The Spicy Olive Cranberry Sauce

The Spicy Olive's Cranberry Sauce

The Spicy Olive Cranberry Sauce

A Thanksgiving Day must have!
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Method

Method
 

  1. To make a super simple cranberry sauce that doesn't taste simple, add the The Spicy Olive's Raspberry, BlackCurrent, or BlackCherry balsamic vinegar to canned whole cranberry sauce. Just heat in a saucepan and allow to thicken. You can also add chopped walnuts for a nutty texture to your sauce! My favorite is orange peel added to cranberry sauce with Raspberry balsamic!

The Spicy Olive Asian Chicken Salad

The Spicy Olive's Asian Chicken Salad

The Spicy Olive Asian Chicken Salad

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Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup The Spicy Olive's Ultra Premium extra virgin olive oil
  • 6 tablespoons The Spicy Olive's Honey Ginger Balsamic Vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon Pepper
  • 2 3 oz packages chicken flavored Ramen Noodles
  • 4 cups finely chopped cooked chicken
  • 1/2 head shredded cabbage
  • 3/4 cup toasted almonds
  • 1 small onion sliced very thin
  • 1/4 cup toasted sesame seds
  • 2 teaspoons The Spicy Olives' Sesame Oil

Method
 

  1. In a small bowl, whisk together oil, vinegar, sugar, pepper and contents of 1 package of flavoring from Ramen Noodles (2 makes it too salty) Set aside. Boil ramen noodles (in water) in a saucepan for 2 or 3 minutes. Drain, place in large salad bowl and coat with 1/3 cup of the dressing. Add chicken, cabbage, almonds, onion, and sesame seeds to noodle mixture and mix well. Add remaining salad dressing. Drizzle with sesame oil. Chill before serving.

The Spicy Olive Grilled Steak Balsamico

The Spicy Olive's Steak Balsamico

The Spicy Olive Grilled Steak Balsamico

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Ingredients Method

Ingredients
  

  • 1 cup The Spicy Olive's Fig balsamic vinegar
  • 4 6-8 oz boneless beef steaks (sirloin)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Method
 

  1. Marinate steak in fig balsamic, salt and pepper for at least 2 hours. Grill for 5 minutes per side or until desired doneness. Drizzle with additional fig balsamic before serving.

The Spicy Olive Pumpkin Cupcakes

The Spicy Olive's Pumpkin Cupcakes

The Spicy Olive Pumpkin Cupcakes

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Servings: 12
Ingredients Method

Ingredients
  

Icing
  • 8 oz cream cheese
  • 1 cup confectioners sugar
  • 1 tsp pure vanilla extract
Cupcakes
  • 16 oz pumpkin pie filling
  • 4 eggs beaten
  • 1 1/2 cups sugar
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp Salt
  • 2 cups flour
  • 2 tsp pure vanilla extract
  • 1 cup The SPicy Olive's Ultra Premium extra virgin olive oil we recommend a mild olive oil
  • 1/2 tsp ginger
  • 1 tsp baking soda

Method
 

Icing
  1. Mix ingredients together with a mixer until smooth. Set aside.
Cupcakes
  1. Mix together wet ingredients. Sift together flour, baking side, salt, and spices. Gradually add flour mixture to the wet ingredients. Fill cupcake liner 2/3 full and bake in a 350 degree oven for 25-30 minutes until a toothpick comes out clean. Allow to cool and then frost with the cream cheese icing.

The Spicy Olives Roasted Green Beans

The Spicy Olive's Roasted G

The Spicy Olives Roasted Green Beans

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Ingredients Method

Ingredients
  

  • 2 pounds fresh green beans
  • 2 tablespoons The Spicy Olive's Cilantro and Roasted Onion Olive Oil Could also use The Spicy Olive's Garlic Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Method
 

  1. Preheat oven to 400 degrees. Lightly coat the green beans in the olive oil and spread on a baking sheet. Roast for 20-25 minutes, turning after 15 minutes. Green beans should be shriveled and browned.

The Spicy Olive Easy Salsa

The Spicy Olive's Easy Salsa

The Spicy Olive Easy Salsa

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Ingredients Method

Ingredients
  

  • 2 large ripe tomatoes chopped
  • 1/2 small Onion chopped
  • 2 teaspoons The Spicy Olive's Jalapeño Balsamic Vinegar
  • 1 teaspoon The Spicy Olive's Cilantro and Roasted Onion Olive Oil
  • 1 teaspoon The Spicy Olive's Garlic Olive Oil
  • 2 teaspoons THe Spicy Olive's Cara Cara Orange Vanilla balsamic vinegar
  • dash salt and pepper

Method
 

  1. Mix all ingredients. Serve with tortilla chips and enjoy!

The Spicy Olive Slow Cooker Beef, Barley and Squash Stew

The Spicy Olive's Slow CookerBeef, Barley and Squach Stew

The Spicy Olive Slow Cooker Beef, Barley and Squash Stew

Would be delicious with carrots or celery or other vegetables you might like to add!
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Servings: 6
Ingredients Method

Ingredients
  

  • 3 tablespoons The Spicy Olive's Garlic Olive Oil divided
  • 1 pound beef chuck roast cut into 3 pieces
  • dash salt and pepper
  • 1 clove Garlic minced
  • 4 sprigs thyme
  • 4 cups beef broth divided
  • 1/2 pound small potatoes halved
  • 2 cups butternut squash peeled and cubed
  • 1/2 cup pearl barley

Method
 

  1. If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes.
  2. Add remaining olive oil and garlic and sauté until fragrant. Place insert into slow cooker or transfer to slow cooker add thyme and 2 cups beef broth and scrape sides and bottom of pan to release browned bits. Transfer broth to slow cooker.
  3. Add potatoes, squash, and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours on high or 8 hours on low). Using 2 forks shred beef. Season with salt and pepper.

The Spicy Olive’s Smoked Salmon Linguine

This is one of my favorite recipes!

The Spicy Olive's Smoked Salmon Linguine

The Spicy Olives Smoked Salmon Linguine

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Ingredients Method

Ingredients
  

  • 8 oz uncooked linguine
  • 1/2 cup celery diced
  • 2 cloves Garlic minced
  • 1/2 cup The Spicy Olive's Milanese Gremolata olive oil
  • 6-8 oz smoked salmon
  • 1/2 cup Dry White Wine
  • 2 tablespoons parsley chopped
  • 1/2 teaspoon oregano
  • Parmesan Cheese

Method
 

  1. Prepare linguine according to package directions. Drain well, return to pot, coat with olive oil and keep warm
  2. In a large skillet, over medium heat, sauté celery and garlic in olive oil about 2 minutes. Add wine, parsley, oregano, and pepper. Simmer about 10 minutes. Add smoked salmon and cook until heated through. Pour salmon sauce over linguine and serve with parmesan cheese and crusty bread.

The Spicy Olive Sweet Potato and Brussel Sprouts

The Spicy Olive's Roasted Sweet Potatos and Brussel Sprouts

The Spicy Olive Sweet Potato and Brussel Sprouts

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 teaspoons The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 5 slices Bacon cut into small pieces
  • 3 cups brussel sprouts quartered
  • 2 med sweet potatoes microwaved 4 minutes then peeled and cubed
  • 2 med red delicious apples peeled and cubed
  • 1/2 teaspoon Garlic minced
  • 1/2 teaspoon cinnamon
  • 1 cup Chicken Broth
  • drizzle The Spicy Olive's Red Apple Balsamic Vinegar or you could use The Spicy Olive's Cinnamon Pear Balsamic Vinegar

Method
 

  1. Cook the bacon until browned. Put the Wild Mushroom and Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic, and cinnamon. Stir well and add 1/2 of the broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic and serve.

The Spicy Olive Spinach-Grape Chopped Salad

The Spicy Olive's Spinach-Grape Salad

The Spicy Olive Spinach-Grape Chopped Salad

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Ingredients Method

Ingredients
  

Salad
  • 1/4 cup walnuts chopped
  • 1 6 oz package fresh baby spinach
  • 1 cup seedless grapes
  • 1/4 cup crumbled feta cheese
Dressing
  • 1/4 cup The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1/4 CUP The Spicy Olive's Raspberry Balsamic VInegar

Method
 

Dressing
  1. Whisk the dressing ingredients together.
Salad
  1. Toast the chopped walnuts over medium heat for about 5 minutes, stirring consistently until fragrant. Coarsely chop spinach and grapes, toss with feta cheese and vinaigrette. Sprinle with walnuts and serve.