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.
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!
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!
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.
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
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.
Pork Marinade
.25 c. The Spicy Olive’s Cilantro & Roasted Onion Extra Virgin Olive Oil
3 tbsp. The Spicy Olive’s Tangerine balsamic vinegar
2 cloves of garlic, minced
Salt and pepper to taste
Place pork chops, or a pork tenderloin, in a glass bowl and cover with
marinade. Allow to sit at least 2 hours, longer for a tenderloin. Cook
on a grill or in oven until it reaches an internal temperature of 165F.
The Spicy Olives recommend any of their citrus balsamic vinegars
for this recipe, such as Tangerine, Pineapple or Sicilian Lemon.
Pumpkin Cupcakes
Cupcakes
16 oz. pumpkin pie mix
2 c. flour
4 eggs beaten
2 tsp. vanilla
1 c. Extra Virgin Olive Oil
1 tbsp. cinnamon
.5 tsp. ginger
.25 tsp. nutmeg, cloves, salt
1 tsp. baking soda
Icing
8 oz. cream cheese
1 c. confectioner’s sugar
1 tsp. vanilla extract
Bake at 350 degrees F for 25 – 30 mins.
The Spicy Olive currently has Pumpkin Spice Balsamic Vinegar! Add a teaspoon of this fall favorite to the icing for a touch of autumn goodness!
Raspberry Vinaigrette
.5 cup The Spicy Olive Extra Virgin Olive Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar
.25 tsp. garlic powder
Salt and pepper to taste
Whisk ingredients together and serve over any salad, or it is also
great drizzled over cooked vegetables like broccoli or asparagus.
Turkey Topping
Use extra virgin olive oil and balsamic vinegars from The Spicy Olive to give your Thanksgiving and holiday meals a special flavor!
12 lb. Turkey
.75 c Spicy Olive Mushroom and Sage Extra Virgin Olive Oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
.5 tsp. pepper
.5 c Red Apple or Vermont Maple Spicy Olive Balsamic Vinegar
2 c water
Mix ingredients and pour over turkey; continue to baste the turkey as it cooks.
Don’t forget that The Spicy Olive has unique kitchen items that will help make Thanksgiving dinner easier! Our shop has cooking twine, basters and other utensils in stock!
Texas Caviar
An easy — and healthy — summer snack!
1 can black eyed peas, drained
1 can black beans
1 can white shoepeg corn
2 cans petite diced tomatoes and peppers
1 fresh jalapeño, seeded and minced
1 small onion minced
1 yellow pepper, diced
1/2 cup chopped fresh cilantro
3 tbls. Spicy Olive Tangerine Balsamic Vinegar
6 tbls. Spicy Olive Tuscan Herb Extra Virgin Olive Oil
Salt & Pepper to taste
1 tsp. dried oregano and cumin
Mix all ingredients in a large bowl and refrigerate for at least to hours before serving with tortilla chips. Enjoy!