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…



  • Black Cherry
  • Pomegranate
  • Wild Blueberry
  • Ripe Peach
  • Blenheim Apricot
  • Sicilian Lemon
  • Coconut

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!

Asian Marinade

1/4 cup The Spicy Olive’s Roasted Japanese Sesame Oil
1/4 cup The Spicy Olive’s Tangerine Balsamic Vinegar


Mix together and marinade chicken and pork.


Great with The Spicy Olive’s Asian spice linguini noodles!

Apple Pie a la Spicy Olive

For a super sweet twist on a classic, add some of our Cinnamon Pear Balsamic Vinegar to your apple pie.


Filling
8 cups thinly sliced and peeled apples
1/4 cup flour
3/4 cup granulated sugar
1/4 cup brown sugar
.25 tsp. ground cinnamon
.25 tsp. apple pie spice
2 tbsp. The Spicy Olive Cinnamon Pear Balsamic Vinegar


Mix sugars, flour and spices; sprinkle over apples. Spoon the mixture into a pie crust-lined dish. Dot with butter and drizzle with Cinnamon Pear Balsamic Vinegar. Top with a second pie crust. Bake at 400 degrees F, for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling.

Coconut Lime Chicken with a Thai Twist

2 tbsp. The Spicy Olive’s Persian Lime Olive Oil

1 tbsp. The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1 tbsp. The Spicy Olive’s Coconut White Balsamic Vinegar
1 can (13.5 oz.) coconut milk (unsweetened)
1 whole chicken cut into 10 pieces (3-4 lbs.)

Serve with Thai garnishes: chopped peanuts, chopped cilantro, cooked jasmine rice, shredded carrot, lime wedges and a drizzle of The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar.

In a large glass bowl, combine first four ingredients. Submerge chicken pieces, cover and allow to marinate overnight. Grill chicken on a hot grill until thermometer reads 165 degrees. Serve with your choice of Thai twists!

Black Bean Soup

2 tbsp. The Spicy Olive Garlic Olive Oil*

1 medium onion, diced
2 cloves garlic, minced (omit if you used garlic olive oil)
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced,
2-4 15 oz. cans black beans (depending on how bean-y you like your soup!)
5 cups vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic Vinegar
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 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. Brain and rinse the black beans, then add to the pot. Add the stock and the rest of the ingredients. Bring to a boil, then simmer for an hour. You can mash the beans before serving to thicken the soup.

*If you’d like a spicier soup, use Chipotle, Harissa or Red Chili Olive Oil

Butternut Squash Soup

4 tbsp. The Spicy Olive Basil Olive Oil

1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32 oz. container of chicken stock
1 tsp. poultry seasoning 
Salt and pepper to taste

Pour The Spicy Olive’s Basil Olive Oil in a large pot and cook the onion, celery, carrot, potatoes and squash for about 10 minutes or until lightly browned. Pour in the chicken stock. Bring to a boil, reduce to low, cover pot and let simmer for 40 minutes.

Using an immersion blender in the pot, blend until smooth or puree in a blender. (Be careful – hot liquids like to come out of the blender! Best to let it cool first if you’re going to use a blender!) Season with salt and pepper.

To finish, drizzle with The Spicy Olive’s White Truffle Oil or Roasted Walnut Oil (1 teaspoon). Pour in a swirl of heavy cream or sour cream in the soup to serve.

This recipe can be used to make pumpkin soup by substituting pumpkin for the butternut squash.

Goat Cheese + Arugula Pizza

6 tbsp. Marchesa Balsamic Pesto (available at The Spicy Olive)

1 unbaked pizza crust
8 oz. package goat cheese
3 roma tomatoes, sliced thin
1 tsp. The Spicy Olive’s Garlic Olive Oil
1 cup fresh arugula tossed with 1 additional teaspoon of The Spicy Olive’s Garlic Olive OIl and 1 teaspoon lemon juice*
Preheat the oven to 425 degrees. Dab pesto onto the center of the pizza crust and spread towards the outer edges. Crumble the goat cheese and sprinkle on the pizza. Place tomato slices over the cheese and pizza crust. Brush the pizza and crust with the Garlic olive oil. 
Place pizza directly on preheated oven rack. Bake for 10 minutes, or until the pizza crust is golden. After taking the pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a few minutes, cover the pizza with a few handfuls of the arugula mixture. Enjoy the remaining arugula as a side salad topped with parmesan cheese. Cut the pizza, serve and enjoy!
*The Spicy Olive carries Sicilian Lemon White Balsamic Vinegar that you could use here.

If you typically visit our West Chester store, there is a Dewey’s Pizza shop located right next door that sells their pizza dough. For a fun family dinner, you can buy the dough there and try your had at tossing it!

Asian Style Broccoli

1/4 c. soy sauce

4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger White Balsamic
1 garlic clove, minced
1/2 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese Sesame Seed Oil
1 lb. fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes until crisp-tender. Add sauce, coating broccoli well and heat thoroughly.

Baked Autumn Squash

1 fall squash, such as acorn or butternut

2 tbsp. The Spicy Olive Butter Olive Oil
3 tbsp. The Spicy Olive Maple or Cinnamon Pear Balsamic Vinegar

Cut the squash in half and remove the seeds. place in a baking pan. Drizzle the squash with the butter olive oil and the maple balsamic. Cover. Bake in a 375 oven for 45 minutes until soft. Serve with an additional drizzle of Maple or Cinnamon Pear balsamic (or both!) for a burst of fall flavor!