This is a Greek Christmas cookie that features olive oil making it moist and cake like. Enjoy topped with a sweet syrup and chopped nuts.
Cookie
3 cups extra virgin olive oil
1 cup sugar + 1 teaspoon
1 cup water
1/2 cup orange juice
1 tablespoon soda
9 cups all purpose flour
Syrup
2 cups Greek honey
1 cup sugar
1 cup water
1 cinnamon stick
juice and 1 strip of zest from a large lemon
1.5 cups of ground walnuts and cinnamon to sprinkle on top
Combine the lemon zest and sugar together, rubbing with your fingers to release the essential oils. Using a mixer, beat the olive oil into the lemon sugar until it is well mixed.
We recommend a light extra virgin olive oil – such as our Picual or Hojiblanca.
Add the orange juice and mix well. Slowly mix in the flower until a dough forms. To roll cookies, pinch off a portion of dough that is about the size of a walnut. Roll the dough with your hands into a smooth oblong shape like an egg. Put the cookies on an ungreased cookie sheet. Press with then tines of a large fork to create a crosshatch pattern.
Bake for 25-30 minutes at 350 degrees F, until the cookies are lightly browned.
Combine the honey, sugar, water, cinnamon, cloves and lemon rind. Boil the mixture and then reduce the heat to simmer for 10 to 15 minutes. Remove the cinnamon stick, cloves and lemon rind and add lemon juice.
When the cookies come out of the oven and are still warm, float them in the syrup, allowing them to absorb the syrup on both sides. Remove the cookie from the syrup and place on a plate. Press the chopped walnuts into the cookies and sprinkle with cinnamon.
Store in an airtight container at room temperature – do not refrigerate.
Blackberry Ginger Pork Loin
1 cup The Spicy Olive Blackberry Ginger balsamic vinegar
1/2 cup The Spicy Olive Garlic Extra Virgin Olive Oil
2 pork tenderloins
Place pork tenderloins in zip-loc bag. Reserve some of the vingear and oil for the drizzle. Add Blackberry Ginger Balsamic vinegar and Garlic Extra Virgin Olive Oil. Marinate for 2 hours or overnight. Grill or cook in 350 degree F oven, until internal temperature has reached 165 degrees F. Slice and drizzle with additional Blackberry Ginger balsamic vinegar before serving.
Black Bean Soup
2 tbsp. The Spicy Olive Garlic Extra Virgin Olive Oil
1 medium onion, diced
2 cloves garlic minced
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced
15 oz. can black beans (use 2 – 4 cans depending on how much you like beans)
5 c. vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic vinegar
2 tsp. chili powder
.5 tsp. cayenne pepper
.5 tsp. ground cumin
Salt to taste
In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots, and bell pepper and cook for 15 minutes until the onions are clear. Drain and rinse the black beans and add to the pot. Add the stock and rest of the ingredients. Bring to a boil, then lower the heat and simmer for an hour. You can mash the beans before serving to thicken the soup.
In place of garlic, if needed, The Spicy Olives recommend using Chipotle, Harissa or Red Chili Extra Virgin Olive Oil…it’ll give the soup some kick!
BBQ Marinade
BBQ Sauce – Spicy Olive Style!
1 c. The Spicy Olive’s Cinnamon Pear Balsamic Vinegar
1 c. The Spicy Olive’s Dark Chocolate or Espresso Balsamic Vinegar (or you could mix half and half)
1 c. chili sauce
1 tsp. chili powder
1 tsp. liquid smoke
2 bottles of beer – not light beer
Mix together and use to marinade pork ribs or beef rib slabs or a whole chicken. Best to allow to marinade overnight for a fuller flavor.
Cook ribs in a 250 degree F, oven for 4 or more hours to make them really tender. Then finish on the grill for a smoky taste.
For the chicken, grill over a beer can until it reaches an internal temperature of 170 degrees F.
Basil-Lemon Fish Marinade
2 tbsp. The Spicy Olive Basil Extra Virgin Olive Oil
1.5 tbsp. The Spicy Olive Sicilian Lemon White Balsamic Vinegar
Mix together and pour over fish fillets. Cook on the grill or broil in an oven.
A really nice, light preparation for any fish!
Basil Vinaigrette
Whisk together: .5 cup The Spicy Olive’s Raspberry
Balsamic Vinegar, 2 minced garlic cloves, 2 tsp. Dijon mustard, salt and
pepper to taste. Add The Spicy Olive Basil Extra Virgin Olive Oil in a
slow, steady stream, whisking constantly until smooth.
Great on salads, especially spinach and fruit salads. Also a good
marinade or basting sauce for fish and chicken. For other great
pairings, check here.
Basil-Lime Salad Dressing
2 tbsp. The Spicy Olive’s Basil Extra Virgin Olive Oil
1.5 tbsp. The Spicy Olive Persian Lime Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s 12-year aged White Balsamic Vinegar
Salt and Pepper to taste
Drizzle over any green salad. This is also delicious over a fruit salad or tomato salad!
Drunken Chicken Marinade
1 bottle of dark or full-bodied beer — no light beer for this recipe!
.5 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
.5 c. The Spicy Olive’s Espresso Balsamic Vinegar
.25 c. The Spicy Olive’s Blood Orange Extra Virgin Olive Oil
4 Boneless chicken breast, or one whole chicken cut up.
Marinade the chicken for 2 hours or longer. Grill until chicken reaches an internal temperature of 170 degrees F, and enjoy!
You could substitute other flavors of Extra Virgin Olive Oil if you’d like. The Spicy Olives recommend Tuscan Herb Extra Virgin Olive Oil.
Simple Garden Salsa
1 Jalapeno, seeded and chopped
2 large ripe tomatoes, chopped
.5 small onion, chopped
1 tbsp. The Spicy Olive’s Cilantro & Roasted Onion EVOO
1 tbsp. The Spicy Olive’s Garlic EVOO
2 tbsp. The Spicy Olive’s Sicilian Lemon or Tangerine Balsamic Vinegar
Salt and pepper to taste
Serve with tortilla chips and enjoy!
To make this recipe even easier, substitute 2 teaspoons of The Spicy Olive’s Jalapeño Extra Virgin Olive Oil for the Jalapeno.
Olive Oil & Herb Bread
8 tsp. EVOO
2 tsp. Herb mix (rosemary, sage & thyme)
1/2 tsp. black pepper
5 tsp. sugar
5 tsp. salt
1 envelope dry active yeast
5 1/2 cup flour
2 cups warm water (105 degrees F)
Mix the water, yeast and 2 tablespoons of flour in a large bowl. Let stand until foamy — about 5 minutes.
Then add the olive oil, herbs, salt and sugar. Slowly mix in the water so that a dough forms.
Remove from the bowl and knead on a lightly floured counter for about 10-15 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a lightly oiled bowl, cover with a tea towel and let rise in a warm place until doubled — about 1 hour.
Remove the risen dough from bowl and press dough flat. Roll the dough up from one side and tuck the edges under to form a log. Place in a lightly oiled loaf pan. Cover again with the tea towel and let the dough rise until it doubles again.
Bake for 30-40 minutes in a preheated oven at 370F. Remove from the oven and let cool before slicing.
Melomakarona
This is a Greek Christmas cookie that features olive oil making it moist and cake like. Enjoy topped with a sweet syrup and chopped nuts.
Cookie
3 cups extra virgin olive oil
1 cup sugar + 1 teaspoon
1 cup water
1/2 cup orange juice
1 tablespoon soda
9 cups all purpose flour
Syrup
2 cups Greek honey
1 cup sugar
1 cup water
1 cinnamon stick
juice and 1 strip of zest from a large lemon
1.5 cups of ground walnuts and cinnamon to sprinkle on top
Combine the lemon zest and sugar together, rubbing with your fingers to release the essential oils. Using a mixer, beat the olive oil into the lemon sugar until it is well mixed.
We recommend a light extra virgin olive oil – such as our Picual or Hojiblanca.
Add the orange juice and mix well. Slowly mix in the flower until a dough forms. To roll cookies, pinch off a portion of dough that is about the size of a walnut. Roll the dough with your hands into a smooth oblong shape like an egg. Put the cookies on an ungreased cookie sheet. Press with then tines of a large fork to create a crosshatch pattern.
Bake for 25-30 minutes at 350 degrees F, until the cookies are lightly browned.
Combine the honey, sugar, water, cinnamon, cloves and lemon rind. Boil the mixture and then reduce the heat to simmer for 10 to 15 minutes. Remove the cinnamon stick, cloves and lemon rind and add lemon juice.
When the cookies come out of the oven and are still warm, float them in the syrup, allowing them to absorb the syrup on both sides. Remove the cookie from the syrup and place on a plate. Press the chopped walnuts into the cookies and sprinkle with cinnamon.
Store in an airtight container at room temperature – do not refrigerate.