2 lbs. boneless pork loin
.33 c. The Spicy Olive Blenheim Apricot White Balsamic Vinegar
(plus an additional .33 c. for the sauce)
.33 c. The Spicy Olive Garlic Extra Virgin Olive Oil
1 can apricots
Marinate pork loin in vinegar and oil mixture overnight. Place meat in roasting pan and roast in a 300 degree F oven, for 3-4 hours or until very tender.
To serve roast, place some of the pan drippings in a sauce pan with an additional .33 c. Apricot White Balsamic Vinegar and a drained can of apricots, chopped. Slice roast, drizzle with sauce and serve.
Got a busy day? The Spicy Olives recommend this as a good recipe to do in a slow cooker or crockpot. Cook on high for 3-4 hours, or on low for 6-8 hours. The longer you cook, the better it gets!
Raspberry Vinaigrette
.5 cup The Spicy Olive Extra Virgin Olive Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar
.25 tsp. garlic powder
Salt and pepper to taste
Whisk ingredients together and serve over any salad, or it is also
great drizzled over cooked vegetables like broccoli or asparagus.
“Tus-presso” Steak Marinade
.25 c. The Spicy Olive’s Tuscan Herb Extra Virgin Olive Oil
.25 c. The Spicy Olive’s Espresso Bean Balsamic Vinegar
2 tbsp. A1 Sauce or Worcestershire sauce
Salt and Pepper to taste
Mix together and marinade steaks for 2 hours or more. Cook on grill until medium rare or desired doneness. Unique and yummy!
Don’t forget that The Spicy Olive has great spice blends and meat rubs that you won’t find anywhere else!
Pear Gorgonzola Cheese Salad
A delicious mix that is refreshing in the summer and festive during the fall and winter.
1 package baby field greens
2 ripe pears, chopped
.25 c chopped walnuts
5 oz. crumbled gorgonzola cheese
Place field greens in a salad bowl and top with gorgonzola cheese, pears and walnuts
Dressing:
.25 c The Spicy Olive Cranberry Pear white balsamic vinegar
.25 c The Spicy Olive Blood Orange extra virgin olive oil
2 tsp. The Spicy Olive Roasted Walnut Oil
Salt and pepper to taste
Mix together, pour over salad and serve.
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!
Spiced Pecans
1 lb. pecan halves
1 tbsp. dark brown sugar
1.5 tsp. salt
1 tsp. thyme
1 tsp. rosemary
.5 tsp. ground pepper
1 pinch cayenne pepper
2 tbsp. EVOO
Bake at 350 degrees F, for 12 minutes
For this recipe we recommend a bold extra virgin olive oil such as our Chipotle or, if you’d rather a more traditional flavor, our Herbs de Provence extra virgin olive oil.
Spinach-Strawberry Salad
19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar
Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!
Spinach-Grape Chopped Salad
Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese
Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar
Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.
Asian Style Broccoli
.25 cup soy sauce
4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger white balsamic
1 garlic clove minced
.5 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese sesame oil
1 pound fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes, until barely tender. Add sauce, coating broccoli well and heat thoroughly.
Spicy yet zen!
Zesty Pork Loin with Apricots
2 lbs. boneless pork loin
.33 c. The Spicy Olive Blenheim Apricot White Balsamic Vinegar
(plus an additional .33 c. for the sauce)
.33 c. The Spicy Olive Garlic Extra Virgin Olive Oil
1 can apricots
Marinate pork loin in vinegar and oil mixture overnight. Place meat in roasting pan and roast in a 300 degree F oven, for 3-4 hours or until very tender.
To serve roast, place some of the pan drippings in a sauce pan with an additional .33 c. Apricot White Balsamic Vinegar and a drained can of apricots, chopped. Slice roast, drizzle with sauce and serve.
Got a busy day? The Spicy Olives recommend this as a good recipe to do in a slow cooker or crockpot. Cook on high for 3-4 hours, or on low for 6-8 hours. The longer you cook, the better it gets!