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!
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!
Spinach-Grape Chopped Salad
Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese
Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar
Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.
Spinach-Strawberry Salad
19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar
Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!
Spiced Pecans
1 lb. pecan halves
1 tbsp. dark brown sugar
1.5 tsp. salt
1 tsp. thyme
1 tsp. rosemary
.5 tsp. ground pepper
1 pinch cayenne pepper
2 tbsp. EVOO
Bake at 350 degrees F, for 12 minutes
For this recipe we recommend a bold extra virgin olive oil such as our Chipotle or, if you’d rather a more traditional flavor, our Herbs de Provence extra virgin olive oil.
Salad Caprese
A simple Italian classic that’s easy and fresh for a summer snack or to start a classy meal!
Chunk 2 or 3 large tomatoes and chop up fresh buffalo mozzarella. Mix in one bunch of fresh basil leaves, sliced. Splash in .25 cups of The Spicy Olive’s Traditional Balsamic Vinegar and .25 cups Basil Extra Virgin Olive Oil for a healthy treat!
Arrange the tomatoes on a platter, alternating tomato slices and mozzarella slices for a stunning dish. Sprinkle fresh basil over the tomatoes and cheese and finish with salt and fresh ground pepper to taste.
Roasted or Grilled Vegetables
2 tbsp. The Spicy Olives Cilantro & Roasted Onion Extra Virgin Olive Oil
A splash of The Spicy Olive’s 18 year aged traditional Balsamic vinegar
Coat your favorite vegetable (carrots, potatoes, asparagus, squash, etc.) with the olive oil. Cook on grill – great for asparagus – or in the oven until golden brown. For example, bake in a 400 degree F oven for 40 minutes or more for potatoes. Drizzle with additional balsamic before serving. Cooking times will vary with the vegetables that are used.
The Spicy Olives also recommend using the Tuscan Herb Extra Virgin Olive Oil for roasting vegetables. For more EVOO/balsamic pairings that work well with vegetables, click here.
Roasted Green Beans
2 lbs. green beans
1 – 2 tbsp. Extra Virgin Olive Oil … just enough to lightly coat
1 tsp. salt
.5 tsp. pepper
Preheat oven to 400 degrees F. Coat the green beans in the Extra Virgin Olive oil and sprinkle with salt and pepper. Then roast for 15 minutes – they should be shriveled with brown spots. Enjoy!
The Spicy Olive recommends using our Organic Garlic Extra Virgin Olive Oil for this recipe as well as our Seasonella Herbal Salt, which features rosemary, sage and other herbs in addition to sea salt.
Walnut Basil Salad Dressing
An easy salad dressing that’s healthy to boot!
1 part Spicy Olive French Walnut Oil
1 part Spicy Olive Basil Extra Virgin Olive Oil
2 parts Spicy Olive Aged 18 years Balsamic Vinegar
Salt and Pepper to taste
Watermelon Chiller
3 cups blended watermelon fruit
3 tbsp. Spicy Olive Raspberry Balsamic Vinegar
Several sprigs of chopped Corsican mint or Pineapple mint
The Spicy Olives recommend using their Raspberry Balsamic Vinegar for this beverage, but any of their fruity vinegars will work…
Try one – or them all – and let us know which you prefer!
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!