bread
8 tsp. EVOO
2 tsp. Herb mix (rosemary, sage & thyme)
1/2 tsp. black pepper
5 tsp. sugar
5 tsp. salt
1 envelope dry active yeast
5 1/2 cup flour
2 cups warm water (105 degrees F)
Mix the water, yeast and 2 tablespoons of flour in a large bowl. Let stand until foamy — about 5 minutes.
Then add the olive oil, herbs, salt and sugar. Slowly mix in the water so that a dough forms.
Remove from the bowl and knead on a lightly floured counter for about 10-15 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a lightly oiled bowl, cover with a tea towel and let rise in a warm place until doubled — about 1 hour.
Remove the risen dough from bowl and press dough flat. Roll the dough up from one side and tuck the edges under to form a log. Place in a lightly oiled loaf pan. Cover again with the tea towel and let the dough rise until it doubles again.
Bake for 30-40 minutes in a preheated oven at 370F. Remove from the oven and let cool before slicing.
Manicotti
Stuffing Mixture
1.5 c ricotta cheese
1.5 c shredded mozzarella cheese
4 oz. cream cheese, softened
.33 c grated parmesan cheese
1 tsp. Italian seasoning
Salt and pepper to taste
10 oz. frozen chopped spinach
2 tbsp. The Spicy Olive Oregano White Balsamic Vinegar
2 tbsp. The Spicy Olive Organic Basil Extra Virgin Olive Oil
Cook manicotti pasta according to directions. While the pasta is cooking, combine cheeses, Oregano White Balsamic Vinegar and Italian spices in a mixing bowl. Cook spinach according to directions and then mix into cheeses until smooth and well-combined. Stuff mixture into the manicotti. Put pasta in 13 x 9 inch dish. Drizzle with Tuscan Herb Extra Virgin Olive Oil and cover with pasta sauce.
Bake for 25 minutes at 350 degrees F. Sprinkle more Parmesan and mozzarella cheese and bake 5 minutes more or until cheese is melted.
Don’t forget! The Spicy Olive has many unique and delicious spice blends for sale, including Seasonella Herbal Salt!
Mandarin Chicken Pasta Salad
Dressing:
1 teaspoon finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup Spicy Olive Tangerine or Blood Orange Flavored Balsamic Vinegar
1/4 cup orange juice
1/4 cup Spicy Olive Extra Virgin Olive Oil
1 pouch dry onion soup mix
Whisk together salad dressing. Cover and refrigerate until ready to use.
Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup red pepper, diced
1/2 cup red onion, finely sliced
6 ounces fresh baby spinach leaves
1 can mandarin oranges
2 cups cooked chicken, diced
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in a large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.
A Spicy Olive fan favorite!
Ice Cream Dream
You can use any of our delicious balsamic vinegars as an ice cream topping.
Simply pour straight from the bottle or prepare a balsamic reduction by putting the balsamic vinegar in a saucepan and cook over medium heat until thickened and reduced.
The raspberry, tangerine or espresso balsamic vinegars are divine with chocolate ice cream. The fruity flavors like Black Cherry, Strawberry, Pomegranate are great over vanilla ice cream.
Let us know which flavors you like best!
Grilled Taco Burgers
1 pound Ground sirloin
1 pkg. taco seasoning
2 tbsp. The Spicy Olive’s Espresso Balsamic Vinegar
1 tbsp. tomato paste
.25 cup minced white onion
1 pkg. smoked gouda cheese
1 pkg. Brioche buns
1 large tomato
1 head leaf lettuce
Sour cream
Mix the first five ingredients together and form into .25 lb. patties. Grill until medium well or your preferred temperature. Assemble burgers with remaining ingredients.
If you’d like to add a little kick to your burger, substitute The Spicy Olive’s Jalapeño White Balsamic Vinegar