Texas Caviar

1 can black eyed peas, drained

1 can black beans
1 can white shoe peg corn
2 cans petite diced tomates and peppers
1 fresh jalapeno
1 small onion, minced
1/2 c. chopped fresh cilantro
1 yellow pepper diced
6 tbsp. of the Spicy Olive’s Tangerine Balsamic Vinegar
3 tbsp. of the Spicy Olive’s Cayenne Chili Pepper Olive Oil
3 tbsp. of the Spicy Olive’s Tuscan Herb Olive Oil
Salt and Pepper to taste
1 tsp. dried oregano
1 tsp. dried cumin
Mix all ingredients in large bowl and refrigerate at least 2 hours before serving with tortilla chips.

Roasted Pumpkin Seeds

Clean out pumpkin and reserve seeds from pumpkin. Clean the extra pulp off of the seeds. Dry and then coat with the Spicy Olive’s Cilantro & Roasted Onion olive oil. 

Sprinkle with sea salt and bake for 30 minutes in a 300 degree oven until lightly browned. 

Other fun fall flavors:
Try Chipotle or Red Chili for spicy pumpkin seeds
For a more savory treat, choose Tuscan Herb or Garlic Olive Oil
You could also try The Spicy Olive’s Butter olive oil and sprinkle with cinnamon and sugar for sweet pumpkin seeds.

Corn + Edamame + Tomato Side Dish

Fresh basil leaves for garnish

1/4 c. The Spicy Olive Basil Olive Oil
1 tsp. sea salt
1/4 c. scallions, chopped
1 tsp. chopped garlic
3 c. corn kernels
1/2 lb. cherry tomatoes, halved
2/3 c. shelled edamame
2 tbsp. The Spicy Olive White Balsamic Vinegar
Heat a tablespoon or two of the olive oil in a skillet – reserve the rest to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame and salt. Cook until they begin to caramelize. Add tomatoes and vinegar and cook until the tomatoes start to collapse. Drizzle with the remaining basil olive oil and serve.

Pasta Primavera

1 box of bow tie pasta (cooked according to package instructions)

1 lb. asparagus, cut into 1 inch pieces on the bias
1 c. peas
1/4 c. The Spicy Olive’s EVOO
1 c. sliced mushrooms
1 c. sliced zucchini
1 c. sliced onion
1 c. dry white wine
Parmesan cheese
Heat olive oil in a large skillet. Add onion and saute until it begins to soften. Add zucchini to pan and saute, then add asparagus and saute until crisp-tender. Add mushrooms, peas and saute. Finish by adding the wine and the pasta. Sprinkle with parmesan cheese and serve.

Cranberry Sauce

To make a super simple cranberry sauce that doesn’t taste simple…


Add some of The Spicy Olive’s balsamic vinegar to store bought canned cranberry sauce. 

We recommend:
Tangerine Balsamic 
Raspberry Balsamic 
Black Currant Balsamic 
Dark Cherry Balsamic
Pumpkin Spice White Balsamic – if you’re interested in a spiced sauce


You can also add chopped walnuts for a nutty texture!

Coconut + Lime Fruit Salad

Combine your favorite fruit for a fruit salad. For a tropical twist, use papaya, pineapple, kiwi, bananas and mangoes. 


To serve, drizzle with 1/4 c of The Spicy Olive’s Persian Lime Olive Oil mixed with 1/4 cup of The Spicy Olive’s Coconut White Balsamic Vinegar.

Orange + Parsley Salad

6 oranges

1/4 c crumbled feta cheese
1/4 c chopped green olives
1/4 c chopped parsley
1/4 c chopped toasted almonds
dash of salt
Drizzle of EVOO and Tangerine balsamic
Remove the peel and pith from the six oranges. Working over a bowl to catch the juice, cut segments from one orange and then slice remaining oranges into rounds and arrange on a platter. 
Top with the orange segments, the juice from the bowl and a drizzle of a mild Spicy Olive extra virgin olive oil (we recommend Koroneiki) and a drizzle of The Spicy Olive’s Tangerine Balsamic Vinegar. Season with a bit of salt. 
Sprinkle with chopped parsley leaves, sliced green olives, feta cheese and chopped, toasted almonds.

Cranberry Pear + Gorgonzola Cheese Salad

1 package baby field greens

2 ripe pears, chopped
1/4 cup chopped walnuts
5 oz. crumbled gorgonzola cheese
Place field greens in a salad bowl and top with gorgonzola cheese, pears and walnuts

Dressing:
1/4 cup The Spicy Olive’s Cranberry Pear White Balsamic Vinegar
1/4 cup The Spicy Olive’s Blood Orange Olive Oil
2 tsp. The Spicy Olive’s Roasted Walnut Oil
Salt and pepper to taste

Mix together, pour over salad and serve.

The Spicy Olive Salad Caprese

2-3 large ripe tomatoes, sliced

Fresh (buffalo) mozzarella cheese, sliced
1 bunch fresh basil sliced
1/4 cup The Spicy Olive’s Basil Olive Oil
1/4 cup The Spicy Olive’s Traditional Balsamic Vinegar
Arrange tomatoes on a platter alternating slices and mozzarella slices. Sprinkle fresh basil over the tomatoes and cheese. Add fresh ground pepper and salt to taste. Drizzle with the basil olive oil and balsamic vinegar.

Spinach + Strawberry Salad

19 oz. package of baby spinach leaves

1 cup strawberries, slicked thick
1/3 cup red onion, sliced thin
1/2 cucumber, sliced
1/4 cup toasted sliced almonds
1/2 tsp. lemon zest 
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon Olive Oil
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 olive oil, balsamic vinegar and add the poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!