Basil Lime Salad Dressing

2 tbs. The Spicy Olive’s Basil Olive Oil

1.5 tbs. The Spicy Olive’s Persian Lime Olive Oil
2 tbs. The Spicy Olive’s White Balsamic Vinegar
Salt and pepper to taste
Drizzle over any green salad. It’s also delicious over a fruit or tomato salad.

The Spicy Olive BBQ Marinade

1 cup of The Spicy Olive’s Cinnamon Pear Balsamic Vinegar

1 cup of The Spicy Olive’s Dark Chocolate or Espresso Balsamic Vinegar
1 cup chili sauce
1 tsp. chili powder
1 clove of garlic minced
1 tbsp. liquid smoke
2 bottles of beer (not light beer)
Mix together and use to marinade pork rib or beef rib slabs or a whole chicken – best to allow to marinade overnight for full flavor. Cook ribs in 250 degrees oven for 4+ hours to get really tender and then finish on the grill for the smoky taste. For the chicken, you can grill over a beer can until internal temperature reaches 170 degrees.

Asian Marinade

1 cup soy sauce

1/2 cup The Spicy Olive’s Organic Persian Lime Olive Oil
1/3 cup The Spicy Olive’s Honey Ginger White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Roasted Sesame Oil
1 garlic clove, minced
Mix all ingredients. Marinade chicken, steaks or pork overnight and then grill or broil until proper internal temperature is reached. Allow meat to rest before slicing. Finish with a drizzle of roasted sesame oil.

Classic Vinaigrette

Our Tuscan Herb Olive Oil and Traditional Balsamic works perfectly for a classic vinaigrette – simple and delicious!

1/3 cup vinegar

1 small shallot, chunked
1 tsp. whole grain mustard
Sea salt and freshly ground pepper
2/3 cup extra virgin olive oil
Combine all ingredients except olive oil in a blender and blend well. Remove blender cap. On medium speed, add olive oil in steady stream until emulsified.

Pairing Favorites

Because we specialize in both the freshest olive oils and finest balsamic vinegars, at The Spicy Olive, we’re also experts in pairing them together. Whether you’re looking for a marinade, salad dressing or any other unique touch to add to your meal, we can help!

Chicken or Seafood Marinade
Persian Lime Olive Oil + Honey Ginger Balsamic
Blood Orange Olive Oil + Tangerine Balsamic
Garlic Olive Oil + Lemon/Peach/Pineapple Balsamic
Milanese Gremolata + Lemon Balsamic

Pork Marinade

Chipotle Olive Oil + Cherry Balsamic
Garlic Olive Oil + Blackberry Ginger Balsamic
Herbes de Provence Olive Oil + Tangerine/Maple Balsamic
Harissa Olive Oil + Apricot/Peach/Black Cherry Balsamic
Blood Orange Olive Oil + Espresso Balsamic

Red Meat Marinade

Tuscan Herb Olive Oil + Traditional Balsamic
Chipotle Olive Oil + Dark Chocolate/Espresso Balsamic
Harissa/Tuscan Herb Olive Oil + Espresso Balsamic
Addition to Grill
Basil Olive Oil + Lemon/Pineapple Balsamic
Chipotle/Garlic Olive Oil + Fig Balsamic
Cilantro & Roasted Onion + Pineapple Balsamic
Wild Mushroom & Sage Olive Oil + Lemon Balsamic

Salad Dressings

Blood Orange Olive Oil + Cranberry Pear/Fig Balsamic
Basil Olive Oil + any fruit balsamic
Lemon Olive Oil + any fruit balsamic
Basil/Garlic Olive Oil + White Balsamic
Persian Lime Olive Oil + Blueberry Ginger/Cranberry Pear Balsamic
Harissa Olive Oil + Blueberry Balsamic
Walnut Oil + Red Apple Balsamic
Around the World
Japanese Sesame Seed Oil + Tangerine/Lemongrass Mint Balsamic
Chipotle Olive Oil + Jalapeno Balsamic

Oil + Vinegar Combinations

Bread Dipping – oil + drizzle of vinegar
Marinade – 50/50 oil to vinegar
Vinaigrette – 2-3 parts oil + 1 part vinegar

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The Spicy Olive’s Egg Nog Shrub

The Spicy Olive’s Egg Nog Shrub

1 cup Premium Egg Nog

1 jigger rum

1 teaspoon The Spicy Olive’s Maple or Cinnamon Pear Balsamic (or more to taste)

Mix together in a short cocktail glass. Top with whipped cream and a sprinkle of nutmeg and enjoy!

The Spicy Olive’s Cinnamon Rolls

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 The Spicy Olive’s Cinnamon Rolls

Nothing’s better on Christmas morning than fresh baked Cinnamon Rolls!

5 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon salt

2 packages rapid rise yeast

     2 cups warm water

¼ cup Certified Organic Butter Olive Oil

2 large eggs

2 tablespoons Certified Organic Butter Olive Oil

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

½ cup brown sugar

1 tablespoon ground cinnamon

1/3 cup Certified Organic Butter Olive Oil

1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350

    Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2  cup       brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

The Spicy Olive’s Holiday Ham

The Spicy Olive’s Holiday Ham

1/3 cup The Spicy Olive’s Vermont Maple Balsamic Vinegar

1/3 cup The Spicy Olive’s Organic Butter olive oil

1/4 cup Steinke’s local honey (available at The Spicy Olive)

Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together and use to baste ham. Bake ham at 350° in oven basting frequently with the above mixture until done, about 50-60 minutes.

Enjoy!

The Spicy Olive’s Holiday Beef Tenderloin

The Spicy Olive’s Holiday Beef Tenderloin

1 whole beef tenderloin

1/3 cup The Spicy Olive’s Organic Garlic olive oil

2-3 tablespoons Steak Seasoning like McCormick’s Montreal Steak seasoning, Butt Rub sold at the Spicy Olive or The Spice and Tea Exchanges meat rubs sold at The Spicy Olive or use sea salt and pepper. 

  Keep the beef tenderloin whole. Rub the tenderloin with the garlic olive oil and seasonings of your choice until well coated. Place tenderloin on grill or in 400 degree oven and cook until internal temperature in thickest part is 140- 145 degrees. End will be more well done and the center will be rare so that all your guests should be able to find a piece to please.