The Spicy Olive’s Fig Sweet and Sour Meatballs

The Spicy Olive’s Fig Sweet and Sour Meatballs

2 Tbsp The Spicy Olive’s Harissa Olive Oil

1 clove garlic minced

1 ½ c tomato sauce

2 Tbsp tomato paste

½ c brown sugar

½ c The Spicy Olive’s Fig Balsamic Vinegar

¼ c The Spicy Olive’s Cinnamon Pear Vinegar

¼ tsp allspice

¼ tsp cayenne pepper

2 tsp lemon juice

½ c Fig Balsamic Jam (available at The Spicy Olive)

1 pound lean ground beef

1 egg, beaten

1 large onion, grated

sea salt and pepper to taste

Whisk together the sauce ingredients and place in slow cooker. Add onion and garlic and set on low heat until the sauce is warm.

Combine ground beef, egg, onion and salt. Mix well and form into 1” balls. Add to sauce and simmer for 1½ – 2 hours.

The Spicy Olive’s Maple Pecan Tassies

The Spicy Olive’s Maple Pecan Tassies

1 3 oz. package of cream cheese

1/2 cup plus 1 tablespoon margarine

1 cup sifted, all purpose flour

1 egg, lightly beaten

3/4 cup brown sugar

1/2 teaspoon vanilla

1 & 1/2 teaspoons The Spicy Olive’s Vermont Maple balsamic

dash of salt

2/3 cup chopped pecans

Blend cream cheese with 1/2  cup of the margarine until smooth. Add flour, blend well. Chill 2 hours or overnight. Shape dough into 24 1 inch balls, press into and up sides of 1 & 3/4 inch muffin cups (mini muffin tins).

Blend egg, brown sugar, vanilla, maple balsamic, 1 tablespoon margarine, salt and pecans in a small bowl. Fill muffin cups with pecan mixture. Bake in preheated 375°

oven for 20 minutes of lightly browned

The Spicy Olive’s Baked Brie

The Spicy Olive’s Baked Brie

1 wheel of Brie cheese

1/4 cup Maple balsamic, reduced

Place brie cheese in a brie baker or other baking dish. Warm in a 350° oven until soft. Pour reduced Maple balsamic over brie cheese and serve with crackers. Very delicious but also very easy! You could use different balsamic flavors as well, some suggestions are Raspberry, Cinnamon Pear, Blackberry Ginger and Traditional.

The Spicy Olive’s Marinated Mushrooms or Cheese Balls

The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls

1/2 cup Organic Tuscan Herb olive oil

1/2 cup Traditional balsamic vinegar

1-2 cups fresh mushrooms or

1-2 cups fresh mozzarella balls

Place the olive and vinegar in a bowl and place mushrooms or cheese balls in to marinate. Add a teaspoon of our Gourmet Pepper blend spice mix for a hint of spice. Marinate for 24 hours and serve with toothpicks.

The Spicy Olive’s Holiday Salad

The Spicy Olive’s Holiday Salad

1 package mixed field greens

5 oz. feta cheese crumbles

1/4 cup pine nuts, toasted

seeds from 1 pomegranate

Dressing:

1/4 cup The Spicy Olive’s Pomegranate Quince balsamic vinegar

1/4 cup The Spicy Olive’s Organic Persian Lime olive oil

This salad looks like Christmas in a bowl and it is delicious!

Place mixed salad greens in a salad bowl. Top with feta cheese, pine nuts and seeds from pomegranate. Mix together the Pomegranate Quince and Persian Lime olive oil and pour over salad and serve! Looks like Christmas in a bowl, red and green…so festive!

Sweet and Spicy Maple Glazed Nuts

Sweet and Spicy Maple Glazed Nut Mix

Spicy Olive recipe contest winner: submitted by Lisa and Lauren Hope 

 1 cup Pecans

 1 cup Almonds

 1 cup Walnuts

 2 tablespoons brown sugar

 2 tablespoons maple syrup

 1 tablespoon The Spicy Olive Chipotle olive oil

 1 teaspoon The Spicy Olive Vermont Maple balsamic

 2 tablespoons fresh rosemary, chopped

 1 teaspoon dried thyme, chopped

salt and pepper, 1/8 teaspoon of each

Preheat oven to 350°. In a bowl, toss all three nuts with brown sugar and maple syrup, The Spicy Olive’s Maple balsamic, The Spicy Olive’s Chipotle olive oil, rosemary and thyme. Spread the nuts on an ungreased, rimmed baking sheet. Bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled. The nuts can be stored in an airtight container for up to 2 weeks.

The Spicy Olive’s Blackberry GInger Pork Tenderloin Finger Sandwiches

The Spicy Olive Blackberry Ginger Pork Loin Finger Sandwiches

1 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar

1/2 cup The Spicy Olive’s Garlic olive oil

2 pork tenderloins

Place tenderloins in a zip lock bag and add the balsamic vinegar and olive oil. Marinate for at least 2 hours or overnight. Grill or bake in 350° oven until internal temperature of 165° is reached. Allow to rest and them slice. Place 1 piece of tenderloin on a mini slider bun with a drizzle of reduced Blackberry Ginger balsamic. A delicious appetizer that is filling!

The Spicy Olive Cranberry Pineapple Party Punch

 The Spicy Olive Cranberry Pineapple Party Punch

1 1/2 cups plus 4 cups cranberry/pomegranate juice
1 (46 oz.) can unsweetened pineapple juice, chilled
1/2 cup Pomegranate balsamic or Pineapple balsamic vinegar
2 cups ginger ale, chilled
2 cups seltzer, chilled
Pour 1 1/2 cups cranberry/pomegranate juice into an ice cube tray and freeze overnight. In a large bowl, mix the remaining 4 cups cranberry/pomegranate juice, pineapple juice, balsamic vinegar, ginger ale and seltzer. Add cranberry/pomegranate ice cubes and serve in your favorite punch bowl.
Alternative Suggestions: Replace cranberry/pomegranate with 100% pomegranate juice. Add a few pomegranate seeds to each glass. For an alcoholic version, add piso, light rum or champagne to the punch.

The Spicy Olive’s Olive Tapenade

 The Spicy Olive’s Olive Tapenade

2 medium sized cans of black olives, pitted
2 medium sized jars of green stuffed olives
1/2 cup onion 
2 tbsp. minced garlic
1 tbsp. The Spicy Olive’s Organic Basil olive oil.
Combine drained olives, onion, and garlic in a food processor and chop fairly fine.  Add the Basil olive oil and pulse to combine. Add the salt and pepper to taste, but may not need any salt.
Chill for a few hours. Serve with crackers or panetini.
Serves 20- 30.

The Spicy Olive Balsamic Glazed Pork Medallions

The Spicy Olive Balsamic Glazed Pork Medallions

1/3 cup The Spicy Olive’s Vermont Maple balsamic vinegar
2 tsp. Dijon mustard
1 pork tenderloin, trimmed, sliced into 1 inch medalions, then pounded 
2 tsp. The Spicy Olive Gremolata olive oil
Whisk Dijon mustard and The Spicy Olive Maple Balsamic together. Heat the Gremolata olive oil in a non stick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes on each side. Add the Maple balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly.