The Spicy Olive’s Peach White Balsamic Bellini Cocktail

The Spicy Olive's Peach Bellini

The Spicy Olive's Peach White Balsamic Bellini Cocktail

A delicious drink to add to any celebration! Great for Easter or Mother's Day brunch.
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Ingredients Notes

Ingredients
  

  • 1 cup The Spicy Olive's Ripe Peach white balsamic vinegar
  • 1 pound ripe peaches peeled and sliced
  • 1 bottle Prosecco chilled
  • 1 sprig mint for garnish if desired
  • 1 package raspberries for garnish

Notes

Place peaches in a glass bowl and pour Ripe Peach white balsamic vinegar over the peaches and allow to soak for at least 2 hours or overnight. Place a Tablespoon (or more to taste) of the peach balsamic mixture in the bottom of a champagne flute. Pour Prosecco into the champagne flute and garnish with raspberries and fresh mint. ( you can make a raspberry puree by soaking the raspberries in 2 Tablepoons of The Spicy Olive' s Raspberry balsamic them strain to remove seeds. This can be added to Bellini as well! )

The Spicy Olive’s Mediterranean Orzo Salad

The Spicy Olive’s Mediterranean Orzo Salad

The Spicy Olive’s Mediterranean Orzo Salad

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Ingredients Method

Ingredients
  

  • 1 box Orzo cooked according to package instructions, rinsed with cold water
  • 1 pkg Cherry Tomatoes or grape tomatoes, quartered
  • 1 pkg Feta Cheese crumbled
  • 1 Cucumber peeled, seeded and cubed
  • 1 jar Kalamata Olives pitted, halved
  • 2 tsp Dried Oregano
  • Sea Salt to taste
  • Pepper to taste
  • 1/3 cup Neapolitan Herb Balsamic Vinegar
  • 1/3 cup UP Extra Virgin Single Varietal Olive Oil

Method
 

  1. Cook orzo according to package instructions, rinse with cold water and set aside.
  2. Place tomatoes, feta cheese, cucumber, olives and oregano in salad bowl.
  3. Drizzle Neapolitan Herb balsamic and Olive oil over salad. Toss to coat evenly.
  4. Salt and pepper to taste. Enjoy!

The Spicy Olive’s Strawberry and Avocado Spinach Salad with Raspberry Balsamic Vinaigrette

A fresh summer strawberry and baby spinach salad with avocado and bacon in a raspberry vinaigrette that just screams summer!

The Spicy Olive’s Strawberry and Avocado Spinach Salad with Raspberry Balsamic Vinaigrette

The Spicy Olive’s Strawberry and Avocado Spinach Salad with Raspberry Balsamic Vinaigrette

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Ingredients Method

Ingredients
  

  • 5 oz Baby Spinach package
  • 2 cups Strawberries sliced
  • 1 Avocado diced
  • 4 slices Bacon cooked or crumbled
  • 1/4 cup Blue Cheese
  • 1/4 cup Pecans coarsely chopped
  • 1/4 cup The Spicy Olive’s Raspberry balsamic vinaigrette* (see below)
*Raspberry Balsamic Vinaigrette Ingredients
  • 1/3 tbsp Raspberry Balsamic Vinegar
  • 2/3 cup Garlic Infused Olive Oil
  • 1 small Shallot minced
  • 1 tsp Dijon-Style Whole Grain Mustard
  • Salt to taste
  • Pepper to taste

Method
 

  1. Assemble salad, toss in dressing and enjoy!
*Raspberry Balsamic Vinaigrette
  1. Place Balsamic Vinegar, shallot, and mustard in a deep bowl.
  2. Drizzle Garlic olive oil in slowly while you whisk the ingredients together. Salt and Pepper to taste.

The Spicy Olive’s Tuscan Pot Roast

The Spicy Olive's Tuscan Pot Roast

The Spicy Olive’s Tuscan Pot Roast

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Ingredients Method

Ingredients
  

  • 4 tbsp Tuscan Herb Infused Olive Oil
  • 1 Shallot minced
  • 4 lb Beef Chuck or pot roast
  • 1 cup Carrots in chunks
  • 1/2 cup Red Wine or beef broth
  • 1 1/2 cups Portabella Mushrooms sliced
  • 1/2 cup Water
  • 2 tsp A-1 Sauce
  • 4 Potatoes cubed
  • 28 oz Crushed Tomatoes can
  • 1 clove Garlic

Method
 

  1. Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium-high heat.
  2. Place beef roast in pan and brown on all sides.
  3. Add shallot and garlic and allow to lightly brown, then add mushrooms and cook until tender.
  4. Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven.
You can finish the roast three ways:
  1. Stove top over low heat for 3-4 hours,
  2. Crock pot on low for 8 hours or high for 4 hours
  3. Oven set at 250-300° for 2-3 hours.
  4. Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with Organic Tuscan Herb olive oil & Traditional balsamic for dipping!

The Spicy Olive’s Oven Roasted Granola

The Spicy Olive’s Oven Roasted Granola

The Spicy Olive’s Oven Roasted Granola

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Servings: 12
Ingredients Method

Ingredients
  

  • 6 cups Oats old fashioned (rolled)
  • 1/2 cup Honey
  • 1/2 cup Blood Orange Olive Oil
  • 1 tsp Vanilla
  • 1 cup Almonds slivered, pecans, walnuts, cashews or a combination
  • 1/2 cup Raisins dried cherries, apricots or dried cranberries
  • 1 cup Coconut unsweetened flake

Method
 

Equipment Needed
  1. Jelly-roll pan, at least 15 1/2 by 10 1/2 inches
  1. Preheat the over to 325 F.
  2. Place oats in a large mixing bowl. Make a well in the center and pour in the honey, olive oil, and vanilla. Mix thoroughly with a fork. The mixture will be sticky. Add the nuts and combine well. Transfer the mixture to the jelly roll pan and use a fork to spread evenly.
  3. Bake for 15 minutes.
  4. Stir mixture with a fork to separate. Bake for 5 to 8 minutes longer, add dried fruit place in oven 1 more time for 5 minutes or until golden brown. Keep an eye on it as the granola can burn quickly.
  5. Transfer the granola to a cool cookie sheet or a clean cutting board and cool. If you allow it to cool on the pan, it will harden and be difficult to remove.
  6. Store in an airtight container for up to 3 weeks.

The Spicy Olive’s Espresso/Harissa Marinated Beef Tenderloin

The Spicy Olive’s Espresso/Harissa Marinated Beef Tenderloin

The Spicy Olive’s Espresso/Harissa Marinated Beef Tenderloin

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Ingredients Method

Ingredients
  

  • 3-4 lb Beef Tenderloin trimmed
  • 1/2 tsp Pepper
  • 2 tsp Sea Salt (or steak seasoning)
  • 1/2 cup Espresso Balsamic Vinegar
  • 1/2 cup Harissa Olive Oil

Method
 

  1. The day before, place beef tenderloin in a bag and pour the Espresso balsamic and the Harissa olive oil over the meat. Release any air from the bag and seal. Place in refrigerator and allow to marinate overnight.
  2. To prepare beef tenderloin, remove from bag and coat the tenderloin with sea salt and pepper or with your favorite steak seasoning. Allow meat to warm up to room temperature. Preheat oven to 400 F.
  3. Place tenderloin on a flat roasting pan and place in preheated oven. Allow to cook for 45 minutes to an hour or until meat thermometer inserted in middle of tenderloin reads 130 degrees.
  4. Allow to rest for 10 minutes before slicing. Slice into medallions that are 1/3 to 1/2 inch thick. Fan out the slices on a serving platter and top with Mushroom Sauce. The thinner end pieces will be more well done and the center will be medium rare, so everyone can find a piece to their liking.
Mushroom Sauce
  1. Place one package of sliced mushrooms in a saute pan with The Spicy Olive’s Garlic olive oil.
  2. Turn stove to medium high and cook mushrooms. Add 1/3 cup of Espresso Balsamic and 2 Tablespoons of Harissa olive oil. Add 2 Tablespoons of A-1 Sauce.

The Spicy Olive’s Blood Orange Brownies

The Spicy Olive’s Blood Orange Brownies

The Spicy Olive’s Blood Orange Brownies

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Ingredients Method

Ingredients
  

  • 1 box Brownie Mix (your favorite brand)
  • 1/3 cup Blood Orange Olive Oil substitute for vegetable oil called for on box (use same amount)

Method
 

  1. Follow the rest of the directions on the box and bake as directed.
  2. Serve with Blood Orange whipped cream* and strawberries drizzled with The Spicy Olive’s Dark Chocolate balsamic vinegar.
Blood Orange Whipped Cream
  1. 1 cup heavy cream 1 tablespoon The Spicy Olive’s blood orange olive oil 1 teaspoon vanilla extract 2 tablespoons confectioners' sugar

The Spicy Olive ‘s Grilled Asparagus

The Spicy Olive ‘s Grilled Asparagus

The Spicy Olive ‘s Grilled Asparagus

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Cook Time 10 minutes
Total Time 10 minutes
Ingredients Method

Ingredients
  

  • 1 bunch Asparagus
  • 2-3 tbsp Tuscan Herb Infused Olive Oil
  • Sea Salt (to taste)
  • Pepper (to taste)

Method
 

  1. Clean asparagus and break off tough stems
  2. Coat asparagus in olive oil
  3. Sprinkle with salt and pepper
  4. Place in 400°F oven and roast until bright green and crisp tender, about 15–20 minutes, or grill for 10–15 minutes.
  5. For a real treat, drizzle with our Age 18 Yr. Traditional balsamic vinegar before serving!

The Spicy Olive ‘s Blackberry Ginger Pork Tenderloin

The Spicy Olive ‘s Blackberry Ginger Pork Tenderloin

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Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pkg Pork Tenderloins (2 tenderloins per package)
  • 1/2 cup Garlic Infused Olive Oil
  • 1/2 cup Blackberry Ginger Balsamic Vinegar
  • 1 clove Garlic

Method
 

  1. Place pork tenderloins in a zip lock bag. Measure out and pour olive oil and balsamic vinegar over pork tenderloin with minced garlic. Marinate in refrigerator overnight for maximum flavor or at least for 4 hours.
  2. Remove tenderloins from marinade and place on a baking sheet. Bake in 400°F oven for 25-35 minutes, or grill, until meat thermometer reaches 160-165°F.
  3. Let meat rest for 10 to 15 minutes, then slice into thin slices on the diagonal.
  4. Drizzle with Blackberry Ginger balsamic before serving.

Notes

** The Spicy Olive’s Cinnamon Pear balsamic is also wonderful on pork, served with Barbeque sauce.

The Spicy Olive’s Mushroom Risotto

The Spicy Olive’s Mushroom Risotto

The Spicy Olive’s Mushroom Risotto

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Ingredients Method

Ingredients
  

  • 1 cup Onions diced
  • 1/4 cup Wild Mushroom and Sage Olive Oil
  • 1 1/2 cups Mushrooms diced
  • 5 cups Chicken Broth
  • 1 cup Dry White Wine
  • 1/4 cup Parmesan Cheese
  • 1 1/2 cups Arborio Rice
  • Truffle Oil (if desired)
  • Truffle Salt (if desired)

Method
 

  1. Place 1/4 cup ( minus 3 Tablespoons) Wild Mushroom and Sage olive oil in a saute pan and heat.
  2. Add mushrooms and saute until liquid released from mushrooms. Set aside.
  3. Heat 1 Tablespoon Wild Mushroom and Sage olive oil in a high sided pan and add onions. Cook onions until translucent and golden.
  4. Add rice and stir rice until coated in olive oil, cook 1 minute in oil.
  5. Add chicken broth 1 cup at a time, stirring constantly over medium heat until liquid almost absorbed, then add another cup of chicken broth. Continue doing this until all chicken broth has been absorbed then add white wine and stir until absorbed. This process should take 20–30 minutes. Remove from heat.
  6. Add sauteed mushrooms, Parmesan cheese and 2 Tablespoons of Wild Mushroom and Sage olive oil and stir.
  7. Finish with a drizzle of White Truffle oil or Truffle salt and Pepper. Enjoy!