Green Bean Salad + Maple Balsamic Dressing

2 lbs. green beans (slender beans like haricot verts)

1 cup halved cherry tomatoes

Dressing:
1/3 c. of any of The Spicy Olive’s single varietal extra virgin olive oil
1/3 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 tbsp. dijon mustard
1/4 tsp. salt and pepper (to taste)
1 garlic clove, crushed

Bring 3 quarts of water to a boil. Wash and trim green beans. Cook the beans in the boiling water for 3 minutes for thin beans and 5-6 minutes for thicker beans. Drain and rinse in cold water to stop the cooking process and set aside. Whisk together the salad dressing ingredients. Pour over the green beans and top with the cherry tomatoes. Toss and serve.

Grilled/Roasted Vegetables

2 tbsp. The Spicy Olive’s Tuscan Herb or Cilantro and Roasted Onion Olive Oil

A splash of The Spicy Olive’s Aged Traditional Balsamic Vinegar
Coat any vegetable (carrots, potatoes, asparagus, green beans, squash, etc.) with the olive oil. Cook on the grill (great for asparagus) or in the oven at 400 degrees until golden browned, abotu 40 minutes or more for potatoes. Drizzle with additional balsamic before serving.

Roasted Asparagus

1/4 c. The Spicy Olive’s Organic Garlic Olive Oil

1-2 bunches of fresh asparagus
Sea salt and pepper to taste
Clean asparagus and break off the tough ends of stems. Place asparagus on platter or in a ziplock bag and pour olive oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper. 
Place asparagus in shallow baking dish and place in preheated 425 degree oven. Roast for 10-15 minutes until bright green and crisp-tender. Drizzle with The Spicy Olive’s Balsamic Vinegar before serving.

Roasted Green Beans

This is a healthier alternative to Green Bean Casserole

2 lbs. fresh green beans

1-2 tbsp. olive oil*
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees. Lightly coat the green beans in olive oil and spread on a baking sheet. Roast for 20-25 minutes, turning after 15 minutes. Green beans should be shriveled and browned.

*We recommend the Cilantro & Roasted Onion or Garlic olive oil

Texas Caviar

1 can black eyed peas, drained

1 can black beans
1 can white shoe peg corn
2 cans petite diced tomates and peppers
1 fresh jalapeno
1 small onion, minced
1/2 c. chopped fresh cilantro
1 yellow pepper diced
6 tbsp. of the Spicy Olive’s Tangerine Balsamic Vinegar
3 tbsp. of the Spicy Olive’s Cayenne Chili Pepper Olive Oil
3 tbsp. of the Spicy Olive’s Tuscan Herb Olive Oil
Salt and Pepper to taste
1 tsp. dried oregano
1 tsp. dried cumin
Mix all ingredients in large bowl and refrigerate at least 2 hours before serving with tortilla chips.

Roasted Pumpkin Seeds

Clean out pumpkin and reserve seeds from pumpkin. Clean the extra pulp off of the seeds. Dry and then coat with the Spicy Olive’s Cilantro & Roasted Onion olive oil. 

Sprinkle with sea salt and bake for 30 minutes in a 300 degree oven until lightly browned. 

Other fun fall flavors:
Try Chipotle or Red Chili for spicy pumpkin seeds
For a more savory treat, choose Tuscan Herb or Garlic Olive Oil
You could also try The Spicy Olive’s Butter olive oil and sprinkle with cinnamon and sugar for sweet pumpkin seeds.

Corn + Edamame + Tomato Side Dish

Fresh basil leaves for garnish

1/4 c. The Spicy Olive Basil Olive Oil
1 tsp. sea salt
1/4 c. scallions, chopped
1 tsp. chopped garlic
3 c. corn kernels
1/2 lb. cherry tomatoes, halved
2/3 c. shelled edamame
2 tbsp. The Spicy Olive White Balsamic Vinegar
Heat a tablespoon or two of the olive oil in a skillet – reserve the rest to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame and salt. Cook until they begin to caramelize. Add tomatoes and vinegar and cook until the tomatoes start to collapse. Drizzle with the remaining basil olive oil and serve.

Pasta Primavera

1 box of bow tie pasta (cooked according to package instructions)

1 lb. asparagus, cut into 1 inch pieces on the bias
1 c. peas
1/4 c. The Spicy Olive’s EVOO
1 c. sliced mushrooms
1 c. sliced zucchini
1 c. sliced onion
1 c. dry white wine
Parmesan cheese
Heat olive oil in a large skillet. Add onion and saute until it begins to soften. Add zucchini to pan and saute, then add asparagus and saute until crisp-tender. Add mushrooms, peas and saute. Finish by adding the wine and the pasta. Sprinkle with parmesan cheese and serve.

Cranberry Sauce

To make a super simple cranberry sauce that doesn’t taste simple…


Add some of The Spicy Olive’s balsamic vinegar to store bought canned cranberry sauce. 

We recommend:
Tangerine Balsamic 
Raspberry Balsamic 
Black Currant Balsamic 
Dark Cherry Balsamic
Pumpkin Spice White Balsamic – if you’re interested in a spiced sauce


You can also add chopped walnuts for a nutty texture!

Coconut + Lime Fruit Salad

Combine your favorite fruit for a fruit salad. For a tropical twist, use papaya, pineapple, kiwi, bananas and mangoes. 


To serve, drizzle with 1/4 c of The Spicy Olive’s Persian Lime Olive Oil mixed with 1/4 cup of The Spicy Olive’s Coconut White Balsamic Vinegar.