Grilled Asparagus

Clean asparagus and break off the tough ends of stems.


Place asparagus on platter or in a ziplock bag and pour The Spicy Olive’s Tuscan Herb Extra Virgin Olive Oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper to taste.


Place directly on the grill or on a grilling plate to cook – for about 5 minutes. Remove with the stalks are bright green and tender and serve with a drizzle of The Spicy Olive’s Traditional Aged 18 Year Balsamic Vinegar.


The Spicy Olive also recommends our Herbs de Provence or Garlic Extra Virgin Olive Oils for this recipe. We also have many unique seasoning blends, such as the Seasonella Herbal Salt, that work well with this recipe and other grilled vegetables

Grilled Corn

The Spicy Olive’s extra virgin olive oils work beautifully when
brushed on corn before grilling. We particularly recommend the Organic
Tuscan Herb, but we also have Organic Butter extra virgin olive oil that
is a healthy alternative to butter or margarine.

For even more delicious flavor, add Seasonella Herbed Salt – a blend
of sea salt, rosemary, garlic sage and pepper that will add flavor to
the corn without all of the sodium. Find this and other yummy seasonings
at The Spicy Olive.

Grilled Taco Burgers

1 pound Ground sirloin
1 pkg. taco seasoning
2 tbsp. The Spicy Olive’s Espresso Balsamic Vinegar
1 tbsp. tomato paste
.25 cup minced white onion
1 pkg. smoked gouda cheese
1 pkg. Brioche buns
1 large tomato
1 head leaf lettuce
Sour cream


Mix the first five ingredients together and form into .25 lb. patties. Grill until medium well or your preferred temperature. Assemble burgers with remaining ingredients.


If you’d like to add a little kick to your burger, substitute The Spicy Olive’s Jalapeño White Balsamic Vinegar

Ice Cream Dream

You can use any of our delicious balsamic vinegars as an ice cream topping.


Simply pour straight from the bottle or prepare a balsamic reduction by putting the balsamic vinegar in a saucepan and cook over medium heat until thickened and reduced.


The raspberry, tangerine or espresso balsamic vinegars are divine with chocolate ice cream. The fruity flavors like Black Cherry, Strawberry, Pomegranate are great over vanilla ice cream.


Let us know which flavors you like best!

Mandarin Chicken Pasta Salad

Dressing:
1 teaspoon finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup Spicy Olive Tangerine or Blood Orange Flavored Balsamic Vinegar
1/4 cup orange juice
1/4 cup Spicy Olive Extra Virgin Olive Oil
1 pouch dry onion soup mix
Whisk together salad dressing. Cover and refrigerate until ready to use.

Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup red pepper, diced
1/2 cup red onion, finely sliced
6 ounces fresh baby spinach leaves
1 can mandarin oranges
2 cups cooked chicken, diced
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in a large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.


A Spicy Olive fan favorite!

Manicotti

Stuffing Mixture
1.5 c ricotta cheese
1.5 c shredded mozzarella cheese
4 oz. cream cheese, softened
.33 c grated parmesan cheese
1 tsp. Italian seasoning
Salt and pepper to taste
10 oz. frozen chopped spinach
2 tbsp. The Spicy Olive Oregano White Balsamic Vinegar
2 tbsp. The Spicy Olive Organic Basil Extra Virgin Olive Oil


Cook manicotti pasta according to directions. While the pasta is cooking, combine cheeses, Oregano White Balsamic Vinegar and Italian spices in a mixing bowl. Cook spinach according to directions and then mix into cheeses until smooth and well-combined. Stuff mixture into the manicotti. Put pasta in 13 x 9 inch dish. Drizzle with Tuscan Herb Extra Virgin Olive Oil and cover with pasta sauce.


Bake for 25 minutes at 350 degrees F. Sprinkle more Parmesan and mozzarella cheese and bake 5 minutes more or until cheese is melted.


Don’t forget! The Spicy Olive has many unique and delicious spice blends for sale, including Seasonella Herbal Salt!

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.

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.

Texas Caviar

An easy — and healthy — summer snack!


1 can black eyed peas, drained
1 can black beans
1 can white shoepeg corn
2 cans petite diced tomatoes and peppers
1 fresh jalapeño, seeded and minced
1 small onion minced
1 yellow pepper, diced
1/2 cup chopped fresh cilantro
3 tbls. Spicy Olive Tangerine Balsamic Vinegar
6 tbls. Spicy Olive Tuscan Herb Extra Virgin Olive Oil
Salt & Pepper to taste
1 tsp. dried oregano and cumin


Mix all ingredients in a large bowl and refrigerate for at least to hours before serving with tortilla chips. Enjoy!

Turkey Topping

Use extra virgin olive oil and balsamic vinegars from The Spicy Olive to give your Thanksgiving and holiday meals a special flavor!


12 lb. Turkey
.75 c Spicy Olive Mushroom and Sage Extra Virgin Olive Oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
.5 tsp. pepper
.5 c Red Apple or Vermont Maple Spicy Olive Balsamic Vinegar
2 c water


Mix ingredients and pour over turkey; continue to baste the turkey as it cooks.


Don’t forget that The Spicy Olive has unique kitchen items that will help make Thanksgiving dinner easier! Our shop has cooking twine, basters and other utensils in stock!