The Spicy Olive’s Turkey Patties

The Spicy Olive's Turkey Patties

The Spicy Olive's Turkey Patties

Perfect for Holiday leftovers!
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Ingredients Method

Ingredients
  

  • 1-2 tbsp The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 1 cup leftover Turkey, mashed potaoes and stuffing

Method
 

  1. Make Patties by combining leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Saute in The Spicy Olive's Wild Mushroom and Sage olive oil. Serve with leftover cranberry sauce.

The Spicy Olive Texas Caviar

The Spicy Olive's Texas Caviar

The Spicy Olive Texas Caviar

Always a crowd pleaser!
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Ingredients Method

Ingredients
  

  • 1 can black eyed peas drained
  • 1 can black beans rinsed
  • 1 can white shoe peg corn
  • 2 can petite diced tomatoes
  • 1 small Onion minced
  • 1/2 cup fresh cilantro chopped
  • 1 yellow pepper diced
  • 1/4 cup The Spicy Olive's Persian Lime Olive Oil
  • 1/4 cup The Spicy Olive's Neapolitan Herb Balsamic Vinegar
  • 2 teaspoons The Spicy Olive's Bakouti Green Chili Olive Oil

Method
 

  1. Mix all ingredients in large bowl and refrigerate at least 2 hours before serving with tortilla chips.

The Spicy Olive Antipasto Kabobs

The Spicy Olive's Antipasto K

The Spicy Olive Antipasto Kabobs

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Ingredients Method

Ingredients
  

  • 1 package tortellini cooked
  • 40 piniento-stuffed olives
  • 40 large pitted ripe olives
  • 1/2 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 1/2 cup The Spicy Olive's Tuscan Herb Olive Oil
  • 40 thin slices pepperoni
  • 20 thin slices hard salami halved

Method
 

  1. Whisk together the Tuscan olive oil and Traditional balsamic, then set aside
  2. Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive on a toothpick or skewer.

The Spicy Olive Fizzy Fig

The Spicy Olive's Fizzy Fig Cocktail

The Spicy Olive Fizzy Fig

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Servings: 1
Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's Fig balsamic vinegar
  • 1/4 cup bourbon
  • 1/4 cup ginger ale
  • ice
  • mint leaves

Method
 

  1. Muddle mint in bottom of glass and fill with ice
  2. Put Fig balsamic vinegar and bourbon over ice, top off with ginger ale. Stir, sip, and enjoy!

The Spicy Olive Pomegranate Party Punch

ive's Pomegranate Party Punch

The Spicy Olive Pomegranate Party Punch

For an adult version of this punch add vodka or light rum, to the punch and enjoy!
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Ingredients Method

Ingredients
  

  • 5 1/2 cups Pomegranate juice could also use Pomegranate Cranberry juice
  • 2 cups ginger ale chilled
  • 2 cups seltzer water or club soda chilled
  • 1/2 cup The Spicy Olive's Pomegranate Quince balsamic vinegar could also use The Spicy Olive's Pomegranate Dark Balsamic Vinegar

Method
 

  1. Pour 1 1/2 cups pomegranate juice into an ice cube tray and freeze overnight.
  2. In a large bowl, mix remaining 4 cups of Pomegranate juice, ginger ale, balsamic vinegar, and seltzer water. Add the pomegranate ice cubes and serve from a punch bowl.
  3. For a delicious special cocktail, place 3 pomegranate seeds in a champagne flute. Add the pomegranate punch to fill the flute 1/2 full. Add champagne or other bubbly wine and enjoy!

The Spicy Olive Coconut Lime Fruit Salad

The Spicy Olive's Coconut Lime Fruit Salad

The Spicy Olive Coconut Line Fruit Salad

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Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's Coconut white balsamic
  • 3 teas The Spicy Olive's Persian Lime Olive Oil
  • fruit, your favorite

Method
 

  1. Combine your favorite fruit for a fruit salad. For a tropical twist use papaya, pineapple, kiwi, bananas, and mangoes. To serve drizzle with 3 tsps. of The Spicy Olive's Persian Lime Olive Oil mixed with 1/4 cup The Spicy Olive's Coconut Balsamic Vinegar.

The Spicy Olive Apple Crisp

The Spicy Olive's Apple Cr

The Spicy Olive Apple Crisp

Not your mama's Apple Crisp
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Servings: 6
Ingredients Method

Ingredients
  

Apples
  • 6 Granny Smith Apples
  • 1/4 cup all purpose flour
  • 1/2 cup brown Sugar
  • 1/4 cup The Spicy Olive's Vermont Maple or Cinnamon Pear Balsamic Vinegar
Topping
  • 1 cup all purpose flour
  • 3/4 cup brown Sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Salt
  • 1 stick Butter Cut butter into 8 pieces
  • 1/4 cup chopped pecans

Method
 

  1. Toss all the apple ingredients to coat the apples and put into greased (buttered) 9X13 inch baking pan. Using a food processor pulse together all topping ingredients until crumbles form. You can do this by hand or with a mixer. Top apple mixture with the crumb topping and place in a 350 degree oven and bake for 45-50 minutes. Serve with ice cream!

The Spicy Olive Garbanzo Bean, Sausage, and Kale Pasta

The Spicy Olive's Kale & Italian Saus

The Spicy Olive Garbanzo Bean, Sausage, and Kale Pasta

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Ingredients Method

Ingredients
  

  • 1/2 pound Farfalle Pasta
  • 2 teaspoons The SPicy Olive's Lemon extra virgin olive oil
  • 3/4 pound ground italian sausage
  • 2 teaspoons The SPicy Olive's Ultra Premium extra virgin olive oil
  • 2 tablespoons Garlic
  • 1 can garbanzo beans rinsed and drained
  • 5 cups kale ribbed and shredded
  • 1/2 cup Parmesan Cheese

Method
 

  1. Cook 1/2 pound Farfalle pasta then drain anecdotal in The Spicy Olive's Lemon Olive Oil.
  2. In a skillet, brown 3/4 pound ground italian sausage meat in a single varietal olive oil, breaking up chucks with a spoon. Add 2 tablespoons minced garlic and cook 30 seconds. Add 1 can rinsed and drained garbanzo beans and cook 3 minutes. Add 5 cups ribbed and shredded fresh kale and wilt.
  3. Add pasta and 1/2 cup grated parmesan cheese, season with sea salt and pepper if needed. Drizzle with The Spicy Olive's Lemon Olive Oil to finish. Serve with a crusty bread and salad for a delicious meal!

The Spicy Olive’s Baklouti Green Chili Cornbread

The Spicy Olive's Baklouti

The Spicy Olive's Baklouti Green Chili Cornbread

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Ingredients Method

Ingredients
  

  • 1/4 cup corn meal
  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 4oz can chopped mild green chilis, undrained
  • 1 cup milk
  • 1 egg beaten
  • 1/4 cup Baklouti Green Chili Extra Virgin Olive Oil

Method
 

  1. Preheat oven to 400 degrees.  Lightly grease an 8 x 9" square or round pan with the The Spicy Olive's Butter Extra Olive Oil. Set aside until 1-2 minutes before ready to place cornbread in oven.   Stir together all dry ingredients.  Quickly stir in remaining ingredients until dry ingredients are just moist.  Pour into heated pan.  Bake for about 20-25 minutes until toothpick inserted in the cornbread comes out clean. Serve warm

Lemon Blueberry Mini Bundt Cakes

These delicious little bundt cakes are full of lemon flavor from our Fused Lemon olive oil. They are perfect for dessert or a nice touch for brunch! And, of course,  you can make it in a large Bundt pan, just increase the bake time to 45-50 minutes or so.

The Spicy Olive's Lemon Blueberry Mini Bundt Cakes

Lemon Blueberry Mini Bundt Cakes

The Spicy Olive's Lemon Blueberry Mini Bundt Cakes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

For the Lemon Bundt Cakes
  • 2 &1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teas Salt
  • 1 teas baking soda
  • 1 & 1/2 teas baking powder
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup The Spicy Olive Lemon Fused olive oil + 1 Tablepoon
  • 1 teas pure vanilla extract
  • 1 teas freshly grated lemon peel
  • 2 cups washed and dried blueberries
For The Lemon Simple Syrup
  • 1/2 cup granulated sugar
  • 2 Tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350 degrees. Grease 1 8cups Bundt pan or 8-1 cup mini Bundt pans with Lemon olive oil. In a large bowl, beat the sugar and the eggs together until light yellow and thickened. Add the lemon olive oil, lemon zest, vanilla and sour cream. In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration. Bake the full size Bundt cake for 45-50 minutes, and the mini Bundt cakes for 25-30 minutes or until a tester comes out clean. Allow to cool for 20 minutes before inverting. Invert onto a serving platter. Allow the cake to cool fully. Add the blueberries to the glaze and toss to coat. Decorate the top and center of the Bundt cakes placing blueberries on top and allowing the glaze to run down the sides and soak into the cake. Serve immediately and enjoy!
  2. For the Glaze: Mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk and allow the glaze to sit until the sugar is dissolved and transparent. (also delicious with a teaspoon or 2 of The Spicy Olive's Sicilian Lemon white balsamic)

Notes