The Spicy Olive Warm Apple Salad

The Spicy Olive Warm Apple Salad

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Servings: 8
Ingredients Method

Ingredients
  

  • 5 tablespoons The SPicy Olive's Ultra Premium extra virgin olive oil Mild
  • 2 tablespoons The Spicy Olive's Red Apple Balsamic Vinegar
  • 1 teaspoon grainy mustard
  • 2 large Granny Smith Apples Cut into 2/4 inch wedges
  • 8 cups red leaf lettuce washed and torn

Method
 

  1. Place oven rack 8 inches from broiler and preheat. In a large bowl, whisk together olive oil, balsamic vinegar and mustard. Season with sea salt and pepper, if needed. Add apples and toss to coat. Transfer apple wedges to baking sheet and broil until edges are browned and apples softened, about 5-8 minutes. Place torn red leaf lettuce into bowl with reserved dressing, add cooked apples and toss until well coated with dressing and serve.

The Spicy Olive Maple Balsamic Glazed Pork Medallions

The Spicy Olive Maple Balsamic Glazed Pork Medallions

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Ingredients Method

Ingredients
  

  • 1/3 cup The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 2 teaspoons The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1 Pork Tenderloins trimmed, sliced into 1 inch medallions, then pounded
  • 2 teaspoons The Spicy Olive's Milanese Gremolata olive oil

Method
 

  1. Whisk mustard and balsamic together. Heat the olive oil in a nonstick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes each side. Add the mustard and balsamic mixture. Cook another minute or two, turning port to coat evenly.

The Spicy Olive Marinated Mozzarella Cheese Balls

Aged 18-Year Traditional Balsamic Vinegar

The Spicy Olive Marinated Mozzarella Cheese Balls

Could also use fresh mushrooms instead of mozzarella balls
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Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's Tuscan Herb Olive Oil
  • 1/2 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 1-2 cups fresh mozzarella balls
  • 1 teaspoon Mortar and Pestles Catherine's Spice Blend available at The Spicy Olive

Method
 

  1. Place the olive oil, vinegar, and Catherine's mix in a bowl and place cheese balls (or mushrooms) into marinade. Marinate for 24 hours and serve with toothpicks.

The Spicy Olive Orange Fig Thumprint Cookies

The Spicy Olive Orange Fig Thumprint Cookies

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Servings: 48
Ingredients Method

Ingredients
  

Cookies
  • 2/3 cup sugar
  • 1 cup Butter softened
  • 2 cups all purpose flour
  • 1/2 cup The Spicy Olive's FROG Jam (Figs, Raspberry, Orange, and Ginger)
  • 1/2 tsp orange extract
Glaze
  • 1 cup powered sugar
  • 1 1/2 tsp orange extract
  • 2 tsp Water

Method
 

  1. Heat ove to 350 degrees. In a large bowl combine sugar, butter and orange extract. Beat at medium speed until creamy (2-3 minutes). Reduce speed to low and add flour in small batches. Beat until well combined. Cover and chill dough for 1 hour. Shape dough into small balls (no larger than 1 inch). Place cookies 2 inches apart on cookie sheet. With thumb, make an indentation in center of each cookie. Fill indentation with 1/4 tsp of FROG jam. Bake for 14-18 minutes or until edges lightly browned.
  2. Mix together glaze ingredients, until very smooth. (May need to add more water). Drizzle over cookies.

The Spicy Olive Persian Lime Rice

The Spicy Olive Persian Lime Rice

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Ingredients Method

Ingredients
  

  • 2 cups cooked long grain rice
  • 2 tbsp The Spicy Olive's Persian Lime Olive Oil
  • 1 tbsp fresh cilantro, chopped or more to taste
  • juice from 1/2 lime
  • dash Salt
  • dash Pepper

Method
 

  1. Combined cooked long grain rice with Persian Lime olive oil, chopped cilantro, lime juice and stir. Salt and Pepper to taste

The Spicy Olive Roasted Asparagus

The Spicy Olive Roasted Asparagus

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Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's Garlic Olive Oil
  • 1-2 bunches fresh asparagus
  • dash salt and pepper
  • 1 tsp The Spicy Olive's 18 year aged Traditional Balsamic Vinegar

Method
 

  1. Clean asparagus and break off the tough ends of the steams. Place on platter or in a ziplock bag and pour the olive oil over the asparagus. Toss to coat and sprinkle with salt and pepper. Place asparagus in a shallow baking dish and place in a preheated 425 degree oven. Roast for 10-15 minutes until bright green and crisp tender. Drizzle with the balsamic before serving.

The Spicy Olive’s Crock Pot Red Cabbage and Onions

The Spicy Olive's Crock Pot Red Cabbage and Onions

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Ingredients Method

Ingredients
  

  • 1/2 head red cabbage chopped
  • 1 medium Vidalia onion chopped
  • 3 gloves Garlic sliced
  • 3 tablespoons The Spicy Olive's Red Apple Balsamic Vinegar
  • 1 tablespoons brown Sugar
  • 1/2 teaspoon Salt
  • 2 tablespoons Water

Method
 

  1. Combine all ingredients in a 3-4 quart slow cooker. Cover and cook on low, stirring twice during cooking time. Cook for 6-8 hours or until cabbage is tender.

The Spicy Olive’s Roasted Broccoli

The healthiest way to prepare vegetables is to saute or roast them in olive oil. This traps in the nutrients that are in the vegetables as well as the health benefits from the olive oil, vitamins A & E, monounsaturated fats and anti inflammatory agents.

The Spicy Olive's Roasted Broccoli

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Notes

Ingredients
  

  • 1 bunch broccoli washed and cut into florets
  • 1 tsp Mortar and Pestles Citrus Herb seasoning avaiable at The Spicy Olive
  • 1/4 cup The Spicy Olive's Milanese Gremolata olive oil

Notes

Place broccoli florets in a ziplock bag. Pour Milanese Gremolata olive oil over the broccoli and seal. Shake the bag until broccoli is evenly coated with the olive oil. Spread the broccoli on a baking sheet. Sprinkle with the Citrus Herb seasoning. Place in preheated 400 degree oven. Roast for 20 minutes until broccoli is crisp tender. Enjoy!

The Spicy Olive Corn Edamame and Tomato Side Dish

The Spicy Olive Corn Edamame and Tomato Side Dish

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Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's Basil Olive Oil
  • 1 teaspoon Sea Salt
  • 1/4 cup chopped scallions
  • 1 teaspoon chopped garlic
  • 3 cups corn kernels
  • 1/2 pound cherry tomatos halved
  • 2/3 cup shelled edamame
  • 2 tablespoons The Spicy Olive's A-Premium white balsamic vinegar

Method
 

  1. Heat 2 tablespoons of the olive oil in a skillet reserving the rest of the olive oil to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame, and salt. Cook until starting to caramelize. Add tomatoes and vinegar and cook until tomatoes start to collapse. Drizzle with remaining basil olive oil, can garnish with fresh basil leaves if desire.

The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears

The Spicy Olive's Balsamic Steak and Walnut Salad

The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears

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Servings: 4
Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 2 cloves Garlic
  • 1 tablespoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 1/2 pound flank steak
  • 2 pears peeled, haved and cored

Method
 

  1. In a blender, combine the vinegar, garlic, peppercorns, and salt. Blend for 20 seconds, then transfer to a wide, shallow bowl. Add the steak to the marinade, turning to coat. Refrigerate for at least 30 minutes. When ready to cook, heat the broiler with a rack 6 inches from the heat. Line a rimmed baking sheet with foil, then coat it lightly with The Spicy Olive's EVOO. Cut each pear half into four slices, then arrange them on one half of the prepared baking sheet. Remove the steak from the marine and set it on the other half of the sheet. Broil everything for 5 minutes, then use tongs to flip the steak and pears. Broil for another 5 minutes for medium-rare. Let the steaks rest for 10 minutes, then cut into thin slices against the grain. Divide the slices between 4 serving plates, then top each with pear slices. Top each serving with a bit of crumbled blue cheese if desired.